Towards sustainable food packaging using natural compounds: A review of current research update

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389030%3A_____%2F25%3A00618395" target="_blank" >RIV/61389030:_____/25:00618395 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61989592:15310/25:73630407

Výsledek na webu

<a href="https://doi.org/10.1016/j.fbp.2025.01.015" target="_blank" >https://doi.org/10.1016/j.fbp.2025.01.015</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbp.2025.01.015" target="_blank" >10.1016/j.fbp.2025.01.015</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Towards sustainable food packaging using natural compounds: A review of current research update

Popis výsledku v původním jazyce

The food packaging industry faces significant challenges due to the negative impacts of conventional packaging materials, particularly plastics. These materials contribute to pollution, degrade slowly, and pose risks to both human health and the environment through chemical leaching. Consequently, there is an increasing demand for safer and more sustainable packaging alternatives. Natural compounds, including biopolymers and bioactive substances, provide biodegradable options that mitigate these risks. This review examines various natural materials used for environmentally friendly packaging, such as essential oils, plant extracts, polysaccharides, proteins, lipids, chitosan, cellulose, and starch. This review highlights recent innovations, including advanced biopolymer formulations, hybrid materials, and nanotechnology-based enhancements, which improve the mechanical, antimicrobial, and antioxidant properties of natural packaging solutions. It also presents comparative analyses of these materials, addressing biodegradation rates, life-cycle assessments (LCAs), and their environmental benefits relative to traditional plastics. The review further investigates challenges related to scalability, cost-effectiveness, and regulatory barriers, while also discussing emerging technologies such as machine learning for optimizing materials. The findings offer actionable insights that promote sustainable food packaging solutions aimed at addressing global health and environmental concerns.

Název v anglickém jazyce

Towards sustainable food packaging using natural compounds: A review of current research update

Popis výsledku anglicky

The food packaging industry faces significant challenges due to the negative impacts of conventional packaging materials, particularly plastics. These materials contribute to pollution, degrade slowly, and pose risks to both human health and the environment through chemical leaching. Consequently, there is an increasing demand for safer and more sustainable packaging alternatives. Natural compounds, including biopolymers and bioactive substances, provide biodegradable options that mitigate these risks. This review examines various natural materials used for environmentally friendly packaging, such as essential oils, plant extracts, polysaccharides, proteins, lipids, chitosan, cellulose, and starch. This review highlights recent innovations, including advanced biopolymer formulations, hybrid materials, and nanotechnology-based enhancements, which improve the mechanical, antimicrobial, and antioxidant properties of natural packaging solutions. It also presents comparative analyses of these materials, addressing biodegradation rates, life-cycle assessments (LCAs), and their environmental benefits relative to traditional plastics. The review further investigates challenges related to scalability, cost-effectiveness, and regulatory barriers, while also discussing emerging technologies such as machine learning for optimizing materials. The findings offer actionable insights that promote sustainable food packaging solutions aimed at addressing global health and environmental concerns.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20401 - Chemical engineering (plants, products)

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food and Bioproducts Processing

ISSN

0960-3085

e-ISSN

1744-3571

Svazek periodika

150

Číslo periodika v rámci svazku

MAR

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

15

Strana od-do

260-274

Kód UT WoS článku

001422149900001

EID výsledku v databázi Scopus

2-s2.0-85216615351