Foods,
Journal Year:
2024,
Volume and Issue:
13(19), P. 3027 - 3027
Published: Sept. 24, 2024
Conventional
passive
packaging
plays
a
crucial
role
in
food
manufacturing
by
protecting
foods
from
various
external
influences.
Most
materials
are
polymer-based
plastics
derived
fossil
carbon
sources,
which
favored
for
their
versatility,
aesthetic
appeal,
and
cost-effectiveness.
However,
the
extensive
use
of
these
poses
significant
environmental
challenges
due
to
fossil-based
origins
persistence
environment.
Global
plastic
consumption
is
expected
nearly
triple
2060,
exacerbating
ecological
crisis.
Moreover,
globalization
has
increased
access
diverse
range
around
world,
heightening
importance
providing
healthier
safer
with
extended
shelf
life.
In
response
challenges,
there
growing
shift
eco-friendly
active
that
not
only
protects
but
also
preserves
authentic
qualities
food,
surpassing
roles
conventional
packaging.
This
article
provides
comprehensive
review
on
viability,
benefits,
implementing
bio-based
biodegradable
polymers
packaging,
dual
goals
sustainability
extending
Frontiers in Chemistry,
Journal Year:
2023,
Volume and Issue:
10
Published: Jan. 10, 2023
Natural
polymer-based
nanocomposites
have
received
significant
attention
in
both
scientific
and
industrial
research
recent
years.
They
can
help
to
eliminate
the
consequences
of
application
petroleum-derived
polymeric
materials
related
environmental
concerns.
Such
consist
natural
biopolymers
(e.g.,
chitosan,
starch,
cellulose,
alginate
many
more)
derived
from
plants,
microbes
animals
that
are
abundantly
available
nature,
biodegradable
thus
eco-friendly,
be
used
for
developing
agriculture
food
industry
applications.
Biopolymer-based
act
as
slow-release
nanocarriers
delivering
agrochemicals
(fertilizers/nutrients)
or
pesticides
crop
plants
increase
yields.
Similarly,
biopolymer-based
nanofilms
hydrogels
may
direct
product
coating
extend
shelf
life
improve
seed
germination
protection
pathogens
pests.
Biopolymers
huge
potential
food-packaging.
However,
their
packaging
properties,
such
mechanical
strength
gas,
water
microbial
barriers
remarkably
improved
when
combined
with
nanofillers
nanoparticles.
This
article
provides
an
overview
strategic
applications
polymer
active
compounds,
hydrogels,
nanocoatings
nanofilms.
risk,
challenges,
chances,
consumers'
perceptions
nanotechnology
production
been
also
discussed.
Foods,
Journal Year:
2022,
Volume and Issue:
11(15), P. 2228 - 2228
Published: July 26, 2022
The
shortage
of
oil
resources
is
currently
a
global
problem.
use
renewable
instead
non-renewable
ones
has
become
hot
topic
research
in
the
eyes
scientists.
In
food
industry,
there
lot
interest
bio-based
smart
active
packaging
that
meets
concept
sustainability
and
ensures
safety.
antibacterial
antioxidant
properties
extend
shelf
life
food.
Its
ability
to
monitor
freshness
real
time
also
beneficial
consumers’
judgement
This
paper
summarises
main
raw
materials
for
preparation
packaging,
including
proteins,
polysaccharides
composite
materials.
current
status
method
its
application
preservation
summarised.
future
development
trend
field
foreseen,
so
as
provide
reference
improvement
Nanomanufacturing,
Journal Year:
2023,
Volume and Issue:
3(1), P. 91 - 112
Published: March 8, 2023
Three-dimensional
(3D)
printing
has
gained
increasing
attention
for
its
unique
ability
to
create
geometrically
complex
designs,
which
not
only
can
be
used
mass
manufacturing
but
also
environmental
and
economic
benefits.
Additionally,
as
far
the
food
industry
is
concerned,
this
emerging
technology
potential
personalize
products
in
terms
of
shape
and/or
nutritional
requirements
creating
a
wide
range
items
with
specially
made
shapes,
colors,
textures,
tastes,
even
nutrition
using
suitable
raw
materials/food
components.
In
future,
3D
could
make
models
special
interior
design.
This
review
gives
intelligent
packaging.
Point-of-use
machinery
smart
packaging,
approach,
enables
use
multifunctional
components
self-identifying
highly
sensitive,
while
biocompatible
non-toxic
materials
cheaper
than
traditional
methods.
would
packaging
turn
prevent
customers
from
purchasing
unsuitable
thus
reduce
waste.
Future
studies
process
more
compatible
efficient
variety
that
improve
process.
Frontiers in Sustainable Food Systems,
Journal Year:
2023,
Volume and Issue:
7
Published: July 31, 2023
Food
industries
are
developing
new
processing
technologies,
resulting
in
the
emergence
of
product
categories,
including
ready-to-eat
meals,
functional
foods
and
beverages,
plant-based
foods,
etc.
Rapid
globalization,
changes
lifestyle,
consumer
awareness,
perception
toward
food
drive
further
technical
advancements.
However,
remains
prime
factor
for
marketing
technological
development.
Consumer
is
a
trifecta
sensory
properties,
personal
environmental
factors.
Sensory
factors
include
age,
attitude,
health
condition,
nutrition
religion
which
directly
influence
choice.
Whereas
consist
regional
variation
process,
national
economic
status,
purchasing
power.
All
these
affect
consumers’
decisions
to
accept
or
reject
foods.
Additionally,
consumers
more
willing
taste
innovative
products
that
assure
safety
quality
product.
Heliyon,
Journal Year:
2023,
Volume and Issue:
9(11), P. e21196 - e21196
Published: Oct. 24, 2023
Designing
and
manufacturing
functional
bioactive
ingredients
pharmaceuticals
have
grown
worldwide.
Consumers
demand
for
safe
concerns
over
harmful
synthetic
additives
prompted
food
manufacturers
to
seek
safer
sustainable
alternative
solutions.
In
recent
years
the
preference
by
consumers
natural
agents
compounds
increased
exponentially,
consequently,
naturally
derived
phytochemicals
compounds,
with
antimicrobial
antioxidant
properties,
becoming
essential
in
packaging
field.
response
societal
needs,
needs
be
developed
based
on
practices,
marketing
strategies,
consumer
behaviour,
environmental
concerns,
emergence
of
new
technologies,
particularly
bio-
nanotechnology.
This
critical
systematic
review
assessed
role
from
resources
behaviour
patterns
relation
phytochemical
biologically
active
substances
used
development
packaging.
The
use
inside
materials
industry
could
generate
unpleasant
odours
diffusion
most
volatile
material
environment.
These
must
addressed
understand
minimum
concentrations
that
will
not
affect
sensory
aroma
negative
perceptions.
research
articles
were
carefully
chosen
selected
following
Preferred
Reporting
Items
Systematic
Reviews
(PRISMA)
guidelines.
Sustainable Food Technology,
Journal Year:
2023,
Volume and Issue:
1(4), P. 528 - 544
Published: Jan. 1, 2023
Cellulose-based
natural
nanofibers
in
fresh
produce
packaging
can
provide
benefits,
including
excellent
barrier
and
carrier
properties
due
to
high
surface
area-to-volume
ratio,
which
help
prevent
spoilage
extend
shelf
life.
