Natural additives and agricultural wastes in biopolymer formulations for food packaging

Abstract

The main directions in food packaging research are targeted toward improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant, and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.

Keywords: active packaging; additives; food wastes; legislation as topic; nano-biocomposites.

Figure 1

Phenol derivatives (C6) commonly found in industrial wastewaters or fractions isolated from vegetal sources. Representative examples are indicated under the general chemical structures (Soto et al., 2011) (with permission).

Figure 2

Fibers classification (Majeed et al., 2013) (with permission).

Figure 3

EU food-contact materials legislation (Restuccia et al., 2010) (with permission).