Made from seaweed, Ello Jello cups are not only eco-friendly, but also edible. Courtesy of Evoware.
As environmental concerns grow, secondary compounds in biodegradable polymers offer a solution for sustainable food packaging. These natural additives improve edible packaging performance and help reduce plastic waste’s environmental impact.
You can also read: Transforming Food Packaging: The Shift to Biopolymers?
Edible packaging uses materials made from biodegradable polymers that form a thin layer applied directly to food or serve as films. These coatings and films protect the food from oxidation, humidity, and microbial activity. This innovation provides a sustainable alternative to traditional plastics, helping to reduce plastic waste in landfills and oceans. Beyond sustainability, it enhances food preservation by maintaining its texture, flavor, and quality.
Edible packaging typically uses biopolymers derived from renewable sources like polysaccharides, proteins, and lipids. The process dissolves these biopolymers in water or organic solvents and then employs techniques like casting, spraying, or dipping to form the desired coating or film. Plasticizers improve flexibility, while active agents like secondary compounds (SCs) enhance functionality.
Secondary compounds (SCs) are natural bioactive substances found in plants, fungi, and microorganisms. These include essential oils like rosemary, thyme, and cinnamon, as well as phenolic compounds and organic acids. SCs play a vital role in edible packaging by providing antimicrobial properties that help prevent harmful microorganisms such as E. coli and Salmonella. They also offer antioxidant activity to protect food from damage and extend shelf life. Additionally, SCs enhance the mechanical performance of the packaging by improving water resistance, counteracting the hydrophilic nature of biopolymers.
Biodegradable polymers for food packaging.
Today, researchers are using various techniques to incorporate SCs into edible coatings and films. In solvent casting, SCs and biopolymers dissolve into a uniform solution, which dries to form a film. Emulsification and homogenization evenly disperse SCs throughout the polymer matrix. Advanced extraction methods like microwave and ultrasound-assisted extraction efficiently isolate SCs while preserving their bioactivity.
SCs preserve sensory qualities by reducing texture and flavor changes. This makes them valuable for fresh foods, meats, and dairy products, unlike traditional methods like salting or heat treatment. Their role in food protection and quality enhancement makes biopolymers enriched with SCs essential for high-demand food packaging applications.
Researchers still need to address challenges like secondary compound toxicity and the lack of standardized, cost-effective extraction methods. Progress in these areas will help the food packaging industry create sustainable solutions that meet the growing demand for safe, eco-friendly products.
Read the full paper here: Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications.
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