Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review

Mou Zhao; Ping Han; Hongyan Mu; Suling Sun; Juan Dong; Jingtao Sun; Shiling Lu; Qingling Wang; Hua Ji

Food Chemistry: X (Jan 2025)

Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review

Mou Zhao,
Ping Han,
Hongyan Mu,
Suling Sun,
Juan Dong,
Jingtao Sun,
Shiling Lu,
Qingling Wang,
Hua Ji

Affiliations

Mou Zhao: School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Ping Han: School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Hongyan Mu: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
Suling Sun: Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
Juan Dong: School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Corresponding authors at: School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Jingtao Sun: School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Corresponding authors at: School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Shiling Lu: School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Qingling Wang: School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Hua Ji: School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China

Journal volume & issue: Vol. 25
p. 102174

Abstract

Read online

The development of innovative, biodegradable food packaging materials to combat plastic pollution has garnered significant attention from scholars and government agencies worldwide. Natural polysaccharides and proteins exhibit excellent modifiability, biodegradability, high ductility, and compatibility with food products, making them ideal candidates for constructing hydrogels. Hydrogel films based on these biopolymers have opened new research horizons in food packaging applications. This review examines natural polysaccharides and proteins commonly used in hydrogel film preparation and explores strategies to improve their packaging performance, including the use of binary mixtures and exogenous additives. To optimize functionality, the cross-linking mechanisms between materials and film-forming methods are summarized. Additionally, recent applications of hydrogel films in food packaging in are discussed, showcasing their ability to extend or monitor food freshness. Despite existing challenges, the current advancements present a promising and sustainable alternative to conventional plastic materials paving the way for innovative packaging solutions.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords