Bio-Based and Biodegradable Packaging Materials for Food Contact

Dear Colleagues,

The development and promotion of bio-based polymers, extracted from renewable biological resources, as well as biodegradable polymers that decompose easily in the environment, are being actively promoted. These innovations are presented as a crucial alternative to conventional petroleum-derived plastics, especially in the field of food packaging, which causes a negative impact on the environment. Some examples of these polymers are polylactic acid (PLA), polyhydroxyalkanoates (PHA), and polybutylene succinate (PBS), among others.

However, it is important to note that these materials often present challenges when compared to conventional plastics. They require the addition of auxiliary chemicals to improve their performance, such as plasticizers, antioxidants, light and UV stabilizers, as well as cross-linking agents, among others. The mixing or copolymerization of polymers to obtain materials with improved properties is another technique used.

Therefore, it is essential to recognize that these polymers, like other food contact materials, can release low molecular weight components that could pose a health risk to consumers. However, the chemical safety of these sustainable materials has not yet been fully investigated. For that reason, it is imperative to carry out more studies, especially regarding migration in food and human exposure assessments. These data are essential for a complete risk assessment and to ensure the long-term safety of consumers.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

• The development of bio-based and/or biodegradable materials for food contact;
• The improvement of barrier properties of bio-based and/or biodegradable materials for packaging;
• The characterization of bio-based and/or biodegradable materials for food contact;
• The migration and chemical safety of bio-based and/or biodegradable materials for food packaging;
• Food shelf-life studies of foods with bio-based and/or biodegradable materials.

We look forward to receiving your contributions!

Dr. Antía Lestido-Cardama
Prof. Dr. Ana Rodríguez Bernaldo de Quirós
Guest Editors

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