Search Results (38)

Food packaging plays an essential role in maintaining food quality, safety, and shelf life during storage, transportation, and retail distribution. However, conventional petroleum-derived plastics raise increasing environmental concerns, while many biopolymer-based packaging materials remain limited by insufficient mechanical strength, poor water resistance, limited barrier properties, and unstable active functions. Natural extract-based multifunctional gels provide a promising strategy for sustainable food packaging due to their inherent biocompatibility, structural versatility, and synergistic interplay between active extracts and gel networks, which can immobilize bioactive compounds, regulate mass transfer, and integrate preservation and monitoring functions within one material platform. This review summarizes recent advances in natural extract-based multifunctional gels for food packaging, with emphasis on polysaccharide-based, protein-based, lipid-based, and other naturally derived gel systems. Representative material formats include hydrogels, aerogels, emulsion gels, oleogels, and gel-derived films or coatings, while typical components include chitosan, alginate, pectin, starch, proteins, natural waxes, lignin, anthocyanins, curcumin, polyphenols, and essential oils. Their gelation mechanisms, structural features, preparation strategies, and functional applications are discussed, including antioxidant activity, antimicrobial preservation, barrier enhancement, controlled release, freshness monitoring, and biodegradability. Furthermore, the potential interactions between natural extracts and gel matrices are also discussed, including hydrogen bonding, electrostatic interactions, ionic crosslinking, dynamic covalent bonding, hydrophobic association, and lipid crystallization. The main merits of these systems include renewability, biodegradability, tunable network interactions, active-agent protection, and integration of preservation and monitoring functions, whereas persistent challenges include moisture sensitivity, mechanical instability, variable extract composition, migration safety, and scale-up cost. This review provides guidance for designing natural extract-based gel packaging materials with improved functionality, sustainability, and practical applicability. Full article

Hydrocolloids comprise a diverse class of high-molecular-weight polymeric carbohydrates associated with a wide range of physicochemical and functional properties. This review provides an integrated analysis of natural hydrocolloids derived from algal (agar, alginate, carrageenan, fucoidan, laminarin, and ulvan), animal (chitin, chitosan, chondroitin sulfate, dermatan sulfate, keratan sulfate, heparin, heparan sulfate, glycogen, and hyaluronan), and plant (pectin, starch, and locust bean gum) sources, together with semisynthetic cellulose-based derivatives. Emphasis is placed on the relationship between molecular structure, charge density, sulfation patter, and branching degree, and how these parameters modulate hydration, gelation, and rheological behavior. Comparative analyses are presented, establishing structure–function interactions that link molecular characteristics to functional properties, including thickening, gelling, emulsifying, stabilizing, film-forming, and controlled-release capacities. The review also discusses the biological activities and application potential of these hydrocolloids in pharmaceutical, biomedical, and advanced material systems. In addition, emerging modification strategies, including chemical functionalization, crosslinking, and nanostructuring are discussed as tools to adjust their action and diversify their application range. Special attention is given to structure–rheology–gelation relationships and to the influence of molecular organization on mechanical strength, stability, and delivery performance. Current challenges associated with scalability, processability, reproducibility, and long-term functional stability are also critically discussed. Overall, this review provides a comprehensive structure–function perspective on hydrocolloids as sustainable and multifunctional polymeric materials, supporting their rational design and continued development in pharmaceutical sciences, biomedical engineering, and advanced material applications. Full article

Garlic (Allium sativum) has antimicrobial and antioxidant properties. However, only the cloves are used from the bulb; the peels or husks are waste material with limited utility that nevertheless retain properties that can be exploited in other materials such as edible films or coatings. Chitosan is a widely used biopolymer, due its interesting properties. The same is true for alginate and pectin, which are polysaccharides that have interesting application areas; among the most common are film or coating materials in the food industry. Therefore, in this research, comprising the elaboration of films based on Chitosan-Pectin-Alginate (Q-P-A) reinforced with garlic husk (GH) particles, the films were characterized by Brookfield viscosity (the biopolymers solutions), Fourier Transform infrared Spectroscopy (FTIR), Dynamic mechanical analysis (DMA), and thermogravimetry (TGA). According to the results, the addition of GH caused a significant decrease in viscosity without altering the pseudoplasticity behavior and also generating physical interactions with the matrices; no chemical reaction byproducts were identified by FTIR. An increase in the reinforcing effect was identified in Q-GH films, whereas the opposite effect was observed in Q-P-A-GH films. In addition, no significant changes in the thermal stability were observed. Full article

In this study, rice-husk fiber (RHF) extracted via alkali hydrolysis was used as a reinforcing material (0–10 wt%) in a pectin-sodium alginate (PE/SA) matrix to develop biofilms by the casting method. These biofilms were characterized by using FTIR, XRD, TGA, and DSC. The thickness, moisture content, water solubility, swelling behavior, water-contact angle, water-vapor permeability, optical transparency, and mechanical properties of biofilms were investigated. It was observed that the PE/SA/RHF film loaded with 5% RHF had better visual attributes, and a further increase in reinforcement was not found to be as favorable. The addition of 10 wt% RHF significantly enhanced the thickness from 0.094 to 0.127 mm, water solubility from 49.25 to 56.13%, water-contact angle from 48.4 to 62.6°, and tensile strength from 4.17 to 10.23 MPa. However, decreases in water-vapor permeability from 1.94 × 10⁻⁹ to 1.32 × 10⁻⁹ g·m⁻¹·Pa⁻¹·s⁻¹ and in elongation at break from 19.24 to 2.87% were observed in the biofilms. Structurally, FTIR confirmed intermolecular hydrogen bonding between components. XRD revealed that the films remained predominantly amorphous, without significant crystalline alterations. Furthermore, thermal stability improved with the addition of RHF. Finally, these PE/SA/RHF composite films may be potential eco-friendly biodegradable packaging candidates for food industry applications. Full article

The environmental impact of petroplastics that do not readily biodegrade has intensified the search for sustainable packaging materials. Polysaccharides derived from plant and marine sources are biodegradable and renewable, but their hydrophilicity and weak mechanical and barrier properties limit their use in high-performance packaging. Chemical modification offers an effective solution by introducing hydrophobic or functional groups that enhance physicochemical performance, making modified polysaccharides strong candidates for sustainable packaging applications. This review provides a comprehensive overview of recent advances in the chemical modification and development of plant-based polysaccharides (starch, cellulose and its derivatives, and pectin) and marine-based polysaccharides (agar, carrageenan, alginate, and chitosan) for food packaging applications. Emphasis on how chemical modifications influence key functional properties relevant to sustainable packaging, including barrier performance, biological activities, and freshness-monitoring capabilities. Film fabrication techniques such as solution casting, extrusion, coating, and electrospraying are also discussed regarding their impact on material performance. Overall, the reviewed studies demonstrate that chemical modification can substantially enhance the functional properties of polysaccharides and enable active and intelligent packaging functionalities. While challenges related to food safety, scalable production, environmental impact, and real-world performance remain, chemically modified polysaccharides show strong potential as sustainable and functional materials for the next generation of food packaging. Full article

Food packaging serves a pivotal role in daily life, facilitating the efficient transportation of food and extending its shelf life. Petroleum-derived plastic packaging is extensively employed; however, its non-biodegradable nature poses significant environmental pollution and ecological degradation. Natural polymers (e.g., proteins such as gelatin and corn gluten protein; polysaccharides including pectin, chitosan, starch, cellulose, and alginate) and synthetic polymers (e.g., polyvinyl alcohol, polylactic acid, and polyhydroxyalkanoates) can be utilized to fabricate food packaging films, thereby achieving green and eco-friendly objectives. Nevertheless, the inferior mechanical strength and inadequate antibacterial activity of biopolymer-based packaging have restricted their practical applications. In recent years, nanomaterials (e.g., nanoparticles, nanotubes, nanofibers, and nanosheets) have been employed to enhance the performance of food packaging, emerging as a research hotspot. Notably, nanoparticles possess unique properties, including a high specific surface area, excellent dispersibility, and multifunctionality, which enables them to be easily incorporated into film matrices. Owing to their unique chemical structures, nanoparticles form strong interactions with film matrices, leading to a denser spatial structure. This not only markedly enhances the mechanical strength of the films, but also simultaneously improves their antibacterial and antioxidant capabilities. This review classifies and summarizes common nanomaterials based on their chemical compositions, providing a theoretical foundation and technical reference for the future development and application of nanomaterials in the field of bio-based active food packaging. Full article

This study aimed to develop synbiotic edible films based on fish gelatin containing Lacticaseibacillus rhamnosus GG, evaluating the impact of different prebiotics (inulin and fructooligosaccharides, FOSs) and structuring polysaccharides (pectin and alginate) on their physical, mechanical, thermal properties, cell viability, and in vitro gastrointestinal behavior. Seven film formulations were prepared from fish gelatin solutions (3%, w/v) containing glycerol (30%, w/w, as plasticizer), with the addition of prebiotics (inulin or FOSs, 1:1 w/w to gelatin), either alone or in combination with pectin (1%, w/v) or alginate (0.5%, w/v). Specifically, F1 contained gelatin, glycerol, and L. rhamnosus GG (control); F2 and F5 included inulin or FOSs, respectively; F3 and F6 combined inulin or FOSs with pectin; and F4 and F7 combined inulin or FOSs with alginate. After incorporation of the probiotic, the solutions were cast and dried at 37 °C for 24 h. The incorporation of prebiotics and polysaccharides significantly influenced probiotic viability after film drying (p < 0.05). The control formulation (F1) showed the highest reduction (26.10%), while F4 (inulin + alginate) and F7 (FOS + alginate) exhibited the lowest losses of 10.41% and 10.98%, respectively. These films also demonstrated better performance during simulated digestion, with F7 showing the smallest reduction after 6 h (0.5 log), maintaining 7.0 colony-forming units per gram (CFU g⁻¹), which is considered adequate for functional effects. Physically, the films varied in solubility (27.50% to 41.37%), thickness (0.085 to 0.095 mm), water vapor permeability (WVP) (8.17 to 11.75 g·mm/m²·d·kPa), and moisture content (13.47% to 17.50%). Mechanically, F4 showed the highest tensile strength (24.5 MPa), while F1 had the highest elongation at break (62%). During storage, F7 and F4 showed the lowest viability losses (29.8% and 29.4%, respectively) under refrigeration. Overall, the results indicate that the association of prebiotics with structuring polysaccharides improves stability, cellular protection, and functional performance of the films. Full article

Fruit and vegetable production is often impacted by microbial pathogens that compromise the quality of produce and lead to significant economic losses at the postharvest stages. Due to their efficacy, agrochemicals are widely applied in disease management; nevertheless, this practice has led to the appearance of microbial strains resistant to these types of agrochemicals. Additionally, there is growing concern among consumers about the presence of these chemical residues in fruits and the negative impacts they cause on multiple ecosystems. In response, there is a growing need for safe, effective, green, and sustainable disease control technologies. Bionanocomposites, with their unique ability to combine nanomaterials and biopolymers that have attractive properties, represents a promising alternative for postharvest disease control. These technologies allow for the development of functional coatings and films with antimicrobial, antioxidant, and barrier properties, which are critical for extending shelf life and preserving fruit quality. Recent advances have demonstrated that integrating nanoparticles, such as ZnO, TiO₂, Ag, and chitosan-based nanosystems, into biopolymeric matrices, like alginate, pectin, starch, or cellulose, can enhance mechanical strength, regulate gas exchange, and control the release of active agents. This review presents systematized information that is focused on the creation of coatings and films based on bionanocomposites for the management of disease in fruits and vegetables. It also discusses the use of diverse biopolymers and nanomaterials and their impact on the quality and shelf life of fruits and vegetables. Full article

Carbohydrate-based biodegradable films offer an eco-friendly alternative to conventional petroleum-derived packaging for agricultural commodities. Derived from renewable polysaccharides such as starch, cellulose, chitosan, pectin, alginate, pullulan, and xanthan gum, these films exhibit favorable biodegradability, film-forming ability, and compatibility with food systems. This review presents a comprehensive analysis of recent developments in the preparation, functionalization, and application of these polysaccharide-based films for agricultural packaging. Emphasis is placed on emerging fabrication techniques, including electrospinning, extrusion, and layer-by-layer assembly, which have significantly enhanced the mechanical, barrier, and antimicrobial properties of these materials. Furthermore, the incorporation of active compounds such as antioxidants and antimicrobials has improved the performance and shelf-life of packaged goods. Despite notable advancements, key limitations such as moisture sensitivity, poor mechanical durability, and high production costs persist. Strategies including polymer blending, nanofiller incorporation, and surface modification are explored as potential solutions. The applicability of these films in packaging fruits, vegetables, dairy, grains, and meat products is also discussed. By assessing current progress and future prospects, this review underscores the importance of carbohydrate-based films in promoting sustainable agricultural packaging systems, reducing environmental impact through the advancement of circular bioeconomy principles and sustainable development. Full article

The objective of this work was to investigate the use of nanocrystalline cellulose (NCC) as a drug-delivery excipient for buccal films. Gel-like dispersions were created by blending either gel or powder NCC (gNCC or pNCC) with natural polymers (alginate, pectin, or chitosan) in water, with glycerol serving as a plasticiser. Ibuprofen (IBU) as an active pharmaceutical ingredient (API) was dissolved in a self-microemulsifying drug delivery system (SMEDDS) to improve its solubility prior to its addition to gel-like dispersions. Dispersions were dried, and resulting films were cut to 3 cm × 1.5 cm size, appropriate for buccal delivery. Rheological measurements revealed that shorter, thinner, and less crystalline nanocellulose fibres are more favourable for stronger gel properties. While overall, weaker gel structure prior to film casting also resulted in shorter disintegration time, this was not the case for NCC–chitosan films; here, the low solubility of chitosan in neutral media proved to be the main obstacle. Nevertheless, the prolonged disintegration of NCC–chitosan films did not impact the dissolution of IBU, as these films exhibited the fastest dissolution rate, followed by NCC–pectin and NCC–alginate. Furthermore, NCC properties significantly influenced the dissolution behaviour of the chitosan formulations, with gNCC favouring faster IBU release due to weaker gel formation prior to film casting. Full article

Various natural polymers have been explored for their specific and desirable functional properties. Biopolymers have been found to hold the potential to satisfy many current environmental and health needs from a natural food packaging perspective. With a drive towards a more sustainable and plastic-free future, polymers like pectin and alginate have been considered key to reducing traditional plastic packaging usage in the food industry. These well-established, commercially available biopolymers display unique functional properties that can be manipulated in the development of biofilms that possess specific physical–mechanical properties. Pectin and alginate have also proven successful in the biomedical applications of encapsulation, drug delivery, wound healing and tissue engineering, greatly due to their ability to form biofilms and coatings. The structural and consequent functional properties of pectin and alginate have been investigated, although rarely concurrently with one another, focusing on biofilm development. Research has specifically identified and highlighted the importance of pectin and alginate in developing biofilms due to their versatile and charged structural nature. This review article discusses and highlights factors responsible for the specific properties displayed by pectin and alginate biofilms from a chemical and film development perspective. Full article

The industrial processing of mandarin fruits yields a large amount of peel waste, resulting in economic losses and environmental pollution. The peels of mandarin fruits are a good source of biomass and active substances that can be used to produce food packaging systems. In this study, active food packaging films were prepared based on sodium alginate and twelve varieties of mandarin peel powder. The structures, properties, and corn oil packaging performance of the films were compared. Results showed that the twelve varieties of mandarin peel powder differed in pectin, lipid, protein, crude fiber, and total phenol contents. The prepared films all exhibited a yellow color, 117.73–152.45 μm thickness, 16.39–23.62% moisture content, 26.03–90.75° water contact angle, 5.38–8.31 × 10⁻¹¹ g m⁻¹ s⁻¹ Pa⁻¹ water vapor permeability, 5.26–12.91 × 10⁻²⁰ m² s⁻¹ Pa⁻¹ oxygen permeability, 4.87–7.90 MPa tensile strength, and 13.37–24.62% elongation at break. Notably, the films containing mandarin peel powder with high pectin and lipid contents showed high moisture/oxygen barrier ability and mechanical properties. The films containing mandarin peel powder with high total phenol content exhibited high antioxidant- and antimicrobial-releasing abilities and good performance in delaying corn oil oxidation. Overall, the results suggested that the films have good application potential in active food packaging. Full article

Food packaging plays an imperative role in the food processing sector by safeguarding foods from their point of harvesting until the moment of consumption. In recent years, biopolymers have attracted the attention of the scientific community as an alternative to conventional packaging materials. Among the available biopolymer sources, a lot of the focus has been on polysaccharides due to their superior barrier properties against gases, oils, and odors and their processing versatility. Moreover, there is also a growing interest in aliphatic polyester as a potential replacement for petrochemical-based synthetic plastics. Both polysaccharides and aliphatic polyesters have gained popularity in sustainable food packaging due to their unique characteristics, including their low cost, availability, biodegradability, gas and moisture barrier properties, film-forming capabilities, excellent heat resistance, and ability to be processed into films, trays, and coatings. This review highlights the structural features, properties, and recent advancements of several vital polysaccharides, namely, starch, chitosan, cellulose, alginate, pectin, carrageenan, and aliphatic polyesters, including polylactic acid (PLA) and polyhydroxybutyrate (PHB) for developing packaging materials, and their applications in the food industry. Conventional packaging and future perspectives of biopolymer-based food packaging are also comprehensively covered in this review. Full article

Traditional wound dressings may lack suitability for diverse wound types and individual patient requirements. In this context, this study aimed to innovate wound care by developing a 3D-printed patch using alginate and pectin and incorporating Olive Leaf Extract (OLE) as an active ingredient. Different polymer-to-plasticizer ratios were systematically examined to formulate a printable ink with optimal viscosity. The resultant film, enriched with OLE, exhibited a substantial polyphenolic content of 13.15 ± 0.41 mg CAE/g, showcasing significant antioxidant and anti-inflammatory properties. Notably, the film demonstrated potent scavenging abilities against DPPH, ABTS, and NO radicals, with IC₅₀ values of 0.66 ± 0.07, 0.47 ± 0.04, and 2.02 ± 0.14 mg/mL, respectively. In vitro release and diffusion studies were carried out and the release profiles revealed an almost complete release of polyphenols from the patch within 48 h. Additionally, the fabricated film exhibited the capacity to enhance cell motility and accelerate wound healing, evidenced by increased collagen I expression in BJ fibroblast cells. Structural assessments affirmed the ability of the patch to absorb exudates and maintain the optimal moisture balance, while biocompatibility studies underscored its suitability for biomedical applications. These compelling findings endorse the potential application of the developed film in advanced wound care, with the prospect of tailoring patches to individual patient needs. Full article

Pectin and alginate are well-established biopolymers used in natural film development. Single-polymer mucilage films were developed from freeze-dried native mucilage powder of two cultivars, ‘Algerian’ and ‘Morado’, and the films’ mechanical properties were compared to single-polymer pectin and alginate films developed from commercially available pectin and alginate powders. The casting method prepared films forming solutions at 2.5%, 5%, and 7.5% (w/w) for each polymer. Considerable variations were observed in the films’ strength and elasticity between the various films at different polymer concentrations. Although mucilage films could be produced at 5% (w/w), both cultivars could not produce films with a tensile strength (TS) greater than 1 MPa. Mucilage films, however, displayed > 20% elongation at break (%E) values, being noticeably more elastic than the pectin and alginate films. The mechanical properties of the various films were further modified by varying the pH of the film-forming solution. The various films showed increased TS and puncture force (PF) values, although these increases were more noticeable for pectin and alginate than mucilage films. Although single-polymer mucilage films exhibit the potential to be used in developing natural packaging, pectin and alginate films possess more suitable mechanical attributes. Full article