A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials

Abstract

The development of biodegradable food packaging with superior properties and functionalities compared to conventional food packaging is one of the emerging research interests. Immediate disposal of conventional single use nonbiodegradable food packaging results in adverse environmental impact. Utilization of either biomass‐based, microorganism‐derived, or biotechnologically synthesized biopolymers as biodegradable matrices is the common approach toward achieving sustainability. Consequently, starch and cellulose are being commonly used as biodegradable matrices. However, rather than being fully biodegradable, most of them can be considered as semibiodegradable. Majority of the review studies are based on matrices that have an origin in edible sources, which might result in food insecurity. Although development of bio‐based polymers with sound packaging properties have been extensively studied, the potential agro‐industrial waste as alternative, eco‐friendly, and economically viable matrices have attracted little attention. Therefore, the approaches of developing biodegradable food packaging and the framework of converting agro‐industrial waste into biodegradable packaging matrices are discussed comparatively in this paper. It also critiques the approaches and valorization of agro‐industrial waste in biodegradable food packaging. Thereby, an overview of physicochemical, functional, and biodegradable properties of commonly used biodegradable food packaging materials are provided as an insight for agro‐industrial waste‐based food packaging. The potential use of agro‐industrial waste‐based biodegradable food packaging materials against commonly used biodegradable food packaging materials has been highlighted in this study. Thereby, the vital necessity of growing awareness about agro‐industrial waste as biodegradable food packaging materials is emphasized through this comprehensive review.

Use of annatto dye extraction residue as additive in the cassava starch composite foam tray

“…Starch foam biodegrades rapidly, but foams made with modified starch or composite foam (added with agroindustrial residues) have longer degradation time. 74 For the EPS foam tray, there was no significant difference in mass along the study (result not shown) as can be observed in Figure 6A. EPS is a known non-biodegradable plastic material that is difficult to decompose in the environment.…”

Trends in Bioactive Multilayer Films: Perspectives in the Use of Polysaccharides, Proteins, and Carbohydrates with Natural Additives for Application in Food Packaging

“…The best layer in which to use nanofiber is not yet unanimously agreed upon among researchers and is frequently applied in the external layers [ 22 ] or the middle layer [ 50 ]. Thus, by adding a nanofiber to the multilayer design, it is possible to obtain a final product with improved mechanical and barrier properties and the excellent encapsulation capacity of the bioactive compounds [ 90 , 91 ]. According to Monção et al [ 92 ], in the last 10 years, new active food packaging development has increased, with a considerable number referring to multilayer systems.…”

Investigation of Morphological, Chemical, and Thermal Properties of Biodegradable Food Packaging Films Synthesised by Direct Utilisation of Cassava (Monihot esculanta) Bagasse

“…Alternative, non-edible sources of starch are worthwhile to investigate for the biodegradable food packaging sector to minimise food security concerns. Application of agro-industrial waste as alternative biodegradable food packaging matrices would ensure better food security, assure eco-friendliness and help achieving economic benefits through their valorisation [ 24 ]. Cassava (Manihot esculenta) bagasse or cassava pulp is a cassava industrial waste and has been reported to be an excellent source of residual starch and fibre [ 25 ].…”