Development and application of fruit and vegetable based green films with natural bio‐actives in meat and dairy products: a review

Abstract

In recent years, foodborne outbreaks and food plastic waste accumulation in the environment have impelled a hunt for new, sustainable, novel and innovatory food packaging interventions to face microbial contamination, food quality and safety. Pollution caused from wastes generated by agricultural activities is one of chief rising concerns of the environmentalists across the globe. A solution to this problem is effective and economic valorization of residues from agriculture sector. It would ensure that the by‐products/residues from one activity act as ingredients/raw materials for another industry. An example is fruit and vegetable waste based green films for food packaging. Edible packaging is a well‐researched area of science where numerous biomaterials have been already explored. Along with dynamic barrier properties, these biofilms often exhibit antioxidant and antimicrobial properties as function of the bioactive additives (e.g. essential oils) often incorporated in them. Additionally, these films are made competent by use of recent technologies (e.g. encapsulation, nano‐emulsions, radio‐sensors) to ensure high end performance and meet the principles of sustainability. Livestock products such as meat, poultry and dairy products are highly perishable and depend largely upon the mercy of packaging materials to enhance their shelf life. In this review, all the above‐mentioned aspects are thoroughly covered with a view to project fruit and vegetable based green films (FVBGFs) as a potential and viable packaging material for livestock products, along with a discussion on role of bio‐additives, technological interventions, properties and potential applications of FVBGFs in livestock products. © 2023 Society of Chemical Industry.