Utilization of Cereal Crop Residues, Cereal Milling, Sugarcane and Dairy Processing By-Products for Sustainable Packaging Solutions

Deshwal, Gaurav Kr; Alam, Tanweer; Panjagari, Narender Raju; Bhardwaj, Aastha

doi:10.1007/s10924-020-02034-w

Cited by 16 publications

(1 citation statement)

References 103 publications

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“…Table 2 shows the application and performance of cereal byproducts in edible film production. Furthermore, these films have the potential to add value to these byproducts, reduce waste, and promote sustainable development (Deshwal et al., 2021).…”

Section: Biomaterials Derived From Food Processing Byproducts and Foo...mentioning

confidence: 99%

Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation

Xie,

Ma,

Xie

et al. 2024

Comp Rev Food Sci Food Safe

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Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in‐depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.

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Section: Biomaterials Derived From Food Processing Byproducts and Foo...mentioning

confidence: 99%