The packaging material is considered a major component in
sustainable development and relates to sustainable consumption and production
of food. Food packaging protects and preserves food through several mechanisms,
thus contributing to extended shelf life. Other functions include mechanical
and physical strength, convenience, and communication through product
labelling. With the increased population and change in lifestyle and eating
habits, the packaging and use of food have changed significantly in the last
two decades. Alternative biopolymer-based packaging is currently researched,
used, and several are under development. Several advantages of these polymers
in food packing, sustainability and environmental footprints have made them the
material of choice among all the current materials. The present study reviews
current knowledge in this field and provides an updated overview of
interrelated topics relevant to future developments. The study showed that
biodegradable metals, ceramics, composites, and polymers show considerable
promise for sustainable packaging applications. The incorporation of
nanotechnology into packaging materials opens up exciting opportunities for
increased barrier properties, antibacterial activity, and shelf life extension.
In addition, consumer education campaigns should promote ethical, conscientious
disposal and recycling practices. Finally, it is critical to monitor and
respond to global market trends, synchronising biomaterial development with the
changing needs of various sectors.
Author(s) Details
Prasad Gowda G N
Department of Studies in Food Technology, Davangere University, Davangere,
India.
Ravikumar Patil H.S.
Department of Studies in Food Technology, Davangere University, Davangere,
India.
BK Manjunatha
Department of Biotechnology, The Oxford College of Engineering,
Bengaluru-560068, Karnataka, India.
Valarmathy K
Department of Biotechnology, The Oxford College of Engineering,
Bengaluru-560068, Karnataka, India.
Sajeeda Niketh
Department of Chemistry and Biochemistry, Nrupathunga University, Bengaluru
560001, Karnataka, India.
Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v5/6735
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