000150507 001__ 150507
000150507 005__ 20251206074710.0
000150507 0247_ $$2doi$$a10.1016/j.fbio.2024.105647
000150507 0248_ $$2sideral$$a142678
000150507 037__ $$aART-2024-142678
000150507 041__ $$aeng
000150507 100__ $$aAit Ouahioune, Lidia
000150507 245__ $$aSustainable and green strategies for active biopackaging: Application for seafood products—A critical review
000150507 260__ $$c2024
000150507 5060_ $$aAccess copy available to the general public$$fUnrestricted
000150507 5203_ $$aPackaging design and material innovation offer real opportunities to reduce seafood degradation within the supply chain. The growing environmental crisis and health burden caused by conventional packaging demands sustainable and biodegradable alternatives, which play a crucial role in the circular economy by promoting resource efficiency, waste reduction, product lifecycle optimization and the regeneration of natural systems. Although bio-based materials are considered renewable resources compared to conventional materials, they have limited applications, such as difficulty in processing, poor performance, high permeability and high costs associated with scaling up production. However, by understanding the critical limitations, targeted strategies can be developed to overcome them, such as blending these bio-based materials with other materials to improve their functionality, thereby increasing their applicability. In this context, this review provides a general insight into seafood packaging and discusses the latest strategies based on materials from natural sources. It is also discusses the existing limitations and potential future development prospects.
000150507 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FSE/T53-20R
000150507 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000150507 590__ $$a5.9$$b2024
000150507 592__ $$a1.108$$b2024
000150507 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b32 / 181 = 0.177$$c2024$$dQ1$$eT1
000150507 593__ $$aFood Science$$c2024$$dQ1
000150507 593__ $$aBiochemistry$$c2024$$dQ1
000150507 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000150507 700__ $$aWrona, Magdalena
000150507 700__ $$aPezo, Davinson
000150507 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000150507 700__ $$aDjenane, Djamel
000150507 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000150507 773__ $$g63 (2024), 105647 [15 pp.]$$pFood biosci.$$tFood bioscience$$x2212-4292
000150507 8564_ $$s4186137$$uhttps://zaguan.unizar.es/record/150507/files/texto_completo.pdf$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-12-06
000150507 8564_ $$s2574816$$uhttps://zaguan.unizar.es/record/150507/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-12-06
000150507 909CO $$ooai:zaguan.unizar.es:150507$$particulos$$pdriver
000150507 951__ $$a2025-10-17-14:31:31
000150507 980__ $$aARTICLE