000150786 001__ 150786
000150786 005__ 20250214153851.0
000150786 0247_ $$2doi$$a10.1016/j.fbp.2025.01.015
000150786 0248_ $$2sideral$$a142817
000150786 037__ $$aART-2025-142817
000150786 041__ $$aeng
000150786 100__ $$aNahar, Lutfun
000150786 245__ $$aTowards sustainable food packaging using natural compounds: A review of current research update
000150786 260__ $$c2025
000150786 5203_ $$aThe food packaging industry faces significant challenges due to the negative impacts of conventional packaging materials, particularly plastics. These materials contribute to pollution, degrade slowly, and pose risks to both human health and the environment through chemical leaching. Consequently, there is an increasing demand for safer and more sustainable packaging alternatives. Natural compounds, including biopolymers and bioactive substances, provide biodegradable options that mitigate these risks. This review examines various natural materials used for environmentally friendly packaging, such as essential oils, plant extracts, polysaccharides, proteins, lipids, chitosan, cellulose, and starch. This review highlights recent innovations, including advanced biopolymer formulations, hybrid materials, and nanotechnology-based enhancements, which improve the mechanical, antimicrobial, and antioxidant properties of natural packaging solutions. It also presents comparative analyses of these materials, addressing biodegradation rates, life-cycle assessments (LCAs), and their environmental benefits relative to traditional plastics. The review further investigates challenges related to scalability, cost-effectiveness, and regulatory barriers, while also discussing emerging technologies such as machine learning for optimizing materials. The findings offer actionable insights that promote sustainable food packaging solutions aimed at addressing global health and environmental concerns.
000150786 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000150786 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000150786 700__ $$aHabibi, Emran
000150786 700__ $$aGavril, Georgiana-Luminita
000150786 700__ $$aAbdelfattah, Gamal Moustafa Mahmoud
000150786 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena
000150786 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000150786 700__ $$aGuo, Mingquan
000150786 700__ $$aSarker, Satyajit D.
000150786 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000150786 773__ $$g150 (2025), 260-274$$pFood bioprod. process.$$tFood and Bioproducts Processing$$x0960-3085
000150786 8564_ $$s1282011$$uhttps://zaguan.unizar.es/record/150786/files/texto_completo.pdf$$yVersión publicada$$zinfo:eu-repo/date/embargoEnd/2027-01-27
000150786 8564_ $$s2467421$$uhttps://zaguan.unizar.es/record/150786/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada$$zinfo:eu-repo/date/embargoEnd/2027-01-27
000150786 909CO $$ooai:zaguan.unizar.es:150786$$particulos$$pdriver
000150786 951__ $$a2025-02-14-14:04:42
000150786 980__ $$aARTICLE