Utilization of biomaterials to develop the biodegradable food packaging
Food packaging material is the primary element of the food industry; therefore, its consideration to sustain food quality and food safety is crucial. Several food-grade materials have been utilized for packaging food commodities for a long time. Still, these materials negatively influence safety, sh...
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| Veröffentlicht in: | International journal of food properties 2023-09, Vol.26 (1), p.1122-1139 |
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| creator | Perveen, Saima Anwar, Muhammad Junaid Ismail, Tariq Hameed, Aneela Naqvi, Syeda Sameen Mahomoodally, Mohamad Fawzi Saeed, Farhan Imran, Ali Hussain, Muzzamal Imran, Muhammad Ur Rehman, Habib Khursheed, Tara Tufail, Tabussam Mehmood, Tahir Ali, Shinawar Waseem Al Jbawi, Entessar |
| description | Food packaging material is the primary element of the food industry; therefore, its consideration to sustain food quality and food safety is crucial. Several food-grade materials have been utilized for packaging food commodities for a long time. Still, these materials negatively influence safety, shelf life, texture, quality, and flavors of the food commodities. Concurrently, biotechnology introduces various techniques to produce several edible food packaging materials i.e. polysaccharides and protein-based films, intelligent and active packaging, which can preserve the food for a long period and inhibit the entry of biotic and abiotic components into the food. Various materials i.e. nisin, chitosan, cactus/mucilage, and bacterial nanocellulose, are being utilized to produce various kinds of edible packaging, including films, coatings, foams, with various kinds of edible active and intelligent packaging characteristics by biotechnological tools. The packaging material prepared by biotechnological applications is widely adopted and utilized in various food processing and preservation industries due to its higher safety levels and more nutritional components for consumption. The edible packaging material is currently utilized only for solid and semisolid processed products. However, there is an urgency to develop edible packaging material for liquid commodities such as products of the dairy and beverages industry by utilizing biotechnological techniques. |
| doi_str_mv | 10.1080/10942912.2023.2200606 |
| format | Article |
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Several food-grade materials have been utilized for packaging food commodities for a long time. Still, these materials negatively influence safety, shelf life, texture, quality, and flavors of the food commodities. Concurrently, biotechnology introduces various techniques to produce several edible food packaging materials i.e. polysaccharides and protein-based films, intelligent and active packaging, which can preserve the food for a long period and inhibit the entry of biotic and abiotic components into the food. Various materials i.e. nisin, chitosan, cactus/mucilage, and bacterial nanocellulose, are being utilized to produce various kinds of edible packaging, including films, coatings, foams, with various kinds of edible active and intelligent packaging characteristics by biotechnological tools. The packaging material prepared by biotechnological applications is widely adopted and utilized in various food processing and preservation industries due to its higher safety levels and more nutritional components for consumption. The edible packaging material is currently utilized only for solid and semisolid processed products. However, there is an urgency to develop edible packaging material for liquid commodities such as products of the dairy and beverages industry by utilizing biotechnological techniques.</description><identifier>ISSN: 1094-2912</identifier><identifier>ISSN: 1532-2386</identifier><identifier>EISSN: 1532-2386</identifier><identifier>DOI: 10.1080/10942912.2023.2200606</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis</publisher><subject>Bacterial nanocellulose ; Beverages ; biocompatible materials ; biodegradability ; Biomaterials ; Biotechnological techniques ; Biotechnology ; cacti and succulents ; cellulose ; Chitosan ; Commodities ; Edible coating ; Foams ; Food ; Food industry ; Food packaging ; Food packaging material ; Food processing ; Food quality ; food safety ; liquids ; Mucilage ; mucilages ; nisin ; Packaging materials ; Polysaccharides ; Safety ; Shelf life ; texture</subject><ispartof>International journal of food properties, 2023-09, Vol.26 (1), p.1122-1139</ispartof><rights>Published with license by Taylor & Francis Group, LLC. © 2023 Saima Perveen, Muhammad Junaid Anwar, Tariq Ismail, Aneela Hameed, Syeda Sameen Naqvi, Mohamad Fawzi Mahomoodally, Farhan Saeed, Ali Imran, Muzzamal Hussain, Muhammad Imran, Habib Ur Rehman, Tara Khursheed, Tabussam Tufail, Tahir Mehmood, Shinawar Waseem Ali and Entessar Al Jbawi 2023</rights><rights>Published with license by Taylor & Francis Group, LLC. 2023. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). 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Several food-grade materials have been utilized for packaging food commodities for a long time. Still, these materials negatively influence safety, shelf life, texture, quality, and flavors of the food commodities. Concurrently, biotechnology introduces various techniques to produce several edible food packaging materials i.e. polysaccharides and protein-based films, intelligent and active packaging, which can preserve the food for a long period and inhibit the entry of biotic and abiotic components into the food. Various materials i.e. nisin, chitosan, cactus/mucilage, and bacterial nanocellulose, are being utilized to produce various kinds of edible packaging, including films, coatings, foams, with various kinds of edible active and intelligent packaging characteristics by biotechnological tools. 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However, there is an urgency to develop edible packaging material for liquid commodities such as products of the dairy and beverages industry by utilizing biotechnological techniques.</description><subject>Bacterial nanocellulose</subject><subject>Beverages</subject><subject>biocompatible materials</subject><subject>biodegradability</subject><subject>Biomaterials</subject><subject>Biotechnological techniques</subject><subject>Biotechnology</subject><subject>cacti and succulents</subject><subject>cellulose</subject><subject>Chitosan</subject><subject>Commodities</subject><subject>Edible coating</subject><subject>Foams</subject><subject>Food</subject><subject>Food industry</subject><subject>Food packaging</subject><subject>Food packaging material</subject><subject>Food processing</subject><subject>Food quality</subject><subject>food safety</subject><subject>liquids</subject><subject>Mucilage</subject><subject>mucilages</subject><subject>nisin</subject><subject>Packaging materials</subject><subject>Polysaccharides</subject><subject>Safety</subject><subject>Shelf life</subject><subject>texture</subject><issn>1094-2912</issn><issn>1532-2386</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>DOA</sourceid><recordid>eNp9kctuFDEQRVsRkRKSfEKkltiw6aH8art3iSIIkSKxIWur_Bo8eNqD2wMKX4-HCSxYoFq4VHXuVVm3664JrAgoeEdg4nQidEWBshWlACOMJ905EYwOlKnxVesbMxygs-71smwAiGIEzrv7pxpT_Ik15rnPoTcxb7H6EjEtfc298999yru-fvGHnfPrgg5N8n3I2fU7tF9xHef1ZXcamsRfvbwX3dOH95_vPg6Pn-4f7m4fB8sVr8PEZODUGmWQGmE9D6OlxlAQ1AsVhDeTYSAst8xZlIqxtg4E6UjkZAhnF93D0ddl3OhdiVsszzpj1L8Huaw1lhpt8loZME7agB4dV8ARPRVSSkRGBDLXvN4evXYlf9v7peptXKxPCWef94tmwFsRNU0NffMPusn7MrefaqqkpIxLBY0SR8qWvCzFh78HEtCHqPSfqPQhKv0SVdPdHHVxDrls8UcuyemKzymXUHC2sR3zf4tfO3CaLw</recordid><startdate>20230922</startdate><enddate>20230922</enddate><creator>Perveen, Saima</creator><creator>Anwar, Muhammad Junaid</creator><creator>Ismail, Tariq</creator><creator>Hameed, Aneela</creator><creator>Naqvi, Syeda Sameen</creator><creator>Mahomoodally, Mohamad Fawzi</creator><creator>Saeed, Farhan</creator><creator>Imran, Ali</creator><creator>Hussain, Muzzamal</creator><creator>Imran, Muhammad</creator><creator>Ur Rehman, Habib</creator><creator>Khursheed, Tara</creator><creator>Tufail, Tabussam</creator><creator>Mehmood, Tahir</creator><creator>Ali, Shinawar Waseem</creator><creator>Al Jbawi, Entessar</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><general>Taylor & Francis Group</general><scope>0YH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7S9</scope><scope>L.6</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0001-6508-1962</orcidid><orcidid>https://orcid.org/0000-0002-1804-1770</orcidid><orcidid>https://orcid.org/0000-0002-7632-5261</orcidid></search><sort><creationdate>20230922</creationdate><title>Utilization of biomaterials to develop the biodegradable food packaging</title><author>Perveen, Saima ; 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therefore, its consideration to sustain food quality and food safety is crucial. Several food-grade materials have been utilized for packaging food commodities for a long time. Still, these materials negatively influence safety, shelf life, texture, quality, and flavors of the food commodities. Concurrently, biotechnology introduces various techniques to produce several edible food packaging materials i.e. polysaccharides and protein-based films, intelligent and active packaging, which can preserve the food for a long period and inhibit the entry of biotic and abiotic components into the food. Various materials i.e. nisin, chitosan, cactus/mucilage, and bacterial nanocellulose, are being utilized to produce various kinds of edible packaging, including films, coatings, foams, with various kinds of edible active and intelligent packaging characteristics by biotechnological tools. The packaging material prepared by biotechnological applications is widely adopted and utilized in various food processing and preservation industries due to its higher safety levels and more nutritional components for consumption. The edible packaging material is currently utilized only for solid and semisolid processed products. However, there is an urgency to develop edible packaging material for liquid commodities such as products of the dairy and beverages industry by utilizing biotechnological techniques.</abstract><cop>Abingdon</cop><pub>Taylor & Francis</pub><doi>10.1080/10942912.2023.2200606</doi><tpages>18</tpages><orcidid>https://orcid.org/0000-0001-6508-1962</orcidid><orcidid>https://orcid.org/0000-0002-1804-1770</orcidid><orcidid>https://orcid.org/0000-0002-7632-5261</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | International journal of food properties, 2023-09, Vol.26 (1), p.1122-1139 |
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| subjects | Bacterial nanocellulose Beverages biocompatible materials biodegradability Biomaterials Biotechnological techniques Biotechnology cacti and succulents cellulose Chitosan Commodities Edible coating Foams Food Food industry Food packaging Food packaging material Food processing Food quality food safety liquids Mucilage mucilages nisin Packaging materials Polysaccharides Safety Shelf life texture |
| title | Utilization of biomaterials to develop the biodegradable food packaging |
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