Biodegradable films based on fruit puree: a brief review

The production of fruit-film packaging has attracted increasing attention in scientific research due to the packaging's environmentally friendly, nontoxic, and edible characteristics. The development of alternative packaging contributes to both minimizing the environmental impacts caused by the large consumption of non-biodegradable plastics and favoring the reduction of postharvest loss/waste of fruit. In addition, these fruit films have the potential to be functional packages due the presence of antioxidant and antimicrobial compounds that can migrate to the food matrix, acting as natural additives. The use of fruit puree to develop biodegradable films can be simpler and more practical than the developed of films from fruit flour or extracts, reducing the time, energy, and resources necessary to prepare the film-forming solution. A better understanding of the mechanical properties, bioactive compounds, and potential applications is interesting in terms of prospecting new specific ways to produce and use these films. In this study, we briefly review the general aspects of fruit puree films, highlighting their characterization for use as food packaging.

Automated summary

The production of fruit-film packaging is gaining attention in scientific research due to its environmentally friendly, nontoxic, and edible characteristics. These alternative packaging options help minimize environmental impacts from non-biodegradable plastics and reduce postharvest fruit loss. With antioxidant and antimicrobial compounds, fruit films have potential as functional packages, offering a simpler and more practical solution compared to films made from fruit flour or extracts. Understanding their mechanical properties, bioactive compounds, and applications opens up new possibilities for producing and using these films.