Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation

Background: Owing to increasing environmental concerns and growing demands for food quality maintenance, biodegradable active packaging is emerging on the market to overcome the challenges faced by traditional plastic packaging. Pectin, with characteristics of low price, non-toxic and good polymerization, is an ideal material for active food packaging. Scope and approach: This review offers the current state of studies on pectin-based active packaging. Three different film formation methods were critically summarized. Physical properties of pectin-based packaging were systemically characterized regarding various pectin structural conformation. Furthermore, preservation behaviors and related mechanisms were fully illustrated to exhibit the outstanding advantages of pectin-based active packaging in food preservation. Key findings and conclusions: Pectin-based active packaging can be developed in either wet or dry processes. Wet process contains casting method leading to compact surface morphology and spraying method requiring specialized equipment, while dry process mainly refers to extrusion method with higher efficiency and meets the needs at commercial production. Physical properties of packaging including mechanical, hydrophobic and thermal characteristics are enhanced by modification of pectin conformation or incorporation with bio-polymers, overcoming the weaknesses of pure pectin packaging, such as thermal instability and strong hydrophilicity. After being functionalized with active compounds, pectin-based packaging with great antimicrobial, antioxidant and barrier properties is quite suitable for food preservation. Pectin-based packaging has great advantages to extend shelf-life of food by retarding lipid oxidation, inhibiting microbial growth, controlling water movement, etc. As a result, pectin-based active packaging with great physical and functional properties, has promising prospects in food preservation.

Automated summary

This review provides an overview of pectin-based active packaging, covering film formation methods and physical properties. It highlights the enhancement of mechanical and thermal properties through modification or incorporation with bio-polymers, making pectin packaging suitable for food preservation. Pectin-based active packaging shows promising prospects in extending shelf-life of food through retarding lipid oxidation and inhibiting microbial growth.