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, 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.

Automated summary

Food packaging material is crucial for sustaining food quality and safety in the food industry. Traditional food-grade materials negatively impact the safety, shelf life, texture, quality, and flavor of food commodities. Biotechnology offers techniques to produce edible packaging materials, such as polysaccharides and protein-based films, intelligent and active packaging, which can preserve food and prevent the entry of harmful components. Various materials are used to produce edible packaging with active and intelligent characteristics, making it safer and more nutritious for consumption. However, there is a need to develop edible packaging for liquid commodities, like dairy and beverages, using biotechnological techniques.