Biopolymer Films and Active Packaging for Food Preservation
This community develops biodegradable films, coatings, and composite materials from plant-based polymers and proteins to extend the shelf life of food products and replace conventional plastics.
The work centers on engineering films and coatings using sodium alginate, cellulose nanocrystals, chitosan, and protein isolates such as whey and soy. These matrices are frequently reinforced with zinc oxide or titanium dioxide nanoparticles and loaded with essential oils or antioxidants to create "active" packaging that inhibits microbial growth. Researchers also investigate the physicochemical stability of these materials and their ability to encapsulate bioactive compounds, with a strong focus on applications for meat, fish, and dairy preservation.
The largest share of this community’s output is found in sodium research, comprising 1.4% of all sodium-related papers, and chlorine research, at 0.8%. Sodium also contributes the highest raw paper count within this group, with 4,226 papers.
The community comprises 18,461 papers, publishing most frequently in Food Chemistry, International Journal of Biological Macromolecules, and Food Hydrocolloids.
Recent work continues to focus on smart packaging technologies, including chitosan-based freshness indicators and nanocomposite films, as well as the modification of biopolymers like alginate and polyhydroxybutyrate for advanced food applications.