Skip to main content
SpringerLink
Log in
Book cover

Handbook of Polymer and Ceramic Nanotechnology pp 1–16Cite as

Biopolymers for Nano-Enabled Packaging of Foods

  • Living reference work entry
  • First Online:

  • 109 Accesses

Abstract

Packaging will extend the shelf life of the product by protecting it from physical, chemical, and biological agents. Biopolymer based packaging materials have become popular in recent times due to their easy disposability and environment-friendly nature, though they have lower resistance to breakage and weak water barrier properties compared to synthetic polymers. Biopolymers are mainly based on polysaccharides, proteins, lipids, and polyhydroxyalkanoates. However, few polymers are chemically synthesized from monomers of biological origin. Biopolymer derivatives will have added advantages for packaging applications. Nanoparticles can be incorporated into biopolymers to obtain improved, active, and intelligent (smart) food packaging systems. However, safety of these packaging materials should be evaluated before using them in food sector. In this chapter, role of biopolymers in food packaging, applications of nanotechnology for enabling the polymers for food packaging applications, and limitations of biopolymer based packaging materials are discussed.

This is a preview of subscription content, log in via an institution.

References

  • Avella M, De Vliegerb JJ, Erricoa ME et al (2005) Biodegradable starch/clay nanocomposite films for food packaging applications. Food Chem 93:467–474

    Article  CAS  Google Scholar 

  • Aydin F, Kahve HI, Ardic M (2017) Lipid based edible films. J Sci Eng Res 4:86–92

    CAS  Google Scholar 

  • Bajpai VK, Kamle M, Shukla S et al (2018) Prospects of using nanotechnology for food preservation, safety and security. J Food Drug Anal 26:1–14

    Article  CAS  Google Scholar 

  • Bakhy EA, Zidan NS, Aboul-Anean HED (2018) The effect of Nano materials on Edible coating and Films’ Improvement. Int J Phram Res Allied Sci 7:20–41

    Google Scholar 

  • Biji KB, Ravishankar CN, Mohan CO (2015) Smart packaging system for food applications: a review. J Food Sci Technol 10:6125–6135

    Article  CAS  Google Scholar 

  • Bucci DZ, Tavares LBB, Sell I (2005) PHB packaging for the storage of food products. Polym Test 24:564–571

    Article  CAS  Google Scholar 

  • Bumbudsanpharoke N, Choi J, Ko S (2015) Applications of nanomaterials in food packaging. J NanosciNanotechnol 15:6357–6372

    CAS  Google Scholar 

  • Cabedo L, Feijoo JL, Villanueva MP et al (2006) Optimization of biodegradable nanocomposites based on a PLA/PCL blends for food packaging applications. Macromol Symp 233:191–197

    Article  CAS  Google Scholar 

  • Chaudhry Q, Scotter M, Blackburn J et al (2008) Applications and implications of nanotechnologies for food sector. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 25:241–258

    Article  CAS  Google Scholar 

  • Chellaram C, Muruguaboopathi G, John AA et al (2014) Significance of nanotechnology in food industry. APCBEE Procedia 8:109–113

    Article  CAS  Google Scholar 

  • Chen H, Wang J, Cheng Y et al (2019) Application of protein-based films and coatings for food packaging: a review. Polymers 11:2–32

    Google Scholar 

  • de Abreu DAP, Cruz JM, Losada PP (2012) Active and intelligent packaging of food industry. Food Rev Int 28:146–187

    Article  CAS  Google Scholar 

  • de Azeredo HMC (2009) Nanocomposites for food packaging applications. Food Res Int 42:1240–1253

    Article  CAS  Google Scholar 

  • de Mouraa MR, Mattosob LHC, Zucolottoa V (2012) Development of cellulose-based bactericidal nanocomposites containing silvernanoparticles and their use as active food packaging. J Food Eng 109:520–524

    Article  CAS  Google Scholar 

  • Dobrucka R, Cierpiszewski R (2014) Active and intelligent packaging food-research and development- a review. Polish J Food Nutri Sci 64:7–15

    Article  Google Scholar 

  • Fang Z, Zhao Y, Warner RD et al (2017) Active and intelligent packaging in meat industry. Trends Food Sci Technol 61:60–71

    Article  CAS  Google Scholar 

  • Gomez-Estaca J, Gavara R, Catala R et al (2016) The potential of proteins for producing food packaging materials: a review. Packag Technol Sci 29:203–224

    Article  CAS  Google Scholar 

  • Hassan ME, Bai J, Dou DQ (2019) Biopolymers; definition, classification and applications. Egy J Chem 62:1725–1737

    Google Scholar 

  • Ibrahim MS, Hamza MY, Fazal-ur-Rehman M et al (2018) Biopolymer materials, an alternative to synthetic polymer materials. Int Invention Scientific J 2:286–295

    Google Scholar 

  • Janjarasskul T, Krochta JM (2010) Edible packaging materials. Ann Rev Food Sci Technol 1:415–448

    Article  CAS  Google Scholar 

  • Jeevahan J, Chandrasekaran M, Durairaj RB et al (2017) A brief review on edible food packaging materials. J Global Eng Problems Solutions 1:9–19

    Google Scholar 

  • Jiang T, Duan Q, Zhu J et al (2020) Starch-based biodegradable materials: challenges and Oppurtunities 3:8–18

    Google Scholar 

  • Lavanya D, Kulkarni PK, Dixit M et al (2011) Sources of cellulose and their application; a review. Int J Drug Form Res 2:19–38

    Google Scholar 

  • Liu Q, Luo L, Zheng L (2018) Lignins: biosynthesis and biological functions in plants. Int J MolSci 19:2–16

    Google Scholar 

  • Malerba M, Cerana R (2016) Chitosan effects on plant systems. Int J MolSci 17:2–15

    Google Scholar 

  • Mangaraj S, Yadav A, Bal LM et al (2018) Application of biodegradable polymers in food packaging industry: a comprehensive review. J Packaging Technol Res 3:77

    Article  Google Scholar 

  • Mariod AA, Adam HF (2013) Review: gelatin source, extraction and industrial application. Acta Sci Pol Technol Aliment 12:135–147

    CAS  Google Scholar 

  • Marsh K, Bugusu B (2007) Food packaging – roles, materials, and environmental issues. J Food Sci 72:39–54

    Article  CAS  Google Scholar 

  • Mokoginta MK, Indriati N, Dharmayanti N et al (2019) Extraction and characterization of sodium alginates from Sargassumpolycystum for manufacturing of tuna (Thunnus sp.) meatballs. Earth Environ Sci 278:1–9

    Google Scholar 

  • Muller J, Gonzalez-Martinez C, Chiralt A (2017) Combination of poly(lactic) acid and starch for biodegradable food packaging. Materials 10:3–22

    Google Scholar 

  • Naiaretti DG, Tita O (2012) Biopolymers used in food packaging: a review. Food Technol 16:3–19

    Google Scholar 

  • Nesic A, Cabrera-Barjas G, Dimitrijevic-Brankovic S et al (2020) Prospect of polysaccharide-based materials as advanced food packaging. Molecules 25:2–34

    Google Scholar 

  • Oz AT, Sufer O, Sezer YC (2017) Poly (lactic acid) films in food packaging systems. Food Sci Nutrition Technol 2:2574.2701

    Google Scholar 

  • Pal M (2017) Nanotechnology: a new approach in food packaging. J Food Microbiol Safety Hygiene 2:1–2

    Article  Google Scholar 

  • Prasad P, Kochhar A (2014) Active packaging in food industry: a review. J Environ Sci Toxicol Food Technol 8:01–07

    Google Scholar 

  • Rajendran N, Puppala S, Raj MSS et al (2012) Seaweeds can be a new source for bioplastics. J Pharm Res 5:1476–1479

    Google Scholar 

  • Raquez JM, Habibi Y, Murariu M et al (2013) Poly-lactic acid (PLA)-based nanocomposites. Prog polymer sci 38:1504–1542

    Article  CAS  Google Scholar 

  • Rashidi L, Khosravi-Darani K (2011) The applications of nanotechnology in food industry. Cri Rev Food Sci Nutrition 51:723–730

    Article  CAS  Google Scholar 

  • Silva N, Blumberga D (2019) Why biopolymer packaging materials are better. Environ Clim Technol 23:366–384

    Article  CAS  Google Scholar 

  • Silvipriya KS, Kumar KK, Bhat AR et al (2015) Collagen: animal sources and biomedical application. J Appl Pharm Sci 5:123–127

    Article  CAS  Google Scholar 

  • Souza VGL, Fernando AL (2016) Nanoparticles in packaging: biodegradability and potential migration to food- a review. Food Pack Shelf Life 8:63–70

    Article  Google Scholar 

  • Tankhiwale R, Bajpai SK (2009) Graft copolymerization onto cellulose-based filter paper and its furtherdevelopment as silver nanoparticles loaded antibacterialfood-packaging material. Collo Surf B 69:164–168

    Article  CAS  Google Scholar 

  • Tavakoli H, Rastegar H, Taherian M et al (2017) The effect of nano-silver packaging in increasing the shelf life of nuts: an in vitro model 6:156–160

    Google Scholar 

  • Tawakkal ISM, Cran MJ, Miltz J et al (2014) A review of poly(lactic acid)-based materials for antimicrobial packaging. J Food Sci 79:1477–1490

    Article  CAS  Google Scholar 

  • Vartiainen J, Vaha-Nissi M, Harlin A (2014) Biopolymers films and coating in packaging applications- a review of recent development. Mat Sci Appl 5:708–718

    CAS  Google Scholar 

  • Xiaoa G, Zhua Y, Wangb L et al (2011) Production and storage of edible film using Gellan gum. Environ Eng Soc 8:756–763

    Google Scholar 

  • Yadav A, Mangaraj S, Singh R et al (2018) Biopolymers as packaging material in food and allied industry. Int J Chem Studies 6:2411–2418

    Google Scholar 

  • Yang J, Ching YC, Chuah CH (2019) Applications of Lignocellulosic fibers and lignin in bioplastics: a review. Polymers 11:2–26

    Google Scholar 

  • Youssef AM, El-Sayedb SM (2018) Bionanocomposites materials for food packaging applications; concepts and future outlooks. Carbohydr Polym 193:19–27

    Article  CAS  Google Scholar 

  • Zadeh ME, O’Keefe SF, Kim YT (2019) Lignin-based biopolymeric active packaging system for oil products. J Food Sci 84:1420–1426

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Technology, Centre for Incubation, Innovation, Research and Consultancy (CIIRC), Jyothy Institute of Technology, Bengaluru, Karnataka, India

    Angitha Balan & Ravi-Kumar Kadeppagari

Authors
  1. Angitha Balan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ravi-Kumar Kadeppagari
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Dept. of Chemistry and EVSC, New Jersey InstTech, 151 D Tiernan-NJIT, Newark, NJ, USA

    Chaudhery Mustansar Hussain

  2. Centre for Nanoscience & Nanotechnology, Mahatma Gandhi University, Kottayam, Kerala, India

    Sabu Thomas

Rights and permissions

Reprints and permissions

Copyright information

© 2020 Springer Nature Switzerland AG

About this entry

Check for updates. Verify currency and authenticity via CrossMark

Cite this entry

Balan, A., Kadeppagari, RK. (2020). Biopolymers for Nano-Enabled Packaging of Foods. In: Hussain, C.M., Thomas, S. (eds) Handbook of Polymer and Ceramic Nanotechnology. Springer, Cham. https://doi.org/10.1007/978-3-030-10614-0_57-1

Download citation

  • DOI: https://doi.org/10.1007/978-3-030-10614-0_57-1

  • Received:

  • Accepted:

  • Published:

  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-10614-0

  • Online ISBN: 978-3-030-10614-0

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

Publish with us

Policies and ethics

Search

Navigation