The advantages and disadvantages of active, biodegradable materials for food packaging

Abstract

The concept of active, biodegradable food packaging materials arises from global issues directed at the generation of food waste and disposal of plastic packaging. The design of these materials implies active components' incorporation to maintain or improve food quality and safety and extend shelf-life. Thus, the traditional, passive packaging role in protecting and marketing its content expanded to a novel one, being a matrix for the incorporation of actives with an active role against food deterioration. To this end, the focus is on using natural actives as a potential replacement for chemical additives, biodegradable polymers as a replacement for traditional polymers with slow degradation, and novel fabrication techniques. Despite great potential, the development and implementation of active, biodegradable materials face challenges, such as diversity and physicochemical properties of raw materials, technological issues, cost, legislation, and consumer acceptance.