Natural Extracts and Their Applications in Polymer-Based Active Packaging: A Review

Area of Science:

• Materials Science
• Food Science
• Polymer Science

Background:

• Traditional petroleum-based food packaging poses environmental and health concerns due to non-biodegradability.
• There is a growing demand for non-toxic, biodegradable packaging to extend food shelf life and improve safety.
• Synthetic additives in packaging can migrate into food, necessitating a shift towards natural alternatives.

Purpose of the Study:

• To review the advancements in natural extract-containing polymer-based active packaging for food applications.
• To highlight the antioxidant and antibacterial properties of these novel packaging materials.
• To explore the integration of plant essential oils, pigments, vitamins, and peptides into biopolymers.

Main Methods:

• Review of scientific literature on active food packaging incorporating natural extracts.
• Analysis of research on plant essential oils, pigments (procyanidins), vitamins (vitamin B), and peptides (nisin).
• Examination of the combination of these extracts with various polymers, primarily biopolymers.

Main Results:

• Active extracts, when combined with polymers, maintain mechanical and optical properties while adding functionality.
• Plant essential oils, pigments, vitamins, and peptides demonstrate significant antioxidant and antibacterial activities.
• These natural extracts serve as effective substitutes for synthetic additives, enhancing food safety.

Conclusions:

• Natural extract-containing active packaging is a promising sustainable solution for the food industry.
• The incorporation of natural extracts into biopolymers offers a dual benefit of biodegradability and enhanced food preservation.
• Further research into single and compound natural extracts can optimize active packaging performance.