Performance of Bio-Based Foam Packaging for Frozen Fried Chicken Storage

Structural and physicochemical deterioration in frozen foods is largely driven by ice crystal formation and growth during storage. Although biofoams offer sustainable alternatives to plastic packaging, bio-based systems designed to mitigate ice crystal-induced quality loss remain limited. In this study, a sodium alginate-based biofoam was synthesized via a facile one-pot method and evaluated for frozen fried chicken packaging. Its moisture, mechanical, and optical properties were compared with those of conventional plastic and paper packaging. The quality of frozen fried chicken was assessed in terms of moisture absorption, color, texture, pH, lipid oxidation (TBARs), and the overall appearance under different freezing conditions. The alginate biofoam exhibited exceptionally high moisture absorption (>2400%) due to its porous and hydrophilic structure, enabling effective moisture management during frozen storage. Samples packaged with the biofoam showed reduced moisture loss, lower lipid oxidation, and improved color and surface texture stability compared with conventional packaging, particularly under freeze-thaw conditions. These findings demonstrate that sodium alginate-based biofoam is a promising eco-friendly packaging material for maintaining the physicochemical quality of frozen ready-to-eat foods.