Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials

authored by: Banu Bayram, Gulay Ozkan, Tina Kostka, Esra Capanoglu, Tuba Esatbeyoglu
Abstract: The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.
Organisation(s): Molecular Food Chemistry and Food Development
Institute of Food Science and Human Nutrition
External Organisation(s): Uskudar University
Istanbul Technical University
Type: Article
Journal: Molecules
Volume: 26
ISSN: 1420-3049
Publication date: 01.07.2021
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Analytical Chemistry, Chemistry (miscellaneous), Molecular Medicine, Pharmaceutical Science, Drug Discovery, Physical and Theoretical Chemistry, Organic Chemistry
Sustainable Development Goals: SDG 12 - Responsible Consumption and Production
Electronic version(s): https://doi.org/10.3390/molecules26134031 (Access: Open)