Biodegradable Packaging Materials for Foods Preservation: Sources, Advantages, Limitations, and Future Perspectives

Abstract

Biodegradable packaging materials generally comprise a solution to the environmental problem caused by the consecutive use of conventional packaging materials (petroleum-based materials) even though these have a high cost. The monomers resulting from the slow degradation of petroleum-based materials contribute to the pollution of the environment. Biodegradable packaging materials distinguished by high biodegradability and biocompatibility can successfully replace the aforementioned packaging materials and thus solve the environmental problems caused by their use or deposition. Although several of the biodegradable packaging materials present defective properties, mainly mechanical and barrier properties, these are reduced or even eliminated by the addition of various improving additives and by blending them with other biopolymers. Various natural preservatives such as essential oils or other phytochemical extracts can also be incorporated into the biopolymer network to increase its efficacy. This treatment is particularly beneficial since it contributes to the increasing of the shelf life and storability of packaged foods such as fruits, vegetables, dairy products, meat and its products, poultry, and fish. For all the above reasons, the preferences of consumers and the critical thinking/decisions of the food product manufacturing industries in favor of the potential use of biodegradable packaging materials in foods are increasing more and more. In this context, the present review article addresses the most recently used biodegradable packaging materials for foods preservation by presenting their sources, advantages, limitations, and future perspectives.