Biopolymers: Implications and application in the food industry

Abstract

Food industry has been criticized for use of non-biodegradable, non-eco-friendly, and toxic production methods, materials and treatment strategies. The main concern is plastic pollution in the food industry. Food grade plastics like polyethylene terephthalate, polypropylene, high- and low-density polyethylene, and polycarbonate are FDA approved for use with food contactable materials; they are very widely used polymers due to their ease in manufacture, performance, property modulation, and easy disposal. However, versatile as they may be, they are non-biodegradable which leads to their accumulation in the ecosystem resulting in serious ecological and health issues. A better alternative to such materials is the use of nature derived polymers having characteristics similar to conventional plastics. This creates an arena for edible and biodegradable biopolymers in food production and packaging. These polymers can be classified as agricultural, marine, and animal based on their origin. Such polymers have applicability as coating materials, films, and packaging materials or preservative and protective materials. The ability to form films of these polymers is used in food packaging and delivery of bioactive substances such as drugs and nutraceuticals. Reinforcing polymer with micro- or nano-fillers and introduction of nano-technology in the food sector has shown prospective use in food processing, packaging, and food biosensors for pathogen detection, while 3D printing has given rise to novel works that provide food based on customized nutrition and requirements providing enhancement in overall standard of living. This review elaborates and compiles the aforementioned research objectives that include the role of biopolymers in the food industry.