Waste management in the agricultural sector has become a major concern. Increased food production to satisfy the surge in population has resulted in the generation of large volumes of solid waste. Agro-waste is a rich source of biocompounds with high potential as a raw material for food packaging. Utilization of agro-waste supports the goal of sustainable development in a circular economy. This paper reviews recent trends and the development of agro-wastes from plant and animal sources into eco-friendly food packaging systems. Different plant and animal sources and their potential development into packaging are discussed, including crop residues, process residues, vegetable and fruit wastes, and animal-derived wastes. A comprehensive analysis of the properties and production methods of these packages is presented. Future aspects of agro-waste packaging systems and the inherent production problems are addressed.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920369 | PMC |
| http://dx.doi.org/10.3390/polym15030648 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Single use plastics are a leading source of microplastics that have been detected along the food chain. This study evaluated the potential of starch (ST) and carrageenan (CRG) in packaging film formulation. CRG isolated from the seaweed (SW) was blended with starch and cast to obtain films whose moisture content (MC), total soluble matter (TSM), degree of solubility (DS), water vapor permeability (WVP), opacity (O), contact angles (CA), moisture absorption (MA), and percent elongation (PE) were evaluated.
View Article and Find Full Text PDFEdible Coating Based on Alginate Nanoparticles Containing Menthol and Essential Oil: Effect on the Shelf Life of Chicken Thigh in the Refrigerator.
Food Sci Nutr
January 2025
Department of Food Safety and Hygiene, School of Health Fasa University of Medical Sciences Fasa Iran.
Chicken thigh is a popular and widely consumed meat product. However, its high moisture content and susceptibility to microbial spoilage limit its shelf life. To address this issue, we investigated the efficacy of an edible coating based on alginate nanoparticles (AlgNPs) containing menthol, essential oil (EO), or their combination for extending the shelf life of chicken thigh.
View Article and Find Full Text PDFNon-targeted LC-MS metabolomics reveal shifts from wound-induced enzymatic browning to lignification during extended storage of fresh-cut lettuce in modified atmosphere packaging.
Curr Res Food Sci
December 2024
Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland.
Modified Atmosphere Packaging (MAP) is a conventional method used to prolong the shelf-life of fresh-cut vegetables, including lettuce. However, MAP-stored lettuce remains perishable, and its deterioration mechanism is not fully understood. Here, we utilized non-targeted LC-MS metabolomics to evaluate the effects of cutting and extended storage time on metabolite profiles of lettuce stored in MAP.
View Article and Find Full Text PDFPhotodynamic bactericidal nanomaterials in food packaging: From principle to application.
J Food Sci
January 2025
Shandong Peanut Research Institute, Key Laboratory of Peanut Biology and Breeding, Ministry of Agriculture and Rural Affairs, Qingdao, PR China.
Compared to traditional preservatives, photodynamic inactivation (PDI) offers a promising bactericidal approach due to its nontoxic nature and low propensity for microbial resistance. In this paper, we initially investigate the principles and antibacterial mechanisms underlying PDI. We then review factors influencing PDI's germicidal efficacy in food preservation.
View Article and Find Full Text PDFAdvances and challenges in green extraction of chitin for food and agriculture applications: A review.
Int J Biol Macromol
January 2025
Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States. Electronic address:
Chitin, the second most abundant polysaccharide in nature, offers numerous practical applications due to its versatile functional properties. However, its utilization is constrained by significant challenges in extraction, as well as low solubility and high crystallinity. While traditional chemical and biological fermentation methods can achieve high-purity chitin, these processes are often environmentally harmful or time/energy-consuming.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!