Journal Article10.3390/jcs8030114
Structure, Properties, and Recent Developments in Polysaccharide- and Aliphatic Polyester-Based Packaging—A Review
Wasana N. Marasinghe,K. G. L. R. Jayathunge,Rohan S. Dassanayake,Rumesh Liyanage,Pasan C. Bandara,Suranga M. Rajapaksha,Chamila Gunathilake +6 more
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TL;DR: Structure, Properties, and Recent Developments in Polysaccharide- and Aliphatic Polyester-Based Packaging—A Review focuses on the structural features, properties, and recent advancements of polysaccharides and aliphatic polyesters for food packaging.
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Abstract: Food packaging plays an imperative role in the food processing sector by safeguarding foods from their point of harvesting until the moment of consumption. In recent years, biopolymers have attracted the attention of the scientific community as an alternative to conventional packaging materials. Among the available biopolymer sources, a lot of the focus has been on polysaccharides due to their superior barrier properties against gases, oils, and odors and their processing versatility. Moreover, there is also a growing interest in aliphatic polyester as a potential replacement for petrochemical-based synthetic plastics. Both polysaccharides and aliphatic polyesters have gained popularity in sustainable food packaging due to their unique characteristics, including their low cost, availability, biodegradability, gas and moisture barrier properties, film-forming capabilities, excellent heat resistance, and ability to be processed into films, trays, and coatings. This review highlights the structural features, properties, and recent advancements of several vital polysaccharides, namely, starch, chitosan, cellulose, alginate, pectin, carrageenan, and aliphatic polyesters, including polylactic acid (PLA) and polyhydroxybutyrate (PHB) for developing packaging materials, and their applications in the food industry. Conventional packaging and future perspectives of biopolymer-based food packaging are also comprehensively covered in this review.
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The latest research progress on polysaccharides-based biosensors for food packaging: A review
Zenebe Tadesse Tsegay,Elahesadat Hosseini,Theodoros Varzakas,Slim Smaoui +3 more
Abstract: In recent years, polysaccharide-based biosensors have emerged as promising technologies for intelligent food packaging, offering innovative solutions to enhance food quality and safety. This review highlights advancements in designing, developing, and applying these biosensors, particularly those utilizing polysaccharides such as chitosan, cellulose and alginate. Engineered with nanomaterials like ZnO, silver, and carbon nano-tubes demonstrated high sensitivity in real-time monitoring of food spoilage indicators, including pH changes, volatile nitrogen compounds and microbial activity. We discuss the electrochemical properties of these biosensors, highlighting how the integration of electrochemical methods significantly improves their detection capabilities within packaging environments, leading to sensor sensitivity enhancement, greater accuracy, and spoilage detection, ultimately extending the shelf life of perishable food products. Additionally, the review addresses the practical challenges of industrial implementation and explores future research directions for optimizing sensor functionality and scalability. The findings underscore the potential of polysaccharide-based intelligent packaging as a sustainable and effective alternative to conventional methods, paving the way for broader commercial adoption.
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