Hydrogel-Based Systems as Smart Food Packaging: A Review

Abstract

In recent years, non-degradable petroleum-based polymer packaging has generated serious disposal, pollution, and ecological issues. The application of biodegradable food packaging for common purposes could overcome these problems. Bio-based hydrogel films are interesting materials as potential alternatives to non-biodegradable commercial food packaging due to biodegradability, biocompatibility, ease of processability, low cost of production, and the absorption ability of food exudates. The rising need to provide additional functionality for food packaging has led scientists to design approaches extending the shelf life of food products by incorporating antimicrobial and antioxidant agents and sensing the accurate moment of food spoilage. In this review, we thoroughly discuss recent hydrogel-based film applications such as active, intelligent packaging, as well as a combination of these approaches. We highlight their potential as food packaging but also indicate the drawbacks, especially poor barrier and mechanical properties, that need to be improved in the future. We emphasize discussions on the mechanical properties of currently studied hydrogels and compare them with current commercial food packaging. Finally, the future directions of these types of approaches are described.