Main marine biopolymers for food packaging film applications

Abstract

The packaging of food products affects both their preservation and marketing. The primary purposes of packaging are to preserve the food, make it simple to handle and convenient for consumers, and show information about the product. For decades, single- or multicomponent films made of petroleum have been employed in food packaging to suit the requirements. Unfortunately, a fundamental disadvantage of synthetic packaging materials has recently been recognized: their nonbiodegradability has substantial environmental repercussions. As a result, attempts are being made to produce biodegradable and edible films from natural and renewable materials. Polysaccharides of terrestrial and marine origin are among the most used biopolymers to produce these films. Because of their propensity for producing gels, marine polysaccharides, including agar, alginate, carrageenan, ulvan, fucoidan, and modified chitosan, are suitable ingredients for edible and biodegradable films. However, during the development of food packaging, several factors should be considered, including transport properties (water and gas permeability), optical properties (transparency, UV resistance, color, etc.), mechanical and thermoforming properties, surface characteristics (printability), cost, and availability. In this regard, it is important to mention that marine polysaccharides form gels involving intermolecular association or crosslinking of polymer chains, leading to a semirigid, three-dimensional matrix that can immobilize large volumes of water under the right conditions of pH, temperature, and cation concentration. These gels can be made into films that could be used as packaging material for food goods. Assuming that polysaccharide films and coatings are more permeable to water vapor than to gases, the incorporation of additives and chemical modifications of these polysaccharides is an alternative method for improving their physical properties, including transport properties. This chapter will address from different perspectives the use, modification, and application of edible polysaccharide coatings and films of marine origin, as well as the potential of these biopolymers for use as food packaging.