Applications of natural polysaccharide-based pH-sensitive films in food packaging: Current research and future trends |
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| Affiliation: | 1. REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 687, 4169-007, Porto, Portugal;2. REQUIMTE/LAQV, Laboratory of Pharmacognosy, Department of Chemistry, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal;1. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy;2. Department of Agricultural Sciences, University of Sassari, 07100, Sassari, SS, Italy;3. Department of Chemistry, Biology and Biotechnology, University of Perugia, Via Elce di Sotto, 8, 06123 Perugia, Italy;4. Department of Pharmaceutical Sciences, University of Perugia, Via del Liceo 1, 06123 Perugia, Italy;1. College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China;2. Ningbo Research Institute, Zhejiang University, Ningbo 315100, China;3. Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China |
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| Abstract: | With the increased awareness of food safety and growing environmental concern of plastic packaging disposal, the research and development of novel food packaging is extremely urgent and attracts much attention. Natural polysaccharides are ideal candidate materials to develop “green” food packaging due to their biodegradable properties and good film-forming properties. Especially, the natural polysaccharides-based intelligent films can provide consumers the real-time information about the quality and safety of the packaged food through the pH-sensitive indicators. Consequently, this paper summarized the current researches on the development of natural polysaccharides-based pH-sensitive films. Then, the applications of natural polysaccharides-based pH-sensitive films in food packaging, including the packaging for meat products, fruits and vegetables, etc., are emphasized. Finally, an overview of the trends/challenges of pH-sensitive films in food packaging is discussed. Taken together, the natural polysaccharide-based pH-sensitive food packaging films show more advantages as compared with the common food package films, which can not only protect the packaged food, but also monitor the quality of packaged food in real time. Nevertheless, the further studies should continue to focus on the commercially sustainable key points including consumer acceptance and trust, cost, regulatory considerations and multifunctional performance of the pH-sensitive food packaging films. |
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