Sustainability in Bio-Based Edible Films, Coatings, and Packaging for Small Fruits
Source abstract
Abstract
Sustainability in bio-based edible films, coatings, and packaging integrates environmental, economic, and social sustainability using renewable resources. These materials offer an eco-friendly alternative to traditional petroleum-based plastics and can extend the shelf life of fruits. The wine industry’s by-products, rich in bioactive compounds, can create bio-based films and coatings. However, some challenges and limitations may occur. Producing bio-based films and coatings on a commercial scale can be challenging, requiring significant investment in research and development. While bio-based materials offer many benefits, they may not always match synthetic plastics’ mechanical strength and barrier properties. However, ongoing research is actively working to improve the functionality and durability of these materials, offering hope for the future. Bio-based materials can be more expensive to produce than conventional plastics, which may limit their widespread adoption without economic incentives or subsidies. Therefore, this review, which aims to provide a literature review about the benefits, challenges, and prospects of the sustainability offered using bio-based edible films, coatings, and packaging, particularly in small fruits and grapevine by-products, is important in the field.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Botanical Research and Applications · biodegradable polymer synthesis and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Biology, Centre for the Research and Technology for Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production—Inov4Agro, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
Department of Agronomy (DAgro), Chemistry Research Centre (CQ-VR), School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, Quinta dos Prados, 5000-801 Vila Real, Portugal
Funding
CQ-VR · Portuguese Foundation for Science and Technology · project LA/P/0126/2020
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