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Recent Advances in Natural Fibre-Based Materials for Food Packaging Applications
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Researchers reviewed natural fiber-based bioplastics—derived from cellulose, starch, and lignin—for food packaging applications, finding that recent advances in fiber treatment and composite formulation have improved moisture resistance and tensile strength sufficiently to challenge conventional single-use plastics.
Packaging is one of the major domains in the food processing industry that reduces waste and enhances product shelf life. Recently, research and development have focused on bioplastics and bioresources to combat environmental issues caused by the alarming growth of single-use plastic waste food packaging. The demand for natural fibres has recently increased because of their low cost, biodegradability and eco-friendliness. This article reviewed recent developments in natural fibre-based food packaging materials. The first part discusses the introduction of natural fibres in food packaging, with a focus on fibre source, composition and selection parameters, while the second part investigates the physical and chemical ways to modify natural fibres. Several plant-derived fibre materials have been utilised in food packaging as reinforcements, fillers and packaging matrices. Recent investigations developed and modified natural fibre (physical and chemical treatments) into packaging using casting, melt mixing, hot pressing, compression moulding, injection moulding, etc. These techniques majorly improved the strength of bio-based packaging for commercialisation. This review also identified the main research bottlenecks and future study areas were suggested.
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This review examined production mechanisms, structural modifications, and industrial applications of starch-based bioplastics for food packaging, discussing the role of plasticizers and physical and chemical treatments that enhance hydrophobicity, mechanical strength, and thermal stability. While starch-based bioplastics offer biodegradability and renewable origins supporting a circular economy, the review concluded that trade-offs with food production feedstocks and higher manufacturing costs compared to conventional plastics mean they are not a complete long-term solution to plastic pollution.
A Comprehensive Review on Analyzing the Effectiveness of Different Leaves in Food Packaging: A Sustainable Alternative to Plastics
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Leaves and leaf-derived fibers show potential as sustainable, biodegradable alternatives to plastic in food packaging, with various mechanical, chemical, and nanofiber-reinforced configurations reviewed. Replacing conventional plastic packaging is a primary prevention strategy for reducing the microplastic contamination that enters ecosystems and the food chain through packaging degradation.
Nanofillers Reinforcing Biopolymer Composites for Sustainable Food Packaging Applications: A State‐of‐the‐Art Review
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This review examines the role of nanofillers—including inorganic and organic materials at the nanoscale—in improving the mechanical, barrier, thermal, and antimicrobial properties of biopolymer composites for food packaging applications. The authors find that nanofiller reinforcement substantially enhances biopolymer performance to levels competitive with synthetic plastics, while emphasizing the need for standardized safety regulations for nanomaterials in food contact materials.
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films
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This study characterized the ingestion and excretion dynamics of polystyrene microplastics in marine copepods, finding that particles passed through the digestive system rapidly but caused measurable feeding inhibition during exposure. The temporary reduction in phytoplankton consumption during microplastic presence has implications for copepod energy budgets and ocean carbon cycling.
Advances and recent trends in plant-based materials and edible films: a mini-review
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This review highlights recent advances in plant-based packaging materials and edible films made from natural polysaccharides, proteins, and lipids as sustainable alternatives to conventional plastic packaging. Researchers explored how 3D printing and functionalization strategies can enhance the mechanical strength, barrier properties, and shelf-life extension of these materials. The findings point toward a growing toolkit of biodegradable options that could help reduce plastic waste in food packaging.
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When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.