Structure, Properties and Recent Developments in Polysaccharides and Aliphatic Polyesters-Based Biopackaging – A Review

Food packaging plays an imperative role in the food processing sector by safeguarding foods from their point of harvesting until the moment of consumption. In recent years, biopolymers have attracted the attention of the scientific community as an alternative to conventional packaging materials, reducing the negative environmental impact. Among the available biopolymer sources, a lot of focus has been directed toward polysaccharides due to their superior barrier qualities against gases, oil, and odour and their processing versatility. Moreover, there is a growing interest in aliphatic polyesters as a potential replacement for petrochemical-based synthetic plastics. Both polysaccharides and aliphatic polyesters have gained popularity in sustainable food packaging due to their unique characteristics, including low cost, readily available, biodegradability, gas and moisture barrier qualities, film-forming capabilities, excellent heat resistance, and ability to be processed into films, trays, and coatings. This review highlights the structural features, properties and recent advancements of several vital polysaccharides, namely starch, chitosan, cellulose, alginate, pectin, carrageenan, and aliphatic polyesters, including polylactic acid (PLA) and polyhydroxybutyrate (PHB) for developing packaging materials and their applications in the food industry. Conventional packaging and future perspectives of biopolymer-based food packaging are also comprehensively covered in this review.