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Sustainable edible packaging systems based on active compounds from food processing byproducts: A review by Imen Hamed; Anita Nordeng Jakobsen; Jørgen Lerfall is a Agricultural and Biological Sciences article available to read on EtoBox.

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## Abstract The global food processing industries represent a challenge and a risk to the environment due to the poor handling of residues, which are often discarded as waste without being used in further sidestreams. Although some part of this biomass is utilized, large quantities are, however, still under‐ or unutilized despite these byproducts being a rich resource of valuable compounds. These biowastes contain biopolymers and other compounds such as proteins, polysaccharides, lipids, pigments, micronutrients, and minerals with good nutritional values and active biological properties with applications in various fields including the development of sustainable food packaging. This review offers an update on the recent advancement of food byproducts recycling and upgrading toward the production of food packaging materials, which could be edible, (bio)degradable, and act as carriers of biobased active agents such as antimicrobials, antioxidants, flavoring additives, and health‐promoting compounds. This should be a global initiative to promote the well‐being of humans and achieve sustainability while respecting the ecological boundaries of our planet. Edible films and coatings formu

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Author

Imen Hamed; Anita Nordeng Jakobsen; Jørgen Lerfall

Publisher

Wiley

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)