Advances in the Modification of Natural Polymers for Applications in Food Packaging and Preservation

Bassey Bridget Jones; Nyong Bassey E; Edim Moses M.; Ita Obo Okokon; Asuquo Esther Offiong

doi:10.55529/ijrise24.1.9

Authors

Bassey Bridget Jones Department of Biochemistry, Cross River University of Technology, Calabar, Nigeria
Nyong Bassey E Department of Chemistry, Cross River University of Technology, Calabar, Nigeria
Edim Moses M. Department of Chemistry, Cross River University of Technology, Calabar, Nigeria
Ita Obo Okokon Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Calabar, Cross River State, Nigeria
Asuquo Esther Offiong Biopolymers and Bioenergy Research Group, Department of Chemistry, Cross River University of Technology, Calabar, Nigeria.

Keywords:

Natural Polymers, Bioplastics, Food Packaging.

Abstract

Synthetic plastics are polymers produced from petrochemicals and are typically used as packaging materials. They are portable, lightweight, and strong. The main issue with synthetic plastics is that they cannot degrade, which is why natural polymers, also known as biopolymers, have emerged. By using biopolymers, synthetic plastics' toxic effects on the environment are reduced. Although it is nearly impossible to completely replace all conventional polymers with environmentally friendly materials, natural polymers may be used in many industries including the food and packaging materials sector. Natural resources like plant and animal waste are commonly used as raw materials to create environmentally friendly packaging. However, there are some disadvantages to natural plastics, such as poor water absorption and a weak defence against microbial attack. Natural polymers must be modified to achieve desired properties and extend shelf life. This study examines the most popular techniques for modifying natural plastics for use in the preservation and packaging of food.