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. 2023 Jun 22;15(13):2781. doi: 10.3390/polym15132781

Table 2.

Application of biopolymer-based biodegradable films packaging.

Type of Polymers Application Active/Antioxidant Compound Characteristic Packaging/
Improved Features 		Ref.
CS Chicken fillet Garlic essential oil
  • ■

    Garlic essential oil enhanced the mechanical characteristics and water resistance of active films.

  • ■

    Active films significantly reduced the growth of microbes on refrigerated chicken fillet.

 [78]
Cellulose/potato peel (PP) Fresh pork Curcumin
  • ■

    Bacterial cellulose improved the mechanical characteristics of PP films while decreasing their light transparency, oxygen permeability, and water-vapor permeability.

  • ■

    Curcumin provided the film with strong antioxidant activity.

  • ■

    PP films successfully reduced the lipid oxidation of fresh pork.

 [73]
PLA/PBAT Bakery Carvacrol
  • ■

    Carvacrol-containing films with concentrations of 2% and 5% inhibited fungal growth and sporulation and extended the shelf life of packaged bread and butter cake to 4 days.

  • ■

    Carvacrol-containing films with a concentration of 2% were recommended because of their comparable antifungal properties to those containing 5% carvacrol.

 [44]
ZNO/CS Fresh poultry and minced meat Zinc oxide nanoparticles
  • ■

    The film-protected samples exhibited a reduction in the rates of degradation, oxidation, and microbial growth.

  • ■

    The films extended the shelf life of fresh poultry meat.

 [86]
Corn starch Strawberry and ricotta Chitosan oligomers
  • ■

    Sachet-type packages were developed from active films with notable antimicrobial capability against molds and yeasts.

 [67]
PBAT/PLA Shrimps Carvacrol, citral and α-terpineol
  • ■

    The release of carvacrol and citral from films slowed the deterioration of shrimp quality.

  • ■

    Films containing 6% citral provided the greatest rate of melanosis inhibition (up to 3 times).

  • ■

    Essential oils in films inhibited the growth of microorganisms and the loss of shrimp heads and drips.

 [42]
PBAT/thermoplastic starch (TPS) Fresh noodles Sorbate and benzoate
  • ■

    Films containing 3% sorbate and benzoate reduced the growth of microorganisms on fresh noodles.

  • ■

    6% sorbate produced homogeneous microstructures, enhancing film transparency and permeability.

 [87]
Skate skin gelatin (SSG) Chicken tenderloin Thyme essential oil
  • ■

    Increased antibacterial activity was observed against Listeria monocytogenes and Escherichia coli O157:H7.

 [80]
Purple yam starch (PYS)/CS/glycerol Apples Chitosan
  • ■

    Four-week application of film on apples maintained the fruit’s quality.

  • ■

    Glycerol contributed to the thermal stability of films.

 [88]
PVA Strawberry and cherry tomatoes Citric acid (CA)/carboxymethyl chitosan (CMCS)
  • ■

    Films made of PVA/15 CMCS and PVA/15 CMCS/2.5CA can delay evaporation and water loss.

  • ■

    Films significantly reduce the growth of bacteria.

 [68]
Gelatin Fresh durian cut Durian leaf extract
  • ■

    The DPPH scavenging activity of a gelatin film containing 0.5% leaf extract was 17.6 times greater.

  • ■

    The use of 0.5% leaf extract in a gelatin-based film was more effective in retarding oil oxidation.

  • ■

    The durian leaf extract did not increase the water-vapor permeability of gelatin films.

 [69]
Triticale flour Cheese Natamycin
  • ■

    Natamycin-treated triticale flour films inhibited the formation of mold on the surface of soft cheese.

 [89]
Fish skin gelatin (FSG) Cheese Moringa
oleifera Lam. leaf extract (ME)
  • ■

    The FSG film containing ME demonstrated antioxidant and antibacterial action against Listeria monocytogenes.

  • ■

    Films effectively inhibited microbial growth and retarded the lipid oxidation of cheese.

 [90]
PLA Beef Nisin/ε-poly lysine (ε-PL)
  • ■

    ε-PL-g-PLA and nisin-g-PLA films successfully inhibited S. aureus.

  • ■

    The nisin-g-PLA film was better than ε-PL-g-PLA film in terms of its physicochemical and antibacterial characteristics.

 [91]
Rice flour/PBAT Pasta Potassium sorbate
  • ■

    The addition of potassium sorbate (1–5%) affected the mechanical characteristics of films.

  • ■

    1–5% of potassium sorbate in blends of rice flour and PBAT is recommended.

 [92]
PVA, cyclodextrin, and gelatin Chicken meat Mango peel (MP)
  • ■

    Composite films using MP exhibited excellent UV light barriers.

  • ■

    MP-containing films showed antioxidant and antibacterial activities.

  • ■

    Chicken packed with MP-containing films had a longer shelf life (12 days) than the control (3 days).

 [75]
Rye starch Chicken breast Rosehip extract (RHE)
  • ■

    The films were more flexible and had higher RHE concentrations and better light-barrier qualities.

  • ■

    Films were suitable as antioxidant films.

  • ■

    Rye starch films can effectively inhibit lipid oxidation.

 [74]
Curdlan Fresh pork Nanocellulose (NC)
  • ■

    A film solution of pH 4.5 added with 5% NC addition showed better mechanical properties and barrier properties.

  • ■

    Films had a tensile strength of 38.6 MPa and a 40% elongation at break.

  • ■

    Films slowed microbial growth and gave products a shelf life of 12 days.

 [93]
U. pinnatifida protein (UPP)/gelatin Smoked chicken breast Vanillin
  • ■

    Vanillin showed antibacterial effects on E. coli in UPP/gelatin composite film.

  • ■

    The addition of high concentrations of vanillin (0.5%) affects the opacity of films.

 [94]
CS/pullulan Goat meat Carvacrol
  • ■

    Carvacrol enhanced the effectiveness of chitosan/pullulan film in blocking UV light.

  • ■

    Carvacrol significantly decreases the water vapor permeability (WVP) of the films.

  • ■

    The film exhibited excellent antibacterial activity.

  • ■

    The shelf life of goat meat can be extended to >15 days.

 [95]
PBAT Strawberry Moringa oleifera (MO)
  • ■

    Films showed good thermal stability and decreased slightly for films with high MO content.

  • ■

    MO decreased fungal contamination.

  • ■

    PBAT-1% MO films performed well as strawberry storage packaging.

 [72]
CS/bacterial cellulose (BC) Grass carp Tea polyphenol (TP)
  • ■

    TP-containing films were more efficient against S. areus than against E.coli and improve antioxidant activity.

  • ■

    The film with 8% TP concentration was the most optimal, with the highest elongation of break, hydrophobicity, and water-vapor barrier.

 [96]
Alginate/TiO2 Beef Cumin essential oil
  • ■

    Films reduced the population of total mesophilic bacteria.

  • ■

    Films can extend the shelf life of fresh beef by decreasing lipid oxidation and microbiological spoilage and improving color quality and sensory qualities.

 [81]
PBAT Mozzarella cheese Origanum vulgare oil (EOE)
  • ■

    The films had increased elastic modulus and elongation.

  • ■

    The films presented high antioxidant activity and effective antimicrobial activity (S. aureus).

 [82]
CS/Chickpea flour (CF) Chicken breast Citric acid/Curcumin (CUR)
  • ■

    Citric acid significantly changed the permeability and mechanical and thermal characteristics and improved antioxidant activity.

  • ■

    The highest concentrations of citric acid in the films showed antibacterial activity against S. aureus and E. coli.

  • ■

    Chicken in packed films is still acceptable at the end of the 9-day storage.

 [85]
PBAT/PLA Strawberry Cinnamon essential oil (EO)
  • ■

    Films showed high thermal stability.

  • ■

    Films showed a Fickian diffusion mechanism that could be used in active packaging.

  • ■

    Films containing PLA capsules prevented weight loss for 30 days while preserving strawberries.

 [43]
PLA Avocado fresh cut Natural olive wastewater extract (OWE)
  • ■

    Films improve antioxidant activity.

  • ■

    Films increased the equilibrium time by increasing the antioxidant concentration.

 [76]