African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 893

Review

Bio-based packaging used in food processing: A critical review

Romaric Ouétchéhou
  • Romaric Ouétchéhou
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
  • Google Scholar
Déley Sylvain Dabadé
  • Déley Sylvain Dabadé
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
  • Google Scholar
Générose Vieira-Dalodé
  • Générose Vieira-Dalodé
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
  • Google Scholar
Abadjayé Faouziath Sanoussi
  • Abadjayé Faouziath Sanoussi
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
  • Google Scholar
Akouavi Balbine Fagla-Amoussou
  • Akouavi Balbine Fagla-Amoussou
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
  • Google Scholar
Menouwesso Harold Hounhouigan
  • Menouwesso Harold Hounhouigan
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
  • Google Scholar
Djidjoho Joseph Hounhouigan
  • Djidjoho Joseph Hounhouigan
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
  • Google Scholar
Paulin Azokpota
  • Paulin Azokpota
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
  • Google Scholar


  •  Received: 26 November 2020
  •  Accepted: 05 March 2021
  •  Published: 30 April 2021

Abstract

Food packaging plays an important role in ensuring the global quality of the food consumed by people. Technological progress has been achieved in recent years in the food packaging sector, leading to a great diversity of food packaging, including bio-based packaging. This review highlights the different types of biodegradable polymers that are used for food packaging production, their characteristics and effects on food quality. Three categories of bio-based packaging are classified according to the origin of the materials: Polymers directly extracted from natural materials, polymers synthesized from bio derived monomers, and polymers produced by microorganisms. Bio-based food packaging has various properties and is increasingly used to limit the use of plastic packaging produced with petroleum resources. Several types of interactions occur between food and bio-based packaging such as permeation, migration and sorption. Depending on the properties of the material used for production, bio-based packaging contributes differently to the preservation of packaged food.

 

Key words: Biopolymers, food packaging, food quality, renewable material, biodegradable packaging.