Application of biodegradable packaging materials based on natural polysaccharides for food products

Authors

1 Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan

2 Department of the Technology and standardization, JSC “K.Kulazhanov Kazakh University of Technology and Business”, Astana, Kazakhstan

3 Department of Biology, Khoja Akhmet Yassawi International Kazakh-Turkish university, Turkistan, Kazakhstan

4 Department of Theory and Methodology of Physical Education, K.Zhubanov Aktobe Regional University, Aktobe, Kazakhstan

5 Department of Chemistry and Chemical Technology, K.Zhubanov Aktobe Regional University, Aktobe, Kazakhstan

6 Department "Microbiology and Virology named after Sh.Sarbasova” of NJSC "Medical University Astana”, Astana, Kazakhstan

7 Department of Biology, K.Zhubanov Aktobe Regional University, Aktobe, Kazakhstan

10.22124/cjes.2025.8574

Abstract

Due to growing concerns about the environmental impact of traditional plastic packaging, using biodegradable packaging materials based on natural polysaccharides has emerged as a sustainable and eco-friendly alternative. This article explores the application of biodegradable packaging materials derived from natural polysaccharides such as alginate, starch, chitosan, and pectin in the food industry. These materials offer unique advantages, including biodegradability, environmental compatibility, and antimicrobial properties, making them highly promising for preserving food quality and extending shelf life. According to recent statistics, over 300 million tons of plastic are produced each year globally, with 40% used in packaging and only 14% recycled. In contrast, polysaccharide-based biodegradable materials can decompose naturally within 3 to 6 months. Research indicates that packaging films incorporating chitosan exhibit a 90% suppression rate against pathogens like Listeria monocytogenes and Escherichia coli, extending the shelf life of fruits and vegetables by up to 50%. Despite these benefits, challenges such as higher production costs, mechanical limitations, and moisture sensitivity remain, necessitating further research to optimize these materials. This article reviews recent advancements in the field, analyzing the efficiency, challenges, and future prospects of using natural polysaccharides in food packaging.

Keywords

References

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Caspian Journal of Environmental Sciences
Volume 23, Issue 1
January 2025
Pages 249-257

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