Pectin as a biopolymer source for packaging films using a circular economy approach: Origins, extraction, structure and films properties

Simple item page
dc.contributor.authorButler, Ian P.en
dc.contributor.authorBanta, Russel A.en
dc.contributor.authorTyuftin, Andrey A.en
dc.contributor.authorHolmes, Justin D.en
dc.contributor.authorPathania, Shivanien
dc.contributor.authorKerry, Joseph P.en
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Ireland
dc.contributor.funderFood Institutional Research Measure
dc.date.accessioned2024-01-26T16:03:25Z
dc.date.available2024-01-26T12:28:53Zen
dc.date.available2024-01-26T16:03:25Z
dc.date.issued2023-12en
dc.date.updated2024-01-26T12:28:57Zen
dc.description.abstractThe world currently faces a looming crisis, with both energy production and packaging manufacturing inextricably tied to the availability of oil. No biomaterial exists with sufficient universal properties to replace synthetic plastics. To date, research into renewable materials has remained largely focused on a select few biopolymers. Current research into the next generation biomaterials focuses on existing, sustainable, waste streams as a source of renewable polymers. Pectin, the focus of this current review, is a relatively cheap, widely available polysaccharide, usually extracted from apple pomace and fruit extracts. While widely employed in food products as a hydrocolloid, pectin has still not been widely investigated as a potential packaging material. In this review, the structure of pectin and its extraction are outlined, and the future of pectin within the compostable packaging field is established. The ramifications of failing to address the correct environmental measures and achieve a balanced carbon cycle are unavoidable. Identifying and utilizing what is currently described as waste or under-utilised, yet sustainable, materials which could reduce our dependence on oil is crucial. The established position of pectin in the food industry, and its processability on a commercial scale, give pectin significant advantage over alternative biopolymer materials for potential use in food packaging applications.
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM), grant number 2019R428)
dc.description.statusPeer revieweden
dc.description.versionPublished Version
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid101224
dc.identifier.citationButler, I.P., Banta, R.A., Tyuftin, A.A., Holmes, J., Pathania, S. and Kerry, J. (2023) ‘Pectin as a biopolymer source for packaging films using a circular economy approach: Origins, extraction, structure and films properties’, Food Packaging and Shelf Life, 40, 101224 (13 pp). Available at: https://doi.org/10.1016/j.fpsl.2023.101224
dc.identifier.doihttps://doi.org/10.1016/j.fpsl.2023.101224
dc.identifier.journaltitleFood Packaging and Shelf Life
dc.identifier.startpage13
dc.identifier.urihttps://hdl.handle.net/10468/15448
dc.identifier.volume0
dc.language.isoenen
dc.publisherElsevier
dc.rights© 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectPectin
dc.subjectStructure
dc.subjectProperties
dc.subjectApplication
dc.subjectPackaging
dc.subjectCircular economy
dc.titlePectin as a biopolymer source for packaging films using a circular economy approach: Origins, extraction, structure and films propertiesen
dc.typeArticle (peer-reviewed)
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
FPSL23-40-101224.pdf
Size:
7.24 MB
Format:
Adobe Portable Document Format
Description:
Published version
Download
Collections
Food and Nutritional Sciences - Journal Articles
Environmental Research Institute - Journal Articles