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Valorization of Vegetable Processing Residues for Functional Biodegradable Films in Sustainable Food Packaging
Journal article   Open access   Peer reviewed

Valorization of Vegetable Processing Residues for Functional Biodegradable Films in Sustainable Food Packaging

Dewduni Premarathne, Xiaoyang He, Suwimol Chockchaisawasdee and Costas Stathopoulos
Foods, Vol.15(15), 2737
2026
PMID: 42587996
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Open Access CC BY V4.0

Abstract

Food Science & Technology Life Sciences & Biomedicine Science & Technology
The increasing accumulation of vegetable processing waste presents significant environmental challenges while also offering a sustainable source of structural and functional materials for biodegradable film development. This review summarizes recent progress in the utilization of vegetable by-products, including peels, pomace, stalks, and seeds, as sources of biopolymers and bioactive compounds for biodegradable film production. Extraction techniques, such as ultrasound-assisted, microwave-assisted and enzyme-assisted processes, are discussed to highlight advances in improving the efficiency and sustainability of biopolymer and bioactive recovery. In addition, film development strategies and the effects of incorporating these extracted compounds on mechanical, barrier, antioxidant, and antimicrobial properties of films are critically examined. Overall, this review provides insights into the potential and current limitations of vegetable-waste-derived biodegradable films and outlines future directions to support their development within a circular bioeconomy framework.

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UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

Source: SDGs in the Output

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