From the ACS Press Room
Recent Advances in Edible Food Packaging (Review and References) Packaging helps keep food safe from spoilage, and currently, many food items are wrapped in plastic. But growing concerns about the effects of plastic when it ends up in the environment have prompted researchers to explore alternative packaging materials, including those that can be eaten right along with the foods they are protecting. Below are some recent papers published in ACS journals that report on progress toward edible food packaging materials.
“Laccase-Catalyzed Grafting of Lauryl Gallate on Chitosan To Improve Its Antioxidant and Hydrophobic Properties”
“Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation” Journal of Agricultural and Food Chemistry Oct. 14, 2021 In this review of bioactive peptides, researchers describe the benefits of using these compounds to preserve food. They also discuss the latest research to incorporate them into edible films and coatings, which can transport these additives to the foods they protect. December 2021
Biomacromolecules Oct. 3, 2021 Chitosan, a chemically modified form of chitin, which is commonly obtained from the ex-
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