Seaweeds polysaccharides in active food packaging: A review of recent progress

Due to its short lifetime food packaging leads a rapid accumulation of plastic in our surroundings and thereby also has huge impact on environmental pollution. To reduce these effects create more sustainable approach towards packaging, biodegradable biobased polymers have been developed are emerging the market. This review provides current state research regarding active incorporation seaweed into packaging. Further, it summarises resulting consequences mechanical, physical, thermal, antioxidant, antimicrobial chemical properties, as well release compounds show advantages polysaccharides possible shortcomings research. improve their thermal properties etc. variety such seaweeds can be used. They not only lead an increase hydrophilicity improved mechanical tensile strength elongation at break, but possibility using achieved due naturally occurring antioxidant seaweed, which minimise lipid oxidation shelf life nutritional value free radicals might carcinogenic, mutagenic or cytotoxic effect. Some H. elongate proven inhibit growth gram-positive gram-negative bacteria, meaning that they could possibly used