Nations all over the world are imposing ban on single-use plastics, which are difficult to recycle and lead to creations of nonsustainable and nondegradable piles. To match the requirement in the market, suitable food packaging alternatives have to be developed that are biodegradable and environment-friendly. The current work is designed for the fabrication of a novel nanocomposite by blending xanthan gum in a chitosan matrix and reinforcing it with ZnO nanoparticles, through a solution casting method. Surface morphology of the film was investigated through field emission scanning electron microscopy, along with energy-dispersive X-ray spectroscopy mapping, and characterized through thermogravimetric analysis, Fourier transform infrared (FTIR) spectroscopy, mechanical testing, and ultraviolet spectroscopy. FTIR spectroscopy analysis corroborated the interaction between the components and the H-bond formation. Polyelectrolyte complex formation materializes between the oppositely charged chitosan and xanthan gum, and further nanoparticle incorporation significantly improves the mechanical properties. The synthesized nanocomposite was found to have increases in the tensile strength and elongation at break of pure chitosan by up to 6.65 and 3.57 times, respectively. The transmittance percentage of the bionanocomposite film was reduced compared to that of the pure chitosan film, which aids in lowering the oxidative damage brought on by UV radiation in packed food products. Moreover, the film also showed an enhanced barrier property against water vapor and oxygen gas. The film was totally biodegradable in soil burial at the end of the second month; it lost almost around 88% of its initial weight. The fabricated film does not pose a threat to the environment and hence has great potential for application in the future sustainable food packaging industry.

Uncontrolled waste generation and management difficulties are causing chaos in the ecosystem. Although it is vital to ease environmental pressures, right now there is no such practical strategy available for the treatment or utilisation of waste material. Because the Earth's resources are limited, a long‐term, sustainable, and sensible solution is necessary. Currently waste material has drawn a lot of attention as a renewable resource. Utilisation of residual biomass leftovers appears as a green and sustainable approach to lessen the waste burden on Earth while meeting the demand for bio‐based goods. Several biopolymers are available from renewable waste sources that have the potential to be used in a variety of industries for a wide range of applications. Natural and synthetic biopolymers have significant advantages over petroleum‐based polymers in terms of cost‐effectiveness, environmental friendliness, and user‐friendliness. Using waste as a raw material through industrial symbiosis should be taken into account as one of the strategies to achieve more economic and environmental value through inter‐firm collaboration on the path to a near‐zero waste society. This review extensively explores the different biopolymers which can be extracted from several waste material sources and that further have potential applications in food packaging industries to enhance the shelf life of perishables. This review‐based study also provides key insights into the different strategies and techniques that have been developed recently to extract biopolymers from different waste byproducts and their feasibility in practical applications for the food packaging business.

The present paper focuses on the utilization of the steam explosion method for efficient pretreatment of rice straw, used as a prominent substrate for bioethanol production. Native rice straw contains abundant chemical compounds in the form of cellulose, hemicellulose, and lignin 32.4%, 57%, and 12.5%, respectively. Pretreatment with different concentrations of H₂O₂ (0.05%, 0.1%, 0.25%, 0.5%, 0.75%, and 1%) was used as efficient impregnating agents at an optimum temperature of 121°C at 130 kPa pressure. After pretreatment, cellulosic content increases up to 54.5% while there was a reduction in the hemicellulose and lignin content up to 46.5% and 6.7%, respectively. The morphological changes were analyzed both before and after pretreatment using FTIR, TGA, and XRD. The reducing sugar estimation was carried out using DNS reagent and the absorbance was measured using a UV spectrophotometer at 540 cm^-1 wavelength. Estimated results show a reducing sugar yield of 220.05 g/l from 0.05% ( ) H₂O₂ pretreated sample and 273.21 g/l from sample, pretreated with H₂O₂, citric acid in the ratio of 1 : 1 with the same previous concentration. The XRD data shows enhancement of cellulose accessibility upon pretreatment to 13.3% and thereafter reduction with an increase in the concentration of H₂O₂. While pretreatment with H₂O₂ combined with citric acid in 1 : 1 ratio shows enhanced accessibility of 19.6% than untreated rice straw. This work mainly focuses on the core objective of an efficient pretreatment method for sustainable bioethanol production through a novel approach to the production of fermentable sugar.

Continuous anthropogenic inputs have raised environmental concerns regarding non-degradable plastics derived from non-renewable petrochemicals, creating an urgent need for sustainable alternatives and driving a paradigm shift toward bioplastics. This review investigates the transformative role of the natural biopolymer xanthan gum as an eco-friendly additive in advancing biodegradable materials. Derived from Xanthomonas campestris, xanthan gum offers non-toxicity, biodegradability, and strong compatibility. The literature indicates that its negative charge enables interactions with positively charged molecules, enhancing composite properties such as mechanical strength. Although xanthan gum has limitations when used alone, it functions as an effective additive in packaging applications. The novelty of this work lies in exploring diverse techniques and formulations for integrating xanthan gum into bioplastic films and coatings, emphasizing its role in reinforcing biopolymer structures. As a sustainable alternative, xanthan gum-based composites preserve food quality and extend shelf life by providing protection against moisture, oxygen, UV radiation, and microbial contamination. Realizing its full potential requires optimized formulations to prevent structural disruptions and reduced stretchability at higher xanthan gum concentrations. Continued research, especially leveraging nanotechnology, is essential to amplify its advantages and address related challenges. This review highlights xanthan gum’s pivotal contribution to bioplastic innovation, presenting a strong case for its broader adoption in the food packaging industry.