Edible packaging is a sustainable product and technology that uses one kind of “food” (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the “product-packaging” system, and provides a “zero-emission” scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.

During this study, fresh mangoes were packed into multilayer coatings made from chitosan containing cinnamon essential oil microcapsules and alginate solutions that were alternately deposited on the mango surfaces by electrostatic interaction. We then compared the physical and chemical indexes to examine the changes in the mangoes during 14 d of storage. The results showed that the microcapsules prepared in the experiment were of uniform size, with the sustained release of essential oil exceeding 168 h. Compared with uncoated mangoes, the mangoes coated with the coatings could effectively inhibit the decrease of the titratable acid, soluble solids, and vitamin C contents; slow down the increase of the weight loss and pH; delay the appearance of mango respiration peaks; and preserve the firmness at storage conditions of 25 °C and 50% RH. Our findings revealed that mangoes without treatment showed losses in their edible and commercial value after 14 days in storage, and the mangoes coated with five layers still retained food and commercial value. Cross-sectional scanning electron microscopy images of the coatings showed that they had distinct layers and were of good uniformity and tight binding, and they also had good adhesion to the mango surface. These findings provide important insights into the use of coatings for the packaging of fruits during storage, which is essential for promoting the application of coatings for packaging preservation without big cost and expensive equipment.

One of the major obstacles for polyhydroxybutyrate (PHB), a biodegradable and biocompatible polymer, in commercial applications is its poor elongation at break (~3%). In this study, the effects of nanocellulose contents and their types, including cellulose nanocrystals (CNCs) and cellulose nanofibers (CNFs) on the crystallization, thermal, and mechanical properties of PHB composites were systematically compared. We explored the toughening mechanisms of PHB by adding CNCs and cellulose CNFs. The results showed that when the morphology of bagasse nanocellulose was rod-like and its content was 1 wt %, the toughening modification of PHB was the best. Compared with pure PHB, the elongation at break and Young’s modulus increased by 91.2% and 18.4%, respectively. Cellulose nanocrystals worked as heterogeneous nucleating agents in PHB and hence reduced its crystallinity and consequently improved the toughness of PHB. This simple approach could potentially be explored as a strategy to extend the possible applications of this biopolymer in packaging fields.

Deep eutectic solvents (DESs) is a newly developed green solvent with low cost, easy preparation and regeneration. Because of its excellent solubility and swelling effect in lignocellulose, it has received widespread attention and recognition. In this study, choline-based deep eutectic solvents (DESs)—choline chloride-urea (CC-U), choline chloride-ethylene glycol (CC-EG), choline chloride-glycerol (CC-G), choline chloride-lactic acid (CC-LA), and choline chloride-oxalic acid (CC-OA)—were used to extract and separate bagasse. The effects of hydrogen bond donors on lignin separation and the fiber and lignin structure were investigated. All five DESs could dissolve lignin from bagasse; acidic DESs exhibited higher solubility than basic DESs. CC-OA effectively separated lignin and hemicellulose. CC-LA showed weaker lignin separation ability than CC-OA. CC-G, CC-EG, and CC-U were more inclined to selectively separate lignin than hemicellulose. The crystalline cellulose II structure was retained after DES pretreatment. Acidic DESs effectively improved the crystallinity of bagasse fiber; the crystallinities for CC-OA and CC-LA pretreatment were 62.26% and 61.65%, respectively. The lignin dissolved in DES was mainly syringyl lignin. The lignin dissolved in CC-U, CC-LA, and CC-OA contained a small amount of guaiacyl lignin.