2026-07-10T12:32:15Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/71422022-11-26T01:05:13Zcom_10259_3592com_10259_3591com_10259.4_106com_10259_2604com_10259_4313com_10259_5086col_10259_3930col_10259_4314

00925njm 22002777a 4500 dc Vallejos Calzada, Saúl author Trigo López, Miriam author Arnáiz Alonso, Ana author Miguel, Álvaro author Muñoz Santamaría, María Asunción author Mendía Jalón, Aránzazu author García Pérez, José Miguel author 2022-11 Polymers are extensively used in food and beverage packaging to shield against contaminants and external damage due to their barrier properties, protecting the goods inside and reducing waste. However, current trends in polymers for food, water, and beverage applications are moving forward into the design and preparation of advanced polymers, which can act as active packaging, bearing active ingredients in their formulation, or controlling the head-space composition to extend the shelf-life of the goods inside. In addition, polymers can serve as sensory polymers to detect and indicate the presence of target species, including contaminants of food quality indicators, or even to remove or separate target species for later quantification. Polymers are nowadays essential materials for both food safety and the extension of food shelf-life, which are key goals of the food industry, and the irruption of smart materials is opening new opportunities for going even further in these goals. This review describes the state of the art following the last 10 years of research within the field of food and beverage polymer’s applications, covering present applications, perspectives, and concerns related to waste generation and the circular economy. 2073-4360 http://hdl.handle.net/10259/7142 10.3390/polym14224954 2073-4360 Advanced food packaging Polymer sensors Active packaging Water treatment Separation of target molecules From Classical to Advanced Use of Polymers in Food and Beverage Applications