2024-03-29T06:19:38Zhttps://riubu.ubu.es/oai/requestoai: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