Recent Advances in Sustainable Biopolymer Films Incorporating Vanillin for Enhanced Food Preservation and Packaging

Abstract

With advances in food technology and research, the usability and effectiveness of biopolymer blended films are evolving rapidly. Sustainable biopolymer films derived from natural sources such as chitosan, alginate, gelatin, pectin, starch, and protein have attracted great attention due to their biodegradability and environmental benefits. Recent studies have shown that the integration of vanillin into biopolymer films generally offers enhanced mechanical strength, barrier properties, UV protection properties, and bioactive characteristics for efficient protection of food quality and extending shelf life. This review focuses on the newest developments in sustainable biopolymer films integrated with vanillin, with an emphasis on their preparation methods, physical and chemical properties, action mechanisms, antimicrobial activity, antioxidant activity, and potential uses in food preservation and packaging, along with the metrics of publications. Using vanillin in biopolymer films for food packaging is safe and environmentally friendly, and it maintains food quality after it's been harvested, showing a significant advance with exciting prospects for further study. Overall, incorporating vanillin into biopolymer films signifies a promising step forward in creating environmentally friendly and effective solutions for food packaging.