Ultraviolet Resistant Biopolymeric Formulations for Sustainable Food Packaging Applications:
UV
Blocking Materials, Mechanism, Fabrication Techniques, Safety Regulations, and Future Perspectives
Sonu Kumar, Shikha Sharma, Himashri Konch, Vimal Katiyar ABSTRACT
Ultraviolet (UV)‐blocking biodegradable polymeric formulations protect photosensitive foods against photochemical deterioration of nutrients and thus, spoilage. These UV‐light barrier films maintain overall food integrity, safety, and quality, thereby supporting SDGs 12.3, 12.5, 13.2 and 14.1. This review article presented a detailed discussion regarding UV radiation, its photo‐oxidation mechanism and the prevention of food spoilage using biopolymer‐based packaging materials. The UV‐blocking mechanism of the films was conducted through physical or chemical absorption, scattering, or reflection, and this property can be quantified using UV–vis spectroscopy. UV‐blocking biopolymeric films use biopolymers, UV‐resistant agents such as organic, inorganic, carbon‐based, and hybrid UV‐blockers. These UV‐blocking films can be fabricated through solvent casting, melt extrusion, electrospinning, and layer‐by‐layer assembly. Besides excellent UV‐resistance, food packaging films require thermal, mechanical, barrier, transparency, antibacterial, antioxidant, and migration resistance properties. The application of UV‐blocking wraps to oily foods, dairy products, fruits, vegetables, meats, seafood, beverages, fermented and processed foods to prevent photo‐oxidation and extend shelf‐life was also elaborated. Finally, regulatory and safety aspects, challenges and future perspectives of these films were outlined. Thus, UV‐protective biopolymer films could be a suitable solution for slowing quality‐deteriorating changes, prolonging storage life, and minimizing financial losses associated with food loss and waste.