Gallic Acid Based Polymers for Food Preservation: A Review
Gayathri Gangadharan, Sonali Gupta, Manas Laxman Kudipady, Yashoda Malgar Puttaiahgowda
Abstract
The extensive usage of nonbiodegradable plastic materials for food packaging is a major environmental concern. To address this, researchers focus on developing biocompatible and biodegradable food packaging from natural biopolymers, such as polysaccharides, proteins, and polyesters. These biopolymer-based packaging materials extend the shelf life of food due to their inherent antimicrobial and antioxidant properties. An important additive that enhances these beneficial effects is gallic acid (GA), a naturally occurring phenolic compound. GA exhibits potent antioxidant activity by scavenging free radicals and excellent antimicrobial activity against a wide range of bacteria by disrupting cell membranes. These gallic acid based active packaging solutions have demonstrated remarkable abilities to inhibit lipid oxidation, enzymatic browning, and microbial contamination and even retard the ripening processes in mushrooms, walnuts, strawberries, fresh-cut apples, bananas, fish, pork, and beef. This review focuses on the antioxidant, antibacterial, and food preservation capabilities of GA-incorporated biodegradable food packaging materials as an eco-friendly alternative to conventional plastic packaging.