Polysaccharide‐Based Food Packaging Materials: Structural Engineering, Functional Modifications, and Sustainable Applications
Chang Hun Yu, Hui Sun, Lin Yao, Yunxuan Weng
Abstract
ABSTRACT To address the global crisis of 6.3 billion tons of non‐degradable plastic waste, polysaccharides (starch, chitosan, cellulose, etc.) have emerged as sustainable alternatives for food packaging. This review systematically analyzes five representative polysaccharides, highlighting their structural engineering strategies (e.g., nanocellulose reinforcement) and functional modifications (e.g., anthocyanin‐based pH responsiveness). We propose a comprehensive framework integrating cost, performance, and policy factors to benchmark industrialization challenges of key polysaccharides, with starch‐nanocellulose composites identified as the most scalable candidate. Integrated intelligent‐active packaging systems (e.g., pH‐sensitive films with real‐time monitoring) demonstrate synergistic potential to extend food shelf life by 30%–50% while aligning with global policies (EU SUP Directive, China's 14th Five‐Year Plan). Despite challenges in thermal stability (e.g., starch degrades at 100°C–180°C) and scalability, policy‐technology synergies are critical to accelerate commercialization.