Natural polymers, sourced from renewable biological origins such as plants, animals, and microorganisms, have emerged as promising sustainable alternatives to synthetic materials in food and agricultural systems. This review presents a comprehensive analysis of the recent advancements, functional roles, and prospects of natural polymers in these sectors. The manuscript begins by outlining the structural and physicochemical properties of key natural polymers, including polysaccharides and proteins, highlighting their biodegradability, biocompatibility, and functional tunability. In the food industry, natural polymers are utilized as texture modifiers, thickeners, emulsifiers, and gelling agents, and are increasingly being employed in the formulation of edible films and coatings for enhanced food preservation and safety. Applications in food packaging are discussed extensively, including the development of active and intelligent films using biopolymer-based composites and nanostructures. In agricultural applications, natural polymers are explored as soil conditioners, hydrogels for moisture retention, biodegradable mulches, seed coatings, and carriers for controlled-release fertilizers and pesticides. A dedicated section discusses the challenges associated with industrial-scale production of natural polymers, such as variability in source materials and cost-effectiveness. Finally, the review identifies research gaps and proposes future directions for developing multifunctional, scalable, and environmentally sound natural polymer-based systems to support next-generation food and agricultural technologies.
Kamran et al. (Tue,) studied this question.