A review on sustainable and edible alginate-based packaging for food applications

The primary purpose of packaging is to protect and conserve the products inside it. When food is packaged, it is protected from mechanical damage; physio-chemical changes brought on by sunlight, oxygen, moisture, and aroma; and biological changes brought on by pests and microbes. Research and food industry sectors are striving to find more biodegradable and renewable natural-source materials to replace synthetic packaging, owing to their adverse environmental effects. Among such natural resources, alginate is a biodegradable packaging material extracted from brown algae. Its gelling properties have made alginate promising for packaging. Alginate, as an edible coating or film, holds promise in maintaining dehydration, regulating barrier respiration, enhanced aesthetics, improved mechanical properties, and many more features for the protection or enhancement of quality and extending the shelf life of fruits, vegetables, cheese, poultry, seafood, and meats. This paper presents information in a concise form about the significance of alginate that may help researchers understand the concept of the technique of coating and film formation, as well as the structure, physical, and chemical properties and the incorporation of active substances, such as antifungal and antioxidant agents. The current work also focuses on future trends and insights into the performance enhancement of alginate as a potential coating and film-forming agent.