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Biopolymer-based composites signify a swiftly advancing domain in food science, providing sustainable answers to significant difficulties confronting the food sector. This chapter comprehensively reviews recent advances in biopolymer-based products and their uses in food processing. We investigate food-grade biopolymers’ essential features, processing processes, and characterization methods, focusing specifically on protein-based composites, polysaccharide-based systems, and hybrid materials that include innovative reinforcing components. Using these materials in active and intelligent packaging systems has shown considerable enhancements in barrier characteristics, antibacterial efficacy, and shelf-life prolongation for diverse food products. Nanotechnology has significantly broadened the capabilities of biopolymer composites, allowing advanced delivery methods such as protein–polysaccharide complex nanoparticles and lipid–biopolymer hybrid structures that improve stability, bioavailability, and targeted release of bioactive compounds. The amalgamation of intelligent technologies with biopolymer composites has created stimuli-responsive packaging, enhanced sensing functionalities, and quality monitoring systems. Essential factors concerning safety evaluations, regulatory adherence, and environmental sustainability are examined, encompassing migration studies, toxicological assessments, and life cycle analyses that illustrate the diminished ecological impact of these materials relative to traditional alternatives. Our study indicates that biopolymer-based composites will persist in revolutionizing food packaging, preservation, and delivery systems, simultaneously addressing urgent environmental issues through biodegradable alternatives and sustainable processing methods. Future research should concentrate on expanding manufacturing techniques, improving material performance, tackling regulatory obstacles, and further incorporating smart technologies to fully exploit the promise of these promising materials in commercial culinary applications.

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Recent Applications and Future Prospects of Biopolymer-Based Composites in the Food Industry

  • 章节

  • 发表日期：

    2026年

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  • Heba G. R. Younis,
  • Fatma Abdelrahman,
  • Hassan R. S. Abdellatif

摘要

Biopolymer-based composites signify a swiftly advancing domain in food science, providing sustainable answers to significant difficulties confronting the food sector. This chapter comprehensively reviews recent advances in biopolymer-based products and their uses in food processing. We investigate food-grade biopolymers’ essential features, processing processes, and characterization methods, focusing specifically on protein-based composites, polysaccharide-based systems, and hybrid materials that include innovative reinforcing components. Using these materials in active and intelligent packaging systems has shown considerable enhancements in barrier characteristics, antibacterial efficacy, and shelf-life prolongation for diverse food products. Nanotechnology has significantly broadened the capabilities of biopolymer composites, allowing advanced delivery methods such as protein–polysaccharide complex nanoparticles and lipid–biopolymer hybrid structures that improve stability, bioavailability, and targeted release of bioactive compounds. The amalgamation of intelligent technologies with biopolymer composites has created stimuli-responsive packaging, enhanced sensing functionalities, and quality monitoring systems. Essential factors concerning safety evaluations, regulatory adherence, and environmental sustainability are examined, encompassing migration studies, toxicological assessments, and life cycle analyses that illustrate the diminished ecological impact of these materials relative to traditional alternatives. Our study indicates that biopolymer-based composites will persist in revolutionizing food packaging, preservation, and delivery systems, simultaneously addressing urgent environmental issues through biodegradable alternatives and sustainable processing methods. Future research should concentrate on expanding manufacturing techniques, improving material performance, tackling regulatory obstacles, and further incorporating smart technologies to fully exploit the promise of these promising materials in commercial culinary applications.