Antimicrobial Edible Films of Emerging Hydrocolloids Extracted From Food Processing Waste

Abstract

This chapter aims to review recent major developments related to antimicrobial edible packaging based on emerging hydrocolloids extracted from food processing wastes. The chapter consists of antimicrobial packaging examples of the most promising emerging hydrocolloids extracted from processing wastes. The major hydrocolloids discussed include fish and poultry gelatins, mushroom, insect, and snail chitosans, oilseed meal proteins (e.g., proteins from meals of quinoa, flaxseed, hazelnut, cottonseed, sunflower, rapeseed, etc.), citrus alternative pectins (e.g., apple, watermelon, mango, passion fruit, and fig pectins), and nonconventional starches (e.g., banana and taro peel starches, pineapple stem starches, avocado, jackfruit, sugar palm, loquat, and mango seed starches, etc.). A particular emphasis has been put on packaging incorporating natural phenolic antimicrobials that are also mostly extracted from waste. Therefore, a rich content was prepared for those who are interested in developing novel sustainable antimicrobial packaging that contributes to the circular economy and global problems such as climate change and food security. © 2025 Elsevier Inc. All rights reserved.