ReviewFoods (Basel, Switzerland)2021
Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
40 citing papers in PubMed.
- Shrimp Processing By-Product as Sustainable Resources for Biodegradable and Active Food Packaging Films: A Review.Comprehensive reviews in food science and food safety · 2026Review
- Adhesives and Sealants in Packaging: Advanced Materials, Performance, and Emerging Technologies (Part II).Materials (Basel, Switzerland) · 2026Review
- Sustainable Nanocomposite Films and Coatings for Meat Product Preservation: Recent Advances, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Enhancing Mechanical Flexibility and Water-Barrier Properties of Ethyl Cellulose Gels Using Hydroxylated Linseed Oil as a Sustainable Plasticizer.Gels (Basel, Switzerland) · 2026Article
- Ultrasound-assisted water based sustainable extraction of potato peel extract for the development of potato starch based active edible films for the preservation of fresh-cut potatoes.Food chemistry: X · 2026Article
- Carbon dot-integrated edible films: emerging synergies for advanced food packaging applications.RSC advances · 2026Review
- Edible interfaces based on chitosan, cellulose, and hemicellulose: from food preservation to bioactive delivery and post-consumption relevance.Frontiers in nutrition · 2026Review
- Article
- A Novel Natural Chromogenic Visual and Luminescent Sensor Platform for Multi-Target Analysis in Strawberries and Shape Memory Applications.Foods (Basel, Switzerland) · 2025Article
- Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry.Comprehensive reviews in food science and food safety · 2025Review
- Review
- Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation.Molecules (Basel, Switzerland) · 2025Review
- Quality Preservation and Shelf-Life Extension of Prickly Pear (Foods (Basel, Switzerland) · 2025Article
- Antioxidant packaging films: application for sustainable food protection.Current research in food science · 2025Review
- Biopolymers as Sustainable and Active Packaging Materials: Fundamentals and Mechanisms of Antifungal Activities.Biomolecules · 2024Review
- Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films.Gels (Basel, Switzerland) · 2024Article
- Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review.Foods (Basel, Switzerland) · 2024Review
- Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films.Materials (Basel, Switzerland) · 2024Article
- Article
- Effects of High-Pressure Homogenization Treatment on the Development of AntioxidantFoods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.