ReviewJournal of food science and technology2025
Improved food storage in jute packaging: an assessment of the current uses, constraints, and functional enhancements of jute bags and the potential of nonconventional jute-based paper packaging.
Review in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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.
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food packaging is now synonymous with the use of plastic, which causes unwanted environmental pollution. Jute is a naturally renewable plant-based fiber that is highly suitable for packaging high-quality grains. However, it has the limitations of poor oxygen and water vapor barrier properties and faces stringent competition with plastic alternatives to the extent that compels government mandatory regulations to use jute bags for food packaging. This review examines how well jute bags store and preserve product quality while causing the least amount of deterioration compared with the chemical composition and nutritional and sensory qualities of freshly stored various food materials, such as pulses, fruits, dried fruits, seeds, and coffee. The analysis revealed that jute bags work best for wheat, maize, chili, and tea seeds when combined with a single/multiple inner layers of less water- and oxygen-permeable low-density polyethylene (polyline) plastic. The application of functional treatments to jute bags results in water and pest resistance and enhances the barrier properties for improved storage of food grains. The improved antibacterial characteristics of jute fabric, which can stop or delay the growth of microbes on a product's surface, are highly desirable in the food packaging industry. The secondary or lesser-used application of jute involves the development of pulp and paper films for food packaging. The mechanical properties of jute-based paper match the minimum tensile strength requirement (20 MPa) of film packaging for various food packaging applications. The barrier properties of such films may also be enhanced by the application of functional coatings. Greater research attention from industry and researchers might eradicate the limitations of jute bag packaging, allowing for a larger deployment of this material for food packaging applications in place of less environmentally friendly plastic.
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Registered trials
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