Processing and shelf life issues of selected food packaging materials and structures from renewable resources

Use of polymers from renewable sources for food packaging applications is steadily growing. However, as compared to thermoplastic synthetic polymers, they present problems when processed with traditional technologies and show inferior performances in terms of functional and structural properties. This review paper focuses, in its first part, on current issues related to processing, such as thermoplasticization of starch and proteins, extrusion of films and foams. In the second part, the strategies for the technological advancements aimed to improve barrier properties, to promote active antimicrobial functionality and to apply these materials also in demanding high pressure processing of packaged foodstuff are discussed.