| Texto completo | |
| Autor(es): |
Bocoli, Paula Fernanda Janetti
;
Gomes, Vitor Emanuel de Souza
;
Maia, Amanda Alves Domingos
;
Marangoni Junior, Luis
Número total de Autores: 4
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOODS; v. 14, n. 17, p. 21-pg., 2025-08-30. |
| Resumo | |
The development of sustainable packaging in the food industry is essential to meet the growing demand for more environmentally friendly practices and to contribute to material circularity and solid waste reduction. In this context, this review explores the main categories of sustainable packaging in the food industry, including recyclable, reusable, biodegradable, and compostable packages, highlighting the materials used, their characteristics, advantages, and limitations. Furthermore, it discusses innovations that combine convenience and safety with lower environmental impact, such as the use of biopolymers, and nanomaterials that extend food preservation, enhance properties, and enable broader application. The adoption of these technologies can reduce dependence on fossil-based plastics and minimize environmental impacts, although challenges remain, such as economic viability, regulatory standardization, and consumer acceptance. Additionally, the review addresses difficulties related to recycling and reverse logistics, emphasizing the need for a joint effort among companies, governments, and consumers to promote a more sustainable food system. Thus, the research highlights the importance of innovation and collaboration in developing viable solutions that reconcile sustainability, food safety, and efficiency in the packaging industry. (AU) | |
| Processo FAPESP: | 21/11967-6 - Centro de Ciências para o Desenvolvimento CCD - Soluções para os resíduos pós-consumo: embalagens e produtos |
| Beneficiário: | Eloísa Elena Corrêa Garcia |
| Modalidade de apoio: | Auxílio à Pesquisa - Centros de Ciência para o Desenvolvimento |