Fruit byproducts as multifunctional biopolymer matrices for active and sustainable food packaging

Abstract

The extensive use of synthetic petroleum-based plastics in food packaging has caused severe environmental pollution, while the agro-food industry simultaneously generates millions of tons of underutilized fruit byproducts annually. Consequently, the shift towards a circular bioeconomy has driven the valorization of these agro-industrial fruit byproducts into sustainable, biodegradable soft materials for active food packaging. This review critically examines three main strategies for converting fruit residues into biopolymeric packaging matrices: (1) the extraction and purification of structural macromolecules, such as cellulose, starch, and pectin; (2) the utilization of fruit byproducts as cost-effective substrates for bacterial cellulose biosynthesis; and (3) minimal-processing approaches utilizing the whole fruit biomass. Unlike existing literature that predominantly compiles isolated descriptive studies, the distinctive critical contribution of this review is the introduction of a systematic framework that evaluates the inherent trade-offs between material performance, processing complexity, and overall sustainability. While purified macromolecules and bacterial cellulose offer superior physical properties, minimal-processing approaches maximize eco-efficiency and intrinsically retain bioactive compounds for active packaging. Finally, current challenges such as moisture sensitivity and biomass heterogeneity are addressed, highlighting future perspectives for developing zero-waste, scalable, and fully circular food packaging systems.