Glutaraldehyde cross-linking for improving the techno-functional properties of biopolymeric food packaging films; a comprehensive review

Abstract

Biodegradable and/or edible films made from polysaccharides and proteins have gained attention for their potential to replace some traditional packaging materials in the food industry due to their abundance, biodegradability, and nutritional value. Glutaraldehyde (GLA), rapidly reacts with free deprotonated ε-amino groups in proteins, leading to crosslinking (CL) reactions. This review delves into the chemistry of GLA and explores the various biopolymeric food packaging materials crosslinked by GLA. Furthermore, it summarizes recent applications of active and intelligent food packaging based on GLA-CL of biopolymers for food preservation. The comprehensive enhancement of biopolymeric films through GLACL is evident, with the impact on their properties depending on the concentration of GLA and reaction state. GLACL with biopolymer molecules enhances the cohesion of the polymer network, with physical and chemical covalent CL being the primary phenomena. Notably, biopolymeric food packaging films/coatings fabricated by GLACL have proven highly effectiveness in preserving fresh foods.