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Wykorzystanie produktów ubocznych przemysłu spożywczego w produkcji materiałów opakowaniowych – przegląd badań i perspektywy

Autorzy
Makowska Agnieszka , Królak Jakub , Chudy Sylwia
Identyfikatory
DOI
10.15199/65.2025.3.4
Warianty tytułu
EN
The use of food industry byproducts in the production of packaging materials – research overview and perspectives
Języki publikacji
PL
Abstrakty
PL
Artykuł stanowi przegląd aktualnego stanu wiedzy na temat wykorzystania produktów ubocznych i odpadowych przemysłu spożywczego w produkcji innowacyjnych opakowań. Rosnąca ilość odpadów opakowaniowych, zwłaszcza tych wykonanych z tworzyw sztucznych, stanowi poważne zagrożenie dla środowiska. W związku z tym, poszukuje się alternatywnych rozwiązań, wpisujących się w ideę gospodarki o obiegu zamkniętym. W artykule omówiono różne możliwości wykorzystania produktów ubocznych przemysłu spożywczego, takich jak rozdrobnione produkty uboczne, ekstrakty (np. olejki eteryczne, związki przeciwutleniające, barwniki) oraz biopolimery (np. skrobia, pektyny, chitozan). Przedstawiono przykłady zastosowania tych materiałów w produkcji opakowań aktywnych i inteligentnych, jadalnych oraz biodegradowalnych. Wskazano również potencjalne ograniczenia związane z wykorzystaniem produktów ubocznych do produkcji materiałów opakowaniowych, takie jak specyficzne cechy sensoryczne takich opakowań (kolor, smak, zapach), niestabilność ekstraktów z produktów ubocznych i odpadowych, stosowanych jako dodatki oraz problemy ze skalowalnością produkcji tego typu materiałów.
EN
This article reviews the current state of knowledge on the use of by-products and waste from the food industry in the production of innovative packaging. The increasing amount of packaging waste, especially that made of plastics, poses a serious threat to the environment. Therefore, alternative solutions are being sought that fit into the idea of a closed-loop economy. The article discusses various possibilities of using food industry by-products, such as ground by-products, extracts (e.g. essential oils, antioxidants, dyes) and biopolymers (e.g. starch, pectins, chitosan). Examples of the application of these materials in the production of active and intelligent, edible and biodegradable packaging are presented. The potential limitations associated with the use of byproducts, such as specific color, odor, taste, instability of extracts and problems with production scalability, were also highlighted.
Słowa kluczowe
PL
EN
Wydawca
Wydawnictwo SIGMA-NOT
Czasopismo
Przemysł Spożywczy
Rocznik
2025
Tom
T. 79, nr 3
Strony
54--59
Opis fizyczny
Bibliogr. 36 poz.
Twórcy
autor
Makowska Agnieszka
  • Katedra Technologii Żywności Pochodzenia Roślinnego, Uniwersytet Przyrodniczy w Poznaniu
autor
Królak Jakub
  • Katedra Technologii Żywności Pochodzenia Roślinnego, Uniwersytet Przyrodniczy w Poznaniu
autor
Chudy Sylwia
  • Katedra Mleczarstwa i Inzynierii Procesowej, Uniwersytet Przyrodniczy w Poznaniu
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-11be54b9-e92e-4c80-83f7-5d6d950b2073
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