TY  - EJOU
AU  - Putra, Panji Setya Utama 
AU  - Adhika, Damar Rastri 
AU  - Asri, Lia Amelia Tresna Wulan 
AU  - Suprijadi,  

TI  - Performance Enhancement of Chitosan for Food Packaging: Impact of Additives and Nanotechnology
T2  - Journal of Renewable Materials

PY  - 2025
VL  - 13
IS  - 6
SN  - 2164-6341

AB  - The continuous increase in petroleum-based plastic food packaging has led to numerous environmental concerns. One effort to reduce the use of plastic packaging in food is through preservation using biopolymer-based packaging. Among the many types of biopolymers, chitosan is widely used and researched due to its non-toxic, antimicrobial, and antifungal properties. Chitosan is widely available since it is a compound extracted from seafood waste, especially shrimps and crabs. The biodegradability and biocompatibility of chitosan also showed good potential for various applications. These characteristics and properties make chitosan an attractive biopolymer to be implemented as food packaging in films and coatings. Chitosan has been tested in maintaining and increasing the shelf life of food, especially seafood such as fish and shrimp, and post-harvest products such as fruits and vegetables. In addition to its various advantages, the properties and characteristics of chitosan need to be improved to produce optimal preservation. The properties and characteristics of chitosan are improved by adding various types of additive materials such as biopolymers, plant extracts, essential oils, and metal nanoparticles. Research shows that material additives and nanotechnology can improve the quality of chitosan-based food packaging for various types of food by enhancing mechanical properties, thermal stability, antimicrobial activity, and antioxidant activity. This review provides a perspective on the recent development and properties enhancement of chitosan composite with additives and nanotechnology, as well as this material’s challenges and prospects as food packaging.
KW  - Biopolymer; chitosan; essential oil; plant extract; metal nanoparticles; food packaging; nanotechnology

DO  - 10.32604/jrm.2025.02024-0002