Research Progress of Polysaccharides Derived from Food Processing By-products in Packaging Materials

FENG Mengzhen; WANG Manyu; ZHAO Chengyang; FENG Kangjia; HUANG Shuting

doi:10.19554/j.cnki.1001-3563.2026.15.004

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (15) : 38-48. DOI: 10.19554/j.cnki.1001-3563.2026.15.004

Advanced Materials

Research Progress of Polysaccharides Derived from Food Processing By-products in Packaging Materials

FENG Mengzhen¹, WANG Manyu¹, ZHAO Chengyang¹, FENG Kangjia¹, HUANG Shuting^1,2,*

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Abstract

The work aims to systematically summarize recent progress in polysaccharides derived from food processing by-products for packaging materials, clarify their resource characteristics, extraction and structural regulation paths, as well as the formation features of packaging performance, to provide references for the development of green food packaging materials and the resource utilization of by-products. With focuses on cellulose, starch, pectin, chitin, and its deacetylated product chitosan from cereal, fruit and vegetable, oilseed, and animal-derived by-products, their source distribution, extraction methods, modification strategies, and applications in barrier protection, antibacterial and antioxidant packaging, adsorption and controlled-release packaging, and intelligent indicator packaging were reviewed. Polysaccharides from different by-products differed in composition structure, extraction pathways, and modification methods. Their packaging performance was mainly improved by regulating molecular structure, optimizing interfacial compatibility, and constructing film network structures. Although by-product-derived polysaccharides showed good potential in packaging materials, their practical application was still limited by several problems, including fluctuations in raw material composition, insufficient structural stability under high-humidity conditions, difficulty in controlling the release of active components, and limited stability and readability of intelligent indicator signals. Overall, polysaccharides derived from food processing by-products are important raw materials for green, active, and intelligent packaging materials. Future research should strengthen the standardized classification and utilization of raw materials, promote the coordinated design of extraction, separation, structural modification, and packaging performance requirements. Safety assessment, processing adaptability, and actual storage and transportation conditions should also be considered to support their transition from laboratory research to practical packaging applications.

Key words

food processing by-products / polysaccharides / extraction and modification / packaging materials

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FENG Mengzhen, WANG Manyu, ZHAO Chengyang, FENG Kangjia, HUANG Shuting. Research Progress of Polysaccharides Derived from Food Processing By-products in Packaging Materials[J]. Packaging Engineering. 2026, 47(15): 38-48 https://doi.org/10.19554/j.cnki.1001-3563.2026.15.004

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