title: Natural Polymers Used in Edible Food Packaging—History, Function and Application Trends as a Sustainable Alternative to Synthetic Plastic
abstract: In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch; pea protein, were considered. These natural polymers are important materials obtained from renewable plant, algae and animal sources, as well as from agroindustrial residues. Historically, some of them have been widely used by ancient populations f
journal: Polysaccharides