Professor David Julian McClements, an international food expert, has published a review on sustainable UV-blocking food packaging materials.

Professor David Julian McClements from the Department of Food Science at the University of Massachusetts and colleagues have published a review article titled “Development of Sustainable UV-Screening Food Packaging Materials: A Review of Recent Advances” in the top international food science journal Trends in Food Science & Technology (CAS Zone 1, Impact Factor: 15.1). The paper reviews the preparation, properties, and applications of sustainable biopolymer-based films and coatings that provide UV-barrier functionality.

Food exposed to UV light can suffer from quality deterioration, shortened shelf-life, and the potential formation of toxic substances. Sustainable UV-blocking packaging materials can mitigate these problems through the use of naturally occurring substances that absorb or scatter the UV spectrum (100-400 nm). The films or coatings of such materials are often derived from a variety of food-grade biopolymers, including proteins, polysaccharides, and lipids, sometimes augmented with natural antioxidants or UV absorbers found in plants and other biological sources. These eco-friendly alternatives not only protect the food from UV damage but also align with growing consumer demand for environmentally conscious packaging solutions.