Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications

The biodegradable, biocompatible, sustainable, and renewable nature of biomaterials has led to increased interest in developing biopolymeric food packaging films (BFPFs) with green ingredients and strategies. To enhance the performance of these films, biopolymer molecules can be modified or combined with additives like nanomaterials, cross-linkers, bioactive compounds, and other polymers, particularly with Maillard-reaction (MR), as a promising approach to enhance the performance of degradable BFPFs. In this work, after an overview of MR chemistry, the MR in different types of biopolymers have been discussed in detail. In addition, this work summarizes the application of MR cross-linked BFPFs in recent years. The MR is an effective cross-linking method that can improve the properties of BFPFs. The extent of cross-linking induced by MR depends on the reaction degree, and its occurrence can be controlled during different stages of film-formation solution and drying. The initiation of MR requires a specific temperature range. Additionally, MR products can serve as functional additives that provide antibacterial and antioxidant activities to BFPFs.