Novel Strategies Based on Bioactive Compounds And Biopolymer Coatings To Prevent Food Losses: A Sustainable Approach

Abstract

Food wastage is a critical global issue, exacerbated by population growth and shifting consumption patterns. Despite advancements in sustainable food production, nearly one-third of all food crops produced are wasted, severely impacting environmental sustainability, economic stability, and public health. This wastage is particularly detrimental to farmers in underdeveloped nations, where spoilage leads to significant income losses. Food degradation occurs throughout the supply chain due to several factors such as high moisture content, poor storage conditions and microbial activity. The widespread use of chemical agents in agriculture and food industries raises concerns about environmental and human health risks, necessitating sustainable alternatives. Plant extracts, rich in bioactive compounds with antimicrobial and antioxidant properties, offer a promising natural approach to food preservation. Extracts from rosemary, clove, and thyme, among others, have shown potential in preventing spoilage, extending shelf life, and enhancing nutritional content. Additionally, emerging innovations such as nanotechnology and biopolymer coating provide further opportunities for sustainable food preservation. This review examines the causes of food spoilage, the efficacy of plantbased bioactive compounds, and novel preservation technologies, emphasizing the need for eco-friendly strategies to mitigate food waste and enhance global food security. By promoting sustainable food preservation, we can reduce environmental impact and support a more resilient food system.