Abstract

Biopolymers, derived from renewable resources, are gaining increasing attention in the food industry for their potential in developing innovative preservation techniques for fresh produce. These natural polymers, including starch, chitosan, cellulose, and alginate, provide a sustainable alternative to synthetic preservatives and packaging materials. When applied in food preservation, biopolymers can enhance the shelf life of fresh fruits and vegetables by providing protective coatings, preventing moisture loss, and inhibiting microbial growth. The versatility of biopolymers in combination with other active agents, such as antimicrobial agents, antioxidants, and nutrients, further improves their efficacy in maintaining the quality of fresh produce. This article explores the role of biopolymers in innovative preservation techniques for fresh produce, highlighting their potential applications, challenges, and future directions for the food industry.