Background. The aim of the work was to discuss solutions used in the development of biopolymer active materials for food for the food industry. Biopolymers such as polysaccharides, proteins and lipids are increasingly used in active food packaging materials due to their biodegradability and biocompatibility. In addition, they are used as carriers of various types of functional substances, e.g. antioxidant substances and agents inhibiting the development of pathogenic microorganisms, mainly to increase the safety of food products. In contrast to packaging made of biopolymers, the use of polymeric materials from nonrenewable raw materials has a significant impact on the environment and a negative impact on the accumulation of packaging waste. Edible materials, utilized in the form of films or coatings, can extend the quality and shelf life of food. In addition, we can observe nowadays the use of gentle food processing methods, as well as new packaging materials derived from renewable raw materials.
Results and conclusion. The key area of development is currently new strategies of active packaging in which natural substances can be used. Intensive scientific research is being carried out to create active packaging with improved mechanical, barrier, antioxidant and antimicrobial properties. The practical use of active packaging can have an impact on the reduction of food waste, and reducing this phenomenon is one of the goals of the circular economy model, which has also been included in the European Green Deal. This publication is a review of current research achievements regarding the use of food packaging materials based on biopolymers, along with a discussion of various types of active substances and their impact on the durability of selected food products.