ABSTRACT
Hydrogels are three-dimensional, hydrophilic, polymeric networks capable of absorbing large amounts of water or biological fluids which may be prepared either by natural or synthetic sources. The issue of food loss and waste (FLW) has been receiving increased attention lately. This interest is valid as about one-third of food produced around the world is either wasted or lost as stated by the Food and Agriculture Organization. Packaging plays a vital role in minimizing the wastage of food by increasing its shelf life and protecting it from external factors. One of the important advances in this field is the use of hydrogels as a packaging material. Since synthetic hydrogels are mostly non-biodegradable and are toxic in nature, natural polymers are majorly used for preparing hydrogels as they are biodegradable and can be used as edible packaging also. Majorly used natural polymers for preparing hydrogels are polysaccharides, proteins and lipids. The chapter discusses various aspects related to the use of these hydrogels in food packaging in order to reduce the food loss.
