A Review of Lignin Applications and Challenges in Food Safety

Abstract Lignin is the second largest natural macromolecular organic substance in nature. Due to its unique chemical structure and biological activity, the application of lignin in the field of food safety has shown significant promise in recent years, although it also faces a series of challenges. This paper reviews the applications of lignin in food packaging, as an antioxidant, in food storage, and as a functional food additive, while analyzing the challenges encountered in the application process. This paper also addresses the challenges associated with inefficient extraction and separation techniques, the effective utilization of active ingredients, and outlines future research directions for lignin applications in food safety. In summary, lignin holds significant potential in the field of food safety, but a thorough and comprehensive evaluation of its functional properties, application effects, and potential risks is urgently needed to facilitate its further development and application in this area.