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Emerging Trends in Active Packaging for Food: A Six-Year Review
Mariana A Andrade1,2, Cássia H Barbosa1,3, Regiane Ribeiro-Santos4
1Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal.
Foods (Basel, Switzerland)
|August 14, 2025
Summary
Active food packaging utilizes natural compounds like essential oils for enhanced preservation. Innovations in bio-based polymers and encapsulation promote sustainable, functional food packaging solutions.
Area of Science:
- Food Science and Technology
- Materials Science
- Sustainable Chemistry
Background:
- Active food packaging is evolving to improve food safety and shelf life.
- Sustainability challenges drive innovation in packaging materials and strategies.
- Natural bioactive compounds offer promising alternatives to synthetic preservatives.
Purpose of the Study:
- To review recent advancements (2019-2024) in release-type active food packaging.
- To analyze the use of natural compounds (essential oils, extracts, phenolics) as active agents.
- To explore technological strategies and bio-based polymers for sustainable packaging.
Main Methods:
- Compilation and analysis of recent scientific literature (2019-2024).
- Focus on release-type active packaging mechanisms and applications.
- Examination of encapsulation, polymer blending, and bio-based material integration.
Main Results:
- Plant-derived compounds show significant antioxidant and antimicrobial properties.
- Encapsulation and polymer blending address challenges like volatility and solubility.
- Bio-based polymers (chitosan, starch, PLA) enhance eco-friendly packaging.
Conclusions:
- Natural bioactive compounds are key to developing sustainable and functional food packaging.
- Active packaging contributes to the circular economy through by-product valorization and biodegradable materials.
- Practical applications include antimicrobial sachets and active pads for various food products.
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