Advances in Controlled-Release Packaging for Food Applications.

Area of Science:

• Food Science and Technology
• Materials Science
• Chemical Engineering

Background:

• Controlled-release packaging (CRP) is crucial for modern food preservation, aiming to extend shelf life, improve safety, and minimize waste through targeted active agent delivery.
• Existing research often overlooks the critical link between fundamental release mechanisms (diffusion, swelling, biodegradation) and their functional impact in real food systems.

Purpose of the Study:

• To critically review fundamental release mechanisms and kinetics in CRP for food applications.
• To summarize recent advancements in stimuli-responsive packaging materials and their design.
• To address translational challenges for industrial implementation and consumer acceptance of CRP technologies.

Main Methods:

• Systematic review of scientific literature on controlled-release packaging mechanisms and materials.
• Analysis of release kinetics, stimuli-responsive systems (temperature, pH, humidity, enzyme, light, electric, magnetic), and smart sensing integration.
• Examination of mathematical modeling, design strategies, and translational challenges (regulatory, sustainability, consumer acceptance).

Main Results:

• Detailed examination of diffusion, swelling, and biodegradation release mechanisms and their kinetics in food.
• Summary of novel stimuli-responsive materials and smart sensing integration in CRP.
• Identification of key challenges in scaling CRP from laboratory research to industrial application.

Conclusions:

• Understanding release mechanisms and kinetics is vital for effective CRP in real foods.
• Stimuli-responsive materials and smart integration offer advanced solutions for food preservation.
• Addressing translational challenges is essential for the successful commercialization of intelligent, sustainable CRP technologies.