Innovations in Active Food Packaging During the Pandemic and into the ‘New Normal’

1. Introduction

COVID-19 significantly impacted global socioeconomic conditions and food security. The pandemic revealed significant food system vulnerabilities, including access, production, distribution, and supply chain stability issues, which exposed people to food insecurity. Fear of shortages or starvation led many to store essential goods, resulting in substantial food waste. As the world began to recover from this pandemic, in 2022, the conflict in Ukraine started. It has caused further chaos in the commodity markets, with major consequences for food insecurity [1]. The United Nations Environment Programme estimates global household habits contribute to roughly 570 million tonnes of food waste yearly, meaning approximately 74 kg per person [2]. One approach to preventing this is by implementing innovative food packaging solutions, such as active packaging.

Active food packaging includes films and coatings incorporating antioxidant or antimicrobial agents; these packaging materials can also provide physical stress protection and moisture control [3,4].

The Special Issue (SI) entitled “Innovations in Active Food Packaging during the Pandemic and into the ‘New Normal’” was proposed to collect full-length original research articles, short communications, and review articles regarding the following topics:

• Formulation and characterisation of active packaging materials;
• Migration of active substances from packaging materials to food;
• Application of active packaging materials to maintain food quality and safety;
• Consumers’ perception of active packaging;
• Development of commercial active packaging systems;
• Sustainable and green strategies for active packaging;
• Active packaging as a marketing tool;
• Tackling food waste by active packaging during the COVID-19 pandemic;
• Active packaging technologies in the post-pandemic era.

Consumers, researchers, and professionals in the food industry are becoming more interested in the latest advancements in food packaging. This Special Issue provides all interested parties with the latest findings.

2. Summary of the Special Issue

The study by Aboryia et al. [5] focused on mitigating the rapid ripening of peaches, which causes them to mould and has a detrimental effect on their marketability. The study assesses how a coating with aloe vera gel (AVG) mixed with chitosan (CH) or calcium chloride (CaCl₂) affects the chemical and physical characteristics of peaches stored in refrigerated conditions. Results showed that using AVG at 30% mixed with CH at 1.5% reduced weight loss, ion leakage, and malondialdehyde formation; in addition, fruits’ firmness, acidity, total soluble solids, and skin colour did not change during storage. Furthermore, the phenolic content, antioxidant capacity, and antioxidant enzyme activity (catalase and peroxidase) were enhanced by this combination, while the formation of H₂O₂ and O₂•− was quenched. In conclusion, the storage period of peach fruits was prolonged by using this mixture.

Boukid’s review [6] highlights the expanding role of smart packaging in the food industry to ensure product quality and safety and to give consumers the necessary information to make informed judgments. Eight hundred seventy-eight publications from the Scopus database indicated an increase in smart packaging research, particularly during and after COVID-19. Despite the latest findings on this topic, their commercialisation interferes with high production costs and the need for international standards. Moreover, for solutions to be widely adopted, they must be scalable, sustainable, and well liked by consumers.

Janowicz et al. [7] examined the rheological characteristics of film-forming solutions prepared with four biopolymers: pork gelatine, sodium alginate, soy protein isolate, and high-methylated apple pectin. Their study aimed to understand how concentration, gelation temperature, and setting time affect the manufacturing of edible coatings and films. It employed the Ostwald–de Waele model for soy protein isolate and apple pectin solutions and the Newtonian model for gelatine and sodium alginate solutions. The viscosity rose with the increasing concentration of biopolymers, and the type and concentration of biopolymer affected the formation of continuous films or coatings. The modulus of elasticity curves only showed up at higher concentrations, indicating that the mechanisms involved in coating formation differ depending on the biopolymer utilised, especially in the case of soy protein isolate, sodium alginate, and high-methylated pectin solutions.

Opara et al. [8] investigated how absorbent pads, storage temperature, and modified atmosphere packaging affect the quality of Cape hake fillets. To this end, fresh fillets were packed using active-modified atmosphere packaging (30% O₂, 40% CO₂, and 30% N₂) and passive-modified atmosphere packaging (20.95% O₂, 0.039% CO₂, and 78% N₂) and then kept at 0 °C, 4 °C, and 8 °C for 15 days. Results indicated that both storage temperature and modified atmosphere packaging significantly affected the quality of fish fillets. With increased storage temperature, the passive-modified atmosphere packaging continuously decreased headspace O₂ gas composition below critical limits; similarly, the active-modified atmosphere packaging decreased oxygen levels but did not reach critical levels. Unlike fillets packaged under a passive-modified atmosphere without absorbent pads, those packed under an active-modified atmosphere without pads had greater drip loss. Using absorbent pads considerably decreased drip loss in fish fillets regardless of packaging type. Fillets packaged under an active-modified atmosphere at 0 °C had a longer shelf-life than control passive-modified atmosphere packaged fillets.

The review of Pascuta and Vodnar [9] aimed to outline the advantages of active compound-loaded nanocarriers in producing sustainable biopolymeric-based active packaging that possesses antioxidant and antibacterial properties. Nanocarriers provide protection and targeted release of active compounds, improving the physical, chemical, and mechanical properties of biopolymer matrices as well as their performance. Due to these quality features, biopolymeric nanocarriers have gained popularity in developing active packaging as a practical way to reduce food waste.

In another study, Zhou et al. [10] aimed to develop a chitosan-based edible coating with pectin from Jerusalem artichoke residue to enhance blueberries’ shelf-life. Their results showed that the pectin covering performed exceptionally well in preserving blueberries. The weight loss and decay rates of blueberries coated with 0.2% pectin dropped by 22% and 33%, respectively, during the 16 days of storage. The coating also reduced organic acid consumption and preserved the anthocyanins, demonstrating its potential as a low-cost, secure, and efficient berry preservation solution.

Socaciu et al. [11] investigated consumer preferences and loyalty toward novel, sustainable, environmentally friendly, and active features of biopolymer films for active food packaging. The development of edible active packaging to preserve food goods and prolong their shelf-life resulted from struggles with food-related concerns, such as restricted access to fresh and healthy food and food waste from short shelf-life. The results show that customers are open to new packaging solutions and are willing to pay extra for their advantages.

Andrade et al. [12] assessed the antioxidant and antimicrobial properties of some ethanolic extracts from pomegranate peels and grape by-products and their effectiveness when incorporated into a film based on polylactic acid on almonds and beef. Polylactic acid-based active packaging that incorporated freeze-dried pomegranate peel extract and pomegranate peel prevented lipid oxidation and exhibited antimicrobial properties against S. aureus. The findings indicate that this innovative active packaging is more effective in extending the shelf-life when applied to meat products.

Irimia and Popescu [13] aimed to create active packaging materials with antioxidant and antibacterial properties that increase food safety and shelf-life using enzyme treatment combined with the impregnation of bioactive agents. After the enzymatic activation, the cellulose-based Kraft paper was imbibed in a solution of clove essential oil (in methanol) or grape seed oil (in chloroform). The modification of Kraft paper enhanced its hydrophobicity, manifesting various antioxidant and antibacterial properties depending on the active agent used: clove essential oil exhibited higher antioxidant activity, while grape seed oil manifested better antimicrobial properties. When tested in vivo, the modified Kraft paper with grape seed oil inhibited microbial proliferation, with better results when applied to fresh curd than fresh beef. Overall, this bioactive paper is useful in extending food safety and shelf-life.

Jiang et al. [14] investigated how the low molecular weight polyester, poly(1,3-propanediol palmitate) (PO3G-PA), affects the plasticisation of L-polylactic acid (PLLA) films. The composite films containing PLLA possess significantly improved toughness, crystallinity, and unmodified thermal stability because of the addition of PO3G-PA. The film’s elongation at break and crystallinity increased with the amount of PO3G-PA added (0%, 5%, 10%, 15%, 20%, and 25%). The degradation rate of the composite films at 60 °C under neutral conditions was poorly affected by the amount of PO3G-PA added. By changing the pH conditions to acidic or alkaline, a high concentration of PO3G-PA in PLLA films intensifies their degradation rate. Their findings indicate that PO3G-PA is an adequate plasticiser for PLLA films.

Kong et al. [15] reviewed the contribution of Asian plant extracts and essential oils in various edible film formulations, their physicochemical and mechanical characteristics, antioxidant and antibacterial activity, and their performance in food packaging to present a more comprehensive understanding of the current state of knowledge. Edible active packaging films containing Asian plant extracts and essential oils have proven their potential to maintain food quality by delaying pH increase and lipid oxidation, preserving the colour, and prolonging the shelf-life of food commodities. Recent predictions indicate a high probability that in the future, active edible films will be introduced on the market as substitutes for conventional plastic packaging.

Liguori et al. [16] developed an edible coating based on Opuntia ficus-indica mucilage incorporating 1.5 (v/v) oregano essential oil to assess its efficacy on fresh-cut loquats stored in refrigeration conditions. It reduced the decline of titratable acidity, total soluble solids, and ascorbic acid content, increased the antioxidant activity, maintained the nutritional value, and thus successfully preserved the loquat fruit quality. In addition, the Opuntia ficus-indica mucilage-based coating with oregano essential oil reduced the spoilage microorganisms’ proliferation. It also positively impacted the overall appearance and acceptance of fruits through the storage period. Therefore, it can be applied to extend the shelf-life of peeled loquats.

Salmas et al. [17] successfully obtained an innovative active food coating containing chitosan/polyvinyl alcohol incorporated with a thymol-modified activated carbon nanohybrid. This coating showed improved mechanical strength, water and oxygen barriers, and antioxidant and antibacterial properties. It significantly reduced weight loss and delayed enzymatic browning when applied to bananas. In conclusion, it can be used for fruit shelf-life extension and food waste prevention.

Liyanapathiranage et al. [18] reviewed the latest advancements regarding edible films and coatings used in the vegetable and fruit sector. They offered an overview of their processing methods, structure and chemical properties, applications, performances, and health impact. Using biomacromolecules in edible films and coatings provides a sustainable approach to food preservation, benefiting from their Generally Recognised as Safe (GRAS) status. While structural and barrier limitations persist, advancements such as blending biopolymers, integrating functional components, and developing advanced multi-layered structures are promising strategies that address these challenges, enhancing their performance and applicability in food preservation.