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Foods
Special Issues
Advanced Research on Intelligent Food Packaging
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Advanced Research on Intelligent Food Packaging

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: 30 November 2026 | Viewed by 1714

Special Issue Editor

Prof. Dr. Hejun Wu

E-Mail Website
Guest Editor
College of Science, Sichuan Agricultural University, Ya'an, China
Interests: food packaging; edible films; active and intelligent packaging

Special Issue Information

Dear Colleagues,

The increasing global focus on food safety, quality, and sustainability is driving unprecedented innovation in the food sector. Intelligent packaging has emerged as a transformative technology, moving beyond traditional containment and barrier functions to actively monitor, communicate, and even respond to the condition of the packaged product. This dynamic field integrates principles from materials science, nanotechnology, electronics, and biotechnology to create systems that enhance safety, extend shelf life, and provide critical information to consumers and supply chain stakeholders.

This Special Issue, "Advanced Research on Intelligent Food Packaging," aims to showcase cutting-edge research and developments in this rapidly evolving area. We welcome contributions on a wide range of topics, including the design and application of smart sensors (e.g., for gases, pathogens, or pH), freshness and time-temperature indicators, bioactive and biomimetic materials, nanotechnology-enabled solutions, and sustainable/biodegradable intelligent packaging. Furthermore, we encourage submissions on traceability systems, such as RFID and NFC tags, and technologies enabling real-time quality monitoring throughout the supply chain.

We invite original research articles, comprehensive reviews, and insightful case studies that address both fundamental scientific advances and practical implementations. By compiling the latest discoveries and trends, this issue seeks to foster interdisciplinary collaboration and significantly contribute to the future of food preservation, safety, and supply chain management.

Prof. Dr. Hejun Wu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • intelligent packaging
  • food safety
  • sensors and indicators
  • active packaging
  • sustainable materials
  • nanotechnology
  • real-time monitoring
  • biodegradable polymers

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

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26 pages, 5709 KB  
Article
Preparation of Red Cabbage-Based Intelligent/Active Composite Films Loaded with Clove Essential Oil and Their Application in Fish Freshness Monitoring
by Hongqin Guo, Chun Jiao, Lin Wang, Mengyue Qi, Huibin Wu, Shasha Li, Xiangyang Yuan, Wei Wang and Hejun Wu
Foods 2026, 15(5), 917; https://doi.org/10.3390/foods15050917 - 6 Mar 2026
Viewed by 499
Abstract
In this study, red cabbage-based intelligent/active composite films loaded with different concentrations of clove essential oil were prepared using red cabbage slurry as the matrix, polyvinyl alcohol as the binder, glycerol as the plasticizer, and Tween 80 as the emulsifier via the casting [...] Read more.
In this study, red cabbage-based intelligent/active composite films loaded with different concentrations of clove essential oil were prepared using red cabbage slurry as the matrix, polyvinyl alcohol as the binder, glycerol as the plasticizer, and Tween 80 as the emulsifier via the casting method. The physicochemical properties, color response behavior, and antioxidant and antibacterial activities of the films were systematically evaluated and their application in fish freshness monitoring was further investigated. The results showed that the incorporation of clove essential oil significantly enhanced the antioxidant and antibacterial properties of the films and optimized their mechanical properties within a certain concentration range. Although high concentrations slightly reduced the pH response sensitivity of the films, all composite films exhibited significant color-changing ability, achieving a visible transition from red to yellow-green within the pH range of 2–12. In fish preservation experiments, the composite films not only reflected the freshness status of fish in real time through color changes but also effectively inhibited the increase in total volatile basic nitrogen, total bacterial count, and pH value, thereby delaying spoilage. In this study, a green packaging material with an intelligent indicating function was successfully developed, providing a novel solution for the quality monitoring of high-value aquatic products. Full article
(This article belongs to the Special Issue Advanced Research on Intelligent Food Packaging)
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Review

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34 pages, 2216 KB  
Review
Hydrocolloid–Nanomaterial Composite Films: Preservation Performance, Preparation Method and Sustainable Development
by Lin Meng, Cheng Peng, Linling Li, Yingtang Lu and Hua Cheng
Foods 2026, 15(4), 685; https://doi.org/10.3390/foods15040685 - 13 Feb 2026
Viewed by 768
Abstract
Traditional plastic preservation films face significant environmental challenges due to their non-degradable nature and limited functional versatility. In contrast, hydrocolloid–nanomaterial composite films—which integrate biopolymer matrices (e.g., cellulose, chitosan, alginate and gelatin) with nanoparticles such as SiO2, Se, TiO2, or [...] Read more.
Traditional plastic preservation films face significant environmental challenges due to their non-degradable nature and limited functional versatility. In contrast, hydrocolloid–nanomaterial composite films—which integrate biopolymer matrices (e.g., cellulose, chitosan, alginate and gelatin) with nanoparticles such as SiO2, Se, TiO2, or ZnO—have emerged as a prominent research focus. These composite films preserve the inherent biodegradability and biocompatibility of hydrocolloids, while the nanomaterials, when stably dispersed, enhance interfacial interactions through electrostatic forces, hydrogen-bonding, or coordination bonds. This synergy endows the films with multifunctional properties, including antimicrobial activity, antioxidant capacity, UV-shielding performance, and stimuli-responsive intelligence. Prepared via techniques like electrospinning, solution casting, reactive extrusion, and coating, they exhibit excellent mechanical strength, barrier properties, and multifunctionality, effectively extending the shelf life of fruits, vegetables, meats, etc. However, challenges remain: nanomaterial dispersion, migration risks, and scalable production. This review summarizes recent advances to guide green preparation optimization, balance performance and safety, and advance sustainable development in food packaging. Full article
(This article belongs to the Special Issue Advanced Research on Intelligent Food Packaging)
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