Search Results (460)

Paper and cardboard are widely used in packaging due to their renewable origin, low density, printability, and established recycling infrastructures. However, monolithic cellulosic substrates are intrinsically limited by porosity and moisture sensitivity, resulting in inadequate barrier performance for demanding applications. Consequently, paper-based packaging has evolved toward functionalised systems based on coatings, multilayers, and hybrid architectures. This review adopts a system-level approach based on a structured and criteria-driven analysis of the scientific and technical literature to examine the transition from base cellulosic substrates to advanced paper-based packaging structures. The study integrates material composition, layer architecture, and interfacial phenomena, and develops a classification and interpretation framework that systematically links structural design variables to key performance domains, including barrier behaviour, mechanical integrity, converting compatibility, food-contact safety, and end-of-life management. Particular emphasis is placed on the role of functional layers as critical design variables governing both performance enhancement and circularity constraints. By systematically correlating structure, mechanisms, and functional outcomes, the analysis highlights the central trade-offs between barrier efficiency and recyclability and identifies design-for-recycling and controlled delamination as key strategies for the development of next-generation sustainable paper-based packaging. Full article

Edible and medicinal mushrooms, including cultivated and wild species, are increasingly recognized as valuable functional foods and nutraceutical resources due to their high nutritional value, abundance of bioactive compounds, and documented health-promoting properties. However, their high perishability results in substantial postharvest quality losses and limits commercial shelf life. This review provides a comprehensive overview of recent advances in mushroom preservation technologies, with particular emphasis on emerging non-thermal approaches such as cold plasma treatment, active packaging systems, and electrostatic field technologies. Conventional and advanced drying methods, edible coatings, biopreservation, fermentation and irradiation are also critically evaluated. Cold plasma treatment effectively reduces microbial contamination and enzymatic browning while maintaining firmness and nutritional quality, whereas active packaging systems based on chitosan films, nanocomposites, and modified atmospheres help reduce moisture loss, delay senescence, and preserve physicochemical properties during storage. Electrostatic field treatment combined with modified atmosphere packaging has shown additional potential for extending refrigerated shelf life. Among drying technologies, freeze-drying generally provides the highest retention of colour, texture and bioactive compounds, although its industrial application remains constrained by high energy consumption and operational costs. Overall, current evidence suggests that integrated preservation approaches offer the greatest potential for improving shelf-life extension and quality retention. Nevertheless, further research is required to address challenges related to industrial scalability, process standardization, economic feasibility and long-term quality assessment. Full article

Advancing bio-based intelligent packaging is crucial for improving food protection and prolonging storage duration. This research fabricated zein/citric acid (Z/CA) hybrid films embedded with Fu brick tea ethanol extract (FBTE) via a casting technique. The films were comprehensively assessed for their physicochemical attributes, mechanical strength, antioxidant and antimicrobial efficacy, and biodegradability. Findings indicated that FBTE inclusion notably improved film hydrophobicity and antioxidative power, elevating DPPH and ABTS radical quenching efficiencies by 83.75% and 89.33%, respectively. However, the incorporation of high-dose FBTE (8 wt%) increased the water vapor permeability by 57.19%, which was unfavorable for moisture barrier performance, and SEM showed surface morphology and phase segregation at 8 wt% FBTE. These hybrid films demonstrated specific antibacterial behavior against Gram-positive microorganisms. Importantly, the 6 wt% FBTE film exhibited obvious inhibitory effects on lipid oxidation, decreasing peroxide value by 68%. Observations during the 28-day soil burial degradation test revealed gradual morphological changes in the film samples. These results illustrate that Z/CA/FBTE hybrid films have possess potential application value in food active packaging. Full article

With the continuous evolution of the food industry, extending the shelf life of products while maintaining quality and safety has become a major challenge, alongside growing environmental concerns related to conventional plastic packaging. This study aims to provide an overview of recent advances in active biodegradable films as sustainable alternatives for food applications. A comprehensive review of the relevant literature was conducted, including bibliometric analysis to identify key research directions, emerging trends, and technological developments in the field. Our findings highlight the growing interest in biodegradable polymers incorporated with active compounds, such as antioxidants and antimicrobial agents, which contribute to delaying degradation processes and preserving food freshness. Additionally, the analysis emphasizes the mechanisms of action of these active substances and the factors influencing the biodegradability of packaging materials. The results also reveal a shift toward environmentally friendly solutions driven by the need to reduce plastic waste and improve sustainability. In conclusion, active biodegradable films represent a promising approach to enhancing food preservation while minimizing environmental impact, although further research is needed to optimize material performance, scalability, and industrial applicability. Full article

Euterpe oleracea Mart. (açaí), a palm fruit native to the Amazon basin, has attracted growing global scientific interest over the past decade owing to its distinctive phytochemical richness and broad functional potential. This narrative review synthesizes research published between 2015 and 2025 on açaí’s nutritional composition, biological activities, food technological applications, processing innovations, by-product valorization, and sustainability challenges. Açaí pulp contains a distinctive nutrient matrix—including anthocyanins (particularly cyanidin-3-glucoside), polyphenols, oleic and linoleic fatty acids, and dietary fiber—underpinning antioxidant, anti-inflammatory, cardioprotective, hepatoprotective, and antiobesity effects demonstrated primarily in in vitro and animal models, with human clinical evidence still limited. Processing strategies such as ultrasound-assisted extraction, nanoencapsulation, freeze-drying, and supercritical CO₂ extraction have advanced bioactive stability and bioaccessibility, enabling açaí’s incorporation into dairy products, functional beverages, biodegradable packaging, reformulated meat products, and edible films. Processing residues—seeds and pomace—are increasingly repurposed into nutraceuticals, biosorbents, and bio-based polymers, reinforcing the species’ circular bioeconomy potential. Food safety risks, particularly Trypanosoma cruzi contamination in minimally processed products, require standardized mitigation protocols. Key remaining challenges include the absence of validated bioaccessibility methodologies, the scarcity of human clinical trials, and the need for scalable processing technologies suitable for smallholder production contexts. Overall, açaí emerges as a model bioresource at the convergence of nutrition science, food technology, and environmental sustainability. Full article

Spent coffee grounds (SCG) are generated in millions of tonnes annually due to rising global coffee consumption, posing significant challenges, including greenhouse gas emissions, waste-disposal problems, and the loss of valuable compounds like caffeine, dietary fibre, phenolics, antioxidants, proteins, and lipids, offering prospects for potential valorization. Its composition is influenced by several factors. This review focuses on recent advancements in the valorization of SCG across sectors such as food, nutraceuticals, bioenergy, and packaging. The emphasis is on pretreatment, extraction, and bioconversion methods, as well as current research gaps, limitations, and future directions. SCG valorization is oriented toward integrated, multi-product biorefinery systems based on green extraction and bioconversion technologies to recover high-value compounds in both the food and non-food sectors. Nonetheless, industrial scalability is limited by composition variability, energy-intensive processing, techno-economic constraints, and safety and regulatory issues that remain unresolved. The shortcomings, such as inadequate standardized characterization, toxicological validation, and pilot-scale studies, are critical gaps. Scalable, energy-efficient processes, AI-assisted optimization, and regulatory alignment development should be a priority in future research, so that sustainable and commercial deployment is possible. Full article

Essential oils (EOs) are widely studied as natural antimicrobial and antioxidant agents in food systems. However, their high volatility, low water solubility, instability, phytotoxicity, and strong aroma often limit their consistent applicability for food preservation. This review critically examines the literature and synthesizes current essential oil stabilization and delivery strategies in food systems, integrated with a bibliometric analysis of Scopus-indexed literature published before June 2025. The bibliometric findings showed an expanding research field, supported by 543 authors and 54 journals, revealing the disciplinary diversity of research on essential oil-based preservation systems. In addition, the review highlights a significant focus of studies on nanoemulsions, encapsulation, and active packaging in essential oil applications. Interestingly, the study also reveals the emergence of non-contact, or vapor-phase, technologies with improved release management. Furthermore, the review shows that essential oils’ functionality depends not only on major bioactive compounds but also on chemical class, oxidative sensitivity, release behavior, interactions with the food matrix, and the delivery platform. Mechanistically, stabilization technologies such as emulsions, encapsulation, and coatings/films can improve the protection, dispersion, and release of essential oils; however, their effectiveness strongly relies on formulation variables, matrix composition, and the regulatory framework. Emerging platforms such as nanofibers, zeolites, and metal–organic frameworks offer promising routes for vapor-phase or non-contact delivery systems, ensuring improved release control, functionality, and sensory quality, but may be limited by their scalability and production cost. However, a major research gap identified by this review is the imbalance between extensive “in vitro” studies and limited studies on real food matrices, which impedes understanding of the impacts of food matrices and packaging materials on essential oil release kinetics, antimicrobial efficacy, and sensory quality. Therefore, future research should integrate real-food applications, consumer acceptability, shelf-life performance, release-kinetic modeling, and techno-economic analysis to advance essential-oil-based technologies in food systems. Full article

The increasing demand for safe, minimally processed, and sustainable food preservation strategies has intensified interest in light-activated antimicrobial systems derived from natural sources. This review examines the application of plant-derived photoactive compounds as functional agents that generate reactive species upon illumination, thereby facilitating effective microbial inactivation. Emphasis is placed on the diversity of phytochemicals exhibiting light-responsive properties, their mechanisms of action, and the factors influencing their efficacy, including physicochemical characteristics, environmental conditions, and formulation strategies. The review further discusses the role of delivery systems in improving the stability, solubility, and bioavailability of these photoactive compounds, as well as the influence of food matrix complexity on treatment performance. Applications across a range of food systems, including fresh produce, animal-derived products, and food packaging materials, are evaluated to demonstrate their practical relevance in food preservation. In addition, current challenges are critically highlighted, including variability in plant extract composition, limited understanding of photosensitiser behaviour within complex food matrices, restricted light penetration, and challenges associated with standardisation and scalability. This work provides an overview of emerging natural photoactive systems and their potential to advance safer and environmentally sustainable food preservation technologies. Full article

Due to the environmental concerns associated with petroleum-based plastics, industry and academia have directed increasing attention toward marine-derived biodegradable biopolymers, particularly those obtained from seaweed. In line with global efforts to enhance resource efficiency and sustainability by introducing non-fossil raw materials into the circular economy, seaweed valorization has emerged as a promising pathway. Seaweeds are attractive feedstocks due to their biodegradability, non-toxicity, antioxidant activity, and excellent film-forming capacity. This review provides a critical and application-oriented overview of seaweed biomass for food packaging applications by comparatively discussing the relationship between seaweed composition, extraction technologies, material functionality, packaging performance, and regulatory considerations. Emphasis is placed on the role of structural biopolymers and bioactive compounds in the development of passive, active, and intelligent packaging systems. Recent advances in extraction technologies, polymer modification strategies, and incorporation of functional additives are critically discussed in relation to their influence on the physicochemical, mechanical, barrier, antioxidant, and antimicrobial properties of seaweed-based composites. Furthermore, the review highlights key challenges limiting industrial implementation, including high hydrophilicity, high variability between the batches, energy-intensive drying processes, regulatory compliance, migration safety, and long-term material stability. Overall, seaweed-derived materials demonstrate strong potential as sustainable alternatives to conventional packaging systems, particularly in food applications. However, further optimization of processing technologies, material standardization, techno-economic feasibility, and end-of-life management are still required before large-scale commercialization can be achieved. Full article

The growing demand for sustainable food packaging has intensified interest in biodegradable materials that can reduce environmental impact while preserving food quality. Among these materials, biodegradable polyester–starch composite films functionalized with phenolic compounds have gained attention as promising active packaging systems. They combine the melt processability and structural stability of polyesters, such as poly(lactic acid) (PLA), poly(butylene adipate-co-terephthalate) (PBAT), poly(butylene succinate) (PBS), and poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) with the renewability and biodegradability of starch and the antioxidant, antimicrobial, and UV-protective functions of phenolics, such as ferulic acid, quercetin, tea polyphenols, and anthocyanins. This review discusses recent advances in the selection of biodegradable polyesters, starch and thermoplastic starch blending, phenolic incorporation strategies, and their effects on compatibility, morphology, mechanical strength, barrier properties, optical behavior, release, and active packaging functionality. The characteristics and functionality of these films are governed not only by the individual components but also by phase morphology, interfacial interactions, phenolic location, processing conditions, and release control. Key challenges include polyester–starch incompatibility, TPS moisture sensitivity, phenolic stability during melt processing, migration safety, controlled release, and industrial scale-up. Collectively, biodegradable polyester–starch films functionalized with phenolic compounds represent a promising route for developing next-generation sustainable active packaging and may contribute to circular economy approaches. Full article

Food loss and waste—FLW—represent a critical global challenge, primarily across postharvest handling, storage, and distribution. Shelf life limitations—arising from microbial activity and proliferation, physicochemical degradation, and environmental interactions—are major contributors to these losses. Intrinsic factors such as pH, water activity, nutrient composition, and biological structure interact with extrinsic conditions including temperature, humidity, gaseous atmosphere, and light exposure, ultimately leading to quality deterioration and consumer rejection. A comprehensive insight into these mechanisms is essential to improve preservation strategies and reduce FLW. This review critically examines the determinants of food shelf life and highlights the strategic role of innovative packaging technologies in mitigating degradation pathways. Particular emphasis is placed on active packaging systems, including commonly studied technologies such as oxygen and ethylene scavengers, carbon dioxide emitters and absorbers, moisture regulators, antimicrobial- and antioxidant-releasing materials, and flavor and odor control systems. Their mechanisms of action, material design, performance factors, and practical limitations are discussed. Innovative packaging technologies actively modulate spoilage, extend shelf life, and preserve both sensory and nutritional quality, moving beyond conventional passive barriers. When combined with optimized supply chains and sustainable materials, these systems can strengthen food system stability and advance global sustainability goals. Full article

Tamarindus indica L. (tamarind) is a traditionally consumed food and medicinal plant with increasing relevance in the development of functional foods and bioactive natural ingredients. While the fruit pulp has been extensively utilized in food products, other fractions, including seeds, shells, and leaves, remain comparatively underexploited despite emerging evidence of notable nutritional and phytochemical value. This review summarizes recent progress regarding the nutritional composition, phytochemical characteristics, biological activities, safety considerations, and industrial applications of different parts of tamarind. These studies indicate that tamarind is rich in carbohydrates, dietary fiber, proteins, minerals, vitamins, polysaccharides, and phenolic compounds, which are associated with anti-oxidant, antihyperglycemic, hypolipidemic, anti-microbial, anti-inflammatory, and prebiotic effects. Nevertheless, most evidence is derived from in vitro and animal studies, while human clinical data remain scarce. In addition to their biological activities, tamarind-derived materials have shown promise in food formulation, pharmaceutical excipients, packaging systems, and environmental applications. Although these advances have been achieved, several challenges remain in compositional standardization, extraction efficiency, safety assessment, and clinical validation. Therefore, future research should focus on establishing standardized methods, optimizing extraction processes, improving safety evaluation systems, and conducting rigorous clinical trials to support the sustainable utilization of tamarind resources. Overall, this review provides a comprehensive scientific basis for the value-added development and sustainable utilization of tamarind resources. Full article

Rising global demand for safe, high-quality foods has accelerated the development of rapid, sensitive, and cost-effective analytical technologies for detecting harmful substances and quality markers. Electrochemical sensors have emerged as promising tools for food safety monitoring due to their high sensitivity, fast response, portability, and affordability compared with conventional laboratory methods. This review highlights recent advances in nanostructured electrochemical sensors for detecting key food analytes, including antioxidants, mycotoxins, allergens, and flavor compounds in diverse food matrices. It examines advanced nanomaterials such as metal oxides, MXenes, doped carbon nitrides, and noble metal-decorated graphene, which enhance sensor performance through improved surface area, conductivity, and electrocatalytic activity. Integrated with screen-printed or glassy carbon electrodes, these materials achieve ultra-low detection limits, wide linear ranges, and strong selectivity in complex food systems. The review also explores next-generation applications such as NFC-enabled smart packaging for continuous, non-invasive monitoring across the supply chain. Emerging trends in miniaturization, multiplex sensing, and artificial intelligence are discussed, along with key challenges in translating laboratory innovations into practical commercial solutions for global food safety. Full article

Food packaging constitutes a pivotal enabler within the contemporary food industry, requiring continuous innovation to address evolving challenges. Traditional packaging systems typically provide passive protection, which is inadequate for addressing dynamic microbial shifts and spoilage-induced microenvironmental instabilities. In contrast, corrective responsive food packaging (CRFP) takes a distinct approach through the integration of sensing capabilities and targeted active intervention. Upon detection of specific stimuli, CRFP systems precisely deliver bioactive agents to mitigate food deterioration. This review systematically summarizes recent advances in CRFP technology, offering a comprehensive overview of its core response mechanisms, functional materials, advanced carrier systems, and future research priorities. Special emphasis is given to (i) stimuli-responsive systems, including single-stimulus (pH, enzyme, humidity, temperature, and light) and multi-stimulus-responsive systems, detailing their triggering mechanisms and practical applications; and (ii) functional materials and carriers, exploring their synergistic effects for optimized bioactive release. This review aims to provide a structured framework for the design and implementation of CRFP, facilitating its translation from laboratory to industrial practice and contributing to the development of sustainable and efficient food preservation strategies. Full article

Research on edible and biodegradable film packaging (EBFP) has increased significantly to explore sustainable alternatives to synthetic packaging and mitigate its environmental impacts. Biomaterials extracted from agricultural food waste (AFW) may be utilized for the fabrication of EBFP as an alternative packaging for meat and meat products. The focal point of this review is to explore the potential AFW biomaterials and bioactive compounds available in industry, and their utilization techniques for fabricating EBFP with ideal mechanical parameters suitable for use as a packaging material. Moreover, research studies have been summarized related to EBFP’s efficacy on meat shelf life, physicochemical, oxidative, and microbial qualities during storage experiments. EBFP fabricated with AFW biomaterials, such as proteins, carbohydrates, essential oils, and bioactive compounds, exhibits favorable film-forming capacity, mechanical properties, barrier properties, biodegradability, and synergy with meat. Latest advances in the application of AFW biomaterials and bioactive compounds based on EBFP for meat packaging are directed toward novel fabrication processes such as electrospinning, solvent casting, and combination of both to produce a hybrid film, which markedly improves the mechanical and barrier properties. Moreover, including bioactive materials from AFW enhances the antioxidant and antimicrobial properties of EBFP to combat the oxidative rancidity and bacteria, fungi, and molds in meat to prolong shelf life. Incorporation of AFW biomaterials and bioactive compounds has improved the intelligent properties of EBFP, which has been effectively used in meat packaging to detect freshness and spoilage of meat through color and pH changes. Full article