Search Results (409)

Background: Biopolymer-based active packaging has experienced significant growth in the food industry due to its capacity to enhance product stability and reduce reliance on synthetic preservatives. However, its application in cosmetics remains limited, despite increasing consumer demand for sustainable and preservative-free solutions. Objective: This review evaluates the feasibility of transferring biopolymer-based active packaging technologies from the food sector to cosmetic applications, identifying relevant materials, processing methods, and implementation challenges. Methodology: A bibliographic search was conducted across nine databases (2000–2025) using the keywords “active packaging,” “antioxidant,” “antimicrobial,” and “biopolymers.” Results: The most recurrent biopolymers identified were chitosan, fish gelatin, zein, and kafirin, all of which exhibit biodegradability, film-forming capacity, and compatibility with natural additives. Although their intrinsic antioxidant and antimicrobial properties are limited, these can be enhanced through the incorporation of bioactive compounds. Processing techniques such as casting, coating, dry forming, and electrospinning were found to be the most effective, enabling customized packaging designs. Key challenges include cost, sensory attributes, mechanical limitations, and regulatory compliance. Conclusion: Active packaging systems based on biopolymers—either alone or combined with natural bioactive ingredients—offer a viable innovation pathway for the cosmetics industry. These systems support clean-label claims and ecological positioning, representing a strategic opportunity to adapt validated technologies from the food sector to meet emerging cosmetic market demands. Full article

Chestnut (Castanea sativa Mill.) is a Mediterranean staple food valued for its cultural heritage, gastronomic identity, nutritional profile, bioactivities, and socio-economic and environmental relevance. This narrative review synthesizes current knowledge on chestnut fruits and by-products, linking ecophysiology and genetic diversity to chemical composition and functionality. It summarizes the nutrient profile (high starch and dietary fiber; gluten-free; B vitamins; essential minerals; and favorable fatty acids) and the diversity of phytochemicals—particularly phenolic acids, flavonoids, and ellagitannins (e.g., castalagin and vescalagin)—that underpin antioxidant, anti-inflammatory, antimicrobial, anti-proliferative, and metabolic effects demonstrated across in vitro, cellular, and in vivo models. We compare conventional and green extraction strategies (e.g., hydroethanolic, ultrasound-/microwave-assisted, and supercritical and subcritical water), highlighting method-dependent yields, composition, and bioactivity, and the valorization of shells, burs, and leaves within circular bioeconomy frameworks. Technological applications span functional foods (gluten-free flours, beverages, and emulsions), nutraceuticals, and cosmetics (skin-protective and regenerative formulations), and active packaging/biopolymers with antioxidant and antimicrobial performance. We discuss sources of variability (cultivar, environment, maturation, and processing) affecting bioactive content and efficacy, and outline future directions. Finally, this review emphasizes the importance of university-facilitated co-creation with companies and consumers—within the framework of Responsible Research and Innovation—as a pathway to strengthen the economic valorization and full utilization of the chestnut value chain, enhancing its societal relevance, sustainability, and health-promoting potential. Full article

This review explores the synergistic integration of edible coatings and non-thermal preservation technologies as a multifaceted approach to maintaining food quality, safety, and sustainability. Edible coatings—composed of polysaccharides, proteins, lipids, or composite biopolymers—serve as biodegradable barriers that control moisture, gas, and solute transfer while acting as carriers for bioactive compounds such as antimicrobials and antioxidants. Meanwhile, non-thermal techniques, including high-pressure processing, cold plasma, ultrasound, photodynamic inactivation, modified atmosphere packaging, and irradiation, offer microbial inactivation and enzymatic control without compromising nutritional and sensory attributes. When combined, these technologies exhibit complementary effects: coatings enhance the stability of bioactives and protect surface quality, while non-thermal treatments boost antimicrobial efficacy and promote active compound penetration. The review highlights their comparative advantages over individual treatments—improved microbial inhibition, nutrient retention, and sensory quality. It further discusses the possible mechanisms through which edible coatings and selected hurdles induced microbial decontamination. Finally, the study identified major drawbacks and provided strategic recommendations to overcome these limitations, including optimizing coating formulations for specific food matrices, tailoring process parameters to minimize adverse physicochemical changes, and conducting pilot-scale validations to bridge the gap between laboratory success and industrial application. Full article

The growing demand for sustainable food packaging has driven the development of active packaging systems using biopolymers like poly(lactic acid) (PLA) and natural antimicrobials. This study focuses on creating novel nanohybrids by loading carvacrol (CV) and trans-cinnamaldehyde (tCN) onto ZnO nanorods for incorporation into PLA/triethyl citrate (TEC) films. The CV@ZnO and tCN@ZnO nanohybrids were synthesized and characterized using XRD, FTIR, desorption kinetics, and by assessing their antioxidant and antibacterial properties. These nanohybrids were then integrated into PLA/TEC films via extrusion. The resulting active films were evaluated for their physicochemical, mechanical, barrier, antioxidant, and antibacterial properties. The tCN@ZnO nanohybrid exhibited a stronger interaction with the ZnO surface and a slower release rate compared to CV@ZnO. While this strong interaction limited its direct antioxidant activity, it proved highly beneficial for the final film’s performance. Films containing 10% tCN@ZnO demonstrated the strongest antibacterial efficacy in vitro against Listeria monocytogenes and Escherichia coli and functioned as potent mechanical reinforcement fillers. Crucially, in a practical application, the PLA/TEC/10tCN@ZnO film significantly extended the shelf-life of fresh minced pork during 6 days of refrigerated storage. It effectively suppressed microbial growth (TVC), delayed lipid oxidation (lower TBARS values), and preserved the meat’s colour and nutritional quality (higher heme iron content) compared to control packaging. The developed tCN@ZnO nanohybrid is confirmed to be a highly effective active agent for creating PLA/TEC-based packaging that can enhance the preservation of perishable foods. Full article

Biopolymers such as chitosan and gelatin are emerging as leading alternatives to traditional plastic packaging due to their enhanced capabilities and biodegradability. Blends of chitosan and gelatin combine chitosan’s antimicrobial and film-forming properties with gelatin’s biocompatibility and flexibility. These biomaterials possess tunable mechanical, biological, and physicochemical properties, making them suitable for biomedical, pharmaceutical, food packaging, environmental, and agricultural applications. This study investigates the preparation and characterization of composite biopolymer films based on chitosan and gelatin, incorporating coffee silverskin extract (SSE) as a natural bioactive additive. Coffee silverskin, a by-product of coffee roasting, is rich in phenolic compounds and demonstrates notable antioxidant potential. The objective of this work was to enhance the antioxidant, mechanical, and physicochemical properties of chitosan–gelatin films through the integration of SSE. The biocomposite materials were prepared using solvent casting, followed by extensive characterization techniques, including Fourier-transform infrared spectroscopy, scanning electron microscopy, differential scanning calorimetry, and UV–Vis spectroscopy. Additionally, color measurements, mechanical properties, and physicochemical properties were assessed. The transmission rates of oxygen and water vapor were also examined, along with the antioxidant activity of the films. The inclusion of coffee silverskin extract facilitated intermolecular interactions between the polymer chains, resulting in improved structural integrity. Furthermore, films containing CSE exhibited enhanced antioxidant activity (up to 28.43% DPPH radical scavenging activity), as well as improved water vapor barrier properties and mechanical strength compared to the pure chitosan–gelatin. The films showed a yellowish appearance. There was a noticeable reduction in the rate of oxygen transmission through the films as well. These results highlight the potential of coffee silverskin as a sustainable source of functional compounds for the development of bioactive materials suited for biodegradable packaging and biomedical applications. Full article

In this study, poly(butylene adipate-co-terephthalate) (PBAT), starch, glycerol, and grape seed extract (GSE) were blended and extruded to fabricate PBAT/thermoplastic starch(TPS)/GSE active films by blow molding. The interaction between GSE and TPS primarily occurred through hydrogen bonding, with little interaction observed with PBAT. The oxygen barrier property of the film was improved by the incorporation of GSE into the films, whereas the mechanical properties slightly decreased. The PBAT/TPS/GSE films had excellent UV blocking properties imparted by PBAT and visible light blocking properties endowed by GSE. The films containing GSE offered antimicrobial activity against Escherichia coli and Staphylococcus aureus by delaying bacterial growth. Also, the GSE-added films exhibited antioxidant activity with strong dose dependence due to the free radical scavenging ability of polyphenolic compounds in GSE. The shelf life of peanut butter packaged with the PBAT/TPS/GSE-5 film was expected to exceed 300 days, which was approximately twice that of LDPE film packaging. The proposed active films had good material properties, functional activities, and excellent ability to prolong the shelf life of peanut butter. Full article

Global concern over food waste and plastic pollution highlights the urgent need for sustainable, high-performance materials that can replace petroleum-based plastics. Bacterial cellulose (BC), a biopolymer synthesized through microbial fermentation by Komagataeibacter and related genera, shows exceptional purity, mechanical strength, biodegradability, and structural tunability. Following PRISMA principles, this review analyzed studies from PubMed, Scopus, and Web of Science covering the period 1960–November 2025. Search terms included “bacterial cellulose”, “Komagataeibacter”, “Gluconacetobacter”, “static culture”, “agitated culture”, “in situ modification”, “ex situ modification”, “fermentation”, and “food packaging”. Inclusion and exclusion criteria ensured that only relevant and high-quality publications were considered. The article summarizes major developments in BC biosynthesis, structural organization, and modification approaches that enhance mechanical, barrier, antioxidant, and antimicrobial properties for food packaging. Recent advances in in situ and ex situ functionalization are discussed together with progress achieved through synthetic biology, green chemistry, and material engineering. Evidence shows that BC-based composites can reduce oxygen and moisture permeability, strengthen films, and prolong food shelf life while maintaining biodegradability. Remaining challenges such as high cost, lengthy fermentation, and regulatory uncertainty require coordinated strategies focused on metabolic optimization, circular bioeconomy integration, and standardized safety frameworks to unlock BC’s full industrial potential. Full article

The increasing demand for eco-friendly and functional packaging materials has driven research on biodegradable materials incorporating bioactive compounds. In this study, kefiran-based films (K; 3%) were developed and incorporated with grape pomace extract (GPE) at different concentrations (3K-0.5GPE, 3K-1.0GPE, and 3K-1.5GPE). The films were characterized based on their physicochemical, mechanical, antioxidant, and antimicrobial properties. It was found that the incorporation of GPE into the films increased the L*, a*, b*, and ΔE values, as well as the thickness, and improved UV radiation protection. FT-IR analysis revealed interactions between kefiran and the phenolic compounds of GPE, without altering the polymer structure. In addition, an increase in tensile strength and elongation at break was observed, evidencing a plasticizing effect of GPE, which also increased the water vapor permeability of 3K-1.5GPE. Solubility was not affected by the incorporation of GPE into the films. Regarding bioactive properties, the addition of GPE increased antioxidant activity and total phenolics. Antimicrobial assays showed activity only for the 3K-0.5GPE film against Listeria monocytogenes, with no activity against Escherichia coli. Overall, kefiran-based films containing GPE exhibit characteristics that position them as potential alternatives for sustainable, bioactive food packaging materials, thereby promoting the valorization of by-products from the wine industry. Full article

Starch is a promising biodegradable polymer for food packaging, offering a competitive alternative to synthetic films, but its native form has limited functionality. This study aimed to develop edible films based on native (N) and octenyl-succinylated (OS) maize starch incorporating honey-bee-derived extracts (HBE), and to evaluate their physicochemical, structural, and bioactive properties. Moreover, the films were applied as a packaging for apple slices stored for seven days. OS starch enhanced film functionality, particularly when combined with bee pollen, bee bread, and propolis extracts. The presence of amphiphilic octenyl groups and bioactive components significantly modified film microstructure and thermal behavior. Compared to native starch films, OS-based films showed higher water solubility and swelling ratio but lower tensile strength. Among the HBE formulations, propolis-enriched films exhibited the highest total phenolic content, strongest antioxidant capacity, and most effective antimicrobial action. Although none of the starch-based films prevented apple weight loss or browning during storage, propolis addition markedly reduced mold growth compared to synthetic packaging. Overall, octenyl-succinylated maize starch combined with propolis extract offers a promising, biodegradable alternative to conventional plastic films for sustainable food packaging applications. Full article

Active bilayer (BL) packaging films were developed by depositing chitosan/fish gelatin blend containing tannic acid (TA) at varying levels (1, 3, and 5%; w/w) onto a polylactic acid layer. Augmenting TA levels enhanced strength (17.27 MPa to 27.57 MPa) but reduced flexibility (85.03% to ~38%) due to enhanced polymer cross-linking induced by TA, as confirmed by FTIR. The films exhibited exceptional UV-blocking capabilities, in which UVB protection reached 98.34% and 100% for films with 1% and 3% TA, respectively. SEM micrographs revealed uniform dispersion of TA with defect-free matrices. The antioxidant activity of the films upsurged with rising TA levels. When baby clam edible portions (BC-EP) were packed in pouches made with BL films, the pouches containing 5% TA most effectively slowed lipid oxidation and inhibited spoilage during 12 days of refrigerated storage. Total viable count, psychrotrophic bacteria count, and counts of specific spoilage organisms were decreased. Reductions in spoilage bacteria including Shewanella and Pseudomonas and dominance of lactic acid bacteria were confirmed using next-generation sequencing analysis. The release kinetics of TA followed Fickian diffusion, enabling sustained antioxidant and antimicrobial action. TA-containing pouches therefore effectively extended the shelf life of BC-EP through synergistic barrier, antioxidant, and antimicrobial mechanisms, offering a sustainable alternative to conventional plastic packaging. Full article

Cistus ladanifer L., commonly known as gum rockrose, is a Mediterranean shrub of growing interest due to its valuable essential oils (EOs) and labdanum resin. This review synthesizes current knowledge on the chemical composition and biological activities of EOs and hydrolates from C. ladanifer across Mediterranean regions, with particular emphasis on Spain, Portugal, Morocco, and France. α-Pinene, viridiflorol, and camphene were found to be the major constituents in the EOs with antioxidant and antimicrobial properties. Additionally, the identified biological properties have prompted studies exploring innovative strategies such as nanoparticle encapsulation, the development of bioactive films, and the incorporation of EOs into food and pharmaceutical packaging. By-products from EO distillation, including lignocellulosic residues, the extraction of phenolic-rich compounds, and hydrolates, have shown potential for value-added applications. Altogether, C. ladanifer represents a versatile species with possible applications in cosmetics, pharmaceutical development, and the food industry. Full article

This study adheres to the principles of the circular economy by valorising fruit processing waste—specifically, the oil cake remaining after the cold pressing of plum seeds—for the production of new biopolymer packaging material. This study investigates the effects of incorporating Satureja montana essential oil (SMeo) on the properties of plum oil cake (POC)-based biofilms for potential food packaging applications. The mechanical, physico-chemical, barrier, structural, thermal, and biological properties of the POC-based film were investigated. The results showed that the addition of SMeo had the greatest impact on improving the water vapor barrier permeability (up to 48%). Antimicrobial analyses showed outstanding results against bacteria, yeasts, and molds, with the most pronounced inhibition observed for A. ochraceus and S. aureus. On the other hand, structural analysis confirmed that the 3% SMeo sample underwent the greatest changes, as indicated by the appearance of new bonds originating from oil–biopolymer interactions. This observation was further supported by thermal analysis, which showed that films containing SMeo degraded more rapidly than the control in a dose-dependent manner. The reduction in tensile strength values (up to 35%) suggests that SMeo-loaded POC films are more suitable for use as coatings rather than standalone packaging materials. Full article

This study developed and characterized zein-based edible films enriched with curcumin as natural pH-sensitive indicators for monitoring fish freshness. Colorimetric films were prepared with different curcumin concentrations (1–7% wt) and evaluated for physicochemical, mechanical, optical, and antioxidant properties. Increasing curcumin content reduced water vapor permeability (0.085–0.110 g·mm/m²·h·kPa), lowered water contact angles (<90°), and enhanced hydrophilicity. Films exhibited high brightness, with decreased a* and increased b* values, while light transmission decreased, improving UV barrier properties. Colorimetric response (ΔE*) across pH 3–10 was more pronounced at higher curcumin levels, confirming pH-sensitivity. Antioxidant activity significantly increased with curcumin loading (up to 24.18 µmol Trolox/g). Mechanical analysis revealed decreased tensile strength but improved elongation at break, bursting strength, and deformation, supported by SEM images showing more homogeneous, micro-porous structures at 7% curcumin. Zein films containing 7% (wt) curcumin (Z/CR7) were applied to gilthead sea bream (Sparus aurata) fillets stored at 4 °C for 13 days. Results showed lower TBARS and TVB-N values in Z/CR7 compared to the control, indicating delayed lipid oxidation and spoilage. Colorimetric changes in the films corresponded with fish freshness deterioration, providing a clear visual indicator. Microbiological results supported chemical findings, though antimicrobial effects were limited. Curcumin-enriched zein films demonstrated strong potential as intelligent, biodegradable packaging for real-time monitoring of seafood quality. Full article

The mushroom industry generates a substantial amount of residues each year, encompassing materials such as processing residues and spent substrates. Much of this biomass is discarded, despite its richness in valuable compounds. Mushroom residues contain bioactive substances including β-glucans, phenolic compounds, proteins, and dietary fiber, all of which are well known for their antioxidant and antimicrobial properties. While fruit and vegetable residues have been extensively explored as raw materials for eco-friendly packaging, mushroom-derived residues remain a largely underutilized resource. Recent studies have highlighted their potential as a renewable source of functional ingredients for sustainable food packaging. By applying green extraction technologies such as ultrasound- or microwave-assisted methods, researchers can recover stable bioactive compounds and incorporate them into biodegradable polymers. Early results are promising: packaging films enriched with mushroom residue extracts demonstrate improved mechanical strength, enhanced barrier properties, and added bioactivity. This strategy aligns with the principles of the Circular Economy, simultaneously reducing environmental impact and adding value to materials that were previously discarded. Although further optimization is needed, particularly regarding extraction efficiency, compound stability, and scalability, the valorization of mushroom residues represents a promising pathway toward the next generation of sustainable, eco-friendly packaging materials. Full article

The rising amount of food industry waste has sparked interest in its valorization as a source of bioactive compounds. This study combines bibliometric analysis and a systematic review to map the scientific literature on the recovery of bioactive compounds from food byproducts, focusing on green extraction strategies and their alignment with the principles of the circular economy. A total of 176 documents, published between 2015 and 2025, were analyzed. The analysis shows significant growth after 2020 and highlights bioactive compounds, extraction, and the circular economy as the primary research themes. Italy, Spain, and Brazil emerged as the leading countries in scientific production. The systematic review covers green extraction techniques, including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE), enzyme-assisted extraction (EAE), and natural deep eutectic solvent extraction (NADES). UAE- and NADES-based processes were the most frequently applied extraction techniques, mainly targeting phenolic compounds and flavonoids. Significant progress has been observed, particularly in the advancement of extraction technologies, in the recovery of key bioactive compounds, and in their industrial applications. These methods recover phenolics, flavonoids, anthocyanins, and other compounds with antioxidant, antimicrobial, and cardioprotective properties, which have potential applications in functional foods, nutraceuticals, pharmaceuticals, cosmetics, and biodegradable packaging. Nutraceuticals and functional foods represent the main application areas, followed by cosmetics and pharmaceuticals. Despite progress, challenges remain, including scalability, equipment costs, solvent recovery, and process standardization. The green extraction of bioactive compounds from food byproducts shows promise and can support the goals of the 2030 Agenda. Full article