Controlled release of antioxidants from active food packaging: A review

Lipid-based nanocarriers loaded with bioactive compounds in active food packaging: Fabrication, characterization, and applications

New trends in the food industry emphasize safer, more stable, eco-friendly, and value-added packaging solutions. Active packaging has emerged to release or absorb bioactive components, which are often sensitive to physical, chemical and/or enzymatic factors as well as being unstable. Lipid-based nanocarriers (nanoemulsions, nanoliposomes, solid lipid nanoparticles and nanostructured lipid carriers) have demonstrated their industrial potential and efficiency in the uptake, protection, bioavailability and controlled/targeted release of a wide variety of water-soluble, fat-soluble or amphiphilic bioactive substances. Additionally, their reduced size and consequently, high surface-to-volume ratio, give them unique physicochemical attributes, novel characteristics in the final product and biocompatibility as well as adhesion strength with the food packaging, without altering the sensory attributes of the food. Despite these benefits, challenges related to stability, regulatory concerns, and large-scale production must be addressed. This review examines the fabrication, characterization, and application of lipid-based nanocarriers in active food packaging, emphasizing their benefits, challenges, and future potential while further exploring their successful integration into the food packaging industry.

Biodegradable poly (butylene adipate-co-terephthalate)/polylactic acid mulching films containing glufosinate ammonium-loaded layered double hydroxide: Enhanced performance, herbicidal performance and extended functional life

Biodegradable poly (butylene adipate-co-terephthalate) (PBAT)-based mulching films are currently attracting a lot of attention in the agricultural sector for boosting crops yields whilst preventing plastic waste accumulating in the environment. However, PBAT-based films are easily broken by weeds and then rapidly degrade resulting in a loss of moisture retention function. In this work, a series of PBAT/polylactic acid (PLA) mulching films containing glufosinate-ammonium-loaded nano layered double hydroxide nanosheets (Glu@LDH, with Glu loadings between 6 and 60 %) were successfully prepared. Results revealed that the addition of 3 wt% Glu@LDH (10 % Glu) to PBAT/PLA films resulted in improved mechanical and water vapor retention properties. Furthermore, the films showed an exceptional sustained release of Glu, which enhanced the weed control efficacy of the composite films and contributed to film longevity (76 days without any obvious damage to the surface of the films in weed control tests). This work demonstrates a simple way of extending the functional life of PBAT-based mulching films and thus holds significant importance for enhancing agricultural production efficiency, reducing production costs, safeguarding the environment, and fostering the sustainable development of agriculture.

Migration of chemical substances from packaging materials to food

At present, active food packaging is favored by manufacturers and consumers from all over the world for various special functions. However, the potential migration of chemical substances from the packaging into the food during contact is a significant concern. Therefore, a detailed discussion of this topic is warranted. This paper begins with a thorough analysis of the migration mechanisms, mathematical models, and critical parameters involved in the migration of chemical substances from food packaging. On this basis, it summarizes relevant detection techniques, the selection of food simulants, and risk assessment, which are crucial for the accuracy of migration test results. In addition, specific attention was focused on the migration of antimicrobial agents in food packaging. Finally, non-destructive testing methods, international legislation, and current opportunities and challenges were discussed. The research provides important guidance and inspiration for investigating the migration of chemical substances from food packaging to food.

Volatile Compositional Profile, Antioxidant Properties, and Molecular Docking of Ethanolic Extracts from Philodendron heleniae

Antioxidants are essential compounds with diverse applications, and medicinal plants are a natural source of these biomolecules. Philodendron heleniae, a species native to the Ecuadorian Amazon, belongs to a genus renowned for its traditional therapeutic uses. Extracts from the stems and roots of several Philodendron species have been widely used to treat stress, bladder disorders, and snakebite wounds, underscoring their medicinal potential. This study investigates the volatile composition, antioxidant properties, and molecular docking of ethanolic extracts from P. heleniae, aiming to expand its applications. Phytochemical analysis revealed a rich profile of tannins, phenolic compounds, flavonoids, and terpenoids. Antioxidant assays (ABTS and DPPH) demonstrated the extract's strong free radical scavenging capacity, comparable to the standard Trolox. GC-MS analysis identified 48 volatile and semi-volatile metabolites, predominantly phenolic compounds, terpenoids, and lipid-like molecules. Fractionation of the crude ethanolic extract into aqueous and ethanolic fractions simplifies the downstream analytical steps and facilitates the identification and the evaluation of the higher abundance of antioxidant-related metabolites. Molecular docking supported these findings, highlighting strong binding affinities of stigmasterol and desmosterol to catalase, an enzyme critical for reducing oxidative stress. These results position P. heleniae as a promising source of natural antioxidants with potential pharmaceutical applications, while emphasizing the importance of conserving Ecuador's biodiversity and its bioactive resources.

Development of pH and enzyme dual responsive chitosan/polyaspartic acid nanoparticle-embedded nanofibers for fruit preservation

This study focuses on the development and application of tea polyphenol-loaded chitosan/polyaspartic acid nanoparticles (TP@CS/PASP-Nps) embedded within polyvinyl alcohol (PVA) nanofibers to extend the shelf life of fruit. The nanofibers were fabricated using electrospinning, which enhanced the stability and uniform dispersion of the nanoparticles. Experimental results demonstrated that the TP@CS/PASP nanoparticles exhibit significant pH and protease-responsive release of TP, with a cumulative release of 56.22 % at pH 5.0 after 120 h, compared to 26.70 % at pH 7.0. In the presence of 1 mg/mL protease, the release of TP increased by 25.31 %. Furthermore, the nanofibers displayed excellent antimicrobial properties, inhibiting the growth of Escherichia coli, Staphylococcus aureus, and Botrytis cinerea, and exhibited antioxidant activity with a DPPH scavenging rate of 43.1 % at 10 mg/mL. When applied to strawberries, the nanofibers significantly prolonged shelf life, maintaining a 0 % mold growth rate over six days compared to 100 % in the control group. This innovative packaging system presents a promising solution for the intelligent control of active substance release, offering valuable insights into the application of stimulus-responsive nanoparticles in food preservation.

New insights on health benefits, interactions with food components and potential application of marine-derived sulfated polysaccharides: A review

Sulfated polysaccharides refer to polysaccharides containing sulfate groups on sugar units. In nature, sulfated polysaccharides are widely distributed in marine organisms, and the variation in sulfation sites, monosaccharide composition, and branched chain distribution among different species results in differences in the physicochemical properties and biological activities. From the latest perspective, this review summarized the types, structural characteristics, and potential health benefits of sulfated polysaccharides in marine foods. In recent years, marine-derived sulfated polysaccharides have been widely used as stabilizers and antimicrobial agents applied in nutraceutical delivery systems and food packaging, which depend on their interactions with food components. Hence, we outlined the non-covalent/covalent interactions of marine-derived sulfated polysaccharides with food components (e.g., proteins, polysaccharides, and polyphenols) as well as the application in food industry. Additionally, the prospects and potential development for sulfated polysaccharides are concluded, aiming to provide a deep understanding of marine-derived sulfated polysaccharides to promote the industrial application in food health.

Enhancing Waterproof Food Packaging with Janus Structure: Lotus Leaf Biomimicry and Polyphenol Particle Technology for Vegetable Preservation

With the increasing demand for improved food preservation, conventional waterproof food packaging has proven inadequate because of its limited functionality. Although incorporating features such as antibacterial and antioxidant properties into packaging enhances protection, it can compromise the hydrophobicity of the involved material, thereby increasing the risk of contamination from external sources. To address this challenge, a robust and reliable barrier capable of simultaneously integrating multiple protective functions is required. This research synthesizes polyphenol particles via metal ion coordination and multiple hydrogen bondings to enhance antioxidant and antimicrobial properties. In addition, inspired by the asymmetric wettability of Janus-structured lotus leaves, this study develops biomimetic multifunctional Janus electrospun fibers via electrostatic spinning. These fibers exhibit exceptional properties, including superhydrophobic, antifouling, ultraviolet-blocking, pH sensitivity, antioxidation, antimicrobial, and freshness retention properties. Experiments and mesoscopic capillary flow simulations elucidate the waterproofing ability and underlying mechanisms of the Janus electrospun fibers, demonstrating their function as hydrophobic shields for preventing water penetration. Overall, this study provides a reference for high-performance waterproof food packaging to enhance vegetable preservation.

Occurrence and migration of synthetic phenolic antioxidants in food packaging materials: Effects of plastic types and storage temperature

Synthetic phenolic antioxidants (SPAs) are widely used in food packaging materials to extend product shelf life. Not much attention has been paid to high molecular weight SPAs (HMW SPAs) so far, despite their potential health risks. In this study, we first analyzed the concentrations of ten HMW SPAs in food plastic packaging materials (including 6 plastic categories, n = 116). The total concentrations of HMW SPAs (∑SPAs) ranged from 0.0844 to 894 mg/kg, with a geometric mean of 71.7 mg/kg. The predominant HMW SPAs included AO1010 (accounting for 71.8 % of total concentrations of HMW SPAs), AO1076 (21.4 %), and AO3114 (3.14 %), with AO1010 detected in all samples. Higher concentrations were notably found in polypropylene (PP), polyethylene (PE), and polyethylene terephthalate (PET) materials. Migration tests revealed that HMW SPAs could readily transfer into food simulants, with PP exhibiting the lowest migration levels. Migration of SPAs into fatty foods was pronounced, increasing with temperature (temperature gradients: 4 °C, 25 °C, and 60 °C). In the 95 % ethanol food simulants, the maximum migration amounts of AO1076 in PE (7.05 mg/kg at 25 °C) and PET (9.79 mg/kg at 25 °C; 10.8 mg/kg at 60 °C) surpassed the specific migration limit (SML) set by the national standards, posing potential food safety risks. This was the first report on the presence and migration patterns of ten HMW SPAs in food plastic packaging materials, providing crucial insights into food packaging material safety.

Effect of dialdehyde nanocellulose-tannin fillers on antioxidant, antibacterial, mechanical and barrier properties of chitosan films for cherry tomato preservation

In this study, bio-based composite films from nanocellulose, tannin and chitosan were fabricated. First, tannin was covalently immobilized onto dialdehyde CNCs (DACNCs) through the nucleophilic reaction to obtain TA-CNCs. TA-CNCs were then added into chitosan matrix as the nanofillers to obtain chitosan-TA-CNC (CS-TA-CNC) films. Compared with pure chitosan film, the water solubility, swelling ratio, water vapor and oxygen barrier properties of CS-TA-CNC films decreased, indicating the improved water-resistant and barrier properties. The composite films exhibited high UV blocking, antioxidant capacity and antimicrobial properties against both E. coli and S. aureus. CS-TA-CNC film with a TA-CNC content of 10 % exhibited the highest tensile strength (77.57 MPa) and toughness (23.51 MJ/m3), 2.23 and 2.5 times higher than that of pure chitosan film, respectively. The composite films extended postharvest life of tomato cherries compared to the pure chitosan film. Films prepared from sustainable bioresources show promising potential for use in active packaging.

Fabrication of corn starch-based composite films functionalized by Rosa roxburghii Tratt fruit pomace via extrusion compression molding for active food packaging

In this study, various levels (0 %-30 % w/w, based on corn starch) of Rosa roxburghii Tratt fruit pomace (RRTP) were used as antioxidant fillers to develop corn starch (CS)-based bioactive films via the extrusion compression molding technique. The results showed that incorporating RRTP into CS could remarkably improve the barrier, mechanical and antioxidant properties of the films compared to pure CS film. In particular, the composite film containing 30 % RRTP had the lowest water vapor permeability and oxygen permeability of 2.94 × 10-10 g·m·m-2·s-1·Pa-1 and 0.87 × 10-14 kg·m·m-2·s-1·Pa-1, respectively, together with the highest tensile strength of 3.41 MPa and the strongest DPPH scavenging activity of 88.59 %. LCMS analysis confirmed that RRTP contained many phenolic compounds, which conferred high antioxidant activity to the composite films. Additionally, FTIR analyses demonstrated the formation of hydrogen bonds between CS and RRTP, along with good compatibility as confirmed by XRD and SEM. More importantly, the mushrooms packaged in the CS/30%RRTP film maintained optimal appearance and freshness after 12 days at 4 °C, demonstrating the promising role as antioxidant active packaging for food, following new trends for functional packaging.

Combating micro/nano plastic pollution with bioplastic: Sustainable food packaging, challenges, and future perspectives

The widespread use of plastic in food packaging provides significant challenges due to its non-biodegradability and the risk of hazardous chemicals seeping into food and the environment. This highlights the pressing need to come up with alternatives to traditional plastic that prioritize environmental sustainability, food quality, and safety. The current study presents an up-to-date examination of micro/nano plastic (MP/NP) consumption and their associated toxicity to human health, while also considering bioplastic as safer and eco-friendly alternative materials for packaging. The study contributes to a deeper comprehension of the primary materials utilized for bioplastic manufacturing and their potential for large-scale use. The key findings underscore the distinctive features of bioplastics, such as starch, polyhydroxyalkanoates, polylactic acid, and polybutylene succinate, as well as their blends with active agents, rendering them suitable for innovative food packaging applications. Moreover, the study includes a discussion of insights from various scientific literature, agency reports (governmental and non-governmental), and industry trends in bioplastic production and their potential to combat MP/NP pollution. In essence, the review highlights future research directions for the safe integration of bioplastics in food packaging, addresses outstanding questions, and proposes potential solutions to challenges linked with plastic usage.

Synergistic Integration of Carbon Quantum Dots in Biopolymer Matrices: An Overview of Current Advancements in Antioxidant and Antimicrobial Active Packaging

Approximately one-third of the world's food production, i.e., 1.43 billion tons, is wasted annually, resulting in economic losses of nearly USD 940 billion and undermining food system sustainability. This waste depletes resources, contributes to greenhouse gas emissions, and negatively affects food security and prices. Although traditional packaging preserves food quality, it cannot satisfy the demands of extended shelf life, safety, and sustainability. Consequently, active packaging using biopolymer matrices containing antioxidants and antimicrobials is a promising solution. This review examines the current advancements in the integration of carbon quantum dots (CQDs) into biopolymer-based active packaging, focusing on their antioxidant and antimicrobial properties. CQDs provide unique advantages over traditional nanoparticles and natural compounds, including high biocompatibility, tunable surface functionality, and environmental sustainability. This review explores the mechanisms through which CQDs impart antioxidant and antimicrobial activities, their synthesis methods, and their functionalization to optimize the efficacy of biopolymer matrices. Recent studies have highlighted that CQD-enhanced biopolymers maintain biodegradability with enhanced antioxidant and antimicrobial functions. Additionally, potential challenges, such as toxicity, regulatory considerations, and scalability are discussed, offering insights into future research directions and industrial applications. This review demonstrates the potential of CQD-incorporated biopolymer matrices to transform active packaging, aligning with sustainability goals and advancing food preservation technologies.

Date seed extract encapsulated-MCM-41 incorporated sodium alginate/starch biocomposite films for food packaging application

In this study, we developed active bio-composite films using a sodium alginate/starch (1:1) matrix incorporating date seed extract encapsulated mesoporous silica (DSE@MCM-41) up to 7.5 wt%. Incorporating DSE@MCM-41 significantly improved the films' properties, enhancing antioxidant efficacy and UV-blocking capabilities. Notably, the films exhibited a 29.5 % increase in tensile strength, a 34.81 % decrease in water absorption, and a reduction in water vapor permeability to 1.76 × 10-8 g m-1.h-1.pa-1 at 5 wt% DSE@MCM-41 concentration. These enhancements, coupled with sustained DSE release, effectively extended the shelf life of black grapes by up to 16 days. These results demonstrate the potential of DSE@MCM-41-incorporated bio-composite films to improve food preservation and extend shelf life, making them suitable candidates for advanced food packaging systems.

Incorporation of carbon dots into polyvinyl alcohol/corn starch based film and its application on shiitake mushroom preservation

Developing eco-friendly edible packaging films with multi-functional properties is highly required. This study involved synthesizing carbon dots (CDs) from dragon fruit, then incorporating them into a composite film based on polyvinyl alcohol (PVA)/corn starch (CS) to create a functional package to extend the shelf life of fresh shiitake mushrooms. Functional composite films with varying levels of CDs were formulated. The films' characteristics of morphology, mechanical properties, antioxidant properties, etc. were then determined, as well as their preservation effect on the fresh shiitake mushrooms. The results showed that the PVA/CS/CDs composite film showed excellent mechanical property, Ultraviolet (UV) barrier capability, antioxidant and antimicrobial properties. Specifically, addition of 8 mg/mL CDs in the composite films reduced weight loss of shiitake mushrooms by 30.74 %, decreased the decline in soluble solids content by 10.48 %, and halved the reduction in total sugar content after a 7-day storage period compared to films without added CDs. Furthermore, the films effectively lowered the respiratory intensity and browning of the mushrooms. This research demonstrates that CDs can serve as an effective component for the development of eco-friendly edible packaging films, as well as for their application in food preservation.

Edible coating using carbon quantum dots for fresh produce preservation: A review of safety perspectives

Fresh produce deteriorates and spoils after harvest due to its perishable nature. Deterioration in quality over time has become a major problem for the food industry, placing an undue burden on the economy and agriculture. Food scientists have developed various methods and technologies to prevent spoilage of fruits and vegetables during storage and logistics. Utilizing carbon quantum dots (CQDs) in the form of active packaging and coatings has been a popular strategy recently. CQDs have recently attracted attention as sustainable and functional nanomaterials. CQDs are popular among food scientists due to their easy and economical synthesis, sustainability, non-toxicity, biocompatibility, edibility, UV protection, and antibacterial and antioxidant activities. Although many studies have been conducted and reviewed on the utilization of CQDs in the manufacture of flexible active packaging materials, relatively few studies have investigated the use of CQDs in edible coating formulations for fresh produce. The main reasons for this are concerns about the potential toxicity and edibility of CQDs if they are coated directly on fresh produce. Therefore, this review aims to address these issues by investigating the dose-dependent non-toxicity and biocompatibility of sustainable CQDs along with other important properties from a food packaging perspective. Additionally, this review focuses on the studies performed so far on the direct coating of CQD-based formulations on fresh and fresh-cut fruits and vegetables and discusses the important impact of CQDs on the quality of coated agricultural products. This review is intended to provide food packaging researchers with confidence and prospects for utilizing sustainable CQDs in direct coating formulations for food.

Liposomes delivery systems of functional substances for precision nutrition

Natural bioactive compounds with antioxidant, antimicrobial, anticancer, and other biological activities are vital for maintaining the body's physiological functions and enhancing immunity. These compounds have great potential as nutritional therapeutic agents, but they can be limited due to their poor flavor, color, unstable nature, and poor water solubility, and degradation by gastrointestinal enzymes. Liposomes, as ideal carriers, can encapsulate both water-soluble and fat-soluble nutrients, enhance the bioavailability of functional substances, promote the biological activity of functional substances, and control the release of nutrients. Despite their potential, liposomes still face obstacles in nutrient delivery. Therefore, the design of liposomes for special needs, optimization of the liposome preparation process, enhancement of liposome encapsulation efficiency, and industrial production are key issues that must be addressed in order to develop food-grade liposomes. Moreover, the research on surface-targeted modification and surface functionalization of liposomes is valuable for expanding the scope of application of liposomes and achieving the release of functional substances from liposomes at the appropriate time and site. The establishment of in vivo and in vitro digestion models of nutrient-loaded liposomes, in-depth study of gastrointestinal digestive behavior after liposome ingestion, targeted nutrient release, and deciphering the nutritional intervention of human diseases and positive health promotion are promising fields with broad development prospects.

Preparation of films based on reticulated fish gelatin containing garlic essential oil

Agro-industrial co-products, such as fish gelatin, stand out for their capacity in forming biopolymeric films, being biocompatible and non-toxic; however, its hydrophilicity poses a challenge. Essential oils, rich in bioactives, attract research interest aiming to enhance the protective barrier of films and enable their application in packaging. This study produced films based on cross-linked Nile tilapia skin gelatin, incorporating garlic essential oil. Gelatin obtained through partial collagen hydrolysis from the fish skin and cross-linked with gallic acid had hydroxyproline content of 10.02 g 100 g-1 and gel strength of 287 g, which were consistent with other studies. Oil extraction used supercritical CO2 as a solvent and ethanol as a cosolvent, following a factorial experimental design, evaluating the extraction temperature (40 °C and 70 °C) and cosolvent ratio (1:1 and 1:3), with three central points. Extraction was successful, with higher yields on a dry basis at 70 °C (88.35 %), using a 1:1 cosolvent ratio. Films incorporated with oil exhibited lower water vapor permeability (WVP) than those with only cross-linked gelatin (1.59 (g m-1 s-1 Pa-1) 1011). The film with the most suitable tensile strength (19.07 MPa), elongation (120.91 %), and WVP (1.09 (g m-1 s-1 Pa-1) 1011) properties contained garlic oil extracted at the central point (55 °C and 1:2). Thermal analysis indicated increased melting temperatures in films with added oil, suggesting low thermal degradation. These results suggest that garlic oil addition can improve the properties of fish gelatin-based films, making them promising for biodegradable packaging.

Autoxidation interference assay to evaluate the protection against lipid oxidation of antioxidant administration: Comparison of the efficiency of progressive release or total administration

Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of administration is important for this effect. The research aims to evaluate the protective efficiency against oxidative deterioration through the prolonged or complete addition of antioxidants without retention in the matrix. For this purpose, three modes of administration of the synthetic antioxidant BHT and oregano essential oil were evaluated: 100, 50, and 25 in which 100 % was incorporated at the beginning, 50 % in two aliquots, and 25 % in 4 aliquots. After adding the aliquots, all treatments reached 0.02 w/w of antioxidant in oil. An accelerated oxidation study was performed at 60 °C for 12 days, and chemical indicators (Peroxide and Conjugated Dienes value) along with volatiles (2-Heptenal and 2,4-Decadienal EE) were assessed. The order of protection shows that the initial addition of antioxidants yielded the highest efficiency.

Application of electrospinning to fabricate phycocyanin- and Spirulina extract-loaded gliadin fibers for active food packaging

This study explored the active food packaging application of phycocyanin- and Spirulina extract-loaded gliadin electrospun fibers (GPhy and GSPE5%). SEM findings confirmed that the morphology of fibers was tubular, showing the GPhy and GSPE5% as the optimum fibers. The loading efficiencies of GPhy and GSPE5% were also around 90%, which proved the well-incorporated compounds within the fibers. Simulation results of α-gliadin dissolved in acetic acid illustrated the denaturation of the protein. FTIR and TGA confirmed that after electrospinning the chemical/structural changes and enhanced thermostabilities occurred, respectively. Antibacterial and antioxidant tests detected higher bactericidal and antioxidative effects of GSPE5% than GPhy. In the application part, it was found that GPhy and GSPE5% were able to decrease PV and TBA values as the indications of walnut kernels' protection from lipid oxidation. This work shows a facile and an efficient way to fabricate active food packaging materials using electrospinning and natural compounds.

Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review

Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.

Current progress in functionalization of cellulose nanofibers (CNFs) for active food packaging

There is a growing interest in utilizing renewable biomass resources to manufacture environmentally friendly active food packaging, against the petroleum-based polymers. Cellulose nanofibers (CNFs) have received significant attention recently due to their sustainability, biodegradability, and widely available sources. CNFs are generally obtained through chemical or physical treatment, wherein the original surface chemistry and interfacial interactions can be changed if the functionalization process is applied. This review focuses on promising and sustainable methods of functionalization to broaden the potential uses of CNFs in active food packaging. Novel aspects, including functionalization before, during and after cellulose isolation, and functionalization during and after material processing are addressed. The CNF-involved structural construction including films, membranes, hydrogels, aerogels, foams, and microcapsules, is illustrated, which enables to explore the correlations between structure and performance in active food packaging. Additionally, the enhancement of CNFs on multiple properties of active food packaging are discussed, in which the interaction between active packaging systems and encapsulated food or the internal environment are highlighted. This review emphasizes novel approaches and emerging trends that have the potential to revolutionize the field, paving the way for advancements in the properties and applications of CNF-involved active food packaging.

Carrier-based delivery system of phytohormones in plants: stepping outside of the ordinary

Climate change is increasing the stresses on crops, resulting in reduced productivity and further augmenting global food security issues. The dynamic climatic conditions are a severe threat to the sustainability of the ecosystems. The role of technology in enhancing agricultural produce with the minimum environmental impact is hence crucial. Active molecule/Plant growth regulators (PGRs) are molecules helping plants' growth, development, and tolerance to abiotic and biotic stresses. However, their degradation, leaching in surrounding soil and ground water, as well as the assessment of the correct dose of application etc., are some of the technical disadvantages faced. They can be resolved by encapsulation/loading of PGRs on polymer matrices. Micro/nanoencapsulation is a revolutionary tool to deliver bioactive compounds in an economically affordable and environmentally friendly way. Carrier-based smart delivery systems could be a better alternative to PGRs application in the agriculture field than conventional methods (e.g., spraying). The physiochemical properties and release kinetics of PGRs from the encapsulating system are being explored. Therefore, the present review emphasizes the current status of PGRs encapsulation approach and their potential benefits to plants. This review also addressed the mechanistic action of carrier-based delivery systems for release, which may aid in developing smart delivery systems with specific tailored properties in future research.

Development of cinnamon essential oil-loaded PBAT/thermoplastic starch active packaging films with different release behavior and antimicrobial activity

The poly (butylene adipate-co-terephthalate)/thermoplastic starch (PBAT/TPS) active packaging films containing cinnamon essential oil (CEO) were fabricated by melting blending and extrusion casting method. The effects of TPS content (0 %, 10 %, 20 %, 30 %, 40 % and 50 %) on the properties of the films and their application in largemouth bass preservation were studied. As TPS content increased from 0 % to 50 %, the water vapor permeability increased from 7.923 × 10-13 (g•cm/(cm2•s•Pa)) to 23.967 × 10-13 (g•cm/(cm2•s•Pa)), the oxygen permeability decreased from 8.642 × 10-11 (cm3•m/(m2•s•Pa)) to 3.644 × 10-11 (cm3•m/(m2•s•Pa)), the retention of CEO in the films increased. The release rate of CEO from the films into food simulant (10 % ethanol) accelerated with increasing TPS. The films exhibited different antibacterial activity against E. coli, S. aureus, and S. putrefaciens. It was closely related with the release behavior of the CEO. The films containing CEO could efficiently inhibit the decomposition of protein and the growth of microorganisms in largemouth bass. It showed that the higher TPS in the films, the better inhibitory effect. This study provided a new idea for developing PBAT/TPS active films with different release behavior of active agents and different antibacterial activity for food packaging.

Recent progress in PBAT-based films and food packaging applications: A mini-review

Bioplastics are a promising alternative to non-biodegradable plastics. One of these bioplastics, PBAT (polybutylene adipate co-terephthalate), is a polyester-based bioplastic commonly used to manufacture flexible packaging films. PBAT-based films have high flexibility but relatively low strength compared to other bioplastics. The strength of PBAT films can be improved by blending them with other fillers/polymers. Additionally, the functionality of PBAT films can be enhanced by incorporating bioactive functional fillers. The physical and functional properties of PBAT films produced by adding active ingredients provide functionality and are a good alternative to non-degradable petrochemical-based plastics. The PBAT-based functional films protect food and improve packaged foods' quality and life span. Thus, this review provides recent advances in PBAT-based films and their use in active food packaging applications. After briefly describing the different fabrication methods of PBAT films, various important physical and functional properties and biodegradability are comprehensively discussed. PBAT-based active packaging film in real-time food packaging is also briefly covered. Through this review, more attention is expected to be focused on research on PBAT-based biodegradable active food packaging.

Preparation, characterization and application of antioxidant packaging films based on chitosan-epicatechin gallate conjugates with different substitution degrees

In this study, chitosan (CS) was conjugated with epicatechin gallate (ECG) to prepare CS-ECG conjugates with different substitution degrees (5.18 %, 6.36 % and 7.74 %). Then, antioxidant packaging films were fabricated by blending CS and CS-ECG conjugates. The impact of CS-ECG conjugates' substitution degree on the functionality of CS/CS-ECG films was determined. CS-ECG conjugates showed UV absorption at 275 nm, proton signal at 6.85 ppm and infrared absorption at 1533 cm-1, assigning to the conjugated ECG. As compared with CS, CS-ECG conjugates exhibited less crystalline state but higher antioxidant activity. The structural characterization of CS/CS-ECG films showed CS and CS-ECG conjugates formed hydrogen bonds. CS/CS-ECG films displayed 26.35 %-29.23 % water solubility, 85.61°-86.96° water contact angle, 3.11-3.41 × 10-11 g m-1 s-1 Pa-1 water vapor permeability, 0.29-0.34 cm3 mm m-2 day-1 atm-1 oxygen permeability, 31.54-36.20 MPa tensile strength, 50.12 %-56.40 % elongation at break, as well as potent antioxidant activity and oil oxidation inhibitory ability. Notably, the film containing CS-ECG conjugate with 7.74 % substitution degree had the strongest barrier ability, mechanical property, antioxidant activity and oil oxidation inhibitory ability. Results suggested the substitution degree of CS-ECG conjugates was positively correlated with the barrier, mechanical and antioxidant properties of CS/CS-ECG films.

Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications

Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and human safety, this review extensively explores the potential of raw materials for PEFC and introduces the preparation methods of nanoparticles, emulsification technology, and film-forming techniques. The critical factors that impact the performance of PEFC during the preparation process are analyzed to enhance food preservation effectiveness. Moreover, the latest advancements in PE packaging across diverse food applications are summarized, along with prospects for innovative food packaging materials. Finally, the preservation mechanism and application safety have been systematically elucidated. The study revealed that the PEFCs provide structural flexibility, where designable nanoparticles offer unique functional properties for intelligent control over active ingredient release. The selection of the dispersed and continuous phases, along with component proportions, can be customized for specific food characteristics and storage conditions. By employing suitable preparation and emulsification techniques, the stability of the emulsion can be improved, thereby enhancing the effectiveness of the films/coatings in preserving food. Including additional substances broadens the functionality of degradable materials. The PE packaging technology provides a safe and innovative solution for extending the shelf life and enhancing the quality of food products by protecting and releasing active components.

Application of chitosan and other biopolymers based edible coatings containing essential oils as green and innovative strategy for preservation of perishable food products: A review

Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the most threatened concern to food industry. Different chemical preservatives have been used to overcome these constrains; however their repetitive use has been cautioned owing to their negative impact after consumption. Therefore, attention has been paid to essential oils (EOs) because of their natural origin and proven antifungal and antioxidant activities. Many EO-based formulations have been in use but their industrial-scale application is still limited, possibly due to its poor solubility, vulnerability towards oxidation, and aroma effect on treated foods. In this sense, active food packaging using biopolymers could be considered as promising approach. The biopolymers can enhance the stability and effectiveness of EOs through controlled release, thus minimizes the deterioration of foods caused by fungal pathogens and oxidation without compromising their sensory properties. This review gives a concise appraisal on latest advances in active food packaging, particularly developed from natural polymers (chitosan, cellulose, cyclodextrins etc.), characteristics of biopolymers, and current status of EOs. Then, different packaging and their effectiveness against fungal pathogens, lipid-oxidation, and sensory properties with recent previous works has been discussed. Finally, effort was made to highlights their safety and commercialization aspects towards market solutions.

Recent Advances in Functional Cellulose-based Films with Antimicrobial and Antioxidant Properties for Food Packaging

The packaging of food plays a crucial role in food preservation worldwide. However, traditional packaging systems are passive layers with weak efficiency in protecting the food quality. Therefore, packaged foods are gradually spoiled due to the oxidation and growth of microorganisms. Additionally, most of the commercial packaging films are made of petroleum-based materials which raise environmental concerns. Accordingly, the development of eco-friendly natural-derived active packaging systems has increased the attention of scientists. Cellulose as the most abundant polysaccharide on earth with high biocompatibility, no toxicity, and high biodegradability has extensively been applied for the fabrication of packaging films. However, neat cellulose-based films lack antioxidant and antimicrobial activities. Therefore, neat cellulose-based films are passive films with weak food preservation performance. Active films have been developed by incorporating antioxidants and antimicrobial agents into the films. In this review, we have explored the latest research on the fabrication of antimicrobial/antioxidant cellulose-based active packaging films by incorporating natural extracts, natural polyphenols, nanoparticles, and microparticles into the cellulose-based film formulations. We categorized these types of packaging films into two main groups: (i) blend films which are obtained by mixing solutions of cellulose with other soluble antimicrobial/antioxidant agents such as natural extracts and polyphenols; and (ii) composite films which are fabricated by dispersing antimicrobial/antioxidant nano- or microfillers into the cellulose solution. The effect of these additives on the antioxidant and antimicrobial properties of the films has been explained. Additionally, the changes in the other properties of the films such as hydrophilicity, water evaporation rate, and mechanical properties have also been briefly addressed.

Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical-Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective

Changes in consumer lifestyles have raised awareness of a variety of food options and packaging technologies. Active and smart packaging is an innovative technology that serves to enhance the safety and quality of food products like fruit, vegetables, fish, and meat. Smart packaging, as a subset of this technology, entails the integration of additives into packaging materials, thereby facilitating the preservation or extension of product quality and shelf life. This technological approach stimulates a heightened demand for safer food products with a prolonged shelf life. Active packaging predominantly relies on the utilization of natural active substances. Therefore, the combination of active substances has a significant impact on the characteristics of active packaging, particularly on polymeric blends like polylactic acid (PLA) as a matrix. Therefore, this review will summarize how the addition of natural active agents influences the performance of smart packaging through systematic analysis, providing new insights into the types of active agents on physical-mechanical properties, colony reduction, and its application in foods. Through their integration, the market for active and smart packaging systems is expected to have a bright future.

A bibliometrics visualization analysis of active packaging system for food packaging

This bibliometric study includes publications on the use of active packaging in food packaging from 2000 to 2021. The number of research related to this study tends to increase annually with an annual growth rate of 23.76%, totaling 857 articles. In this study it was found that the most influential countries in the field of Active Packaging are Spain, China, and Brazil. Moreover, the International Journal of Biological Macromolecules and Nerín are the most prolific journal and author in scientific publications, respectively. Active packaging, food packaging, and antimicrobial are often used based on the total link strength out of the 1,775 keywords. The keyword analysis based on time found new terms that are being studied by many researchers, namely, bioplastics as environmentally friendly packaging, based on polysaccharides and nanoparticles, which have the potential to be developed or collaborated for breakthroughs. Therefore, the use of active packaging shows a promising trend for the packaging industry in the future.

Control of release in active packaging/coating for food products; approaches, mechanisms, profiles, and modeling

Antimicrobial or antioxidant active packaging (AP) is an emerging technology in which a bioactive antimicrobial or antioxidant agent is incorporated into the packaging material to protect the contained product during its shelf life from deterioration. The important issue in AP is making a balance between the deterioration rate of the food product and the controlled release of the bioactive agent. So, the AP fabrication should be designed in such a way that fulfills this goal. Modeling the controlled release is an effective way to avoid trial and error and time-consuming experimental runs and predict the release behavior of bioactive agents in different polymeric matrices and food/food simulants. To review the release of bioactive compounds from AP, in the first part of this review we present an introductory explanation regarding the release controlling approaches in AP. Then the release mechanisms are explained which are very important in defining the appropriate modeling approach and also the interpretation of the modeling results. Different release profiles that might be observed in different packaging systems are also introduced. Finally, different modeling approaches including empirical and mechanistic techniques are covered and the recent literature regarding the utilization of such approaches to help design new AP is thoroughly studied.

Encapsulation of Tea Polyphenol in Zein through Complex Coacervation Technique to Control the Release of the Phenolic Compound from Gelatin-Zein Composite Film

Green tea polyphenol (TP) was encapsulated in zein and fabricated into a gelatin-zein composite film by complex coacervation. Transglutaminase (TG) crosslinking was employed to obtain a compact structural orientation of the film to prolong the release of bioactive compounds. The encapsulation efficiency of zein and the TP release rate from the composite film were investigated. The retention rate was over 30% and 80% after film fabrication and storage, respectively. Crosslinking decreased the diffusion coefficient by half, thus improving the release of TP from the film. The antioxidant properties were satisfactory after discharge from the film detected by DPPH/ABTS scavenging. The value of crosslinking degree (~60%) and increased molecular weight of the protein were investigated by SDS-PAGE, indicating the compatibility of TP and TG treatment. According to physicomechanical findings, the TG2TP1 film exhibited the best characteristics. Tensile strength and water solubility properties were ameliorated by the TG treatment of TP-encapsulated films compared to the control film. TG and TP-loaded gelatin-zein composite film had better thermal stability than the control film. Moreover, the TP loading reduced the transparency value and improved the light-barrier properties of the film. The films showed significant antimicrobial activities against two food-borne bacteria, including Staphylococcus aureus BCTC13962 and Escherichia coli BCRC10675. The result obtained shows that the encapsulation of TP and TG treatment may be used to fabricate gelatin-zein composite film with controlled release of phenolic compounds for active packaging applications.

Trends in Bioactive Multilayer Films: Perspectives in the Use of Polysaccharides, Proteins, and Carbohydrates with Natural Additives for Application in Food Packaging

The harmful effects on the environment caused by the indiscriminate use of synthetic plastics and the inadequate management of post-consumer waste have given rise to efforts to redirect this consumption to bio-based economic models. In this sense, using biopolymers to produce materials is a reality for food packaging companies searching for technologies that allow these materials to compete with those from synthetic sources. This review paper focused on the recent trends in multilayer films with the perspective of using biopolymers and natural additives for application in food packaging. Firstly, the recent developments in the area were presented concisely. Then, the main biopolymers used (gelatin, chitosan, zein, polylactic acid) and main methods for multilayer film preparation were discussed, including the layer-by-layer, casting, compression, extrusion, and electrospinning methods. Furthermore, we highlighted the bioactive compounds and how they are inserted in the multilayer systems to form active biopolymeric food packaging. Furthermore, the advantages and drawbacks of multilayer packaging development are also discussed. Finally, the main trends and challenges in using multilayer systems are presented. Therefore, this review aims to bring updated information in an innovative approach to current research on food packaging materials, focusing on sustainable resources such as biopolymers and natural additives. In addition, it proposes viable production routes for improving the market competitiveness of biopolymer materials against synthetic materials.

Facile fabrication of robust bilayer film loaded with chitosan active microspheres for potential multifunctional food packing

The utilization of microcarriers is an effective technique to protect and slow down the release of active ingredients, while the combination of microcarriers and film materials is an important way to expand the application scenario of active ingredients. The aim of this study was to develop a simple and facile strategy for designing a multifunctional bilayer bioactive film that combines stable mechanical properties, sustained-release characteristics for active ingredients with good antioxidant and antibacterial properties. The EGCG-loaded chitosan active microspheres were prepared by sol-gel method, and then the carboxymethyl cellulose solution containing the active microspheres was assembled onto the carboxymethyl chitosan gel substrate based on intermolecular hydrogen bonding to construct a film with a stable bilayer structure. The results indicated that the bilayer film had dense microstructure and excellent mechanical strength (37.05 MPa), and exhibited UV-blocking properties and excellent gas barrier performance. Meanwhile, the loading of active ingredients (EGCG) in the microspheres enabled the bilayer film to exhibit excellent antioxidant and antibacterial properties, and the controlled release of EGCG by the film was sustainable and showed pH responsiveness. The results of this work provide a new perspective for the design and development of bio-based active packaging film with tunable functional characteristics.

Antioxidant polysaccharide/gelatin blend films loaded with curcumin - A comparative study

Curcumin (CUR; 0, 0.005, 0.01, 0.02 %) was loaded into binary 75/25 blend films based on polysaccharides (carboxymethyl cellulose (CMC), gum Arabic (GAR), octenyl succinic anhydride modified starch (OSA), water-soluble soy polysaccharides (WSSP)) and gelatin (GEL). The GAR-based system was the least rough and, consequently, the most transparent of the films. An opposite result was found for the WSSP-based film. Despite the phase separation, the CMC75/GEL25 film exhibited excellent mechanical strength and stiffness. CUR improved the UV/VIS light-barrier characteristics of the films, but did not affect most of other physiochemical properties. X-ray diffractograms revealed that CUR provoked the rearrangement of the triple helical structure of GEL. As highly erodible, the CMC75/GEL25 carrier ensured the fastest and the most complete release of CUR. The OSA75/GEL25 system exhibited an opposite behavior. The kinetic profiles of the antiradical activity of the films did not reflect CUR release. A comparison of 2,2-diphenyl-1-picrylhydrazyl (DPPH*) scavenging on the plateau revealed that the CUR-supplemented films had quite comparable antiradical potential. The CMC75/GEL25 system exhibited the highest colorimetric stability, likely as a result of complete encapsulation of CUR in the GEL-rich microspheres. Weak symptoms of physical aging (enthalpy relaxation) were found in the films.

Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products

Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.

Colloidal Solutions as Advanced Coatings for Active Packaging Development: Focus on PLA Systems

Due to rising consumer demand the food packaging industry is turning increasingly to packaging materials that offer active functions. This is achieved by incorporating active compounds into the basic packaging materials. However, it is currently believed that adding active compounds as a coating over the base packaging material is more beneficial than adding them in bulk or in pouches, as this helps to maintain the physicochemical properties of the base material along with higher efficiency at the interface with the food. Colloidal systems have the potential to be used as active coatings, while the application of coatings in the form of colloidal dispersions allows for prolonged and controlled release of the active ingredient and uniform distribution, due to their colloidal/nano size and large surface area ratio. The objective of this review is to analyse some of the different colloidal solutions previously used in the literature as coatings for active food packaging and their advantages. The focus is on natural bio-based substances and packaging materials such as PLA, due to consumer awareness and environmental and regulatory issues. The antiviral concept through the surface is also discussed briefly, as it is an important strategy in the context of the current pandemic crisis and cross-infection prevention.

Active Food Packaging Made of Biopolymer-Based Composites

Food packaging plays a vital role in protecting food products from environmental damage and preventing contamination from microorganisms. Conventional food packaging made of plastics produced from unrenewable fossil resources is hard to degrade and poses a negative impact on environmental sustainability. Natural biopolymers are attracting interest for reducing environmental problems to achieve a sustainable society, because of their abundance, biocompatibility, biodegradability, chemical stability, and non-toxicity. Active packaging systems composed of these biopolymers and biopolymer-based composites go beyond simply acting as a barrier to maintain food quality. This review provides a comprehensive overview of natural biopolymer materials used as matrices for food packaging. The antioxidant, water barrier, and oxygen barrier properties of these composites are compared and discussed. Furthermore, biopolymer-based composites integrated with antimicrobial agents-such as inorganic nanostructures and natural products-are reviewed, and the related mechanisms are discussed in terms of antimicrobial function. In summary, composites used for active food packaging systems can inhibit microbial growth and maintain food quality.

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

The preservation of food represents one of the greatest challenges in the food industry. Active packaging materials are obtained through the incorporation of antimicrobial and/or antioxidant compounds in order to improve their functionality. Further, these materials are used for food packaging applications for shelf-life extension and fulfilling consumer demands for minimal processed foods with great quality and safety. The incorporation of antimicrobial peptides, such as nisin, has been studied lately, with a great interest applied to the food industry. Antimicrobials can be incorporated in various matrices such as nanofibers, nanoemulsions, nanoliposomes, or nanoparticles, which are further used for packaging. Despite the widespread application of nisin as an antimicrobial by directly incorporating it into various foods, the use of nisin by incorporating it into food packaging materials is researched at a much smaller scale. The researchers in this field are still in full development, being specific to the type of product studied. The purpose of this study was to present recent results obtained as a result of using nisin as an antimicrobial agent in food packaging materials, with a focus on applications on products of animal origin. The findings showed that nisin incorporated in packaging materials led to a significant reduction in the bacterial load (the total viable count or inoculated strains), maintained product attributes (physical, chemical, and sensorial), and prolonged their shelf-life.

Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients

In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have extended shelf lives. This demand sparked research into the creation of novel tools and ingredients for modern packaging systems. The use of phenolic-compound-based active-packaging and edible films/coatings with antimicrobial and antioxidant activities is an innovative approach that has gained widespread attention worldwide. As phenolic compounds are natural bioactive molecules that are present in a wide range of foods, such as fruits, vegetables, herbs, oils, spices, tea, chocolate, and wine, as well as agricultural waste and industrial byproducts, their utilization in the development of packaging materials can lead to improvements in the oxidative status and antimicrobial properties of food products. This paper reviews recent trends in the use of phenolic compounds as potential ingredients in food packaging, particularly for the development of phenolic compounds-based active packaging and edible films. Moreover, the applications and modes-of-action of phenolic compounds as well as their advantages, limitations, and challenges are discussed to highlight their novelty and efficacy in enhancing the quality and shelf life of food products.

Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes

Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.

Recent advances in the application of nanotechnology to create antioxidant active food packaging materials

Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.

Development of antioxidant active packaging films with slow release properties incorporated with tea polyphenols-loaded porous starch microcapsules

Slow release active packaging films can realize the sustained release of active agents and prolong the shelf life of food. For this aim, a novel slow release active polyvinyl alcohol (PVA) film was developed by using solution casting method. With porous starch loaded with tea polyphenols (PSTP) as core material and maltodextrin (MD) as wall material, PSTP@MD microcapsules were prepared using freeze drying method and used as slow release carrier of tea polyphenols (TP) in the active films. The interactions between PSTP@MD microcapsules and PVA molecular chains were physical interactions. In addition, the relative crystallinity of the slow release active films was reduced to 23.74 %. The addition of PSTP@MD microcapsules can enhance the ductility of active films and reduce the water content and swelling degree of active films by 46.74 % and 54.38 %, respectively. Moreover, the thermal stability, water vapor and ultraviolet barrier properties of active films were promoted. The transparency and antioxidant activity of active films was high, and the radical scavenging activity of active films was 58 %. The encapsulation of TP with PSTP@MD microcapsules can realize the slow release of TP. The slow release active films had antioxidant activity and sustained release properties, which could be used as an active packaging film to extend the shelf life of food.