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Emerging Trends in Active Packaging for Food: A Six-Year Review

2025-08-01Journal article Open access
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datacite.subject.fosEngenharia e Tecnologia::Engenharia dos Materiais
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorAndrade, Mariana A.
dc.contributor.authorBarbosa, Cássia H.
dc.contributor.authorRibeiro-Santos, Regiane
dc.contributor.authorTomé, Sidney
dc.contributor.authorFernando, Ana Luísa
dc.contributor.authorSilva, Ana Sanches
dc.contributor.authorVilarinho, Fernanda
dc.contributor.editor"
dc.date.accessioned2025-10-27T15:10:46Z
dc.date.available2025-10-27T15:10:46Z
dc.date.issued2025-08-01
dc.description(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization—2nd Edition)
dc.description.abstractThe development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit significant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practical applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies.eng
dc.description.sponsorshipCardAPium project, funded by Portuguese national funds (FCT/MCTES, Fundação para a Ciência e Tecnologia and Ministério da Educação, Ciência e Inovação) through the grant 2023.15813.PEX (https://doi.org/10.54499/2023.15813.PEX); FCT—Fundação para a Ciência e Tecnologia/MECI through the MEtRICs research unit (UID/04077/2020): Mechanical Engineering and Resource Sustainability Center). Ph.D. Grant 2021.08154.BD (https://doi.org/10.54499/2021.08154.BD).
dc.identifier.citationFoods. 2025 Aug 1;14(15):2713. doi: 10.3390/foods14152713
dc.identifier.doi10.3390/foods14152713
dc.identifier.eissn2304-8158
dc.identifier.pmid40807649
dc.identifier.urihttp://hdl.handle.net/10400.18/10566
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relation2021.08154.BD
dc.relation2023.15813.PEX
dc.relation.hasversionwww.mdpi.com/2304-8158/14/15/2713
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectActive Food Packaging
dc.subjectBiodegradable Polymers
dc.subjectCircular Economy
dc.subjectEncapsulation
dc.subjectEssential Oils
dc.subjectFood Preservation
dc.subjectNatural Extracts
dc.subjectPhenolic Compounds
dc.subjectScientific Reviews
dc.subjectSegurança Alimentar
dc.titleEmerging Trends in Active Packaging for Food: A Six-Year Revieweng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04077%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/2021.08154.BD/PT
oaire.citation.issue15
oaire.citation.startPage2713
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isProjectOfPublicationeeea3256-1b3a-4b50-a399-e612ad441012
relation.isProjectOfPublication4bf6b417-9ca7-4789-9d0c-4c83efb0fd9a
relation.isProjectOfPublication.latestForDiscoveryeeea3256-1b3a-4b50-a399-e612ad441012

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The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustain ability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit signif icant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practi cal applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies.
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