The future of food packaging: A review of active packaging and its applications in food industry

Abstract:

The increasing demand for safe, high-quality, and longer-lasting food products has accelerated the development of advanced packaging technologies in the food sector. Active packaging has emerged as an innovative approach that interacts with the packaged food or its surrounding environment to improve product safety, maintain quality, and extend shelf life. This review provides an overview of the principles, design strategies, and functional mechanisms associated with active packaging systems. Key components such as oxygen scavengers, carbon dioxide emitters, ethylene absorbers, moisture regulators, and antimicrobial agents are discussed in relation to their roles in preserving food freshness and minimizing spoilage. The review also highlights recent developments and practical applications of these technologies in the packaging of various food products, including fruits, vegetables, meat, and bakery items. In addition, regulatory considerations and consumer acceptance related to active packaging materials are briefly examined. Although active packaging offers several advantages, challenges such as regulatory restrictions, cost factors, and large-scale industrial implementation remain significant. Future research directions focusing on sustainable materials and environmentally friendly solutions are also addressed. Overall, this review summarizes current knowledge on active packaging and emphasizes its potential to enhance food preservation and reduce food losses in modern food systems.