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Emerging Trends in Active Packaging for Food

2025-08-01Recensão Acesso aberto
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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.institutionDQ - Departamento de Química
dc.contributor.institutionMEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2025-09-05T22:23:37Z
dc.date.available2025-09-05T22:23:37Z
dc.date.issued2025-08-01
dc.descriptionFunding Information: This work was carried out in the frame of the CardAPium 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). This work was also supported by FCT—Fundação para a Ciência e Tecnologia/MECI through the MEtRICs research unit (UID/4077: Mechanical Engineering and Resource Sustainability Center). Cássia H. Barbosa thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal, for her Ph.D. Grant 2021.08154.BD (https://doi.org/10.54499/2021.08154.BD). Publisher Copyright: © 2025 by the authors.
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.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent43
dc.format.extent1165152
dc.identifier.doi10.3390/foods14152713
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 128749567
dc.identifier.otherPURE UUID: b25a25a2-a4d0-44f8-a9cf-ef95a29c7b5f
dc.identifier.otherScopus: 105013103482
dc.identifier.otherWOS: 001549573500001
dc.identifier.otherPubMed: 40807649
dc.identifier.otherPubMedCentral: PMC12346170
dc.identifier.urihttp://hdl.handle.net/10362/187602
dc.identifier.urlhttps://www.scopus.com/pages/publications/105013103482
dc.identifier.urlhttps://www.webofscience.com/wos/woscc/full-record/WOS:001549573500001
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/Concurso de Projetos Exploratórios em Todos os Domínios Científicos 2023/2023.15813.PEX/PT
dc.relationinfo:eu-repo/grantAgreement/FCT/PDQI/2021.08154.BD/PT
dc.relationDesenvolvimento de Embalagem Ativa à Base de Extrato de Cardo para Extensão da Vida Útil de alimentos
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.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.subjectSDG 8 - Decent Work and Economic Growth
dc.subjectSDG 12 - Responsible Consumption and Production
dc.titleEmerging Trends in Active Packaging for Fooden
dc.title.subtitleA Six-Year Reviewen
dc.typereview
degois.publication.firstPage1
degois.publication.issue15
degois.publication.lastPage43
degois.publication.titleFoods
degois.publication.volume14
dspace.entity.typePublication
oaire.awardNumber2023.15813.PEX
oaire.awardNumber2021.08154.BD
oaire.awardTitleDesenvolvimento de Embalagem Ativa à Base de Extrato de Cardo para Extensão da Vida Útil de alimentos
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso de Projetos Exploratórios em Todos os Domínios Científicos 2023/2023.15813.PEX/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/PDQI/2021.08154.BD/PT
oaire.fundingStreamConcurso de Projetos Exploratórios em Todos os Domínios Científicos 2023
oaire.fundingStreamPDQI
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
rcaap.rightsopenAccess
relation.isProjectOfPublication6213e72f-4c77-4111-b1fa-a24601225d00
relation.isProjectOfPublication5a1fcd08-4a19-4326-ae36-9a9cc081c021
relation.isProjectOfPublication.latestForDiscovery5a1fcd08-4a19-4326-ae36-9a9cc081c021

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