Utilize este identificador para referenciar este registo: http://hdl.handle.net/10362/187602
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Campo DCValorIdioma
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.date.accessioned2025-09-05T22:23:37Z-
dc.date.available2025-09-05T22:23:37Z-
dc.date.issued2025-08-01-
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.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.format.extent43-
dc.language.isoeng-
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.rightsopenAccess-
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 Food-
dc.typereview-
degois.publication.firstPage1-
degois.publication.issue15-
degois.publication.lastPage43-
degois.publication.titleFoods-
degois.publication.volume14-
dc.peerreviewedyes-
dc.identifier.doihttps://doi.org/10.3390/foods14152713-
dc.description.versionpublishersversion-
dc.description.versionpublished-
dc.title.subtitleA Six-Year Review-
dc.contributor.institutionDQ - Departamento de Química-
dc.contributor.institutionMEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos-
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