Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for "healthy" and high-quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent packaging technologies provide numerous innovative solutions for prolonging shelf-life and improving the quality and safety of food products. There are also new approaches to improving the passive characteristics of food packaging, such as mechanical strength, barrier performance, and thermal stability. The development of sustainable or green packaging has the potential to reduce the environmental impacts of food packaging through the use of edible or biodegradable materials, plant extracts, and nanomaterials. Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food-packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies. Global patents and future research trends are also discussed.

Food Packaging: A Comprehensive Review and Future Trends

Active packaging films with natural antioxidants to be used in meat industry: A review

Background The ever-growing world population results in the ineluctable increase of food demand which translates in the augment of the global market of packaging materials. Hence, the concept of active packaging materializes as a technology to enhance the safety, quality and shelf-life of the packaged foods. Active packaging systems can contribute to the reduction of food waste by providing, apart from an inert barrier to external conditions, several functions associated with food preservation, namely absorbing/scavenging, releasing/emitting and removing properties, temperature, microbial and quality control. Scope and approach The purpose of this review is to present a concise (but wide-ranging) appraisal on the latest advances in active agents for active food packaging. Emphasis is placed on active functions such as antimicrobial and antioxidant activity, oxygen and ethylene scavenging, and carbon dioxide emitting. An effort was made to highlight representative articles that prompted research on active agents towards viable market solutions. Key findings and conclusions Active packaging is a thriving field given its duality as barrier to external detrimental factors and active role in food preservation and quality. The use of natural active agents is a flourishing field due to the general concern towards natural-based additives. Nevertheless, research is still in its early stages with a long way to go in the design of innovative and economical active packaging materials containing appropriate active agents. The interaction between packaging, environment and food is the key challenge for achieving commercial translation.

A concise guide to active agents for active food packaging

Prospects of using nanotechnology for food preservation, safety, and security.

The trend towards sustainability, improved product safety, and high-quality standards are important in all areas of life sciences. In order to satisfy these requirements, intelligent packaging is used in the food sector. These systems can monitor permanently the quality status of a product and share the information with the customer. In this way, food waste can be reduced and customer satisfaction can be optimized. Depending on the product, different types of intelligent packaging technologies are used and discussed in this review. The three main groups are: data carriers, indicators, and sensors. At this time, they are not that widespread, but their potential is already known. In which areas intelligent packaging should be implemented, how the systems work, and which values they offer are dealt in this review.

https://www.mdpi.com/2304-8158/8/1/16/pdf/1

Intelligent Packaging in the Food Sector: A Brief Overview.

A comprehensive review on the application of active packaging technologies to muscle foods

Food quality and safety has been a great public concern all over the globe and reliable sensors or monitoring systems has become a prerequisite to affirm quality of various food commodities, especially highly perishable foods, such as seafood, pork, beef, lamb and chicken. Food freshness chemosensors is an emerging sensing technology in the field of food industrial research and development. Although the application of chemosensors is evidently on the move and concurrently lacking commercial viability, it has tremendous potential to empower onsite monitoring of food quality and safety in the food processing industry. This review aims to (a) elaborate different classes of CPs and CPs nanocomposite based chemosensors; (b) sensor systems with special focus on innovative conjugated polymer (CPs) chemical sensors for food freshness detection; and (c) applications of highly sensitive and selective (CPs) nanocomposite based chemosensors with Active/Intelligent technologies for meat and seafood spoilage detection Via colorimetric (naked eye detection) and fluorometric "turn - on/off" response, providing new pathways of CPs based nanocomposite chemosensor-application in the food industry. Thus, this review illustrates the potential scope of such intelligent sensor systems in food spoilage detection for commercial viability, resulting as a very simple, cost-efficient, consumer approved and other multipurpose tool.

Recent advances of conjugated polymer (CP) nanocomposite-based chemical sensors and their applications in food spoilage detection: A comprehensive review

Liangtao Lv

Papers

A comprehensive review on the application of active packaging technologies to muscle foods

Recent advances of conjugated polymer (CP) nanocomposite-based chemical sensors and their applications in food spoilage detection: A comprehensive review

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

Effect of transglutaminase-catalyzed glycosylation on the allergenicity and conformational structure of shrimp (Metapenaeus ensis) tropomyosin

Effect of pH shifts on IgE-binding capacity and conformational structure of tropomyosin from short-neck clam (Ruditapes philippinarum).