Articles

Food packaging is crucial in the protection of food from physical damage, contamination, moisture, oxygen, and other environmental factors that may affect quality and shorten the shelf-life. Traditional petroleum-based plastic packaging materials offer adequate protection, but are problematic due to their long persistence in the environment and utilization of non-renewable resources. Bio-packaging materials are thus emerging as increasingly attractive packaging solutions. They are materials that can be made from renewable biological resources like polysaccharides, proteins, lipids, and by-products of agriculture. Bio-materials not only have environmental potential, but they can be engineered to have an active and smart packaging role. Active packaging is designed to react with the contents of the package or the environment in order to preserve the quality and/or to slow the deterioration of the packaged food. Packaging can contain antimicrobial and antioxidant agents which can help to prevent microbial growth and oxidation reactions in the product, and moisture and oxygen barriers can keep the product stable. Smart packaging, on the other hand, offers information regarding the packaged food by means of indicators and sensors that react to changes in the food, including temperature, gases, pH, and microbial activity. Potential applications for these technologies include: meat, dairy products, fruits, vegetables, bakery products, and other perishable foods. This article reviews some of the most important bio-based materials employed for active and smart packaging, their mechanisms, applications in food shelf-life extension and monitoring of food quality and benefits, limitations, and future perspectives. Safe, economical, biodegradable, and effective packaging systems might help to enhance food preservation and decrease food waste.