A Systematic Review on Natural Compounds and Emerging Technologies for Sustainable Active and Intelligent Food Packaging.
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| Title: | A Systematic Review on Natural Compounds and Emerging Technologies for Sustainable Active and Intelligent Food Packaging. |
|---|---|
| Authors: | Jamshidi-kia, Fatemeh1 (AUTHOR), Hosseinzadeh Samani, Bahram2 (AUTHOR), Sanches Silva, Ana3,4,5 (AUTHOR), Lorigooini, Zahra6 (AUTHOR) z.lorigooini@gmail.com, Hebishy, Essam (AUTHOR) ehebishy+eic@wiley.com |
| Source: | Journal of Food Processing & Preservation. 4/15/2026, Vol. 2026, p1-20. 20p. |
| Subjects: | Food packaging, Bioactive compounds, Nanotechnology, Nanocomposite materials, Active food packaging, Packaging design, Food safety, Biodegradable plastics |
| Abstract: | This systematic review explores the integration of natural compounds and advanced processing technologies in developing sustainable active and intelligent food packaging systems. A comprehensive literature search was conducted across Scopus, PubMed, Web of Science, and Google Scholar, resulting in the systematic analysis of 190 peer‐reviewed studies published between 2015 and 2025. It focuses on extending shelf life, enhancing nutritional value, and ensuring food safety through biodegradable polymers, natural antimicrobials, antioxidants, and bio‐nanocomposites. The study evaluates the potential of polysaccharides, phenolic compounds, terpenoids, and bioactive peptides to improve food safety and sustainability while reducing waste. Emerging technologies, including nanotechnology, cold plasma, and electronic printing, are assessed for their ability to incorporate these compounds into adaptive packaging systems. The review highlights significant opportunities, such as improved food quality and reduced environmental impact, alongside challenges like compound stability, scalability, sensory effects, and regulatory compliance. It emphasizes the need for optimized formulations and cost‐effective solutions to enhance commercial adoption. By combining natural bio‐based molecules with innovative technologies, this research underscores the potential to revolutionize food packaging, addressing global demands for safer, greener alternatives that minimize waste and enhance food quality. The findings provide a roadmap for future developments in sustainable packaging to meet industry and consumer needs. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| FullText | Links: – Type: pdflink Text: Availability: 1 |
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| Header | DbId: egs DbLabel: Engineering Source An: 193014238 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: A Systematic Review on Natural Compounds and Emerging Technologies for Sustainable Active and Intelligent Food Packaging. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Jamshidi-kia%2C+Fatemeh%22">Jamshidi-kia, Fatemeh</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hosseinzadeh+Samani%2C+Bahram%22">Hosseinzadeh Samani, Bahram</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sanches+Silva%2C+Ana%22">Sanches Silva, Ana</searchLink><relatesTo>3,4,5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lorigooini%2C+Zahra%22">Lorigooini, Zahra</searchLink><relatesTo>6</relatesTo> (AUTHOR)<i> z.lorigooini@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Hebishy%2C+Essam%22">Hebishy, Essam</searchLink> (AUTHOR)<i> ehebishy+eic@wiley.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 4/15/2026, Vol. 2026, p1-20. 20p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Food+packaging%22">Food packaging</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Nanotechnology%22">Nanotechnology</searchLink><br /><searchLink fieldCode="DE" term="%22Nanocomposite+materials%22">Nanocomposite materials</searchLink><br /><searchLink fieldCode="DE" term="%22Active+food+packaging%22">Active food packaging</searchLink><br /><searchLink fieldCode="DE" term="%22Packaging+design%22">Packaging design</searchLink><br /><searchLink fieldCode="DE" term="%22Food+safety%22">Food safety</searchLink><br /><searchLink fieldCode="DE" term="%22Biodegradable+plastics%22">Biodegradable plastics</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: This systematic review explores the integration of natural compounds and advanced processing technologies in developing sustainable active and intelligent food packaging systems. A comprehensive literature search was conducted across Scopus, PubMed, Web of Science, and Google Scholar, resulting in the systematic analysis of 190 peer‐reviewed studies published between 2015 and 2025. It focuses on extending shelf life, enhancing nutritional value, and ensuring food safety through biodegradable polymers, natural antimicrobials, antioxidants, and bio‐nanocomposites. The study evaluates the potential of polysaccharides, phenolic compounds, terpenoids, and bioactive peptides to improve food safety and sustainability while reducing waste. Emerging technologies, including nanotechnology, cold plasma, and electronic printing, are assessed for their ability to incorporate these compounds into adaptive packaging systems. The review highlights significant opportunities, such as improved food quality and reduced environmental impact, alongside challenges like compound stability, scalability, sensory effects, and regulatory compliance. It emphasizes the need for optimized formulations and cost‐effective solutions to enhance commercial adoption. By combining natural bio‐based molecules with innovative technologies, this research underscores the potential to revolutionize food packaging, addressing global demands for safer, greener alternatives that minimize waste and enhance food quality. The findings provide a roadmap for future developments in sustainable packaging to meet industry and consumer needs. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=193014238 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/jfpp/2467822 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 20 StartPage: 1 Subjects: – SubjectFull: Food packaging Type: general – SubjectFull: Bioactive compounds Type: general – SubjectFull: Nanotechnology Type: general – SubjectFull: Nanocomposite materials Type: general – SubjectFull: Active food packaging Type: general – SubjectFull: Packaging design Type: general – SubjectFull: Food safety Type: general – SubjectFull: Biodegradable plastics Type: general Titles: – TitleFull: A Systematic Review on Natural Compounds and Emerging Technologies for Sustainable Active and Intelligent Food Packaging. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Jamshidi-kia, Fatemeh – PersonEntity: Name: NameFull: Hosseinzadeh Samani, Bahram – PersonEntity: Name: NameFull: Sanches Silva, Ana – PersonEntity: Name: NameFull: Lorigooini, Zahra – PersonEntity: Name: NameFull: Hebishy, Essam IsPartOfRelationships: – BibEntity: Dates: – D: 15 M: 04 Text: 4/15/2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 2026 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
| ResultId | 1 |
