Innovations in Food Packaging: From Bio-Based Materials to Smart Packaging Systems

This review highlights recent innovations in food packaging, emphasizing the shift from conventional petroleum-based materials to bio-based alternatives and smart packaging systems. Bio-based materials, such as starch, cellulose, and polyhydroxyalkanoates (PHA), offer sustainable solutions due to th...

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Bibliographic Details
Published in:Processes 2024-10, Vol.12 (10), p.2085
Main Authors: D’Almeida, Alan Portal, de Albuquerque, Tiago Lima
Format: Article
Language:English
Subjects:
Automobile industry
Biodegradability
Biological materials
Biopolymers
Carbon dioxide
Carbon footprint
Cellulose
Cellulosic resins
Circular economy
Consumers
Consumption
Efficiency
Emission standards
Emissions
Energy costs
Energy industry
Environmental impact
Food
Food packaging
Food packaging industry
Food preservation
Food quality
Gases
Humidity
Innovations
Medical equipment
Moisture control
Packaging
Packaging machinery
Pharmaceutical industry
Plastics
Polyhydroxyalkanoates
Production costs
Quality control
Quality management
R&D
Radio frequency identification
Real time
Recycling
Research & development
Safety and security measures
Sensors
Shelf life
Sustainability
Technological change
Trends
Waste management
Water consumption
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Summary:This review highlights recent innovations in food packaging, emphasizing the shift from conventional petroleum-based materials to bio-based alternatives and smart packaging systems. Bio-based materials, such as starch, cellulose, and polyhydroxyalkanoates (PHA), offer sustainable solutions due to their biodegradability and reduced environmental impact. These materials are positioned as eco-friendly alternatives to traditional plastics but face challenges related to production costs and scalability. Additionally, advancements in smart packaging technologies, including sensor and indicator systems, provide real-time food quality monitoring, enhancing food safety and reducing waste. Active packaging technologies, incorporating natural antioxidants and moisture control, extend product shelf life and improve food preservation. Furthermore, these biopolymers typically present a lower CO2 footprint, energy costs, and water consumption during production, compared to traditionally used synthetic plastics. The review identifies challenges, such as regulatory barriers and technological limitations, but also outlines significant opportunities for future research and innovation in the food packaging sector, aiming for more efficient, safer, and environmentally sustainable packaging solutions.
ISSN:2227-9717
2227-9717
DOI:10.3390/pr12102085