Food Packaging Technology Research Articles

Food packaging technology considerations for designers: Attending to food, consumer, manufacturer, and environmental issues.

Food packaging is essential for preserving food safety and quality while also addressing environmental concerns. Designers are at the forefront of developing packaging solutions that not only meet functional requirements but also align with evolving consumer preferences and sustainability concerns. To inform designers, this paper discusses fundamental principles of food packaging technology, encompassing aspects such as food preservation, distribution, marketing, usability, and disposal. It provides examples of innovations in active and smart packaging, nanotechnology, material biodegradability, and recyclability, as well as strategies to reduce packaging waste. By providing future food packaging designers with this essential knowledge and these insights, we hope to encourage them to contribute to future innovations that meet the needs of consumers and the environment.

Smart conducting polymer innovations for sustainable and safe food packaging technologies.

Biofilm formation on food packaging surfaces is a major issue in the industry, as it leads to contamination, reduces shelf life, and poses risks to human health. To mitigate these effects, developing smart coatings that can actively sense and combat microbial growth has become a critical research focus. This study is motivated by the need for intelligent packaging solutions that integrate antimicrobial agents and sensors for real-time contamination detection. It is hypothesized that combining conducting polymers (CPs) with nanomaterials can enhance antimicrobial efficacy while maintaining the mechanical integrity and environmental stability required for food packaging applications. Through the application of numerous technologies like surface modification, CP-nanoparticle integration, and multilayered coating, the antimicrobial performance and sensor capabilities of these materials were analyzed. Case studies showed a 90% inhibition of bacterial growth and a tenfold decrease in viable bacterial counts with AgNPs incorporation, extending strawberries' shelf life by 40% and maintaining fish freshness for an additional 5 days. Moreover, multilayered CP coatings in complex systems have been shown to reduce oxidative spoilage in nuts and dried fruits by up to 85%, while maintaining the quality of leafy greens for up to 3 weeks under suboptimal conditions. Environmental assessments indicated a 30% reduction in carbon footprint when CP coatings were combined with biodegradable polymers, contributing to a more transparent and reliable food supply chain. CP-based films integrated with intelligent sensors exhibit high sensitivity, detecting ammonia concentrations below 500ppb, and offer significant selectivity for sensing hazardous gases. These findings indicate that CP-based smart coatings markedly enhance food safety and sustainability in packaging applications.

Unlocking superior preservation: The synergy of lignin and zeolite in chitosan-based composite films for perishable foods

Chitosan-based films are confronted with several technical challenges that impede their broad application in the preservation of perishable foods, such as suboptimal mechanical properties and insufficient antioxidant activity. In this work, we have introduced lignin (LG) and natural clinoptilolite zeolite (NCZ) into pure chitosan-based films to address the above limitations. The synergistic incorporation of LG and NCZ has endowed the composite films, designated as CTSLC, with a suite of enhanced attributes, including improved thermostability, enhanced UV-shielding capability and hydrophobicity, augmented antioxidant activity, refined gas selectivity, and bolstered mechanical properties. The enhancements in the antioxidant activity, gas selectivity, and mechanical properties of CTSLC are notably pronounced, reflecting a substantial advancement in their overall performance. These attributes surpass those of both pure chitosan-based film or commercial polyethylene film. Consequently, CTSLC could keep the freshness and appearance of strawberries and mangoes at least 60 hours and 10 days, respectively. The findings suggest that CTSLC has the potential to be a promising material for the preservation of perishable foods, offering a significant advancement in the field of food packaging and preservation technology.

Polyvinyl Alcohol–Red Cabbage Nanofibers as pH-Responsive Freshness Sensors for Advanced Food Packaging Technology

Polyvinyl Alcohol–Red Cabbage Nanofibers as pH-Responsive Freshness Sensors for Advanced Food Packaging Technology

Development and optimization of sustainable and functional food packaging using false banana (Enset) fiber and zinc-oxide (ZnO) nanoparticle-reinforced polylactic acid (PLA) biocomposites: A case of Injera preservation

In a global context marked by food insecurity, it is essential for food science and packaging technology researchers and stakeholders to ensure the availability of safe and adaptable foods with minimal environmental impact. Achieving sustainability in food packaging requires multiple approaches, including the use of natural and biodegradable materials including cellulosic fibers. The current study aimed to develop and characterize and optimized an effective biocomposite food packaging/storing materials, specifically for a popular Ethiopian flatbread called injera, made from a grain called ‘Teff’ (Eragrostis tef). The proposed biocomposite food storage and packaging was designed by incorporating fiber-reinforcing materials, namely false banana, also called Enset fibers (EFs), and ZnO nanoparticles (ZnO NPs) into a polylactic acid (PLA) matrix. A central composite design (CCD) approach was used to evaluate the impact of the reinforcing Enset fibers (EFs) at 5 %, 15 %, and 25 % and ZnO NPs at 0 %, 5 %, and 10 % levels. The developed functional biocomposite packaging materials were tested and characterized for various properties, including mechanical strength, water activity, antifungal activity, and migration properties. The results showed that the inclusion of ZnO NPs improved the tensile strength, migration, and barrier properties, while the reinforcing fiber enhanced mechanical and migration properties but reduced barrier properties. The combined effect of the reinforcement fibers (EFs) and ZnO NPs led to further improvements in the mechanical strength and migration properties, though no interaction effect was observed on barrier properties. The optimal solution, consisting of 6.7 % ZnO nanoparticles and 6 % Enset fibers, resulted in a highly effective packaging and storage prototype that extended the freshness of the food for over eight days.

Advances in biomaterials based food packaging systems: Current status and the way forward

World hunger is getting worse, while one-third of food produced around the globe is wasted and never consumed. It is vital to reduce food waste to promote the sustainability of food systems, and improved food packaging solutions can augment this effort. The utilization of biomaterials in smart food packaging not only enhances food preservation and safety but also aligns with current demands for eco-friendly technologies to mitigate the impacts of climate change. This review provides a comprehensive overview of the developments in the field of food packaging based on the innovative use of biomaterials. It emphasizes the potential use of biomaterials derived from nature including cellulose, chitosan, keratin, etc. for this purpose. Various smart food packaging technologies such as active and intelligent packaging are discussed in detail including scavenging additives, colour-changing environment indicators, sensors, RFID tags, etc. The article also delves into the utilization of edible films and coatings, nanoparticle fillers and 2D materials in food packaging systems. Furthermore, it outlines the challenges and opportunities in this dynamic domain, emphasizing the ongoing need for research and innovation to shape the future of sustainable and smart food packaging solutions to enhance and monitor the shelf-life of food products.

Development of starch-cellulose composite films with antimicrobial potential

This study explored the structure and performance of starch-based antibacterial films reinforced with black tea cellulose nanocrystals (BT-CNCs). The optimal addition amount of BT-CNCs is 5 % (w/w Starch). This nanocrystal-infused film, incorporating chitosan (CS), ε-polylysine (ε-PL), and zinc oxide nanoparticles (ZnONP) as antibacterial agents, exhibited a smooth, continuous surface. The addition of BT-CNCs and antibacterial agents did not change the group characteristic peaks of the film, but changed the crystallinity slightly. The films, namely St, St/CNCs, St/CNCs/CS, and St/CNCs/ε-P, maintained high light transmittance (above 80 %), except for the St/CNCs/ZnONP film, which effectively shielded UV radiation. The combined use of antibacterial agents and BT-CNCs enhanced the water and oxygen barrier properties of the film. Notably, the St/CNCs/CS film exhibited the lowest solubility (17.74 % ± 0.36) and the highest tensile strength (14.23 ± 0.16 MPa). The antibacterial efficacy of the films decreased in the order of St/CNCs/ZnONP, St/CNCs/ε-PL, and St/CNCs/CS, with a more pronounced inhibitory effect on E. coli compared to S. aureus. This study marries natural waste recycling with cutting-edge food packaging technology, setting a new benchmark for the development of sustainable packaging materials.

Novel nanoemulsion-loaded hydroxyl propyl methyl cellulose films as bioactive food packaging materials containing Satureja khuzestanica essential oil

This study was conducted in response to a gap in the production of hydroxyl propyl methyl cellulose (HPMC) edible films from Satureja khuzestanica essential oil (SKEO) and to survey the preservation effect of natural edible films on the vapor phase. For these purpose varying concentrations of SKEO ranging from 1.25 % (EF1) to 7.5 % (EF5) led to producing different edible films for potential food packaging applications and the physicochemical, mechanical, and antimicrobial properties of edible films were evaluated across solid, liquid, and vapor phases. The incorporation of nanoemulsions into the polymer films led to an increase in thickness and opacity, while the addition of SKEO resulted in reduced water solubility without impacting film density. Notably, the antibacterial efficacy of the films was most pronounced against S. aureus, with a zone of inhibition measuring 41 ± 1 mm for EF5 on solid media. Time killing assays further demonstrated that specific formulations (EF3, EF4, and EF5) were capable of eradicating all microorganisms within 60 min. Moreover, SKEO edible films exhibited significant inhibitory effects against E. coli under refrigeration conditions (4 °C). These results highlighted the effect of herbal edible films in enhancing the functionality of bioactive food packaging technologies.

Biopolymer-based intelligent packaging integrated with natural colourimetric sensors for food safety and sustainability.

Increasing concerns about global food safety and security demands innovative solutions, particularly in food packaging technologies. This review paper investigates the advanced integration of natural colourimetric sensors with biopolymer-based packaging materials, with a focus on developments over the past 5 years. These sensors change colour in response to environmental stimuli such as oxygen, temperature, pH and relative humidity, intuitively indicating food freshness and safety. The paper emphasizes the recent advancements in using natural colourants, such as alizarin, anthocyanins, betacyanins, chlorophyll, curcumin and shikonin. When combined with either natural or synthetic biopolymers, these colourants contribute to a sustainable and eco-friendly approach to food packaging. Such technological advances could notably decrease the incidence of foodborne illnesses by signaling potential spoilage or contamination, while also addressing food wastage by providing clear indications of edibility. Although challenges remain in sensor longevity and widespread adoption, the prospects for biopolymer-based food packaging with embedded natural colourimetric sensors are promising.

Physicochemical and repellent properties of chitosan films loaded with essential oils for producing an active packaging effective against the food pest Sitophilus oryzae

Sitophilus oryzae (L.) (Coleoptera: Dryophtoridae) represents one of the most important pests of stored products. The adults are considered very effective packaging penetrators, causing serious economic losses. Hence, the development of new food packaging technologies is crucial to prevent its infestations. In this study, Citrus × aurantium L., Elettaria cardamomum (L.) Maton, Ocimum basilicum L., and Piper nigrum L. essential oils (EOs) were analyzed by GC-EIMS and then used to produce aromatized chitosan (CHT)-based films. The spontaneous volatile emissions of these films were evaluated by headspace solid phase micro-extraction (HS-SPME) to assess the chemical composition of the vapors released from the CHT matrix after 2, 5, 7, 9, 12, and 14 days. The thickness, moisture content, swelling properties, total soluble matter, water vapor transmission rate, color, and transmission and transparency of light of all the CHT films after 1, 7, 14, 21, 28, and 35 days were also assessed. Furthermore, the repellency of the EO-loaded CHT films was tested daily against S. oryzae adults for 28 days.Overall, adding the different EOs to the CHT films had a good impact on their physical and chemical properties. In particular, the C. × aurantium EO-loaded CHT film was characterized by the lowest swelling ratio, solubility, and water vapor transmission rate, besides having the lowest impact on the film transparency and opacity among the four EOs involved and a pleasant, lemon-like odor. The same C. × aurantium EO-loaded film was also the most effective as a repellent against S. oryzae, with a long-lasting effect for up to 28 days on the pest and a median repellency time (RT50) of 7.184 days.

Innovative Systems for the Delivery of Naturally Occurring Antimicrobial Volatiles in Active Food-Packaging Technologies for Fresh and Minimally Processed Produce: Stimuli-Responsive Materials.

Certain naturally occurring volatile organic compounds are able to mitigate food spoilage caused by microbial growth. Their considerable vapor pressure enables them to create an antimicrobial atmosphere within a package, and this property can be used for the development of active food-packaging technologies. The volatility of these molecules, however, makes their stabilization difficult and limits their effectiveness. Whilst much research is being undertaken on the use of natural antimicrobial volatiles for inhibiting microbial growth in food, less attention has been paid to the design of controlled-release mechanisms that permit the efficient application of these compounds. Most studies to date either spray the volatile directly onto the fresh product, immerse it in a solution containing the volatile, or embed the volatile in a paper disc to create a vapor in the headspace of a package. More sophisticated alternatives would be delivery systems for the sustained release of volatiles into the package headspace. Such systems are based on the encapsulation of a volatile in organic or inorganic matrices (cyclodextrins, electrospun non-wovens, polymer films, micelles, molecular frameworks, etc.). However, most of these devices lack an efficient triggering mechanism for the release of the volatile; most are activated by humidity. All of these techniques are revised in the present work, and the most recent and innovative methods for entrapping and releasing volatiles based on reversible covalent bonds are also discussed.

Chitosan silver nanoparticle inspired seaweed (Gracilaria crassa) biodegradable films for seafood packaging

As an alternative to conventional plastic packaging, the concept of developing blend films with bio-based materials seems to be an environmentally friendly approach. In the present study, blend films were prepared using ethanolic extract of Gracilaria crassa (GCE) with chitosan (CS) and silver nanoparticles (AgNPs). The developed films were evaluated based on the physical, mechanical, structural, barrier and antioxidant indices. The films were slightly yellowish in color (b* ranges 39.69–53.08) and smooth textured. The FTIR spectra confirmed the intermolecular interaction between film components and the combination of CS and GCE occurred by means of -OH groups and hydrophobic interaction due to the cross-linking effect of the plasticizer (glycerol). The antioxidant properties of the films were investigated via DPPH assay and total phenolic contents showed significant improvement (p < 0.05) upon incorporation of GCE. Similar observations were made for tensile parameter (37.29 ± 1.22–38.39 ± 1.09) compared to the control (29.71 ± 1.66). The thermal pattern of blended films showed greater stability with Tg of 112.6 °C. The formulated films significantly extended the shelf-life of shrimp nuggets in refrigerated storage (4 °C) up to 9 days. The study reveals that the incorporation of GCE/AgNPs with chitosan films can be an active packaging system in the field of sustainable food packaging technology.

Enhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications.

The trends in food packaging technologies are shifting toward utilizing natural and environmentally friendly materials prepared from biopolymers such as kappa carrageenan to replace synthetic polymers. In the current study, varying amounts (0.1, 0.2, and 0.3%) of grapefruit essential oil (GFO) were incorporated in kappa carrageenan-based edible films to improve their physicochemical properties. The developed film samples were characterized for their barrier, mechanical, morphological, optical, thermal, antioxidant, and biodegradable properties. The results obtained showed that the tensile strength of the carrageenan films enhanced significantly from 65.20 ± 4.71 to 98.21 ± 6.35 MPa with the incorporation of GFO in a concentration-dependent manner. FTIR and SEM analysis confirmed the intermolecular bonding between carrageenan and GFO, resulting in the formation of compact films. Incorporating GFO significantly enhanced the thermal resistance of oil-loaded films, as confirmed by TGA, DSC, and DTG analysis. The addition of GFO led to a substantial increase in the radical scavenging activity of the films, as evidenced by the DPPH and ABTS assays. Furthermore, the developed films were biodegradable in soil and seawater environments, indicating their potential as a sustainable alternative to traditional plastics. Findings demonstrated that GFO can be used as a natural antioxidant agent in kappa carrageenan-based films for potential applications in food packaging.

Nutritional &amp; Antimicrobial Analysis of Developed Edible Basket Using Nori Sheet

Increasing the shelf life and material containment of food products is now a challenge for food packaging and preservation technologies. In recent years, there has been a notable surge in the applications of edible cones. Because it is environmentally friendly and biodegradable, the vegan basket is the best option as a paper cutlery substitute. In addition to being associated with higher diet quality, cereals are known to be more nutrient-dense foods that include protein, fat, and carbohydrates. Using energy-dispersive X-ray spectroscopy (EDS) and scanning electron microscopy (SEM) with Fourier transform infrared spectroscopy (FT-IR), water absorption capacity (WAC), fat, protein, fiber, carbs, and moisture content, the edible basket was nutritionally analyzed and characterized. An experiment was carried out to find out how well the edible cone absorbed water. Food poisoning or food spoilage can be caused by microbial infections, as is well known. In order to preserve quality and safety as well as to increase the shelf life of packaged food, its surrounds function as a microbial barrier. To make sure that the created product was free of microbial growth for this reason, the study included a disc diffusion method (antimicrobial testing). The result assured that the edible cone was safe and free of infection; a positive result was given after 48 hours. According to the results, a basket could be the best alternative to plastic cutlery. Edible baskets are basically good to the health of the body. It is because these offer iron, protein, fiber, and calcium. These could have a lifespan until 6 months. Once you’re not done eating them and already reached their expiration date, then you can just pour some water on these utensils or let them decompose. These can be degraded with three days. Using edible basket is good for everyone and for the whole environment. Edible utensils help limit the use of plastics, resulting to the reduction of plastic wastes.

An Overview of the Copper Oxide Nanofillers Integrated in Food Packaging Systems

Recently, functional nanomaterials with unique sizes, shapes, and surface chemistry have been fabricated for various applications in all facets of science and technology. Among these diverse nanomaterials, copper oxide nanoparticles (CuO NPs) have garnered considerable attention due to their unique physicochemical parameters and semiconductor properties. Doping various functional materials in CuO NPs and the fabrication of CuO nanofillers functionalized with natural or synthetic moieties delivers improved antibacterial efficacy in food packaging applications. Moreover, the bactericidal effect of modified CuO NPs against foodborne pathogens largely contributes to their usage in food packaging technology. Therefore, it is essential to fabricate effective antimicrobial CuO nanofillers with minimal or no adverse side effects. This review discusses the synthesis, characterization, surface modification, antibacterial properties, food packaging applications, and toxicological implications of the diverse CuO nanofillers integrated in films and composites. In addition, it highlights their adverse side effects and ways to combat adverse situations. The forthcoming generation is expected to lead a groundbreaking surge of inventive food packaging systems (FPS) based on CuO hybrid nanofillers in food packaging industries.

Smart food packaging: Recent advancement and trends.

Food packaging plays an important role in protecting the safety and quality of food products and enables communication with consumers. With the improved consumers' awareness of safety and quality of food products, the changes in consumers' lifestyle, and the growing demand for transparency of food products along the supply chain, food packaging technologies have evolved from only providing the four fundamental functions (i.e., protection and preservation, containment, communication and marketing, and convenience) to possessing additional functions including active modification of the inside microenvironment (i.e., active packaging) and monitoring the safety and quality of products in real-time (i.e., intelligent packaging). A variety of active and intelligent packaging systems have been developed to better protect and monitor the quality and safety of food products during the past several decades. Recently, advanced versions of smart packaging technologies, such as smart active packaging and smart intelligent packaging technologies have also been developed to enhance the effectiveness of conventional smart packaging systems. Additionally, smart packaging systems that harvest the advantages of both active packaging and intelligent packaging have also been developed. In this chapter, a brief overview of smart packaging technologies was provided. Specific technologies being covered include conventional smart packaging technologies and advanced smart packaging technologies, such as smart active packaging, smart intelligent packaging and dual-function smart packaging.

Sustainable utilization of valorized agro-wastes for active and intelligent packaging of processed meats

We propose a novel biodegradable active-intelligent film solely fabricated from valorized agricultural residues and processing wastes, for preserving and monitoring the freshness of pastrami. Cellulose was extracted from honeydew melon rind (MR) by a modified chemical approach, and derivatized into carboxymethyl cellulose (CMC). Compared to commercial CMC and those synthesized from cotton linter/rice husk, CMC-MR displayed superior physicochemical properties in terms of solubility (98.13%), purity (99.66%), molecular weight (760–1050 kDa), degree of substitution (1.25), moisture content (7.80%), and viscosity (38.50 cP). CMC-MR (3% w/v) was used as the supporting matrix, into which anthocyanin-rich onion scale extract (10% weight of polymer; OSE) was incorporated based on excellent pH-dependent response in pHs 1 to 14, potent antimicrobial, and antioxidant activity. The glycerol-sorbitol plasticized halochromic film showed an improved moisture content, UV–vis blocking, water vapor permeability, mechanical strength, and thermal stability. The film applied as a single-layer overwrap, efficiently inhibited the growth of aerobic mesophilic populations by 1.57 log units after 3 days, and extended the shelf life of pastrami by 4 days at 4 °C compared to OSE-free films and inert conventional packaging used in the market. Simultaneously, the film's color changed from reddish-brown to yellowish-brown after 8 days in response to evolving volatile nitrogen compounds, providing evidence for its promising communication prospects that enables consumers to judge freshness and edibility of food products in real-time. The data offers insights for the significance of agro-industrial wastes valorization in fulfilling the needs for reliable smart food packaging technologies with an eye on sustainability.

Food packaging Bio-based plastics: Properties, Renewable Biomass resources, Synthesis, and Applications

The current trend in food packaging technology necessitates the development of novel packaging materials in order to extend the shelf life of food and reduce spoliation. To preserve the food product, the construction material of the packaging played a key role.In the emerging field of food packaging technology, using biobased plastics for food packaging shown a comparative advantage.At this moment, bioplastics have shown measurable benefits and are receiving more and more attention from business organizations, political figures, scientific communities, and in the whole public. This was as a result of looking for new plastic profiles brands. Besides, the environmental impact(ecological concerns) of convective materials, the depletion of natural resources specifically the petrochemical, and consumer concerns have necessitated alternative bio-based food packaging items. Therefore, the aim of this study was to review the properties of food packaging materials such as thermal, mechanical, barrier, surface, antimicrobial, optical, and environmental, as well as their synthesis type and applications. The cellulose and starch components of the common agricultural wastes for the synthesis of biopolymers were elaborated. In addition to that, different microalgae species were justified in the manufacturing of bio-based plastics.This review article also included examples of sustainable filler and reinforcement materials used in the food packaging industry. Therefore, this review work contributes to opening up the entire body of scientific knowledge on bio-based plastics used for food packaging and helps to develop important results for further investigation.

Eco-friendly Synthesis of Silver Nanoparticles using Bignay (Antidesma bunius) Leaves for Antibacterial Application

Background:: Foodborne pathogenic bacteria continue to become a global concern despite the advancements in food packaging technology. Silver nanoparticles (AgNPs) are widely studied in the field as they exhibit desirable inhibitory properties against foodborne pathogens. AgNPs are conventionally synthesized by toxic chemical and physical means; hence, there is a need to seek environmentally safe alternative routes for producing AgNPs. Objective:: The study aimed to synthesize AgNPs using bignay (Antidesma bunius) leaf extract and assess its antimicrobial activity against the common foodborne pathogens S. aureus and E. coli. Methods:: Bignay leaf extract was characterized using total phenolic content (TPC) assay and 2,2- Diphenyl-1-picrylhydrazyl (DPPH) assay. AgNPs were produced under optimized pH, temperature, and incubation time and were characterized using UV-Vis spectroscopy, Fourier Transform Infrared spectroscopy, and Transmission Electron Microscopy. The antimicrobial activity of AgNPs was evaluated against S. aureus and E. coli using the Resazurin Microtiter Assay (REMA). Results:: Bignay leaf extract exhibited a total phenolic content of 0.315 ± 0.015 mg GAE/mg extract and an IC50 of 36.36 ± 0.003 μg/mL, which suggests its good reducing properties. The AgNPs synthesized under reaction conditions of pH 7, 45 ºC, and 30 min showed SPR peaks in the range of 412- 426 nm. Particles were spherical with an average size of 23.72 ± 7.30 nm. FTIR analysis revealed that the phenolic compounds in the extract capped the resulting nanoparticles. AgNPs demonstrated superior inhibitory activity against S. aureus and E. coli with MIC90 values of 2.90 ± 0.03 and 3.08 ± 0.004 μg/mL, respectively. Conclusion:: The study was able to develop a green approach for the synthesis of AgNPs with antibacterial properties using bignay leaf extract.

Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical-Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective.

Changes in consumer lifestyles have raised awareness of a variety of food options and packaging technologies. Active and smart packaging is an innovative technology that serves to enhance the safety and quality of food products like fruit, vegetables, fish, and meat. Smart packaging, as a subset of this technology, entails the integration of additives into packaging materials, thereby facilitating the preservation or extension of product quality and shelf life. This technological approach stimulates a heightened demand for safer food products with a prolonged shelf life. Active packaging predominantly relies on the utilization of natural active substances. Therefore, the combination of active substances has a significant impact on the characteristics of active packaging, particularly on polymeric blends like polylactic acid (PLA) as a matrix. Therefore, this review will summarize how the addition of natural active agents influences the performance of smart packaging through systematic analysis, providing new insights into the types of active agents on physical-mechanical properties, colony reduction, and its application in foods. Through their integration, the market for active and smart packaging systems is expected to have a bright future.