Package Research Articles

Biopolymers and their nanocomposites coated paper-based high barrier and sustainable food packaging materials.

Innovative dual-ligand approach for designing Zn-MOFs nanostructures for carrageenan-based active and intelligent packaging of fresh-cut fruits.

Protein-polysaccharide complexes from soy protein and carrageenan obtained by electrosynthesis.

Bisphenol S exacerbates CRC progression through dual mechanisms of immune microenvironment reprogramming and SLC4A2-mediated EMT activation.

Combining epidemiology, network toxicology and in vivo experimental validation to uncover takeout-mediated DEHP/MEHP toxicity in inflammatory bowel disease.

Lipase-mediated bi-phasic modification of citrus pectin (MCP) and expedition of its packaging film characteristics.

Bisphenol A (BPA) is a synthetic estrogen widely used in the manufacture of food packaging materials, raising concerns due to its potential migration into food products. This study aims to determine BPA levels in pasteurized milk marketed in Algeria, using an easy-to-handle and efficient liquid–liquid extraction method coupled with liquid chromatography and fluorescence detection. A total of 30 pasteurized milk samples packaged in plastic were analyzed. The method validation demonstrated excellent linearity, with a limit of detection of 3.76 µg/L and a limit of quantification of 11.40 µg/L. Among the analyzed samples, 17 contained detectable BPA levels, ranging from not detectable to 24.07 µg/L, with an average concentration of 3.77 ± 5.77 µg/L, compliant with European regulation. The health risk assessment, based on estimated chronic daily intake and hazard index, indicated no significant risk associated with BPA exposure through milk consumption in the studied population. Additionally, the estrogenic equivalence of BPA in milk was 6.032 × 10−5 µgE2/L, confirming a low estrogenic activity.

The transition toward renewable, fiber-based packaging requires an improved understanding of chemical modifications in high-yield pulps such as chemithermomechanical pulp (CTMP). Sulfonation uniformity is essential for the energy-efficient production of high-strength CTMP pulp. However, laboratory methods only measure total sulfur and cannot illustrate its distribution at the fiber level, which can be visualized using µ-XRF. In this work, we present a laboratory µ-XRF system developed at Mid Sweden University and assess its capability to detect light elements in CTMP paper handsheets. A 32×32 point grid scan (1.6 × 1.6 mm2 field of view, 50 μm step, 300 s/point) successfully resolved sulfur Kα (2.31 keV) and calcium Kα (3.69 keV) fluorescence without helium flushing. Comparative measurements at the Elettra synchrotron confirmed consistency of sulfur peak position and spatial distribution, with higher spectral resolution and signal-to-noise ratio. Histogram analysis using Wasserstein distance metrics demonstrated close agreement between datasets despite differing acquisition conditions. These results demonstrate that laboratory XRF can reproducibly detect and map sulfur in CTMP fibers under ambient conditions, providing a practical tool to complement synchrotron studies and supporting the development of energy-efficient, fiber-based packaging materials.

A polysaccharide smart packaging materials: Anthocyanin microcapsules synergized with nanosilver co-filled gellan gum/sodium alginate film for monitoring chilled mutton freshness.

Bioactive nanoliposome-encapsulated chicken collagen hydrolysate integrated into gelatin-alginate films for antioxidant and antimicrobial meat packaging.

The utilization of nanotechnology in developing novel packaging components has grown significantly in recent years, and it is anticipated to have a significant influence on the food industry shortly. It offers to produce food packaging with improved qualities that will assist food goods in lasting longer on the shelf. The present article comprehensively discusses the nanoparticles commonly used in food packaging, the significant changes they bring to the qualities of the material, and the commercially available packaging materials based on nanotechnology. This review primarily focuses on using nanotechnologies in food processing and packaging, explicitly examining their impact on food quality and safety. To comprehend the function of enhanced, active, and antimicrobial packaging in food packaging. The utilization of nanotechnology in food products has experienced a significant surge in popularity in both developed and developing nations. The review was obtained from searches conducted on academic databases such as Sci-Hub, Google Scholar, PubMed, etc. Collected data from many sources has been compiled and presented here to facilitate further research on the application of nanotechnology in food packaging. In the current review, we also discussed the different organic and inorganic nanomaterials. The article also discusses consumer health and safety concerns, highlighting the significance of thorough safety assessments and clear communication. Nanotechnology has numerous uses in diverse areas of food technology. This analysis examines the potential of nanotechnology to improve the quality and safety of packaged food. Nanotechnology in food packaging is highly encouraging, providing substantial advantages in terms of food preservation, safety, and sustainability. This paper offers a thorough examination of present trends, technological progress, and future predictions to provide a full understanding of how nanotechnology can fundamentally transform food packaging. This transformation will enable the development of creative, environmentally friendly, and more secure food systems.

Preparation of gellan gum-based layer-by-layer assembled indicator films with flame retardant, hydrophobic, and antimicrobial properties for freshness monitoring of chicken breast meat.

Reinforcement of chitosan/ polyvinyl alcohol film by quercetin self-assembled nanocrystals for fresh meat preservation.

Preparation of starch/pectin packaging films adding cedarwood essential oil and application in giant tiger prawn preservation.

Development of novel sustainable lignin nanoparticles-caseinate nanocomposite films with properties for application as food packaging materials

Gradient curdlan@Zn/chitosan@curcumin composite films by interfacial co-precipitation for enhanced fruit preservation.

Controlled-release packaging (CRP) represents a frontier in food preservation, enabling the targeted and sustained delivery of active agents to extend shelf life, enhance food safety, and reduce waste. Diverging from previous efforts, this review provides a critical examination of fundamental release mechanisms (diffusion, swelling, and biodegradation), emphasizing release kinetics and their links to functional outcomes in real foods, an aspect often overlooked. Recent breakthroughs in stimuli-responsive packaging materials, such as temperature, pH, humidity, enzyme, and externally triggered (light, electric, and magnetic) systems, are systematically summarized. Special attention is given to design strategies, smart sensing integration, and mathematical modeling of release behavior. Furthermore, this review uniquely bridges the gap between laboratory research and industrial implementation by addressing translational challenges, including regulatory hurdles, environmental sustainability, and consumer acceptance. By combining a mechanism-driven perspective with a sustainability framework, this work offers original insights and outlines future research directions to accelerate the development of intelligent, eco-friendly, and industry-ready CRP technologies.

Mesoporous hollow silica with controlled particle size for optimizing dielectric properties and coefficient of thermal expansion of polyimide packaging materials

Enhancing the antibacterial and antioxidant activities of chitosan/sodium alginate double-layer film by Pickering emulsion containing tea tree essential oil for food preservation.

A review on surface and interface engineering of nanocellulose and its application in smart packaging.