REVIEW article
Front. Food Sci. Technol.
Sec. Food Packaging and Preservation
Volume 5 - 2025 | doi: 10.3389/frfst.2025.1604816
This article is part of the Research TopicInnovative Biodegradable Packaging Materials for Food PreservationView all articles
Natural Polyphenols for Sustainable Active, Smart, and Intelligent Food Packaging: A Structured Narrative Review
Provisionally accepted
- 1ITMO University, Saint Petersburg, Russia
- 2University Hospital Würzburg, Würzburg, Bavaria, Germany
- 3Julius Maximilian University of Würzburg, Würzburg, Bavaria, Germany
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Food packaging offers essential food-safety to the consumers. Conventional plastic food packaging only offers ordinary physical protection and sometimes it may accelerate plastic pollution. Approximately one-third of all packaged food went bad through supply chain mainly because of ordinary food packaging. Active, smart, intelligent, nanocomposite food packaging offers many advantages over conventional food packing which retain quality with extended shelf-life. Natural fruits, vegetables and tea are abundant source of polyphenols. Notably, recent trends of research demonstrate utilization of natural polyphenols sourced from food waste materials for sustainable use in active/smart/intelligent/nanocomposite food packaging. In this narrative review we explored studies on active, smart, intelligent food packaging films prepared using natural and food waste polyphenols. Active packaging films/pads prepared using food wastepolyphenols and fruit-polyphenols offers excellent antibacterial, antioxidant, antibrowning plus health friendly effects. Thus, active, smart, intelligent packaging using natural and food waste polyphenols helps in extending food shelf-life and in minimal wastage of packed food. In addition, some of the active packaging films are edible and some of them are also biodegradable. In conclusion this review may be helpful for promoting more sustainable use of food-waste polyphenols-based active, smart, intelligent food packing research.
Keywords: active packaging, machine learning, Tea polyphenols, food waste polyphenols, food shelflife
Received: 02 Apr 2025; Accepted: 18 Aug 2025.
Copyright: © 2025 Dutta, Carola, Orlova, Dandekar, Skorb and Shityakov. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Sergey Shityakov, ITMO University, Saint Petersburg, Russia
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