EDITORIAL article
Front. Sustain. Food Syst.
Sec. Agro-Food Safety
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1671779
This article is part of the Research TopicSustainable Active Packaging for Food Safety and Preservation: Technological, Consumer, and Environmental PerspectivesView all 7 articles
Editorial: Sustainable Active Packaging for Food Safety and Preservation: Technological, Consumer, and Environmental Perspectives
Provisionally accepted
- 1Universidad de Sevilla Escuela Politecnica Superior, Seville, Spain
- 2CONICET, Mar del Plata, Argentina
- 3Universidad Nacional de Mar del Plata Facultad de Ingenieria, Mar del Plata, Argentina
- 4Universidade de Vigo, Vigo, Spain
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Growing concerns about the environmental impact of petroleum-based plastics, along with 25 demand for sustainable solutions that also ensure food safety and quality, have driven 26 the development of biodegradable packaging. These eco-friendly alternatives go beyond the 27 basic role of packaging by including functional agents, such as antioxidants, antimicrobials, 28 ethylene scavengers, or modified atmospheres, that help preserve food quality and extend shelf 29 life. 30To develop such packaging, researchers are investigating a wide range of biopolymers derived 31 from plant, animal, or microbial sources, either individually or in combination. These efforts have 32 led to innovative advances in the field. However, despite the progress, significant challenges 33 remain. A primary concern is replicating the mechanical strength, appearance, and protective 34 qualities of traditional plastics, while maintaining sensory properties. Additional barriers include 35 the difficulty of scaling production and the high cost associated with biopolymer materials. 36To address these issues, several strategies are being explored.
Keywords: Biodegradable Packaging, food quality, Safety, Biopolymers, Sustainable alternatives
Received: 23 Jul 2025; Accepted: 11 Aug 2025.
Copyright: © 2025 Tomadoni, Antonio, Marcovich and Cassani. 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:
Barbara Tomadoni, Universidad de Sevilla Escuela Politecnica Superior, Seville, Spain
Lucía Cassani, Universidade de Vigo, Vigo, Spain
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.