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Hemp (Cannabis sativa Linn.) is a high-yielding annual crop farmed for its stalk fiber and oil-producing seeds. This specialized crop is currently experiencing a revival in production. Hemp fiber contains pectin, hemicellulose and lignin with superior strength, while hemp seed oil contains unsaturated triglycerides with well-established nutritional and physiological properties. Therefore, focus on the utilization of hemp in various industries is increasing globally. This study reviewed recent applications of hemp components, including fiber and extract, in food, textile and packaging applications. Hemp fibers mainly consisting of cellulose derivatives have superior strength to be used as reinforcements in thermoplastic packaging and paper. Combined physical and chemical modifications of hemp fibers improved mechanical and barrier properties of composite materials. Physically and chemically processed hemp extracts have been used in food and non-food applications. Functional foods containing hemp oils deliver nutrients by their unsaturated lipids. High-quality hemp fiber with several fiber modifications has been applied in garments. Innovative applications of hemp components and by-products are increasing, thereby facilitating utilization of green sustainable biomaterials.

Waste management in the agricultural sector has become a major concern. Increased food production to satisfy the surge in population has resulted in the generation of large volumes of solid waste. Agro-waste is a rich source of biocompounds with high potential as a raw material for food packaging. Utilization of agro-waste supports the goal of sustainable development in a circular economy. This paper reviews recent trends and the development of agro-wastes from plant and animal sources into eco-friendly food packaging systems. Different plant and animal sources and their potential development into packaging are discussed, including crop residues, process residues, vegetable and fruit wastes, and animal-derived wastes. A comprehensive analysis of the properties and production methods of these packages is presented. Future aspects of agro-waste packaging systems and the inherent production problems are addressed.

Seafood is a highly economical product worldwide. Primary modes of deterioration include autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and microbial deterioration. These post-harvest losses can be properly handled if the appropriate packaging technology has been applied. Therefore, it is necessary for packaging deterioration relevance to be clearly understood. This review demonstrates recent polymeric packaging technology for seafood products. Relationship between packaging and quality deterioration, including microbial growth and chemical and biochemical reactions, are discussed. Recent technology and trends in the development of seafood packaging are demonstrated by recent research articles and patents. Development of functional polymers for active packaging is the largest area for seafood applications. Intelligent packaging, modified atmosphere packaging, thermal insulator cartons, as well as the method of removing a fishy aroma have been widely developed and patented to solve the specific and comprehensive quality issues in seafood products. Many active antioxidant and antimicrobial compounds have been found and successfully incorporated with polymers to preserve the quality and monitor the fish freshness. A thermal insulator has also been developed for seafood packaging to preserve its freshness and avoid deterioration by microbial growth and enzymatic activity. Moreover, the enhanced biodegradable tray is also innovative as a single or bulk fish container for marketing and distribution. Accordingly, this review shows emerging polymeric packaging technology for seafood products and the relevance between packaging and seafood qualities.

Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or inhibit viral activity in packaged foods and on packaging surfaces are mostly prepared using solvent casting, but very few materials demonstrate antiviral activity on foods of animal origin, which are important in the human diet. Incorporation of silver nanoparticles, essential oils and natural plant extracts as antimicrobial agents in/on polymeric matrices provides improved antifungal, antibacterial and antiviral properties. This paper reviews recent developments in antifungal, antibacterial and antiviral packaging incorporating natural or synthetic compounds using preparation methods including extrusion, solvent casting and surface modification treatment for surface coating and their applications in several foods (i.e., bakery products, fruits and vegetables, meat and meat products, fish and seafood and milk and dairy foods). Findings showed that antimicrobial material as films, coated films, coating and pouches exhibited efficient antimicrobial activity in vitro but lower activity in real food systems. Antimicrobial activity depends on (i) polar or non-polar food components, (ii) interactions between antimicrobial compounds and the polymer materials and (iii) interactions between environmental conditions and active films (i.e., relative humidity, oxygen and water vapor permeability and temperature) that impact the migration or diffusion of active compounds in foods. Knowledge gained from the plethora of existing studies on antimicrobial polymers can be effectively utilized to develop multifunctional antimicrobial materials that can protect food products and packaging surfaces from SARS-CoV-2 contamination.

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Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products.