Food packaging, although an integral part of the food chain, has a major drawback in that, often, the packaging material interacts with the flavor constituents of the food, causing either a selective or an extensive loss of desirable food flavors or absorption of undesirable off-flavors from the packaging material, thereby resulting in an eventual loss of quality of the packaged food item. The process is called "scalping" and is of great concern to the food industry, which is always looking out for new avenues in "packaging solutions" for its final product quality needs. The review highlights the various attributes of the scalping process, explores approaches to the reduction of the manifested undesirable effects, and covers other relevant aspects.

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A nanoparticle preparation (PC@AgNPs), synthesized biogenically using Priva cordifolia leaf extract was found to possess quenching property of stable DPPH and ABTS in dose dependent manner. The PC@AgNPs showed well-established physicochemical stability with respect to temperature, P H and salinity. It showed a broad bactericidal effect against 10 pathogenic bacteria, notably Staphylococcus aureus, Escherichia coli, Shigella flexneri and Vibrio parahaemolyticus. Its non-toxicity up to 500 µg mL −1 concentration to peripheral blood mononuclear cells was recorded. However, its toxic effect against human lung carcinoma cells and human breast adenocarcinoma cell lines at a dose of 500 and 300 µg mL −1 respectively was clearly evident. The catalytic efficiency of PC@AgNPs was demonstrated in methylene blue and methyl orange dye degradation. The studies have suggested possible applications of PC@AgNPs in future biomedical, pharmaceutical, and environmental applications.

Food packaging is one of the essential subject areas in food technology that play an important role in preserving all types of foods. Due to many disadvantages like a non-biodegradable and environmental problem in food packaging industry, a newer concept of use of biodegradable materials in food packaging from botanicals created tremendous innovative ideas in food packaging from past few years. An increased interest in hygiene in everyday life as well as in food, feed, and medical issues lead to a strong interest in films and blends to prevent the growth and accumulation of harmful bacteria. A growing trend is to use synthetic and natural antimicrobial polymers, to provide non-migratory and non-depleting protection agents for application in films, coatings, and packaging. The aim of this review was to offer a complete view of the state of the art on natural biodegradable polymer packages for food application compared to synthetics. Also, heightened overall developments in botanicals, natural and synthetic biopolymers in food packaging and its applications were described by focusing future improvements. This is a timely review as there has been a recent renewed interest in research studies, both in the industry and academia, towards the development of a new generation of biopolymer-based food packaging materials with possible applications in other areas. A lot of achievements in nanotechnology compared to synthetic materials attracted food industry for its wonderful applications in packaging was highlighted.

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