Packaging is an essential element of response to address key challenges of sustainable food consumption on the international scene, which is clearly about minimizing the environmental footprint of packed food. An innovative sustainable packaging aims to address food waste and loss reduction by preserving food quality, as well as food safety issues by preventing food-borne diseases and food chemical contamination. Moreover, it must address the long-term crucial issue of environmentally persistent plastic waste accumulation as well as the saving of oil and food material resources. This paper reviews the major challenges that food packaging must tackle in the near future in order to enter the virtuous loop of circular bio-economy. Some solutions are proposed to address pressing international stakes in terms of food and plastic waste reduction and end-of-life issues of persistent materials. Among potential solutions, production of microbial biodegradable polymers from agro-food waste residues seems a promising route to create an innovative, more resilient, and productive waste-based food packaging economy by decoupling the food packaging industry from fossil feed stocks and permitting nutrients to return to the soil. To respond to the lack of tools and approach to properly design and adapt food packaging to food needs, mathematical simulation, based on modeling of mass transfer and reactions into food/packaging systems are promising tools. The next generation of such modeling and tools should help the food packaging sector to validate usage benefit of new packaging solutions and chose, in a fair and transparent way, the best packaging solution to contribute to the overall decrease of food losses and persistent plastic accumulation.

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15The aim of this study was to gain knowledge about the role of triacylglycerol (TAG) 16 composition in fatty acids (FA) of o/w emulsions on both the pancreatic lipolysis kinetics and 17 the bioaccessibility of released products (i.e. contained within the bile salt micellar phase). A 18 mathematical model was developed and its predictions were compared to a set of 19 experimental data obtained during an in vitro digestion of a whey protein stabilized emulsion. 20Modeling results show that FA residues of TAG were hydrolyzed at specific rates, inducing 21 different bioaccessibility kinetics. The estimated lipolysis rate constants of the studied FA 22(C8:0, C10:0 >> C18:1 n-9 >> C12:0 > C14:0 > C16:0 ≈ C16:1 n-7 > C22:6 n-3) were in 23 close agreement with the available literature on the substrate specificity of pancreatic lipase. 24Results also suggest that lipolysis products are very rapidly solubilized in the bile salt mixed 25 micelles with no fractionation according to the FA carbon chain.