Innovative processes in smart packaging. A systematic review

Abstract

Smart packaging provides one possible solution that could reduce greenhouse gas emissions. In comparison with traditional packaging, which aims to extend the product's useful life and to facilitate transport and marketing, smart packaging allows increased efficiency, for example by ensuring authenticity and traceability from the product's origin, preventing fraud and theft, and improving security. Consequently, it may help to reduce pollution, food losses, and waste associated with the food supply chain. However, some questions must be answered to fully understand the advantages and limitations of its use. What are the most suitable smart packaging technologies for use in agro‐industrial subsectors such as meat, dairy, fruits, and vegetables, bakery, and pastry? What are the opportunities from a perspective of life extension, process optimization, traceability, product quality, and safety? What are the future challenges? An up‐to‐date, systematic review was conducted of literature relevant to the application of indicator technologies, sensors, and data carriers in smart packaging, to answer these questions. © 2022 Society of Chemical Industry.

A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges

“…In F&V packaging, sensors can respond to characteristic substances released by the metabolism of F&V (e.g., oxygen, carbon dioxide, ethylene, and aldehydes) or to possible endogenous hazards (pesticide residues, toxins, microorganisms, etc. ), hence conveying information on F&V quality such as freshness, ripeness, quality, and safety (Figure 10) (Alam et al., 2021; Fernandez et al., 2022). Additionally, some sensors can automatically modulate the environmental conditions inside the package based on the detection to slow down F&V perishability.…”

“…(a) Vitsab Check Point R TTI tag based on enzyme-catalyzed substrate hydrolysis (Han et al, 2018). (b) Schematic diagram of a traceability system using RFID smart tags (Fernandez et al, 2022). (c) Visible changes in the MonitorMark R indicator, where the color changes in the indicator represent the actual time the juice is stored at temperatures above 10 • C (Firouz et al, 2021) glucose oxidase to create an electrical and colorimetric response (Rahman et al, 2018).…”

“…Conventional packaging is intended to protect F&V from the external environment, while intelligent packaging reveals information about the quality of F&V covering freshness, ripeness, and microorganisms, utilizing indicator labels, sensors, and other technologies (de Oliveira Filho et al., 2021; Flórez et al., 2022). Correspondingly, it keeps track of changes in the outside environment encompassing those in temperature, humidity, and carbon dioxide, which in turn reduces F&V losses and waste and enhances the value of utilization (Fernandez et al., 2022; Han et al., 2018).…”

“…Additionally, a different review highlighted the critical role that gas and temperature-sensitive intelligent films based on natural colorants play in food packaging systems (Mohammadian et al, 2020). The potential for intelligent packaging of F&V, incorporating food quality, safety monitoring, and freshness indication, is also illustrated in another review (Fernandez et al, 2022). However, compared with other food products, F&V appears to be more vulnerable to contamination, with a limited shelf life and voluminous waste.…”

Facile fabrication of green synthesized silver-decorated magnetic particles for coating of bioactive packaging

“…Nowadays, food packaging plays an important role in contributing to our everyday lives and many industries, especially horticulture production. The packaging can improve shelf life, minimize postharvest loss and ensure product quality while transportation (Alhendi and Choudhary 2013 ; Verma et al 2021 ; Fernandez et al 2022 ). The current trend of food packaging development also focuses on antibacterial packaging that can extend the shelf-life and maintain the quality of food products (Chawla et al 2020 ).…”