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Composite biopolymer hydrogel as food packaging material, apart from being environmentally favorable, faces high standards set upon food packaging materials. The feature that favors biopolymer film application is their low gas permeability under room conditions and lower relative humidity conditions. However, most biopolymer-based materials show high moisture sensitiveness and limited water vapor permeability, which limits their application for food packaging. In this paper, a new packaging material derived from an edible oil industry byproduct (pumpkin oil cake) coated with a thin layer of paraffin wax was obtained. Compared to the film without wax coating, the new material showed reduced water sensitivity and significantly reduced water vapor transmission rate (56.98 ± 7.42 g/m2 24 h). The new material was tested for packing dry apricot slices under a modified atmosphere (100% N2). Gas composition in PuOC/wax pouches' headspace was minimally changed during 105 days of storage. The low moisture content (6.76–10.60%) of dried apricot slices was preserved throughout the storage period (p > 0.05), as well as high rehydration power (65–75%). Changes in sensorial properties during storage were minimal. Total phenol content was minimally reduced during storage, followed by antioxidant activity (FRAP and ABTS trial). The microbial profile of dried apricot slices showed that a safe product was obtained throughout the storage. Considering the results, the functionality of new material for packing dry apricots under a modified atmosphere was proven. [ABSTRACT FROM AUTHOR]

The study is designed to investigate the protein composition of pectin-based edible films, with a particular emphasis on those films that have been enhanced by the incorporation of Spirulina powder. To assess the impact of Spirulina powder on pectin-based edible films, a comparative study was conducted. The control group featured pectin content at 20%, while the experimental group comprised pectin (20%) with varying concentrations of Spirulina powder (5%, 10%, 15%). The sample size determination utilized clincalc.com, establishing parameters of 80% power, a 0.05 significance level, and a 95% confidence level. Each group consisted of 20 samples, resulting in a total sample size of 40. The results indicate a noteworthy difference in protein content between the control and experimental groups. Specifically, the control group exhibited a lower protein content at 4.46 g/100 g, while the experimental group, particularly the subset enriched with 15% Spirulina powder, demonstrated a significantly higher protein content of 56.47 g/100 g. The statistical analysis confirmed the significance of these findings, with a p-value of less than 0.05. Edible films with elevated protein content can be used as carriers for functional ingredients, turning them into a vehicle for delivering bioactive compounds. This opens up possibilities for developing functional foods with added health benefits. [ABSTRACT FROM AUTHOR]

Soy protein-based edible films infused with rosemary oil were evaluated for their antioxidant properties at different thicknesses. The control group was prepared by mixing 20% and 30% soy protein isolate powder in distilled water, while the experimental group entailed film-forming solutions containing the same concentrations of soy protein but with 6% rosemary oil. There were twenty samples in each of these groups, making a total of forty for both, which was then subjected to statistical analysis using an independent sample test at an80% G power level. Antioxidant property testing ensued after the preparation of samples. Results indicate that the control group had an antioxidant property value of 0.345 mmol/100 g; however, samples with 6% rosemary oil and different film thickness showed a value of 0.357 mmol/100 g with significance level less than or equal to 0.001 (P < 0.05). The SPI film exhibited a 1.2% increase in its antioxidant property as compared to the test product hence offering sustainable alternatives over conventional wrapping materials that would contribute to reducing plastic waste and environmentally friendly choices relating to packaging systems. [ABSTRACT FROM AUTHOR]

Maleated cassava starch (MCS)/poly (vinyl alcohol) (PVA)/kaolin clay (KC) nanocomposite films with high mechanical and barrier properties were prepared by a simple casting film. Based on the MCS/PVA matrix, the effects of KC content on the MCS/PVA/KC nanocomposite films were investigated. SEM results demonstrated that the MCS/PVA/KC nanocomposite films exhibited KC good dispersion in the polymer matrix. FTIR spectra showed that the molecular interactions in the MCS/PVA/KC films with higher PVA content enhanced. The maximum tensile strength and elongation at break for the MCS/PVA/KC at 6 and 5% KC composite films were 16 MPa and 530%, respectively. The MCS/PVA/KC composite was applied to extend the shelf life of the banana, and results showed that the good shelf life of the banana was accepted. The MCS/PVA/KC composite film is a promising material for high-barrier food packaging. [ABSTRACT FROM AUTHOR]

Cold plasma, an emerging and versatile non-thermal technology, has gained substantial attention, particularly in the domain of surface modification, specifically within the context of packaging films. Recent developments in cold plasma technology have unveiled its potential to improve various aspects of packaged films, including chemical composition, physical attributes, structural characteristics, and overall functionality. These enhancements encompass surface roughness, contact angles, flexibility, thermal stability, barrier properties, and antimicrobial efficacy. The imperative for the advancement and expansion of decay-control technologies is crucial, not only for preserving the quality of fresh fruits and vegetables but also for mitigating biological risks throughout postharvest, processing, and storage. This, in turn, extends the shelf life of these products. This review aims to comprehensively outline the various systems utilized in in-package cold plasma (CP) treatments and their interactions with key parameters that significantly influence the efficacy of the process on fruits and vegetables. In this order, the review furnishes a comprehensive understanding of the mechanisms through which cold plasma impacts the quality characteristics of diverse fruits and vegetables. The review paper examines the potential of cold plasma technology in inhibiting spoilage and pathogenic microorganisms, deactivating enzymes, and altering the physical, mechanical, and chemical characteristics of fresh fruits and vegetables during packaging. Furthermore, It deals with the effect of cold plasma technology on increasing the quality and characteristics of edible films, alongside its utilization as an antimicrobial agent in food packaging. [ABSTRACT FROM AUTHOR]

Bioplastics composed of renewable sources and antimicrobial components are desirable in food packaging. This study prepared bioplastic films with cassava starch and rosemary essential oil using a casting methodology. Film antibacterial activity, water vapour transmission (Wvt), mechanical resistance, and microstructure were measured after exposure to pathogenic bacteria such as Salmonella enterica, Escherichia coli, Staphylococcus aureus, and Bacillus cereus. Antibacterial activity was evidenced against the pathogens evaluated except for B. cereus. The films showed average values of Wvt 3.6988 (10-14 g/Pa s m), tensile strength 8.90 MPa, young modulus 1679.72 MPa, and elongation at break 4.33%. Film microstructure showed good adhesion to bioplastic components in the matrix. Bioplastics of cassava starch and rosemary oil constitute potential food packaging solutions mainly for fruits, egg-based products or chicken. [ABSTRACT FROM AUTHOR]

This study investigates the synergistic effects of the incorporation of various plasticizers and reinforcing agents on the characteristics of κ‐carrageenan (kC) film. Different plasticizers, including polyols and glycols, were used to improve elongation at break, whereas nanoclay, urea and varied forms of cellulose were used as reinforcing agents. The physicochemical and morphological properties of kappa‐carrageenan films plasticized and reinforced with various additives were quantified for their swelling behavior, mechanical strength, chemical composition, and structural features. Among the plasticizers used in the study, glycerol (30% with respect to kC) plasticized films showed better elongation properties (48.7%) as compared to the other plasticizers. In the reinforced carrageenan films, without plasticizer, oxidized bacterial cellulose demonstrated the best mechanical strength of 89.5 MPa as compared to other reinforcement agents. Moreover, 5% bacterial cellulose modified carrageenan film significantly maintained the mechanical properties (58.3 MPa) of the kC films plasticized with 30% glycerol, providing 15% elongation. The addition of glycerol to the reinforced films also influenced the water absorption and water vapor transmission rates of the polymer matrix. In addition, additives like halloysite nanoclay in plasticized carrageenan films demonstrated 16% improved barrier properties. This comprehensive analysis of different additives in κ‐carrageenan films broadens the potential for food packaging and biomedical applications. [ABSTRACT FROM AUTHOR]

Increasing demand for packaging has motivated research into sustainable materials to prevent continued plastic pollution. Materials based on polysaccharide polyelectrolyte complexes (PPCs) are emerging as a viable solution for packaging applications. We employed ball milling, a well‐established technology, for the preparation of PPC materials to create an innovative one‐step process capable of producing highly concentrated and homogeneous PPC particle precursor dispersions. We fabricated carboxymethyl cellulose (CMC) and chitosan (CS)–based PPC solutions exhibiting high‐solid loading and investigated the potential of PPC solutions made from ball milling as alternative barriers for packaging. PPC‐coated paperboard exhibited improved Cobb test performance and outstanding grease resistance as compared to pristine paper. The results certified that a single‐step process via ball milling can produce high‐solid content PPC solutions useful for creating bio‐based coatings with excellent barrier performance. [ABSTRACT FROM AUTHOR]

Fruits and vegetable waste‐based starch has numerous applications for use as a biodegradable film in food packaging materials. This study reviews fruit and vegetable waste‐based non‐commercial starches that can be utilized as an alternatives for commercial starches in biodegradable film growth. Circular economy, sustainable manufacturing goals, recycling waste and by‐products, and new basic concepts drive the hunt for alternative starch sources. Starches from unusual and abandoned fruits and vegetables offer stronger research potential. The characteristics of starch extracted from these sources and their use as a biodegradable film are emerging trends in the field of packaging technology. Further, millet starch, for example, is made from the waste of underused crops or other fruits and vegetables and presents a wealth of new avenues for biodegradable film study. In order to cease throwing away valuable carbohydrates, especially starch, these sources must incorporate into the concept of "circularity" and work toward more sustainable manufacturing practices. Besides, optimizing the biodegradable film composition to improve barrier and shelf life is also crucial. Thus, an additional study may apply response surface‐based hybrid optimization, neural networks, or deep learning‐oriented models to optimize biodegradable film composition and intelligent monitoring of the materials under the packing systems. [ABSTRACT FROM AUTHOR]

Recently, replacing plastic packaging materials with biobased alternatives has been trending in the field of food packaging. The role of food packaging materials is to contain and protect the product throughout the supply chain, and the most used materials for this are polyolefins due to their functionality and affordability. However, environmental awareness and the new regulations and restrictions have been strong drivers to push the development towards biobased materials. In this study, the feasibility and potential of biowaxes used as a dispersion barrier coating formulation material were examined. Four commercial biowaxes were selected for the study, and their nano‐ and crystalline structures were determined by wide‐angle X‐ray scattering (WAXS). The biowaxes were melted and dispersed into a stable water‐based dispersion. Barrier coating formulations were prepared using two different polymer dispersions mixed with the waxes and additives. A fibre substrate was coated with the prepared formulations, and their barrier properties were studied. The properties of biowax‐containing coatings showed similar or minor improvements compared to the reference. However, foldability was especially improved in the biowax sample. Interestingly, this sample contained wax, which was structurally most stable, presenting an orthorhombic phase in all studied states. Based on our results, introducing biowax materials is a viable solution to replace part of the formulation materials and adjust the barrier performance of existing dispersion polymers. Our results also suggest that the nanostructure of waxes might play a role in an optimal solution. However, all these observations deserve more studies, and the share of biowax in barrier coatings will need further optimisation in the future. [ABSTRACT FROM AUTHOR]

Purpose: The main objective of the study is to determine the importance of sustainable food packaging features in the consumer purchasing process, taking into account differences due to selected demographic characteristics of the respondents. Design/methodology/approach: The article uses the method of critical analysis of literature, comparative method, survey, analysis, synthesis and method of logical inference. Findings: The sustainable features of food packaging were identified. Based on the analysis of the answers obtained through a survey, it was determined whether and to what extent, individual sustainable aspects of food packaging are considered and how they influence the purchasing decisions of selected group of consumers. The research has shown that, in the case of survey participants, packaging features consistent with the concept of sustainable development, are important in the opinion of the respondents, when making purchasing decisions regarding food products. Research limitations/implications: The research was conducted on a limited group of respondents who were students (both full-time and part-time students), which had a significant impact on the age structure of the respondents. Also, the research method (online survey) could have influenced the structure of respondents, which makes it impossible to conclude the entire population of consumers in Poland. Moreover, as usual in this type of research, the conclusions were based only on respondents' declarations. In addition - the study used a non-statistically verified questionnaire (in terms of validity and reliability). Practical implications: The research results can be used by food producers to make decisions regarding the selection and design of sustainable packaging. They point to sustainable packaging features that are important to buyers when making purchasing decisions. Social implications: The content presented in this article may contribute to raising public awareness of the features of food packaging related to sustainable development. Originality/value: The results of the survey confirm that consumers (esspecialy young ones) do take into account the sustainability of food packaging, although there are some differences with regard to both some characteristics of the respondents and the attributes of the packaging itself. [ABSTRACT FROM AUTHOR]

Antimicrobial films represent advancement in biodegradable active packaging, aimed at limiting microbial growth on food surfaces. This study focused on creating an antimicrobial film using elephant foot yam starch (Amorphophallus paeoniifolius) and basil extracts, evaluating its effectiveness against Salmonella sp, Staphylococcus aureus, Shigella and Escherichia coli. A solution containing yam starch and glycerol was gelatinized, with basil extracts added at concentrations of 0.4%, 0.8% and 1.2%. Films incorporating these extracts were produced via the casting method. The antimicrobial efficacy varied with basil concentration, indicating maximum bactericidal activity against all tested bacteria at 0.8%. The resulting films exhibited favorable flexibility and appearance, with reduced moisture content 24.59%, decreased solubility 25.48%. SEM revealed strong intermolecular interactions among its components. FTIR spectra indicated interactions and improved compatibility between the film-forming components. Hence, the developed film has potential as eco-friendly, antimicrobial biobased packaging for food applications. [ABSTRACT FROM AUTHOR]

Centella asiatica is a medicinal herb, well known for its phytochemical activities because of the presence of terpenoids and polyphenols, which contribute to the bioactivity of herb extract that can be effectively utilized in the packaging industry. Biopolymers infused with C. asiatica extract could be a promising solution in the food sector. The antibacterial and antioxidant qualities of C. asiatica can help preserve the quality and lengthen the freshness of food products, thereby preventing food loss. Selection of a suitable extraction method is essential to retain the yield and properties of the bioactive compounds of C. asiatica extract. Many research has been conducted on the separation of C. asiatica by using conventional and novel extraction techniques and its execution in packaging as a functional component. This review provides an overview of the extraction of phytochemicals from C. asiatica and its utilization in biopolymer film as an active component to modify the packaging film characteristics. [ABSTRACT FROM AUTHOR]

This study aimed to perform comprehensive analyses of the performance of the industrial -scale production of three different beverages (whole milk, black coffee, and milk coffee) in carton aseptic and glass bottle packaging process lines from raw material to the secondary packed final product by using innovative exergo-economic approach to promote a detailed data for a sustainable, performance-efficient production and economy in beverage industry. System performance efficiencies (energy and exergy) for the whole of production lines and individual processing steps were determined, and the exergo-economic performance of the industrial productions of three different beverages was compared. The maximum overall exergy efficiencies for glass bottle and carton aseptic packaging lines were as 52.57 % and 55.90 %, respectively, in whole milk production whereas the minimum overall exergy efficiencies were for these lines were 47.39 % and 48.67 %, respectively, for milk coffee production. For whole milk, the process steps having the minimum exergy efficiency were the filling step in carton aseptic (23.14 %=El.25) and the seperation step (26.90 %£1.09) in glass bottle packaging lines. For black coffee and milk coffee productions, the process step with the highest improvement potential was the homogenization/deaeration step for both carton aseptic and glass bottle packaging lines. The highest exergy destruction costs were obtained for the milk coffee; 72.52*0.03$/MJ for carton aseptic package and 63.8221.85$/MJ for glass bottle. The most cost-efficient process was determined to be the black coffee in the carton aseptic packaging line due to the minimum product cost rate (89.71 *2.39 $/MJ). It is thought that this study contributes valuable information on the approach of the comparing the performance of different production lines using exergoeconomic evaluation. [ABSTRACT FROM AUTHOR]

This research explored how variations in green information influence consumer responses to green food packaging. Study 1 (N = 355) addressed how consumers evaluate packaging sustainability given the interplay between source cues, claim cues and the order of cue presentation. Study 2 (N = 546) additionally investigated the role of product cues (namely, naturalness) in sustainability evaluations of green packaging. Both studies examined perceived credibility of green information as the underlining mechanism explaining packaging cues' effects on perceived sustainability. Overall, consumers valued green communication using credible cues on packaged foods but they also: (1) appreciated higher cue quantity, (2) did not penalize communications using low credibility cues, and (3) evaluated green packaging information swayed by product cues. [ABSTRACT FROM AUTHOR]

This study develops an impermeable and flexible sheet for food packaging using aluminium foil and jute web. A hot melt sheet is used for laminating foil with a jute web. A simple manufacturing process has been suggested. The effect of different process parameters has been studied and optimized. The optimized calendaring temperature (top/bottom), pressure, and speed are 150/120°C, 15 kPa, and 1 m/min, respectively. Preheating and three consecutive runs show higher tenacity. This hybrid sheet uses around 88% or 78% jute (by weight) in one and both side laminated sheets, respectively. The failure mechanism shows the role of fibre-to-foil bonding. The developed fabric is lighter and more cost-effective than jute woven laminated fabric. The packet from hybrid fabric is sufficiently strong and pliable with excellent barrier properties to use as a hygienic sheet for food packaging. [ABSTRACT FROM AUTHOR]

Trademarks are intellectual property that needs to be protected. In some previous studies, more at the normative juridical level, no research has been able to examine in depth the application of brand element. This research is important considering the fact that the use of brands has strategic value in business competition. This study aims to describe the use of brand elements as intellectual property according to the Trademark Law and by its application in the field, namely on the product packaging The research method used is descriptive qualitative analysis by combining a normative juridical approach and analyzing the form and application of the brand on the packaging. The research stage begins by conducting a study of the Trademark Law, and then observing the form and application of the brand on the packaging of food and beverage products. The samples used in this qualitative study were 50 packages of various foods and beverages where each packaging had its registered trademark, so that it could be checked on the database of the Directorate General of Intellectual Property and also be observed on the selected packaging. The period of the data collection was June to November 2021. The results obtained indicated that according to the trademark law, the brand elements used can be either conventional or non-conventional brands. However, in its application, the majority of the brands attached to packaging are conventional brands in the form of a combination brand of several brand elements mentioned in the Trademark Law, namely a combination of elements of images, colors, logos, names, words, and numbers. [ABSTRACT FROM AUTHOR]

The high competition in the food and beverage industry in Indonesia, where packaging has a very important function, with the main function to protect the product, as well as being a factor in attracting consumers’ interest in making purchases. Packaging production is dominated by several companies, which when categorized are divided into middle-up manufacturing and middle-low manufacturing. The research is necessary to create an optimal packaging design model by considering the culture and habits of consumer. Capturing customer behavior and costs has a control function. Ethnographic studies are used to explore packaging elements that are important to consumer and Structural Equation Modeling (SEM) was used for data processing. The result provides a conceptual model as well as recommendations for food and beverage manufacturers in terms of the packaging used. Seven elements of packaging that deserve primary attention: design, image, typography, color, size, material and quality. Using habit and cost factors has the control variables, with maximum profit as the objective function. Recommendations for middle-up manufacturing are focused on four packaging elements: design, image, color and quality. It is recommended to maximize strategies for customer retention and improving customer loyalty. Middle-low manufacturing is focused on four packaging elements: color, size, material and quality. It is recommended to maximize strategies to encourage repeat business and boost productivity. The features identified in this research are very possible to be implemented by food and beverage manufacturer, along with recommended strategies. For example, at the middle and low manufacturing level, it is very important to pay attention to product availability in several sizes. [ABSTRACT FROM AUTHOR]

This paper presents a review of the literature, published in the last 5 years, reporting antimicrobial compounds and factors affecting the release, absorption, and concentration in food packaging. This overview shows that concentration of natural antimicrobials plays an important role in bacterial inhibition to prolong food shelf life in antimicrobial packaging. The extension of bacterial inhibition depends on antimicrobial stability inside the packaging system, where the antimicrobial concentration should be maintained above the minimum inhibitory concentration. However, too high concentration of natural compounds affects food sensory and leads to undesired odour, consequently food consumers refuse to consume the packaged foods. Controlled release of the antimicrobials potentially maintains the concentration not going under and over the concentration limit in a longer period. This review gives an overview of the controlled-release mechanisms of various natural compounds in an antimicrobial food packaging. Factors influencing release, absorption and concentration of natural antimicrobial in microbial inhibition are defined in three categories: (1) physical characteristics of antimicrobial-releasing carrier, (2) food structure and properties, (3) external factors. Considering these factors in regulating antimicrobial packaging is discussed comprehensively, so the effectiveness of the packaging in prolonging the food shelf life can be achieved. [ABSTRACT FROM AUTHOR]

The drastic increase in the amount of packaging waste from conventional plastics, caused by improper waste management, is a serious challenge for the planet. It is therefore worth considering how we can solve this problem. Thus, it is necessary to develop new polymeric materials that retain the functional properties of traditional plastics but are susceptible to degradation with the participation of microorganisms. The development of new eco-friendly materials requires a holistic approach in terms of their disposal. Organic recycling enables the disposal of biodegradable packaging along with food remains that are difficult to remove. The article presents a study on the degradation of biocomposites of polylactide with cork in various environments (water, buffer, and compost). The obtained results indicate a clear influence of the presence of the filler and its amount on the degradation profile of the composites. In addition, the effect of sample shrinkage was observed, especially during degradation in water, where the pH decreases during the process due to the appearance of degradation products. This effect may be important not only for the degradation profile of the packaging but also during its use. Packaging distorted due to shrinkage may be a sign of improper product storage. [ABSTRACT FROM AUTHOR]

This study aimed to develop a value-added bio-based polymer product for food packaging. Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) is a promising bioplastic with limitations in processability and brittleness, which our group previously addressed by incorporating high-molecular-weight natural rubber (NR) compatibilized with peroxide and coagent. Yet, processability in an industrial setting proved difficult. Coffee oil epoxide (COE), a waste-derived plasticizer, was incorporated into the PHBV/NR/peroxide/coagent matrix via extrusion, and properties of resulting sheets were evaluated. COE incorporation significantly decreased the oxygen and water permeability of the PHBV/NR sheets. Maximum degradation temperature Tpeak (°C) increased by ~4.6 °C, and degree of crystallinity decreased by ~15.5% relative to pristine PHBV, indicating good thermal stability. Melting (Tm) and glass transition temperatures (Tg) of the PHBV/NR blend remained unchanged with COE incorporation. X-ray diffraction (XRD) revealed ~10.36% decrease in crystal size for the plasticized blend. Energy-dispersive X-ray analysis (EDAX) and scanning electron microscopy (SEM) confirmed good dispersion with no phase separation. The water uptake capacity of the plasticized blend was reduced by 61.02%, while surface contact angle measurements showed improved water resistance. The plasticized PHBV sheet shows promise for environmentally friendly packaging films due to its high thermal stability, effective barrier properties, and industrial scalability. [ABSTRACT FROM AUTHOR]

In the present study, a multilayer, high-barrier, thin blown film based on a polybutylene adipate terephthalate (PBAT) blend with polyhydroxyalkanoate (PHA), and composed of four layers including a cellulose nanocrystal (CNC) barrier layer and an electrospun poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) hot-tack layer, was characterized in terms of the surface roughness, surface tension, migration, mechanical and peel performance, barrier properties, and disintegration rate. The results showed that the film exhibited a smooth surface. The overall migration tests showed that the material is suitable to be used as a food contact layer. The addition of the CNC interlayer had a significant effect on the mechanical properties of the system, drastically reducing the elongation at break and, thus, the flexibility of the material. The film containing CNCs and electrospun PHBV hot-tack interlayers exhibited firm but not strong adhesion. However, the multilayer was a good barrier to water vapor (2.4 ± 0.1 × 10−12 kg·m−2·s−1·Pa−1), and especially to oxygen (0.5 ± 0.3 × 10−15 m3·m−2·s−1·Pa−1), the permeance of which was reduced by up to 90% when the CNC layer was added. The multilayer system disintegrated completely in 60 days. All in all, the multilayer system developed resulted in a fully compostable structure with significant potential for use in high-barrier food packaging applications. [ABSTRACT FROM AUTHOR]

Polymeric methylene diphenyl isocyanate (pMDI) was used as a reactive compatibilizer to improve the mechanical properties of the PBAT/EVOH blend. Initially, pMDI was blended with pure polymers. Adding pMDI led to a 10‐fold rise in the viscosity of PBAT/pMDI compared to pure PBAT, with an enhancement in tensile properties, attributed to pMDI's chain‐extending effect in the PBAT phase. Conversely, a reduction in the elongation at the break of EVOH/pMDI indicated a cross‐linking role for pMDI in the EVOH phase. Notably, the blend with 1 wt% of pMDI showed a high tensile strength of 38 MPa by route II, much above 13.5 MPa for the one prepared by route I, and 14 MPa for the blank PBAT/EVOH blend without pMDI. Fourier transform infrared (FTIR) spectra, FE‐SEM images, and dynamic mechanical thermal analysis (DMTA) results confirmed the occurrence of effective reactions in route II. Modification of the blend with pMDI decreased the crystallinity of EVOH, the size of EVOH droplets, and the oxygen transmission rate (OTR) of the blends. However, an increase in the pMDI content above 0.5 wt% decreased OTR. Therefore, the modified blends of PBAT/EVOH with pMDI can be used as an efficient compatibilizer or adhesive layer in PBAT/EVOH blends or multilayer films for agricultural or food packaging applications. [ABSTRACT FROM AUTHOR]

Multilayer films are widely used in the food industry because they allow the combination of properties of different materials to increase product shelf life without sacrificing product value. Despite the associated benefits, these films are difficult to recycle due to material immiscibility and difficult layer separation. Thus, the purpose of this research is to investigate the feasibility of incorporating recycled plastic material from the multi‐material film industry into extruded films for food packaging. To simulate the thermomechanical recycling, two different post‐industrial polymeric wastes of low‐density polyethylene (LDPE) (with linear low‐density polyethylene (LLDPE) or with ethylene vinyl alcohol (EVOH)), were reprocessed four times in a single‐screw extruder. Moreover, these polymeric wastes were blended with virgin LDPE to improve the extrusion process control and to assess their effect on the blend properties. The extrusion experiments demonstrate that reprocessing of multilayer films and processing of their blends with virgin LDPE is feasible. Moreover, the mechanical and thermal properties of the corresponding films are not negatively affected when compared with those of virgin LDPE films. Nevertheless, the optical properties of recycled EVOH films, were lower than those of virgin LDPE or recycled LLDPE, with high haze and low gloss. Highlights: Two multilayer film scraps were reprocessed and blended with virgin LDPE.Thin film samples were produced by blown film extrusion.Films containing EVOH presented the worst optical properties.The presence of EVOH did not negatively affect the extrusion process.Mechanical and thermal properties were not significantly affected. [ABSTRACT FROM AUTHOR]

In the process of storage and delivery, food products are subjected to physical changes, resulting in moisture exchange between the product and the environment, mechanical damage, chemical processes occurring in the product itself, as well as microbiological damage. The use of packaging materials on the basis of polyolefins, reduce the influencing factors leading to rapid corruption of food products. However, by their nature, polyethylene and polypropylene films do not have antimicrobial properties. Therefore, in order for the packaging based on them to protect the product from microbiological damage, various technological techniques are used for the processing of packaging, as well as the introduction of special antimicrobial agents into the composition of the film. The present study developed a method of synthesis of copper oxide nanoparticles stabilized with gelatin and pectin. The synthesis was carried out by direct chemical sedimentation. Copper chloride was used as a precursor to the synthesis of copper oxide. Gelatin and pectin were used as stabilizers. Gelatin and pectin were used as a stabilizer as an environmentally friendly component of the film. In addition, consumers are interested in innovative, economical, harmless and effective food packaging materials. The results showed that CuO nanoparticles, stabilized with gelatin and pectin, have a high potential for use in food packaging - both as a stand-alone nanoplane and as part of other packaging materials. [ABSTRACT FROM AUTHOR]

Measurement of customer-based brand equity (CBBE) is vital across marketed offerings. Given the relative lack of extant scales for measuring CBBE for packaged food brands, this study develops an emic scale in India by rigorously following a mixed-method approach. To ground our work in consumer perceptions, we first perform multiple qualitative studies. The identified five dimensions of brand awareness, perceived value, brand trust, packaging, and health perceptions are then quantitatively established through exploratory and confirmatory factor analysis. We add to the theory by identifying packaging and health perceptions as novel dimensions of CBBE. Packaging is salient as the quality of a food brand is intricately associated with it. Likewise, health perceptions shape consumers' food choices via relevant information and cues like nutrients, hygiene, and ingredients. Our work is vital to managers, given their need to stay abreast with dynamic consumer preferences and the increasing salience of health-related concerns. [ABSTRACT FROM AUTHOR]

Food is essential for the development and essential functions of our lives. Our typical dietary intake consists of vegetables, fruits, legumes, pulses, grains, and other similar foods. These ingredients can be consumed in their raw form or transformed into delicious recipes. Food adulteration refers to the deliberate introduction of potentially hazardous substances into food or food products to contaminate or adulterate them. Prolonged storage of food without sufficient preservation leads to spoilage, which poses a health risk. Food undergoes degradation over an extended duration of storage, leading to the proliferation of germs on its surface. Nanotechnology revolutionizes food safety by employing precise detection and preservation methods. Nanoparticles play a crucial role in expediting the detection of adulterants, enabling the identification of even minute amounts of contaminants like pesticides or hazardous compounds. This, in turn, ensures the preservation of the quality and safety of food items. Nanosensors are used to identify spoilage by monitoring microbial activity or changes in pH levels, to prevent the intake of spoiled food. Nano-emulsions and coatings can extend the shelf life of products by establishing protective barriers that hinder the ingress of oxygen, moisture, and microbial growth. This process effectively preserves the freshness and nutritional value of the products. In this review, we have discussed the role of nanotechnology in detecting food adulteration, food spoilage, food preservation and food packaging techniques. [ABSTRACT FROM AUTHOR]

When reviewing the safety of food packaging, safety assessors must determine the migration levels of a food contact substance (FCS) from the packaging into the contained food products. Migration values can be expressed relative to levels in food using a single 'food mass-to-surface area (mF/A) ratio', representative of the general food supply. Because no published literature has examined mF/A ratios for the current U.S. food supply, this study aimed to use food databases to develop a standard mF/A ratio representative of packaged foods in the current U.S. food supply. First, we obtained information on the food-contact surface area (A) and food mass (mF) for a selection of packaged foods sold in U.S. retail stores. To adequately represent the variation of food products on the market, we identified a representative product per food category, using a 95-category list that was derived from the USDA WWEIA Food Categories. The values for A and mF per package were determined for each representative product using product size information from the Syndigo Nutrition Database. These data were used to calculate the A/mF ratio for each of the 95 representative products, and the average A/mF ratio was determined. The average A/mF ratio was weighted using consumption data from the WWEIA component of NHANES, so that more weight was given to foods that are consumed in greater quantities. The final step was to then take the reciprocal of the averaged A/mF ratio to obtain the final mF/A ratio. The resulting mF/A ratio was 4.8 g/in², which rounds to 5 g/in². In summary, we determined that 5 g/in² is representative of the current U.S. food supply and could be used as a standard mF/A ratio when estimating migration levels of an FCS from packaging into food. [ABSTRACT FROM AUTHOR]

With the integration of new technologies, various industries, including the food sector, are experiencing significant transformations. The emergence of Cloud Kitchens represents a notable technological shift within the food industry. This research endeavors to uncover the key factors contributing to the success of the Halal Cloud Kitchen sector in Bangladesh. To achieve this, a structured survey questionnaire was designed and distributed through Google Forms. Three hundred twenty-three responses were gathered using the snowball sampling method and utilized in hypothesis testing employing multiple linear regression. The findings indicate that, among the six variables considered, food quality, packaging, and discounts substantially influence the prosperity of Halal Cloud Kitchens. In contrast, the remaining variables were found to be insignificant. Finally, this study analyzes critical success criteria for Halal Cloud Kitchens in Bangladesh, highlighting food quality, innovative packaging, and strategic discounts. It provides practical suggestions for improving business efficiency and competitiveness, identifying limitations, and suggesting future research areas. [ABSTRACT FROM AUTHOR]

The global concern about the use of disposable plastics has fed the research on sustainable packaging for food products. Among the virtuous materials, chitosan emerges as a valid alternative to conventional polyethylene films because of its abundance in nature. In this work, a novel film for food wrapping was developed by exploiting shellfish waste according to a vision of circular economy. Compared to previous studies, here, novel ingredients, such as polyvinyl alcohol (PVA), fibroin, and essential oils, were used in a synergistic combination to functionally postpone cheese deterioration. The fermentative procedure applied for the obtainment of chitin contributes to filling the existing gap in the literature, since the majority of studies are based on the chemical pathways that dramatically impact the environment. After pretreatment, the shrimp shell waste (SSW) was fermented through two bacterial strains, namely Lactobacillus plantarum and Bacillus subtilis. A deacetylation step in an alkaline environment transformed chitin into chitosan, yielding 78.88 g/kg SWW. Four different film formulations were prepared, all containing chitosan with other ingredients added in order of decreasing complexity from the A to D groups. The novel films were tested with regard to their physico-mechanical and antioxidant properties, including the tensile strength (12.10–23.25 MPa), the elongation at break (27.91–46.12%), the hardness (52–71 Shore A), the film thickness (308–309 μm), and the radical scavenging activity (16.11–76.56%). The performance as a cling film was tested on two groups of cheese samples: the control (CTR), wrapped in conventional polyethylene (PE) film; treated (TRT), wrapped in the chitofilm formulation deemed best for its mechanical properties. The volatiles entrapped into the headspace were investigated by means of the SPME-GC technique. The results varied across soft, Camembert, and semi-hard cheeses, indicating a growing abundance of volatiles during the conservation of cheese. The bacterial growth trends for mesophilic, enterobacteriaceae, and lactic acid bacteria were expressed as the mean colony forming units (CFU)/mL for each type of cheese at different sampling times (day 2, day 8, and day 22): the highest load was quantified as 8.2 × 106 CFU/mL at day 22 in the CTR Camembert cheese. The TRT samples generally exhibited inhibitory activity comparable to or lower than that observed in the CTR samples. The sensory analysis revealed distinctions in cheese taste between the TRT and CTR groups. [ABSTRACT FROM AUTHOR]

Biodegradable films have been developed to tackle the problem of environmental pollution caused by food packaging waste. However, microbial growth in these films can lead to food spoilage and pose a threat to health. This study aimed to create antibacterial edible films using tragacanth gum, carrageenan, and clove essential oil (CEO) to prevent microbial growth. The influence of various concentrations of CEO (10%, 20%, and 30 w/w%) on the physical, optical, mechanical, antimicrobial, biodegradability properties and packaging of these films was examined. The results indicated that the addition of CEO enhanced film elongation, whereas it reduced tensile strength and Young's modulus. Fourier transform infrared and X‐ray diffraction analyses revealed an interaction between the CEO and tragacanth gum/carrageenan. Incorporating CEO reduced the films' moisture content and water vapor permeability, while increasing their antimicrobial and antioxidant effects. The films containing 30% CEO exhibited a strong inhibitory effect against both Escherichia coli and Bacillus. The incorporation of CEO into tragacanth gum/carrageenan enhanced the film's properties, making it suitable for packaging edible food items. This study fills a gap by providing a sustainable solution to mitigate microbial growth in biodegradable food packing materials. [ABSTRACT FROM AUTHOR]

Chitosan/modified cassava starch/curcumin (CS/S/Cur) films with a crosslinker were developed via the solvent casting technique for the application of food packaging. The effects of citric acid (CA) as a natural crosslinker were assessed at different concentrations (0–10.0%, w/w, on a dry base on CS and S content). To measure the most favorable film, chemical structure and physical, mechanical, and thermal properties were investigated. Successful crosslinking between CS and S was seen clearly in the Fourier Transform Infrared (FTIR) spectra. The properties of the water resistance of the CS/S/Cur films crosslinked with CA were enhanced when compared to those without CA. Furthermore, it was found that the addition of CA crosslinking would improve the mechanical properties of composite films to some extent. It had been reported that the CA crosslinking level of 7.5 wt% of CS/S/Cur film demonstrated high performance in terms of physical properties. The tensile strength of the crosslinked film increased from 8 ± 1 MPa to 12 ± 1 MPa with the increasing content of CA, while water vapor permeability (WVP), swelling degree (SD), and water solubility (WS) decreased. An effective antioxidant scavenging activity of the CS/S/Cur film decreased with an increase in CA concentrations. This study provides an effective pathway for the development of active films based on polysaccharide-based film for food packaging applications. [ABSTRACT FROM AUTHOR]

Packaging design is pivotal in motivating consumer decisions, as a key communication tool from creation to purchase. Currently, the interpretation and evaluation of packaging's impact are shifting toward non-traditional methods. This pilot study evaluated the packaging perception of York Ham and Turkey Breast products. The event-related potential (ERP) technique, the methodology priming words (positive and negative), and target images (original and modified packaging) were applied. A total of 23 participants were sampled using a 32-channels scalp elastic electrode cap and viewed 200 trials of word–image matching. Participants responded whether the images and adjectives matched or not, using the two groups of images. The results demonstrate an N400 effect in the parietal area. This region was observed to show evidence of cognitive processing related to congruency or incongruency, by contrasting the priming and target of this study. The evaluation positioned the York Ham packaging as the best rated. The findings show a relevant contribution to ERPs and research related to the food packaging perception. [ABSTRACT FROM AUTHOR]

Disposable plastic packaging has been conceptualised as a market device that has effects on the functioning of economic markets. It is particularly influential in food retail environments but also has significant environmental consequences. Consumers are aware of these issues, and this paper addresses their questions and objections to the packaging market device for fresh food. Drawing on empirical insights from 28 interviews and 25 completed research diaries conducted as part of the 'Reducing plastic packaging and food waste through product innovation simulation' project, these contestations are explored in a number of ways. Firstly, it explores how such objections become possible and the role of unintended consequences of marketing arrangements. Secondly, conflicting ontologies of freshness are examined, as they also create the potential for objections. Thirdly, the paper engages with the role of responsibility, looking at how municipal recycling systems and packaging design enable contestations. Exploring these contestations contributes to an understanding of how we can address non-market effects of market devices, once they have left the physical spaces associated with market activity and moved into other spheres of activity. It also holds several contributions for debates concerning consumer engagement and acceptance of plastic packaging and plastics policy discourses more broadly. [ABSTRACT FROM AUTHOR]

Anthocyanin-rich steamed purple sweet potato (SPSP) is a suitable raw material to produce smart packaging films. However, the application of SPSP-based films is restricted by the low antimicrobial activity of anthocyanins. In this study, SPSP-based smart packaging films were produced by adding mandarin essential oil (MEO) as an antimicrobial agent. The impact of MEO content (3%, 6%, and 9%) on the structures, properties, and application of SPSP-based films was measured. The results showed that MEO created several pores within films and reduced the hydrogen bonding system and crystallinity of films. The dark purple color of the SPSP films was almost unchanged by MEO. MEO significantly decreased the light transmittance, water vapor permeability, and tensile strength of the films, but remarkably increased the oxygen permeability, thermal stability, and antioxidant and antimicrobial properties of the films. The SPSP-MEO films showed intuitive color changes at different acid-base conditions. The purple-colored SPSP-MEO films turned blue when chilled shrimp and pork were not fresh. The MEO content greatly influenced the structures, physical properties, and antioxidant and antimicrobial activities of the films. However, the MEO content had no impact on the color change ability of the films. The results suggested that SPSP-MEO films have potential in the smart packaging of protein-rich foods. [ABSTRACT FROM AUTHOR]

Transparent polymer materials, such as plastics, have become widely used in the packaging industry due to their excellent properties. However, their nondegradability has led to a significant environmental issue known as "white pollution." To address this issue, a transparent antibacterial film material was prepared using carboxymethyl cellulose and carboxymethyl chitosan as raw materials through an acid‐assisted freeze–thaw strategy. The material exhibits optical transmittance exceeding 90% and a tensile strength of up to 124.1 MPa. Meanwhile, this material demonstrated excellent waterproof performance as well as antibacterial activity to Staphylococcus aureus and Escherichia coli. Therefore, this film material holds promising potential for development in antibacterial food packaging. [ABSTRACT FROM AUTHOR]

This document discusses a case in Switzerland where an attempt to register non-conventional packaging as a three-dimensional trade mark was rejected. The lower authority argued that the shape lacked distinctive character and needed to be available to all. The appellant appealed this decision, but the court determined that the shape was not distinctive enough and did not deviate from what is commonly used. The court also found that the appellant did not provide enough evidence to show that the shape had established itself as a trade mark in the market. The appeal was dismissed and the appellant was ordered to pay procedural costs. [Extracted from the article]

In recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety. [ABSTRACT FROM AUTHOR]

This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep's cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14–21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments. [ABSTRACT FROM AUTHOR]

Biodegradable packaging plastics combining good mechanical properties and low gas permeability is required to avoid environmental and food safety concerns. This study explores the impact of montmorillonite (MMT) and halloysite nanotubes (HNT), on the mechanical, optical, and oxygen permeability of blown film poly (butylene adipate‐co‐terephthalate) (PBAT) composites. The morphology of the films was evaluated by x‐ray diffraction (XRD), differential scanning calorimetry and scanning electron microscopy. Good distribution/dispersion of clays is found in the PBAT‐MMT films. Besides, there is an increase in the crystallinity of PBAT due to the nucleating effect of HNT. Improvement in the tensile strength and elongation at break in the machine direction is obtained up to a clay content of 1.5 vol%. The incorporation of 1.5 vol% of MMT and 1 vol% of HNT leads to a reduction in the oxygen permeability of the PBAT film by 29% and 38% respectively. Furthermore, the films remain transparent regardless of clay content. Finally, the feasibility of the films for food storage is tested in grapes, obtaining extended shelf life. The favorable mechanical, barrier and optical properties of the biodegradable films, along with the scalable production process, make them attractive for application in the storage and preservation of food products. [ABSTRACT FROM AUTHOR]

There are several physical and chemical methods for synthesizing nanomaterials, while the most appropriate techniques involve using green chemistry and eco-friendly material. Recently, green synthesized materials for different applications have gained attention as a result of their environmental friendliness and cost-effectiveness. Applying green synthesized nanoparticles (NPS) in food packaging has been extensively investigated. Biopolymers require filler to enhance the optical, barrier, thermal, antimicrobial, and mechanical properties of packaging. Biopolymer packaging incorporated with green synthesized NPs is expected to simultaneously enhance performance while reducing environmental damage. The current review article focuses on biopolymer films with bio (green)-synthesized nanomaterials and their effectiveness in reducing the negative environmental implications of synthetic packaging. It also covers the general concepts of green synthesis of NPs, their production methods, their performance, and characterization, and discusses the potential, performance and recent developments of bio-nanocomposite films/coatings in biodegradable food packaging. Recent reports and trends provide more insight into the impact of green synthesized nanomaterials on food packaging. [ABSTRACT FROM AUTHOR]

Currently, the world is facing a serious problem of waste disposal. The problem of waste disposal and inefficient recycling systems has turned researchers' attention to biodegradable and recyclable materials. From this point of view, cellulose has been taken into consideration due to its biocompatibility, biodegradability and renewability. Food and garden packaging is very important for marketing scenarios. Proper packaging minimizes wear and tear, increases shelf life, and facilitates the transportation of materials from production to consumption. In this study, the types of packaging have been reviewed. The features and requirements of packaging, the types of materials used in food packaging were studied in terms of chemical nature and the types of packaging materials in terms of efficiency. The main purpose of this review article is to investigate the chemical and physical structure of cellulose as a biopolymer and the capabilities of using this polymer in the packaging of food/garden products. Cardboards and carton boxes made of cellulose are the most important products of this polymer that are used in packaging, and in this study, the characteristics of these packaging cartons have been investigated and reported in detail. Types of packaging cartons were classified in different models and types of packaging cartons in terms of size and shape. Active and intelligent packaging and innovative cardboard active packaging were reviewed and finally the promotion, recycling and reuse of paper packaging and previous research and future trends regarding paper packaging and cardboard boxes were reviewed. [ABSTRACT FROM AUTHOR]

The objective of this study is to investigate whether specific socioeconomic and attitudinal factors impact consumer receptivity to sustainable food packaging, with a particular focus on edible cups. A total of 1028 respondents completed an online questionnaire, and the data were analyzed using descriptive analysis and binary probit regression. The results reveal that demographic factors, such as household size and household economic position, have a positive influence on consumers' intention to consume edible packages. Additionally, attitudinal factors were found to be significant, with food technology neophobia negatively affecting consumers' willingness to try edible cups, while beliefs about the development of the sustainable packaging industry positively influence intention. [ABSTRACT FROM AUTHOR]

At a time when food safety awareness is increasing, attention is paid not only to food and additives but also to packaging materials. Most current food packaging is usually made of traditional petroleum-based polymeric materials, which are not biodegradable and have adverse effects on the environment and health. In this context, the development of new non-toxic and biodegradable materials for extending the best-before date of food is receiving increasing attention. In addition, additives in packaging materials may migrate outward, resulting in contact with food. For this reason, additives are also seen as a transition from synthetic additives to natural extracts. Active extracts from animals and plants having good antioxidant and antibacterial properties are also beneficial for human health. It is indisputable that active extracts are ideal substitutes for synthetic additives. Polymer packaging materials combined with active extracts not only maintain their original mechanical and optical properties and thermal stability but also endow polymers with new functions to extend the shelf life of food. This review paper provides an overview of this promising natural extract-containing polymer-based active packaging, with a focus on plant essential oils (containing phenolics, monoterpenes, terpene alcohols, terpene ketones, and aldehydes), pigments (procyanidins), vitamins (vitamin B), and peptides (nisin). In particular, this paper covers the research progress of such active extracts, in single or compound forms, combined with diverse polymers (mostly biopolymers) for food packaging applications with particular focus on the antioxidant and antibacterial properties of packaging materials. [ABSTRACT FROM AUTHOR]

In recent years, there has been a significant focus on replacing non-biodegradable materials with eco-friendly biodegradable food packaging materials. The use of biopolymers in packaged foods has been adopted to address environmental issues, given their ability to decompose naturally and being non-hazardous. Despite these benefits, biopolymers present notable drawbacks such as inadequate mechanical strength and restricted ability to withstand water. Over the past two decades, nanotechnology has been increasingly investigated for use in food packaging due to its remarkable qualities. This review article aims to give a summary of the most recent research on the new advancement of nanomaterials for food packaging. [ABSTRACT FROM AUTHOR]

Market demand for food packing bags is large. However, low mechanical properties and strong electrostatic damage limit their use. In this work, carrageenan/konjac glucomannan/graphene oxide (GO) nanocomposite films were prepared by solution casting. First, Hummers method was used to obtain GO nanosheets. Then, GO-filled composites (various GO dosages) were fabricated. Surface morphology of films was investigated. After that, stress–strain curves of films were determined, and mechanical properties of films after 80 °C thermal aging were studied. In the end, electrical and thermal conductivities of films were measured. GO can play an important role in improving mechanical, antistatic and heat-conducting performances of films. The optimal composite (3.6 wt% GO) can exhibit promising features including a high breaking strength of ~ 130 MPa (~ 65 MPa after 80 °C thermal aging for 30 min), high electrical conductivity of ~ 0.01 S m−1 at 20 Hz under 1 V and high thermal conductivity of ~ 0.74 W m−1 K−1 at room temperature. This research will favor a large-scale fabrication of functional and environmental composites for food packaging. [ABSTRACT FROM AUTHOR]

In recent years, the increase in the generation of agro-food processing waste, coupled with uncontrolled disposal and inefficient recovery methods, has raised concerns among society, industries, and the research community. This issue is compounded by the accumulation of conventional synthetic packaging. Owing to their significant environmental and economic impacts, the development of sustainable, biocompatible, and biodegradable materials has become an urgent target. In this context, research efforts have been directed toward developing new packaging materials based on renewable sources, such as agro-food waste, contributing to the circular economy concept. However, despite significant advances, novel agro-food-waste-based packaging solutions still largely remain at a laboratory scale. This situation highlights the urgent need for further understanding and thorough investigation into how to upscale these products, thereby promoting engagement, investment, and awareness across various fields. This review aims to discuss the current advances in food packaging development using agro-food waste. It covers the main agro-food wastes and by-products currently recovered for sustainable packaging systems through various approaches, such as the extraction of valuable compounds or waste treatments for incorporation into packaging materials, techniques for their valorization, and recent applications of agro-food waste materials in films and coatings. It also addresses the toxicological and safety approaches, challenges, and future perspectives. After an extensive review, we conclude that current research faces challenges in transitioning novel findings to commercial scale, primarily due to safety factors, high production costs, performance deficits, legislative ambiguities, lack of consumer awareness, and inadequate governmental regulations. Consequently, significant investments in research and development appear to be mandatory in the coming years, aiming for optimized, safe, and cost-effective solutions. [ABSTRACT FROM AUTHOR]

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