Food packaging: A comprehensive review and future trends
Abstract
Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for “healthy” and high‐quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent packaging technologies provide numerous innovative solutions for prolonging shelf‐life and improving the quality and safety of food products. There are also new approaches to improving the passive characteristics of food packaging, such as mechanical strength, barrier performance, and thermal stability. The development of sustainable or green packaging has the potential to reduce the environmental impacts of food packaging through the use of edible or biodegradable materials, plant extracts, and nanomaterials. Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food‐packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies. Global patents and future research trends are also discussed.
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Food safety, packaging, process, and nutritional value are among the most investigated food product quality attributes.
“food safety, packaging, process, and nutritional value are among the most investigated food product quality attributes [35,36,37]”
From Consumer Understanding of Food Quality, Healthiness, and Environmental Impact: A Cross-National Perspective (2019) · cites this paper as [37]
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Petrescu, D. C., Vermeir, I., & Petrescu-Mag, R. M. (2019) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph17010169 · Cited by 353 · see citing works
Malafatti, J. O. D., da Costa Brito, S., Pereira, V. A. C., Calisto, Í., Netto, S. B., Formigoni, C. E., Innocentini, M. D. D. M., Mitsuyuki, M. C., Sivieri, K., & Ferreira, M. D. (2025) · Packaging Technology and Science · doi:10.1002/pts.2880
- Authors
- Han, J., Ruiz‐Garcia, L., Qian, J., & Yang, X.
- Affiliations
- National Engineering Research Center for Information Technology in Agriculture Room 1017, Building A, Beijing Nongke Masion, 11# Shuguang Huayuan Middle Road, Haidian District Beijing 100097 China
- Dept. de Ingeniería Agroforestal. E.T.S.I. Agronómica, Alimentaria y Biosistemas, Univ. Politécnica de Madrid 28040 Spain
- ORCID
- Han, Jia‐Wei
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2018-05-15
- Volume
- 17
- Issue
- 4
- Pages
- 860-877
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2804888451
- Cited by
- 811
- References
- 6
- Citations by year
- 2026: 74 · 2025: 137 · 2024: 143 · 2023: 109 · 2022: 134 · 2021: 107 · 2020: 70 · 2019: 34 · 2018: 3
- FWCI
- 17.33
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Natural Science Foundation of China (31671593)
- Topics
- Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
- Social Sciences › Business, Management and Accounting › Marketing › Consumer Packaging Perceptions and Trends
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- food packaging, active packaging, smart packaging, sustainable packaging, edible packaging, biodegradable packaging, nanomaterials, plant extracts, shelf life extension, food safety, barrier properties, mechanical strength, thermal stability, environmental impact of packaging, patents
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