Journal of Scientific Research and Reports

Packaging of food plays a crucial role in the enhancement of shelf-life of the food products, by acting as a barrier between the food inside the packaging and the outside environmental conditions. This provides unfavourable conditions for the microbes to grow and thus food remains in consumable form for a longer period of time. Several types of packaging materials have been used till date such as LDPE, HDPE, PET etc. Oxygen scavenger, antimicrobial films and taste modifiers are examples of active packaging technologies that directly interact with food or its surroundings to prevent spoilage and increases its shelf-life. Informed decisions can be made at every stage of the supply chain due to real-time information about food condition given by intelligent packaging, which is made up of indicators, sensors and data carriers. The integration of these technologies, termed as “smart packaging” represents a significant advancement, combing preservation with improved communication. From early oxygen absorber to modern bio-based antimicrobial films, this study charts the evolution of active packaging over time. It also examines several kinds of active systems, like flavour control, CO₂ and ethylene scavengers and antioxidant packaging. The rising demand to reduce food wastage and guarantee food safety underlines the necessity for continued advancements in active and intelligent packaging. This review discusses the present market trends, future research areas and challenges linked with application of these technologies and how food packaging has changed over time, focusing on intelligent and active packaging technologies that improve food quality, safety and shelf-life.