Edible films by using of bioactive compounds

In recent years, shifts in consumer lifestyles and eating habits have increased the demand for high-quality, ready-to-eat food products that are fresh, safe, minimally processed, and possess an extended shelf life. This growing demand has encouraged research efforts aimed at developing innovative materials and technologies for modern food packaging systems. Among these advancements, the incorporation of phenolic-compound-based active packaging and edible films or coatings recognized for their antimicrobial and antioxidant functions has attracted considerable global attention. Phenolic compounds are naturally occurring bioactive substances found in a variety of plant-derived foods such as fruits, vegetables, herbs, oils, spices, tea, chocolate, as well as in agricultural residues and industrial byproducts. Their inclusion in packaging materials can effectively enhance the oxidative stability and microbial resistance of food products. This paper provides an overview of recent progress in utilizing phenolic compounds as key components in active food packaging and edible films, with a focus on their mechanisms of action, practical applications, advantages, limitations, and challenges, emphasizing their potential to improve food quality and extend shelf life.

Keywords:

polyphenols , active packaging , edible film/coatings , bioactive compounds , antioxidants