This study focused on developing a carboxymethyl cellulose (CMC)-based packaging film with excellent water resistance for preserving high-moisture foods. To this end, we incorporated exfoliated graphitic carbon nitride (g-C3N4) into a CMC matrix and cross-linked it with citric acid (CA) and carbon dots (CD) to create a multifunctional, nacre-mimicking double-cross-linked film (CMC/g-C3N4/CA/CD). The CMC/g-C3N4/CA/CD film showed a 58.8% increase in tensile strength and a 40.0% reduction in water vapor transmission rate compared to the control CMC film. Additionally, its moisture resistance improved significantly, and it kept its shape intact even after being immersed in water for 100 h. Moreover, the composite film demonstrated excellent functional properties, including a strong antioxidant effect that completely removed ABTS radicals and a potent antibacterial effect that fully inhibited the growth of S. enterica and L. monocytogenes. When used for blueberry packaging, this film effectively inhibits microbial contamination, maintains pH and firmness, reduces weight loss, and extends shelf life by up to 16 days. This nacre-mimicking biopolymer-based packaging material, with its high moisture resistance and physical strength, offers a promising alternative to petroleum-based plastic packaging.

Fresh fruits and vegetables are essential to everyday diets, and growing global attention is focused on their quality and safety. Protecting freshness and ensuring safety after harvest is therefore a key requirement for building a sustainable and environmentally friendly supply of fruits and vegetables. In response, substantial research has focused on advanced materials that support postharvest quality management and safety monitoring. Two-dimensional nanomaterials (2D-NMs) have emerged as particularly promising materials for these applications because of their layered structures, large specific surface areas, and adjustable physicochemical characteristics. This review discusses the main ways 2D-NMs can be used for postharvest fruits and vegetables quality control, covering gas barrier regulation, antimicrobial performance, and controlled release behavior in packaging systems. The study also presents 2D-NM-based strategies for detecting pesticides, as well as sensor platforms for postharvest quality monitoring of fruits and vegetables. Overall, it summarizes the practical use of 2D-NMs in postharvest quality control and safety monitoring, with a central focus on their incorporation as functional additives in packaging films.

ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage. Mitigating oxidative reactions can be effectively accomplished by incorporating antioxidants, which suppress or delay radical‐mediated degradation, thus extending product shelf life. This review critically explores the mechanistic basis of food autooxidation, identifies key prooxidant factors, and clarifies the involved reaction pathways. A comprehensive analysis of commonly used antioxidant assays is offered, detailing their methodological strengths and limitations. The effectiveness and suitability of recent developments in antioxidant incorporation techniques, grounded in cutting‐edge scientific literature, are evaluated in relation to actual food matrices. The review also addresses the types of biopolymers with antioxidant activity, their role in active packaging, and the impact of the biopolymer on release rates. The advantages and potential downsides of using antioxidants for human health are evaluated. To highlight recent advancements, a summary and table of research are provided, demonstrating how these films can prolong the shelf life of perishable goods. Additionally, the challenges and opportunities in developing antioxidant‐enriched packaging films are discussed. Overall, this study provides a comprehensive and forward‐looking assessment of antioxidant‐enabled food packaging technologies, highlighting their current strengths, limitations, and potential future research directions.

A dual-crosslinked nanocomposite film inspired by nacre was created by embedding exfoliated layered double hydroxide (E-LDH) into a carboxymethyl cellulose (CMC) matrix, followed by chemical and physical crosslinking with citric acid (CA) and carbon dots (CD). The self-assembled brick-mortar structure, reinforced by covalent ester bonds and secondary hydrogen bonding interactions, formed a dense and continuous hybrid network with excellent interfacial cohesion. As a result, the CMC/E-LDH/CA/CD film exhibited a 52.2% increase in tensile strength, along with reductions of 65.2% and 80.0% in water vapor permeability and oxygen transmittance, respectively, thereby overcoming the limitations of biopolymer-based films. Additionally, the nanocomposite film displayed excellent antioxidant activity (ABTS scavenging rate of 100.0%), UV-blocking properties (UV-A 84.7%, UV-B 97.4%), and antibacterial effects (inhibiting the growth of S. enterica and L. monocytogenes). Furthermore, the film preserved grape firmness for 16 days, minimized weight loss, and suppressed microbial growth, thereby maintaining grape quality. Overall, this biomimetic reinforcement strategy provides a practical method for developing competitive cellulose-based films with both structural strength and active functionalities, serving as an eco-friendly alternative to petroleum-based packaging materials.

Sulfur–chitosan nanocomposites (SCNCs) were synthesized using garlic-mediated sulfur nanoparticles (SNPs) under optimized conditions. The physicochemical properties of SNPs and SCNCs were systematically characterized using multiple analytical techniques. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) revealed that SCNCs possessed a uniformly spherical morphology with a smaller mean particle size (75 nm) compared to the quasi-spherical and polydisperse SNPs (85 nm). Dynamic light scattering (DLS) analysis further showed that SCNCs exhibited a lower hydrodynamic diameter (218 nm) than SNPs (344 nm), indicating reduced aggregation in aqueous suspension. Energy dispersive spectroscopy (EDS), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) confirmed the elemental purity, crystallinity and successful formation of the SCNCs. Zeta potential measurements demonstrated a higher positive surface charge for SCNCs (+22.48 mV) relative to SNPs (−11.89 mV), suggesting improved colloidal stability. The efficacy of SNPs and SCNCs was evaluated against powdery mildew of grapes under laboratory, glasshouse and field conditions. The SCNCs consistently exhibited superior suppression of disease as compared to SNPs and the untreated control. Furthermore, SCNCs-treated vines showed improved marketable yield without any visible phytotoxic effects. Overall, the findings highlight the potential of chitosan-based sulfur nanocomposites as next-generation nanofungicides against powdery mildew for integrated disease management and future sustainable viticulture practices.

Carbon dots (CDs) are emerging nanomaterials with promising applications in food science. Recent reports have shown that carbon dots are inherently present in heat-treated foods and beverages. However, the occurrence of carbon dots in traditional Korean beverages has not yet been investigated. In this study, carbon dots were isolated from three Korean beverages, Nurungji tea, barley tea, and green tea, and characterized using TEM, DLS, zeta-potential, UV-absorbance, photoluminescence (PL), FTIR and XPS analyses. All three beverages contained quasi-spherical (<10 nm) CDs, consistent with quantum dots whose optical properties depend on their size. DLS and zeta-potential measurements (-40 mV for cereal tea and -14 mV for green tea) confirmed their colloidal stability without aggregation in the beverages. PL spectroscopy exhibited excitation-dependent emission with a bathochromic shift, peaking at 412-438 nm, and FTIR spectra revealed abundant O-H, N-H, C=O, and C-N functional groups, reflecting oxygen and nitrogen doping that modulate redox reactions. Due to these surface functional groups, CDs demonstrated excellent antioxidant activity, with green tea CDs achieving 100% scavenging activity at 12.5 & micro;g/mL, while barley and Nurungji CDs reached 100% and 78% scavenging activities at 100 & micro;g/mL, respectively. In the cytotoxicity test using L929 fibroblast cells, grain tea CDs showed a survival rate of over 90% at concentrations of 6.25-100 & micro;g/mL, and green tea CDs showed a survival rate of over 90% at concentrations up to 25 & micro;g/mL, which is consistent with the literature on the biocompatibility of CDs. These results confirm that beverage-derived CDs are non-toxic and powerful antioxidants, reaffirming the safety and functionality of traditional Korean food.

Nanomaterials are increasingly used in food packaging polymers to enhance barriers, strength, and antimicrobial properties, raising important questions about their migration into food and potential health risks. Driven by these concerns, this review evaluates the toxicity and safety of nanomaterials in food packaging from a dimensional perspective. It explores how dimensionality (0D, 1D, 2D, and 3D) influences nanoparticle transport, gastrointestinal transformation, biological fate, and toxicological responses. Comparing published migration studies, we find that 0D metal and metal oxide nanoparticles tend to migrate more into acidic and aqueous simulants, while 2D nanoclays and graphene-based materials generally release fewer particles but can still emit ionic or fragment species during long-term storage. Correspondingly, IC50 and EC50 values reported across intestinal and hepatic cell models vary significantly among different dimensional classes, indicating that nanomaterials of similar chemistry are not toxicologically identical if they have different dimensions. Although current research offers extensive short-term in vitro and in vivo data, evidence for long-term, low-dose, oral exposure remains very limited. Overall, these findings highlight the need for safety assessments tailored to dimensionality, including realistic migration data, advanced gastrointestinal models, and studies on chronic dietary exposure to support the responsible development of nano-enabled food packaging.

Background: Oxidative deterioration significantly limits the shelf life and quality of food products, while consumer demand grows for safer, more sustainable packaging. Carbon dots, owing to their tunable surface chemistry, structural versatility, and potent antioxidant capacity, are emerging as promising alternatives to conventional chemical antioxidants in active food packaging. Scope and approach: This review examines the antioxidant mechanisms of carbon dots, including hydrogen atom transfer, single-electron transfer, single-electron transfer-proton transfer, radical adduct formation, and the interruption of oxidative chain propagation, across diverse food systems. This study evaluates the effect of carbon nanodots on preserving the sensory characteristics and nutritional quality of fresh produce, meat, seafood, dairy products, beverages, and bakery products by preventing lipid and protein oxidation. The review also examines the sustainability, cost-effectiveness, scalability, and safety of carbon dots, particularly those sourced from edible or agro-biomass materials, and discusses the commercialization potential in clean-label and convenient food packaging sectors. Key findings and conclusions: Carbon dot-based packaging effectively suppresses multiple oxidation pathways, thereby safeguarding the sensory and nutritional attributes of food across various categories. Edible or biomass-derived carbon dots demonstrate low toxicity, biocompatibility, and potential for safe human exposure. Coupled with their sustainability and economic viability, carbon dots present a commercially appealing alternative to conventional antioxidants, poised to advance clean-label, sustainable packaging in oxidative-sensitive products, particularly within the convenience food industry.

Sustainable active packaging films are increasingly being explored as practical tools for prolonging the freshness of sliced fruits. This study reports the fabrication of ethyl cellulose/poly(ethylene oxide) fibrous films incorporated with nitrogen‑carbon dots (NCDs) using a simple electrospinning technique for active food packaging applications. The NCDs were prepared via a one-pot hydrothermal method using neem leaves as the precursor. As confirmed by HR-TEM, the synthesized NCDs had a quasi-spherical shape with a diameter of ~1.6 to 3.4 nm. In addition, the NCDs incorporated fibrous films exhibited excellent water stability, hydrophobicity, and mechanical properties. The fibrous films were examined to determine the UV-Vis resistance and free radical scavenging activity via DPPH and ABTS assays. At the higher concentrations of NCDs in the fibrous films, UV blocking of 99.9% against both UV-A and UV-B radiations was achieved, indicating their excellent UV resistance. Also, the DPPH and ABTS free radical scavenging rates remarkably raised to ~73% and ~90%, respectively. The visual decay and browning of fresh-cut apples packed in the fibrous films were reduced during the 5-day storage study. In conclusion, NCDs incorporated films could be utilized for an active, sustainable packaging material with enhanced UV resistance and antioxidant characteristics for preserving fresh-cut fruits.

The increasing demand for food safety and the need to combat emerging foodborne pathogens have driven the development of innovative packaging solutions. Active packaging, particularly those incorporating antimicrobial agents, has emerged as a promising approach to enhance food preservation and safety. Among these agents, bacteriophages (phages) have gained significant attention due to their specificity, efficacy, and natural origin. This manuscript explores the role of active packaging in protecting against foodborne pathogens, with a particular focus on bacteriophages. The review overviews recent advances in antimicrobials in food packaging, followed by a detailed discussion of bacteriophages, including their classification, mode of action, multidisciplinary applications, and their use as antimicrobial agents in active food packaging. The manuscript also highlights commercially available bacteriophage-based products and addresses the challenges and limitations associated with their integration into packaging materials. Despite their potential, issues such as stability, regulatory hurdles, and consumer acceptance remain critical considerations. In conclusion, bacteriophages represent a promising tool in active packaging for enhancing food safety, but further research and innovation are needed to overcome existing barriers and fully realize their potential in the food industry.

With a growing global emphasis on sustainability and eco-friendly practices, biosynthesis of nanoparticles has emerged as a pioneering alternative to conventional chemical-based synthesis methods. In this context, algae and cyanobacteria have been used as renewable biomass resources, providing an economically viable, environmentally benign, and easily scalable platform for nanoparticle production. Algae and cyanobacteria extracts comprise various functional macromolecules and metabolites that not only reduce the metal salts to form nanoparticles but also form a surface capping, aiding their stabilization and imparting additional functionality. Algae and cyanobacteria have successfully mediated the synthesis of diverse nanoparticles, especially metal and metal oxides, demonstrating exceptional functional and biological properties. Remarkably, these biosynthesized nanoparticles often rival or even surpass the performance attributes of chemically synthesized counterparts, underscoring their potential in various industrial applications. One particularly promising application lies in the food packaging sector, where nanoparticles serve as multifunctional fillers in biopolymer matrices, significantly enhancing film characteristics. Conventional chemically synthesized nanoparticles, however, have raised critical safety and environmental concerns, intensifying the demand for greener alternatives. This comprehensive review uniquely addresses these challenges by focusing explicitly on algae and cyanobacteria-mediated nanoparticle synthesis and meticulously discusses their prospective applications in food packaging. These biosynthesized surface functionalized nanoparticles not only address safety concerns by displaying enhanced biocompatibility and reduced cytotoxicity but also can provide additional functional properties like antioxidant activity to the food packaging materials, emphasizing their potential to extend food shelf-life and ensure consumer safety.

Multifunctional sulfur quantum dots (SQDs) passivated with ethylenediamine (EDA) were prepared using sublimed sulfur by a facile hydrothermal method. The as-prepared SQDs were quasi-spherical with a mean particle size of 4.7 nm and showed excitation-dependent emission characteristics with potent antioxidant and antibacterial activity. The SQDs were used as multifunctional fillers to create kappa-carrageenan-based active films and coatings for fresh produce. The addition of SQDs hardly changed the color and transparency of the carrageenan films but greatly increased their UV-A and UV-B blocking properties by 77 % and 47 %, respectively. The tensile strength of the SQD-added films was significantly increased (p < 0.05) without compromising flexibility and rigidity. In addition, the SQD-added film exhibited excellent antioxidant activity against ABTS free radicals and exhibited remarkable antibacterial properties against foodborne pathogenic bacteria such as E. coli and L. monocytogenes. In the case of the film added with 2 % (w/w) SQD, the number of viable cells decreased by 6.5 log CFU mL(-1) and 8 log CFU mL(-1), respectively, compared to the neat carrageenan film. The sustainable carrageenan/SQD formulations were applied as washable coatings on the surface of bananas, which substantially reduced the browning of the fruit, extending their shelf life for 8 d.

In recent years, taking inspiration from mussel, an underwater organism, various packaging alternatives including adhesive coatings have been developed for food preservation to ensure food availability for everyone. The extraordinary adhesion exhibited by mussel is mainly offered by mussel foot proteins containing catechol groups. This catechol-based chemistry not only improves adhesion but also helps in imparting antimicrobial, antioxidant, and UV-blocking properties to packaging materials for increasing the shelf-life of food items. Herein, we first present an overview of catechol-based chemistry followed by a discussion involving a combination of catechol and its derivatives with various biodegradable polymers and nanomaterials. Further, we summarize the recent efforts made for developing mussel-inspired catechol-based coatings for food preservation, keeping minimum environmental impact in mind. Finally, we discuss various challenges and opportunities existing in this area for the successful commercial utilization of such biomimetic coatings in the future.

Edible packaging and coating technologies have emerged as promising and sustainable alternatives to conventional plastic-based packaging and traditional preservation techniques in the food industry. They are particularly effective at extending the shelf life of foods such as edible nuts. These biodegradable and sustainable packaging solutions not only reduce environmental pollution but also help maintain food quality by minimizing oxygen exposure, delaying moisture absorption, and preventing lipid oxidation and microbial contamination. Natural biopolymers, including proteins, polysaccharides, and lipids, have been extensively studied for their potential applications in edible coatings and films, offering a range of functionalities while enhancing barrier properties and improving food safety. Recent advancements in edible coatings have further improved food preservation capabilities by incorporating natural oils and bioactive compounds with antimicrobial and antioxidant properties. Although edible packaging presents an eco-friendly and effective method for preserving nuts, challenges remain regarding mechanical strength, stability under various environmental conditions, and large-scale commercialization. By addressing these challenges, edible packaging could transform food preservation strategies, reduce reliance on synthetic packaging, and contribute to a more sustainable food industry.