The development of biodegradable packaging, based on agro‐industrial plant products and by‐products, can transform waste into products with high added value and reduce the use of conventional nonrenewable packaging. Green‐based active packaging has a variety of compounds such as antimicrobials, antioxidants, aromatics, among others. These compounds interact with packaged products to improve food quality and safety and favor the migration of bioactive compounds from the polymeric matrix to food. The interest in the potential hygienic–sanitary benefit of these packages has been intensified during the COVID‐19 pandemic, which made the population more aware of the relevant role of packaging for protection and conservation of food. It is estimated that the pandemic scenario expanded food packaging market due to shift in eating habits and an increase in online purchases. The triad health, sustainability, and circular economy is a trend in the development of packaging. It is necessary to minimize the consumption of natural resources, reduce the use of energy, avoid the generation of waste, and emphasize the creation of social and environmental values. These ideas underpin the transition from the emphasis on the more subjective discourse to the emphasis on the more practical method of thinking about the logic of production and use of sustainable packaging. Presently, we briefly review some trends and economic issues related to biodegradable materials for food packaging; the development and application of bio‐based active films; some opportunities beyond COVID‐19 for food packaging segment; and perspectives in circular economy.

Persimmon is a good source of nutrients, especially carbohydrates, dietary fibers, vitamins, minerals, carotenoids, and phenolic compounds, among other bioactive phytochemicals. It is climacteric and respiration rates and ethylene gas production regulate its maturation. Persimmon is generally classified into astringent and non-astringent types. Strategies concerning new methods of using it through technological and biotechnological processes are important to reduce postharvest losses and are in line with the idea of circular economy. Therefore, we aimed to compile an up-to-date and brief review of persimmon´s chemical composition, bioactive compounds, and its potential use in the development of new products.

The development of innovative active food packaging is a promising strategy to mitigate food loss and waste while enhancing food safety, extending shelf life, and maintaining overall quality. In this review, Pickering emulsions with essential oils are critically evaluated as active additives for sustainable food packaging films, focusing on their antimicrobial and antioxidant properties, stabilization mechanisms, and physicochemical performances. A bibliometric approach was used to contextualize the current research landscape and new trends. Data were collected from the Web of Science and Scopus databases to find studies published between 2020 and 2024. The analysis of 51 articles shows that cinnamon, clove, and oregano are the most used essential oils, while cellulose and chitosan are the predominant polymer matrices. Pickering emulsions as stabilizers in food science represent a step forward in sustainable emulsion technology. The incorporation of essential oils into biobased films via Pickering emulsions can improve the mechanical and barrier properties, antimicrobial and antioxidant activities, and shelf life of foods. This approach offers a natural, environmentally friendly alternative to conventional materials and is in line with the 2030 Agenda goals for sustainability and responsible consumption. Recent advances show that composite particles combining polysaccharides and proteins have higher stability and functionality compared to single particles due to their optimized interactions at the interfaces. Future research should focus on developing scalable, cost-effective production methods and conducting comprehensive environmental testing and regulatory compliance, particularly for nanotechnology-based packaging. These efforts will be crucial to drive the development of safe and effective biobased active food packaging.