The current development of science and the contemporary market, combined with high demands from consumers, force manufacturers and scientists to implement new solutions in various industries, including the packaging industry. The emergence of new solutions in the field of intelligent packaging has provided an opportunity to extend the quality of food products and ensures that food will not cause any harm to the consumer’s health. Due to physical, chemical, or biological factors, the state of food may be subject to degradation. The degradation may occur because the packaging, i.e., the protective element of food products, may be damaged during storage, transport, or other logistic and sales activities. This is especially important since most food products are highly perishable, and the maintenance of the quality of a food product is the most critical issue in the entire supply chain. Given the importance of the topic, the main purpose of this article was to provide a general overview of the application of biosensors, sensors, and tags in intelligent packaging used for food products. A short history and the genesis of intelligent packaging are presented, and the individual possibilities of application of sensors, biosensors, gas sensors, and RFID tags, as well as nanotechnology, in the area of the packaging of food products are characterized.

Background: Researchers and marketing specialists study consumer behaviour in the market because it is an important part of economics. There is a growing trend among consumers to buy local products. Consumers know that buying local products is seen to support local producers and entrepreneurs and protect the domestic economy. Methods: A diagnostic survey analysis was conducted among 404 respondents from Eastern Poland in 2022 to achieve the research objectives. The aim was to present the specifics of the phenomenon of consumer behaviour in relation to the place of purchase of food products, with particular emphasis on local products, according to the qualitative approach adopted. An attempt was made to identify and evaluate the attitudes and declarations of individual consumers in this area. A questionnaire was used as the research tool, and its distribution was carried out entirely electronically via the Internet. Results: The study showed that shopping habits vary by location and age, with hypermarkets and local stores popular among both men and women, while online shopping and wholesale options were also common. Conclusions: Understanding how consumers make decisions is a complex task, as it involves various factors such as thoughts, emotions and actions that lead to product selection and purchase. These factors can vary based on demographic characteristics, such as gender, age, and location. Studies have shown that Polish consumers are more likely to buy local products from large chain stores than from smaller manufacturer-owned stores, and prefer domestically produced goods, which is reflected in an ethnocentric attitude toward the local market.

Extending the shelf life of fruit and vegetable juices plays a key role in improving food security. Ultrasonic technology can be an effective method in the process of replacing traditional heat treatment. It offers a number of benefits, such as better product quality expressed as a higher content of bioactive substances and the preservation of the natural sensory characteristics of the juice: consistency, colour, taste and smell. This paper discusses the methods of ultrasound generation, the equipment used and advances in the construction of ultrasound devices. The influence of ultrasounds on the physical and chemical properties of juices was also analysed, with particular emphasis on bioactive substances and the effectiveness of ultrasonic treatment in the inactivation of microorganisms and enzymes. Prospects and trends in the development of ultrasonic techniques that can effectively increase the efficiency of the ultrasonic juice preservation process are also described. Sonication used alone or with other processing techniques makes it possible to achieve a positive effect on the quality of consumed fruit and vegetable juices.

Circular economy (CE) is a model that is gaining significance in the context of sustainable development and environmental protection, focusing on minimizing waste generation and maximizing the use of available resources through recycling and extending product life cycles. The implementation of CE in various European Union countries demonstrates diverse approaches to resource management, waste production, and energy efficiency improvement. These differences primarily stem from varying strategies, national policies, levels of social awareness, and technological advancements. The article identifies the key challenges and barriers associated with CE implementation in selected countries—Poland, the Netherlands, and Romania—and highlights specific areas requiring improvement and adaptation. It emphasizes the critical role of aligning national policies with the EU guidelines, promoting ecological education, and investing in innovative technologies and solutions that support sustainable development. Additionally, it points to the need for developing appropriate waste management infrastructure and encouraging businesses and consumers to change habits and engage in pro-environmental actions.

This paper presents the results of an experiment based on using a Glide-arc type plasma reactor operating at atmospheric pressure for the quality of fresh pressed tomato juice, variety Bekas. The impact of after-glow plasma gas (air) on the physicochemical, microbiological properties and morphology of the product’s samples was investigated. Five groups of juices characterized by different exposure times (30, 60, 120, 300 and 600 s), as well as untreated juice (as control) were used. The juice quality was assessed on days 1, 3, 5, and 10 of refrigerated storage. Significant increases were observed when Cold Atmospheric Plasma (CAP)-treated tomato juice was tested against total soluble solids, pH, lycopene, and vitamin C in comparison to the control treatments. Moreover, changes in the tested physicochemical values during the storage of juice subjected to the action of cold plasma did not progress as quickly as in the case of the control juice. A significant decrease was observed in total plate count, yeast, and mold after 300–600 s CAP treatment. The findings of the current study suggested that CAP treatment is a promising technique that could provide improved quality and stability during the processing of tomato juice with better physicochemical properties and bioavailable nutrients.

E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis of smells and flavours using special sensors. Both technologies are widely used, especially in the food industry, where they are implemented, e.g., for identifying ingredients and product quality, detecting contamination, and assessing their stability and shelf life. Therefore, the aim of this article is to provide a comprehensive review of the application of e-nose and e-tongue in various industries, focusing in particular on the use of these technologies in the fruit and vegetable juice industry. For this purpose, an analysis of research carried out worldwide over the last five years, concerning the possibility of using the considered multisensory systems to test the quality and taste and aroma profiles of juices is included. In addition, the review contains a brief characterization of these innovative devices through information such as their origin, mode of operation, types, advantages and disadvantages, challenges and perspectives, as well as the possibility of their applications in other industries besides the juice industry.