Biodegradable polymers can be used for eco-friendly, functional, active packaging to preserve food quality. Incorporation of titanium dioxide (TiO₂) nanoparticles into polymer packaging enhances ethylene-scavenging activity and extends the shelf-life of fresh produce. In this study, TiO₂ nanoparticles were incorporated into biodegradable poly(butylene adipate-co-terephthalate) (PBAT)- and thermoplastic cassava starch (TPS)-blended films to produce nanocomposite packaging via blown-film extrusion. The effects of TiO₂ on morphology, packaging properties, and applications as functional packaging for fresh produce were investigated. Increased TiO₂ in the film packaging increased amorphous starch content and hydrogen bonding by interacting with the TPS phase of the polymer blend, with negligible chemical interaction with the PBAT component and identical mechanical relaxation in the PBAT phase. Surface topography indicated void space due to non-homogeneous dispersion causing increased oxygen and carbon dioxide permeability. Homogeneous dispersion of fine TiO₂ nanoparticles increased mechanical strength and reduced oxygen, carbon dioxide, and water vapor permeability. Films containing TiO₂ also showed efficient oxygen-scavenging activity that removed residual oxygen from the package headspace dependent on the levels and morphology of nanoparticles in the film matrices. Banana fruit packaged in films containing TiO₂ recorded slower darkening color change and enhanced shelf-life with increasing TiO₂ content.

Hemp (Cannabis sativa Linn) is a high-yielding annual crop farmed for its stalk fiber and oil-producing seeds. This specialized crop is currently experiencing a revival in production. Hemp fiber contains pectin, hemicellulose and lignin with superior strength, while hemp seed oil contains unsaturated triglycerides with well-established nutritional and physiological properties. Therefore, focus on the utilization of hemp in various industries is increasing globally. This study reviewed recent applications of hemp components, including fiber and extract, in food, textile and packaging applications. Hemp fibers mainly consisting of cellulose derivatives have superior strength to be used as reinforcements in thermoplastic packaging and paper. Combined physical and chemical modifications of hemp fibers improved mechanical and barrier properties of composite materials. Physically and chemically processed hemp extracts have been used in food and non-food applications. Functional foods containing hemp oils deliver nutrients by their unsaturated lipids. High-quality hemp fiber with several fiber modifications has been applied in garments. Innovative applications of hemp components and by-products are increasing, thereby facilitating utilization of green sustainable biomaterials.

Water-repellent coatings are essential for enhancing the durability and sustainability of textiles, paper, and bioplastic polymers. Despite the growing use of sustainable materials, their inherent hydrophilicity presents significant challenges. This review explores advanced coating technologies to address these issues, focusing on their mechanisms, properties, and applications. By imparting water resistance and repellency, these coatings improve material performance and longevity. The environmental impact and limitations of current coatings are critically assessed, highlighting the need for sustainable solutions. This review identifies key trends and challenges, offering insights into developing water-resistant materials that align with environmental goals while meeting industry demands. Key focus areas include coating mechanisms, techniques, performance evaluation, applications, environmental impact assessment, and the development of sustainable coating solutions. This research contributes to the development of water-resistant materials that meet the demands of modern industries while minimizing environmental impact.

Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products.