The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the most studied replacement options due to its wide availability, low cost, and significant advances in improving packaging properties. In this context, nanoparticles with antimicrobial properties as additives play a key role in manufacturing renewable active packaging with superior performance. In this review, a comprehensive summary is provided on the research papers that addresses strategies for using active packaging, using starch as a sustainable polymer, and antimicrobial nanoparticles to extend the lifespan of foods. After a brief introduction to the fundamental concepts related to starch and biodegradable and active packaging, details are presented about the latest advances in nanotechnology, which can minimize the impact on the organoleptic properties of food products, as well as an increase in bioactivity, due to the size in nanometric scale to improve the diffusion of active compounds in the matrix of starch-based active film.

Probiotics can be like microorganisms that, when used for the health of living animals, confer health benefits. Probiotics are well known and well accepted by consumers, but they are mainly in dairy products, being a barrier to consumers who are lactose intolerant or allergic to milk proteins. In this sense, plant matrices are suitable to host probiotic microorganisms to increase the functional characteristics of minimally processed vegetables. In this way, this work reviews the main studies that show the potential of adding probiotics to minimally processed fruits. In addition, different ways of adding probiotics to plant matrices are discussed. In parallel, the review presents the viability of probiotics in minimally processed fruits, the challenges encountered and the best strategy for the incorporation of these microorganisms into plant matrices. Available research indicates that the intrinsic properties of vegetables contribute to an effective association of probiotics. Therefore, the possibility of using these matrices as carriers of probiotic strains is an opportunity to provide consumers with new probiotic foods that can be part of a varied diet, ensuring a regular intake of these microorganisms.