Food waste is a global concern with enormous economic, environmental and social impacts that has contributed to active packaging evolution. However, incorporating bioactive substances into the packaging can deteriorate its physicochemical and mechanical characteristics. Thus, the objective of this work was to entrap the natural bioactive compound thymol into microparticles and apply them in the form of pads for the controlled release of bioactivity in food packaging material. The physicochemical characteristics and bioactivity of five different ethyl cellulose-based microparticles were evaluated. Increasing the amount of thymol in the formulation led to higher encapsulation efficiency. Encapsulation resulted in a substantial increase of >10–20 °C in the volatilization temperature of thymol, and the release of thymol occurred following a sustained profile, best described by the Higuchi release kinetic model. Increasing the polymer to thymol ratio in the microparticles resulted in higher thermal stability and a more gradual release profile. While all formulations demonstrated considerable inhibition of E. coli growth, the ones with the highest thymol content maintained their antimicrobial activity for at least one month of microparticle storage. Furthermore, the ability of the microparticles in retaining pH and titratable acidity of cherry tomatoes was evaluated, and it was confirmed that these characteristics were maintained during 21 days of storage.

In the present work, direct incorporation of bioactive compounds onto the surface and interlayer of nanoclays before their incorporation into the final polymeric film was conducted, based on a green methodology developed by our group that is compatible with food packaging. This will lead to the higher thermal stability and the significant reduction of the loss of activity of the active ingredients during packaging configuration. On this basis, the essential oil (EO) components carvacrol (C), thymol (T) as well as olive leaf extract (OLE), which is used for the first time, were incorporated onto organo-modified montmorillonite (O) or inorganic bentonite (B) through the evaporation/adsorption method. The prepared bioactive nanocarriers were further mixed with low-density polyethylene (LDPE), via melt compounding, in order to prepare films for potential use as fresh fruit and vegetable packaging material. Characterization of the bioactive nanocarriers and films were performed through XRD, TGA, tensile, antimicrobial and antioxidant tests. Films with organically modified montmorillonite loaded with carvacrol (OC), thymol (OT) and olive leaf extract (OOLE) at 5% wt. showed better results in terms of mechanical properties. The films with polyethylene and organically modified montmorillonite loaded with carvacrol or thymol at 20% wt. (PE_OC20 and PE_OT20), as well as with olive leaf extract at 5 or 10 %wt., clay:bioactive substance ratio 1:0.5 and 10% compatibilizer (PE_OOLE5_MA10 and PE_OOLE10_MA10) exhibited the highest antioxidant activity. The resulting films displayed outstanding antimicrobial properties against Gram-negative Escherichia coli (E. coli) with the best results appearing in the films with 10% OC and OT.

Due to the prevalence of plastic-packaged foods, as well as the need for real-time food monitoring by consumers, reducing plastic pollution is essential for a healthier environment and nutrition. For these reasons, in this work, biodegradable pH-responsive chitosan films enriched with wine lees-derived anthocyanins were produced, and their pH sensitivity was thoroughly evaluated. Optimization of ultrasound-assisted extraction using ethanol/water mixtures as conventional solvents was conducted and the optimal conditions (regarding total anthocyanin content, total phenolic content, and antioxidant activity) were used to perform a screening of extraction with 16 different Natural Deep Eutectic Solvents. Among them, choline chloride: butylene glycol (1:4), at a concentration of 50% v/v in water, demonstrated the highest anthocyanin recovery and was selected for the preparation of the films. The resulting films exhibited an excellent colorimetric response to pH changes, with a color difference (ΔE) exceeding 6.8 at all tested pH values, improved mechanical properties, nearly zero UV permeability, and their antioxidant activity increased by up to 6.1-fold compared to pure chitosan film. Finally, the film was applied in detecting the freshness of pork meat, exhibiting a ΔE of 15.3. The results demonstrate that the developed film is a promising alternative for intelligent, bioactive, and biodegradable food packaging for food applications.

The current study proposes an efficient coating methodology for the development of low-density polyethylene (LDPE) films with prolonged bioactivity for food packaging applications. Three natural phenolic-based substances were incorporated at optimized concentrations in methyl-cellulose-based solutions and used as coatings on LDPE films. The amount of surfactant/emulsifier was optimized to control the entrapment of the bioactive substances, minimizing the loss of the substances during processing, and offering prolonged bioactivity. As a result, the growth of Escherichia coli was substantially inhibited after interaction with the coated films, while coated films presented excellent antioxidant activities and maintained their mechanical performance after coating. Considerable bioactivity was observed after up to 7 days of storage in sealed bags in the case of carvacrol- and thymol-coated films. Interestingly, films coated with olive-leaf extract maintained a high level of antimicrobial and antioxidant properties, at least for 40 days of storage.