The migration of chemical compounds from packaging polymers to food presents a multifaceted challenge with implications for food safety and public health. This review explores the interaction between packaging materials and food products, focusing on permeation, migration, and sorption processes. The different migration mechanisms of contact migration, gas phase migration, penetration migration, set-off migration, and condensation/distillation migration have been discussed comprehensively. The major migrating compounds are plasticizers, nanoparticles, antioxidants, light stabilizers, thermal stabilizers, monomers, oligomers, printing inks, and adhesives, posing potential health risks due to their association with endocrine disruption and carcinogenic effects. Advanced analytical methods help in the monitoring of migrated compounds, facilitating compliance with regulatory standards. Regulatory agencies enforce guidelines to limit migration, prompting the development of barrier coatings and safer packaging alternatives. Furthermore, there is a need to decipher the migration mechanism for mitigating it along with advancements in analytical techniques for monitoring the migration of compounds.

Calendula officinalis Linn. (CO) is a popular medicinal plant from the plant kingdom’s Asteraceae family that has been used for millennia. This plant contains flavonoids, triterpenoids, glycosides, saponins, carotenoids, volatile oil, amino acids, steroids, sterols, and quinines. These chemical constituents confer multifaceted biological effects such as anti-inflammatory, anti-cancer, antihelminthic, antidiabetes, wound healing, hepatoprotective, and antioxidant activities. Additionally, it is employed in cases of certain burns and gastrointestinal, gynecological, ocular, and skin conditions. In this review, we have discussed recent research from the last five years on the therapeutic applications of CO and emphasized its myriad capabilities as a traditional medicine. We have also elucidated CO’s molecular mechanisms and recent clinical studies. Overall, this review intends to summarize, fill in the gaps in the existing research, and provide a wealth of possibilities for researchers working to validate traditional claims and advance the safe and effective use of CO in treating various ailments.

Nowadays, the food industry is prioritizing many innovative processing technologies that can produce minimally processed foods with superior and higher quality, lower costs, and faster operations. Among these advancements, cold plasma (CP) processing stands out for its remarkable capabilities in food preservation and extending the shelf life. Beyond its established role in microbial inactivation, CP has emerged as a transformative tool for modifying food biomolecules through reactive plasma species, addressing the versatile requirements of food industries for various applications. This review focuses on the interactions between reactive plasma species and essential food macromolecules, including proteins, lipids, and polysaccharides. The novelty lies in its detailed examination of how CP technology triggers structural, functional, and biochemical changes in proteins and lipids and explains the mechanisms involved. It connects fundamental molecular transformations to practical applications, such as enhanced protein functionality, lipid stabilization, and improved oxidative resistance. CP induces alterations in protein structure, especially in amino acid configurations, that can be applicable to the formulation of advanced gel, 3D printing, thermostable emulsions, enhanced solubility, and sensory materials. This review explores the ability of CP to modify protein allergenicity, its different effects on the mechanical and interfacial properties of proteins, and its role in the production of trans-fat-free oils. Despite its potential, a detailed understanding of the mechanism of CP’s interactions with food macromolecules is also discussed. Furthermore, this review addresses key challenges and outlines future research opportunities, positioning CP as a sustainable and adaptable approach for innovating next-generation food systems. Further research is crucial to fully understand the potential of CP for food processing, followed by product development.