The application of smart packaging technology in fruit and vegetable preservation has shown significant potential with the ongoing advancement of science and technology. Smart packaging leverages advanced sensors, smart materials, and Internet of Things (IoT) technologies to monitor and regulate the storage environment of fruits and vegetables in real time. This approach effectively extends shelf life, enhances food safety, and reduces food waste. The principle behind smart packaging involves real-time monitoring of environmental factors, such as temperature, humidity, and gas concentrations, with precise adjustments based on data analysis to ensure optimal storage conditions for fruits and vegetables. Smart packaging technologies encompass various functions, including antibacterial action, humidity regulation, and gas control. These functions enable the packaging to automatically adjust its internal environment according to the specific requirements of different fruits and vegetables, thereby slowing the growth of bacteria and mold, prolonging freshness, and retaining nutritional content. Despite its advantages, the widespread adoption of smart packaging technology faces several challenges, including high costs, limited material diversity and reliability, lack of standardization, and consumer acceptance. However, as technology matures, costs decrease, and degradable smart packaging materials are developed, smart packaging is expected to play a more prominent role in fruit and vegetable preservation. Future developments are likely to focus on material innovation, deeper integration of IoT and big data, and the promotion of environmentally sustainable packaging solutions, all of which will drive the fruit and vegetable preservation industry toward greater efficiency, intelligence, and sustainability.

This review provides an overview of recent advancements in hyperspectral imaging (HSI) technology for grain quality and safety detection, focusing on its impact on global food security and economic stability. Traditional methods for grain quality assessment are labor-intensive, time-consuming, and destructive, whereas HSI offers a non-destructive, efficient, and rapid alternative by integrating spatial and spectral data. Over the past five years, HSI has made significant strides in several key areas, including disease detection, quality assessment, physicochemical property analysis, pesticide residue identification, and geographic origin determination. Despite its potential, challenges such as high costs, complex data processing, and the lack of standardized models limit its widespread adoption. This review highlights these advancements, identifies current limitations, and discusses the future implications of HSI in enhancing food safety, traceability, and sustainability in the grain industry.

This review examines recent advancements in gel-based 3D and 4D food-printing technologies, with a focus on their applications in personalized nutrition and functional foods. It emphasizes the critical role of tunable rheological and mechanical properties in gels such as starch, protein, and Pickering emulsions, which are essential for successful printing. The review further explores 4D food printing, highlighting stimuli-responsive mechanisms, including color changes and deformation induced by external factors like temperature and pH. These innovations enhance both the sensory and functional properties of printed foods, advancing opportunities for personalization. Key findings from recent studies are presented, demonstrating the potential of various gels to address dietary challenges, such as dysphagia, and to enable precise nutritional customization. The review integrates cutting-edge research, identifies emerging trends and challenges, and underscores the pivotal role of gel-based materials in producing high-quality 3D-printed foods. Additionally, it highlights the potential of Pickering emulsions and lipid gels for expanding functionality and structural diversity. Overall, this work provides a comprehensive foundation for advancing future research and practical applications in gel-based 3D and 4D food printing.

Edible hydrogels are the central material class in 3D food printing because they reconcile two competing needs: (i) low resistance to flow under nozzle shear and (ii) fast recovery of elastic structure after deposition to preserve geometry. This review consolidates the recent years of progress on hydrogel formulations—gelatin, alginate, pectin, carrageenan, agar, starch-based gels, gellan, and cellulose derivatives, xanthan/konjac blends, protein–polysaccharide composites, and emulsion gels alongside a critical analysis of printing technologies relevant to food: extrusion, inkjet, binder jetting, and laser-based approaches. For each material, this review connects gelation triggers and compositional variables to rheology signatures that govern printability and then maps these to process windows and post-processing routes. This review consolidates a decision-oriented workflow for edible-hydrogel printability that links formulation variables, process parameters, and geometric fidelity through standardized test constructs (single line, bridge, thin wall) and rheology-anchored gates (e.g., yield stress and recovery). Building on these elements, a “printability map/window” is formalized to position inks within actionable operating regions, enabling recipe screening and process transfer. Compared with prior reviews, the emphasis is on decisions: what to measure, how to interpret it, and how to adjust inks and post-set enablers to meet target fidelity and texture. Reporting minima and a stability checklist are identified to close the loop from design to shelf.

In this study, a composite film was created with the dual goal of prolonging pork shelf life and showing freshness. Hydrogel materials as solid base films were selected from gelatin (G), sodium alginate (SA) and carboxymethyl cellulose (CMC) based on their antioxidant activity, water vapor permeability, mechanical properties, as well as their stability, antimicrobial activity, and freshness, which indicates effectiveness when combined with anthocyanins. Furthermore, the effects of several concentrations of red cabbage anthocyanin (R) (3%, 6%, 12%, and 24%) on freshness indicators and bacteriostasis were investigated. The antimicrobial activity of the composite films was evaluated against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. Likewise, the freshness indicates effectiveness was evaluated for NH₃. Considering the mechanical properties, antibacterial ability, freshness indicator effect, and stability of the composite film, CS film combined with 12% R was selected to prepare a dual-functional intelligent film for pork freshness indicator and preservation. By thoroughly investigating the effect of composite film on pork conservation and combining with it KNN, the discriminative model of pork freshness grade was established and the recognition rate of the prediction set was up to 93.3%. These results indicated that CSR film can be used for the creation of active food packaging materials.

A ratiometric fluorescent film with high gas sensitivity and stability was developed using electrospinning technology for monitoring food spoilage. 5(6)-Carboxyfluorescein (5(6)-FAM) was used as the indicator, combined with the internal reference Rhodamine B (RHB), to establish a composite ratiometric fluorescent probe (FAM@RHB). The hydrophobic fluorescent films were fabricated by incorporating FAM@RHB probes into polyvinylidene fluoride (PVDF) at varying molar ratios through electrospinning. The FR-2 film with a 2:8 ratio of 5(6)-FAM to RHB exhibited the best performance, demonstrating excellent hydrophobicity with a water contact angle (WCA) of 113.45° and good color stability, with a ΔE value of 2.05 after 14 days of storage at 4 °C. Gas sensitivity tests indicated that FR-2 exhibited a limit of detection (LOD) of 0.54 μM for trimethylamine (TMA). In the application of monitoring the freshness of pork and beef at 4 °C, the fluorescence color of the FR-2 film significantly changed from orange–yellow to green, enabling the visual monitoring of meat freshness. Hence, this study provides a new approach for intelligent food packaging.