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Sustainable Applications of Bioactive Compounds from Food By-Products in Smart Packaging

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (10 April 2026) | Viewed by 1535

Special Issue Editors

Dr. Daniela Pinheiro

E-Mail Website
Guest Editor
BRIDGES - Biotechnology Research, Innovation and Design for Health Products, Polytechnic University of Guarda, Avenida Dr. Francisco Sá Carneiro, n.º 50, 6300-559 Guarda, Portugal
Interests: chemistry; photochemistry; food biotechnology; bioactive materials; sustainable packaging; valorization of food by-products
Dr. Maria Luisa Serralheiro

E-Mail Website
Guest Editor
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade de Lisboa, Lisbon, Portugal
Interests: biochemistry, biomolecules, nutritional biochemistry; bioactive compounds; phenolic compounds; cholesterol intestinal absorption; herbal infusions; macroalga bioactivity; metabolomics; enzyme activity
Special Issues, Collections and Topics in MDPI journals
Dr. Ana Rita Ferraz

E-Mail Website
Guest Editor Assistant
1. School of Agriculture, Polytechnic Institute of Castelo Branco, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal
2. CERNAS-IPCB, Research Center, Polytechnic Institute of Castelo Branco, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal
Interests: biochemistry; microbiology; food biotechnology; biomolecules; functional foods

Special Issue Information

Dear Colleagues,

The use of bioactive compounds derived from food by-products (FBPs) is emerging as a promising strategy in sustainable food packaging technologies. Naturally occurring substances such as polyphenols, anthocyanins, and essential oils are being incorporated into biodegradable polymer matrices to develop intelligent packaging systems with antioxidant, antimicrobial, pH-sensitive, and color-changing properties. The aim is to support food quality monitoring and extend shelf-life. However, practical application remains limited due to challenges such as instability, low water solubility, and high reactivity. Recent research efforts have focused on green extraction methods, encapsulation, and molecular modifications to enhance stability and compatibility with food-grade biopolymers, including starch, PLA, chitosan, and cellulose. This growing field bridges waste valorization and food safety innovation, contributing to the goal of achieving a circular economy and sustainable packaging solutions. Further studies are encouraged to explore novel materials, processing techniques, and applications involving FBPs for active and smart packaging systems.

Dr. Daniela Pinheiro
Dr. Maria Luisa Serralheiro
Guest Editors

Dr. Ana Rita Ferraz
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biopolymers
  • bioactive compounds
  • food waste valorization
  • smart packaging
  • sustainability
  • freshness indicators
  • by-product valorization
  • functional packaging materials

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Published Papers (2 papers)

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Research

37 pages, 1328 KB  
Article
Linking Sustainable Smart Food Packaging to Healthy Eating Behaviors: A TPB–Perceived Value Framework with IPMA Analysis
by Juncheng Mu, Linglin Zhou and Chun Yang
Foods 2026, 15(9), 1496; https://doi.org/10.3390/foods15091496 - 25 Apr 2026
Viewed by 265
Abstract
Driven by the iteration of digital technologies and the upgrading of residents’ health consumption demands, smart food packaging has developed rapidly and is widely applied across various food categories. However, issues such as consumer cognitive biases and insufficient acceptance hinder its market penetration. [...] Read more.
Driven by the iteration of digital technologies and the upgrading of residents’ health consumption demands, smart food packaging has developed rapidly and is widely applied across various food categories. However, issues such as consumer cognitive biases and insufficient acceptance hinder its market penetration. This paper constructs a chained mediation model based on the Theory of Planned Behavior (TPB) and Perceived Value Theory, employing PLS-SEM and IPMA methods to validate multiple research hypotheses. It innovatively integrates multiple theories to establish an interdisciplinary research framework, overcoming the limitations of single theories. The analysis, combined with IPMA, clarifies the priority of each variable, addressing existing research gaps. The results indicate that the four perceptual factors of smart food packaging significantly and positively influence the three core constructs of TPB, with experiential factors exerting the strongest drive on individual needs. The TPB constructs significantly and positively affect perceived value, perceived trust, and self-efficacy, with the drive of individual needs being most prominent. Perceived trust has the strongest influence on healthy eating behavior. IPMA analysis reveals that perceived value (PV) is a key area for improvement, while individual needs (IN) and self-efficacy (SEHB) are key areas of strength. This study elucidates the internal mechanisms through which smart food packaging influences consumers’ healthy eating behaviors, providing theoretical and practical support for enterprises to optimize design and guide healthy consumption. Full article
(This article belongs to the Special Issue Sustainable Applications of Bioactive Compounds from Food By-Products in Smart Packaging)
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28 pages, 7836 KB  
Article
Interaction of Hazelnut-Derived Polyphenols with Biodegradable Film Matrix: Structural, Barrier, and Functional Properties
by Ilayda Hızır-Kadı, Evren Demircan and Beraat Özçelik
Foods 2026, 15(1), 107; https://doi.org/10.3390/foods15010107 - 30 Dec 2025
Cited by 1 | Viewed by 704
Abstract
The study presents a sustainable approach to valorizing hazelnut processing by-products, specifically skins and shells, through their conversion into bioactive polyphenol-rich extracts using pressurized hot water extraction (PHWE), an environmentally friendly green technology. PHWE yielded extracts with total phenolic contents of 25.4 mg [...] Read more.
The study presents a sustainable approach to valorizing hazelnut processing by-products, specifically skins and shells, through their conversion into bioactive polyphenol-rich extracts using pressurized hot water extraction (PHWE), an environmentally friendly green technology. PHWE yielded extracts with total phenolic contents of 25.4 mg GAE/g dw (shell) and 83.7 mg GAE/g dw (skin), which were incorporated into biodegradable poly(vinyl alcohol)/carboxymethyl cellulose (PVA/CMC) films at concentrations of 1–3% (w/v). The resulting composites were comprehensively characterized in terms of structural, mechanical, thermal, and barrier properties. FTIR, DSC, and XRD analyses demonstrated strong hydrogen bonding, increased thermal stability, and reduced crystallinity due to polyphenol–polymer interactions. Phenolic incorporation enhanced UV-blocking capability, increased antioxidant activity by up to five-fold, and reduced oxygen permeability from 0.048 to 0.015 (cm3·mm·m−2·day−1·atm−1) (69% reduction, p < 0.05), compared to neat PVA while maintaining desirable transparency (>70%). Optimal formulations (HSkE-II) exhibited a 39% increase in elongation at break and improved flexibility without compromising film integrity. Application tests using fresh-cut apples, watermelon, and chicken revealed significant reductions in microbial growth (up to ~1.2 log CFU/g), lipid oxidation, and weight loss during storage, confirming the films’ potential for active food packaging. This work highlights an efficient valorization strategy for nut industry by-products and demonstrates their functional integration into sustainable biodegradable packaging systems. Full article
(This article belongs to the Special Issue Sustainable Applications of Bioactive Compounds from Food By-Products in Smart Packaging)
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