The food packaging industry is undergoing a paradigm shift from conventional petroleum-based materials toward sustainable biopolymer-based alternatives that offer enhanced functionality beyond mere containment and protection. This comprehensive review examines recent advances in the development of active and intelligent food packaging systems utilizing natural biopolymers including polysaccharides, proteins, and their composites. The integration of antimicrobial agents, natural colorimetric indicators, nanofillers, and advanced fabrication techniques has enabled the creation of multifunctional packaging materials capable of extending shelf life, monitoring food quality in real-time, and reducing environmental impact. This review organizes the current research on starch, chitosan-, cellulose-, pectin-, bacterial cellulose-, pullulan-, gelatin-, zein-, and dextran-based packaging systems, with particular emphasis on their physicochemical properties, functional performance, and practical applications for preserving various food products, including meat, fish, fruits, and other perishables. The challenges associated with mechanical strength, water resistance, scalability, and commercial viability are critically evaluated alongside emerging solutions involving chemical modifications, nanocomposite formulations, and innovative processing technologies. Future perspectives highlight the need for standardization, life cycle assessments, regulatory frameworks, and consumer acceptance studies to facilitate the transition from laboratory innovations to industrial-scale implementation of sustainable biopolymer packaging solutions.
Asrafali et al. (2026) studied this question.