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The utilization of eco-friendly ingredients and techniques in the production of degradable and biopolymeric food packaging films is gaining traction. To enhance the performance of these films, biopolymer molecules can undergo modification, and additives such as nanomaterials, crosslinkers, bioactive compounds, and other polymers can be incorporated. Resveratrol, a natural polyphenolic compound commonly found in the skin of grapes, berries, and other plants, has attracted much attention due to its unique properties and its potential applications in creating biodegradable polymers for food packaging. The review investigates the potential of resveratrol in improving the quality and safety of packaged food products. Resveratrol, being non-toxic and Generally Recognized as Safe (GRAS), can be freely added to packaging materials. However, some studies suggest using encapsulation systems to control its release. Resveratrol has strong antimicrobial and antioxidant properties, making it a promising candidate for active and intelligent polymer packaging systems designed to extend shelf life and maintain food freshness. Additionally, it improves the physical and mechanical properties of packaging, such as barrier performance, water resistance, moisture content, tensile strength, hydrophobicity, and thermal stability. Nevertheless, challenges related to its limited water solubility and thermal instability require careful consideration to optimize its performance in packaging materials. This review paper investigates the recent advancements in the incorporation of resveratrol into packaging materials. It thoroughly explores various formulation methodologies, processing techniques, and the utilization of resveratrol to improve the efficacy of food packaging. Additionally, the review examines potential future research strategies geared towards maximizing the prospective advantages of resveratrol in bolstering the sustainability and quality of food packaging. • The structural, chemical, and biological properties of resveratrol were investigated. • Resveratrol improved food packaging film's physical and mechanical properties and microstructure. • Resveratrol shows excellent antimicrobial and antioxidant properties. • Release of resveratrol from the matrix of packaging films can be controlled. • Resveratrol has the ability to increase the shelf life of packaged food products.
Bahramian et al. (Wed,) studied this question.