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SmartPackagingTechnologyinFoodProcessing
202
CHAPTER27
SmartPackagingTechnologyinFoodProcessing
ManishTiwari
1
,MehulChudasama
1
,AkanshaTiwari
2
,JyotirmoyGoyary
1
,VijayKele
1
1DepartmentofDairyandFoodTechnology,ParulInstituteofTechnology,ParulUniversity,Vadodara,
Gujarat
2DepartmentofFoodTechnology,ParulInstituteofAppliedScience,ParulUniversity,Vadodara,
Gujarat
INTRODUCTION
Recent era is known to improvet echno-commerciallys kills in every industrial sector. The
agro-food market is significantly increasing upward. With the dive rsification in agro-food
processingchain,packagingplaysacrucialroleinagricultureandalliedsciencesbyensuring
thesafetransportation,storage,andpreservationofvariousagriculturalproductstotheend
user. It involves the design, development, andimplementation of packaging materials and
techniquestoprotect,contain,andmarketagriculturalcommoditieseffectively.Theprimary
purpose of packaging in this field is to maintain the quality and integrity of agricultural
productsthroughoutthe supplychain, from farmto consumer. Itnotonly helpsto protect
crops,fruits,andvegetablesfromphysicaldamage,suchasbruising,crushing,orpuncturing
duringhandlingandtransportationbutalsoshieldingtheproducefromexternalfactorslike
moisture, pests, a nd disease. Packaging in agriculture serves a s a means of identification,
branding,andinformationdissemination.Labels,tags,andstickersprovideessentialdetails
aboutthe product,includingits origin,qualitystandards, nutritionalcontent,and handling
instructions. Nowadays well-designed and attractive packaging can enhance the visual
appealof fruits,vegetables, andotherproduce,makingthemmoreappealingtoconsumers
without changing its nutritional composition (Tiwari et al., 2021). Present scenario is
dealingwithsustainablepackagingpracticesthathavegainedprominenceinagricultureand
alliedsciences.Theindustryisactivelyexploringenvironmentallyfriendlymaterials,suchas
biodegradable films, compostable bags, and recyclable containers, to minimize the
environmental impact of packaging waste (Tyagi et al., 2021). The field of packaging has
witnessed a significant transformation with the advent of smart packaging technology.
Smart packaging integrates t raditional packaging materials with advanced technologies to
provide additional functionalities beyond conventional containment and protection. By
incorporating sensors, actuators, and data communication capabilities, smart packaging
(Figure1)hasthepotentialtorevolutionizevariousindustries,includingfoodandbeverage,
pharmaceuticals,andconsumergoods.Thischapterexploresthekeyconcepts,applications,
andbenefitsofsmartpackagingtechnology.
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(Figure1Schematicrepresentationofsmartpackagingonfoodpackaging)
ClassificationofSmartpackaging
Thesmartpackagingsystemis classified intotwocategories asdepicted inFigure1.Active
packaging involves the incorporation of active compounds like antioxidants into the
conventional packaging materials to augment the stability and qualityof the foodproduct
throughouttheirshelflife(Dragoetal.,2020)whileintelligentpackagingisanintegrationof
traditionalpackagingwithmodernizedelectronicsensingdeviceslikesensorstodetectthe
change in the quality of thefood product to ensure thesafety of thefood before it reaches
theconsumers(Ahmedet al.,2022;Alamet al.,2021).Theactiveandintelligentpackaging
systems function as a protective barrier and shield the food material against various
physical, chemical, and biological hazards. They are also functional in indicating the
freshness and quality of the food product and continuously monitoring the time and
temperature of the food product which ensures the overall safety and quality of the
products.Boththeactiveandintelligentpackagingsystemsaimatimprovingfoodsafetyand
qualitybydeliveringsoundandnutritiousfoodtoconsumersbuttoachievethedesiredgoal
therolesplayedbytheactiveandintelligentpackagingsystemsaredifferent(Doderoetal.,
2021;Aminetal.,2022).
SmartPackagingTechnologies
1.ActivePackaging
Absorbers
Oxygen is a reactive gas that can lead to various undesirable changes in food, including
oxidation, spoilage, and degradation of nutritional value. The most commonlyu sed oxygen
scavengers are based on the principle of oxidation-reduction reactions. One widely used
type of oxygen scavenger is based on iron powder. These scavengers consist of iron
particles embedded in a polymer matrix. When exposed to oxygen, the iron particles
undergoachemicalreaction knownasoxidation,whichconvertstheminto ironoxide.This
reactionconsumestheoxygenpresentinthesystem,effectivelyreducingitsconcentration.
Asaresult,thefoodproductremainsprotectedfromoxidative deterioration. Anothertype
of oxygen scavenger is based ont hech emicalcompound so diumb isulfite.This scavenger
works by reacting with oxygen to form sodium sulfate and water. It is commonly used in
productssuchasbeverages,wherethepresenceofdissolved oxygencan lead tooff-flavors
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andlossoffreshness.
MoistureAbsorbers
Moisture absorbers, also known as desiccants, are substances ormaterials that have the
ability to remove or reduce moisture content in their immediate environment. These
desiccants are typically employed in packagingor storage containers to prevent moisture-
related issues such asspoilage, mold growth, bacterial contamination, andloss ofproduct
quality (Alam et al., 2021). Silica gel is a porous, granular substance made from silicon
dioxide which has high adsorption capacity and hold moisture molecules from the
surroundinge nvironment. Silicagel is often placedi nsmall packets and insertedinto food
packagesorcontainerstoabsorbexcessmoistureandmaintainthedesiredhumiditylevels.
Calciumchlorideisahygroscopiccompoundthat hasastrongaffinityforwatermolecules.
It is frequently used in food packaging applications, particularly for products like fruits,
vegetables,and snacks.Furthermore,molecularsievesareemployedasmoistureabsorbers
in food processing. These sieves consist of synthetic zeolite materials with highly porous
structuresthatcan selectivelyadsorbmoisturewhileallowingothergasestopassthrough.
Molecular sieves are commonly used in the food industry to remove moisture from
powderedorgranularproducts,suchasspices,bakingmixes,anddryingredients.
EthyleneAbsorbers
Ethyleneisanaturalripeninghormoneemittedbyfruits,vegetables,andflowers,whichcan
acceleratethespoilageofnearbyproduce.Ethyleneabsorbershelpremovethisgasfromthe
packaging environment, extending the freshness and shelf life of the contents. Carbon,
zeolite, or potassium permanganate are the components which have high adsorption
capacities for ethylene. Ethylene absorbers actively remove ethylene gas from the
atmosphere when placed in storage areas or transportation containers. By reducing the
concentration of ethylene, the ripening process is slowed down, extending the shelf life of
freshproduce. This is particularlybeneficialinsituations wherefruits and vegetablesneed
to be transported over long distances or stored for extended periods. In large-scale food
processing facilities,e thyleneabsorbers are often integrated intoadvanced systems. These
systems may include ethylene monitoring and control mechanisms to maintain optimal
ethylenelevels.Bycontinuouslymonitoringtheconcentrationofethylene,theabsorberscan
beactivatedorreplacedasneededtoensuremaximumeffectiveness(Doderoetal.,2021).
AntimicrobialPackaging
Antimicrobial packaging in food processing is an innovative approach aimed at enh ancing
the safety and shelf life of food products by incorporating antimicrobial agents into the
packagingmaterials.Thistechnologyhasgainedsignificantattentioninrecentyearsdue to
theincreasing demandforfoodpreservationmethodsthatcaneffectivelycontrol microbial
growthandminimizetheriskof foodborneillnesses causedbySalmonella, Escherichia coli,
and Listeria monocytogenes. By incorporating antimicrobial agents, such as silver
nanoparticles,essentialoils,ororganicacids,intothepackagingmaterials,thepackaging
itself acts as a barrier against microbial proliferationa nd thusmaintai nthe freshness and
quality of the food f ora longer period. This is particularly beneficial for peris hable foods,
such as meat, seafood, and dairy products, which are highly susceptible to microbial
contamination.Antimicrobialpackagingalsooffersanadditionallayerofprotectionagainst
foodborne pathogens. Furthermore, antimicrobial packaging can reduce the need for
chemical preservatives in food processing which may have potential health risks and can
alterthetasteandqualityoffood(Alametal.,2021).
FlavorandAromaReleaser
Some packaging materials are designed to release flavors or aromas into the packaged
product,enhancingitssensoryappeal.Thisiscommonlyusedinthepackagingoffoodand
beverages.Flavorandaromareleasepackaginginfoodprocessingisaninnovativeapproach
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aimed at enhancing the sensory experience and overall quality of packaged foodp roducts.
Thistypeofpackagingfocusesonpreservinganddeliveringthedesiredflavorsand aromas
of the food to the consumer, ensuring a more enjoyable eating experience (Tiwari et al.,
2021). There are several methods and technologies employed to achieve this goal. One
common approach is the use of barrier materials that help maintain the integrity of the
packaging, preventing the escape of volatile flavor and aroma compounds. These barrier
materialsmayincludelaminatedfilms,coatings, or encapsulationtechniquesthatcreate
a protective layer around the food product, effectively trapping the flavors and aromas
within.Additionally,activepackagingsystemsareemployedtoactivelycontrolthereleaseof
flavors and aromas (Janjarasskul and Suppakul, 2018). These systems often involve the
incorporation of additives or active ingredientsinto the packaging materials. For example,
controlled-release systems can be utilized, where microcapsules containing the desired
flavor compounds are embedded in the packaging. These microcapsules gradually release
the flavors and aromas over time, enhancing the sensory experience and prolonging the
shelflifeoftheproduct.
ActiveModifiedAtmospherePackaging(AMAP)
AMAPmodifyingthegaseouslevelssuchasoxygen,carbondioxide,andnitrogenwithinthe
package. Oxygen is usually reduced to inhibit the growth of aerobic bacteria, molds, and
yeasts, which are responsible for food spoilage (Janjarasskula nd Suppakul, 2018).C arbon
dioxide is increased to inhibit thegrowt h of spoilage microorganisms that are sensitive to
highcarbondioxidelevels.Nitrogenisaddedtodisplaceoxygenandmaintainthepackage's
structuralintegrity.Themodifiedatmosphereisachievedusingvarioustechniques, suchas
gasflushing,gaspermeablefilms,andoxygenscavengers(Lee,2021).Gasflushinginvolves
replacing the air inside the package with a predefined gas mixture. Gas permeable films
allowthecontrolledexchangeof gasesbetweenthe foodandtheenvironment,maintaining
the desired atmosphere. Oxygen scavengers are substances added to the package that
removeexcessoxygenandmaintainlowoxygenlevels.
2Intelligentpackaging
Time-TemperatureIndicators(TTIs)
Time-TemperatureIndicators(TTIs)areessential tools used infoodprocessingtomonitor
and ensure the safety and quality of perishable food products. They provide valuable
information about the cumulative effects of time and temperature on the food, allowing
producers,distributors,andconsumerstomakeinformeddecisionsregardingthefreshness
andedibilityoftheproduct.TTIsfunctionbyincorporatingachemicalorbiologicalindicator
thatreactstochangesintemperature over a specificperiod.Theseindicatorsare designed
tomimicthebehaviorofthefoodandprovideavisualindicationoftheproduct'squalityor
safety (Ahmed et al., 2022). They are typically placed on the packaging or directly on the
fooditemitself.TheprimarypurposeofTTIsistohelppreventfoodborneillnessescaused
bybacterialgrowthandtheformationoftoxins.Bacteriamultiplyrapidlyinthetemperature
dangerzone,whichisbetween40°F(4°C)and140°F(60°C).Bymonitoringthetemperature
history of a food product, TTIs can indicate whether it has been exposed to unfavorable
conditionsforanextendedperiod, potentiallyrenderingitunsafeforconsumption(Dodero
etal.,2021).TherearedifferenttypesofTTIsavailableforvariousapplications.SomeTTIs
employ time-temperature integrators that calculate the cumulative effect of temperature
exposureovertime. These indicatorschangecolorordisplay a visual signalwhenthefood
has been stored or transported at temperatures above a certain threshold for a
predeterminedduration.OtherTTIsutilizebiochemicalreactions,suchasenzymeactivityor
microbial growth, to indicate food quality. These indicators are particularly useful in
assessing the freshness of perishable items, such as meats, seafood, and dairy products.
Changesintheactivityorgrowthof specific enzymesormicroorganismscanbecorrelated
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withthe product'sdeterioration,enabling consumersto make informeddecisionsaboutits
freshness.TTIsplayacrucialroleinthefoodsupplychain,allowingstakeholderstoidentify
potential temperature abuse during processing, storage, and transportation (Chen et al.,
2020). They help reduce food waste by ensuring that only safe and high-quality products
reach the consumer. Additionally, they provide a means for consumers to assess the
conditionofpackagedorpre-preparedfoods,promotingtransparencyandinformedchoices
(Poyatos-Racioneroetal.,2018;Alametal.,2021).
OxygenandMoistureSensors
Oxygen and moisture sensors play a crucial role in food processing, ensuring product
quality,safety,andshelflife.Oxygensensorsaredesignedtodetectandmeasurethelevelof
oxygenpresentinfoodpackagingenvironments,whilemoisturesensorsareusedtomonitor
andcontrolthemoisturecontentoffoodproducts.Bothsensorsareessentialinmaintaining
optimalconditionsduringprocessingandstorageto preventspoilage,extendshelflife,and
preserve the sensory and nutritional attributes of the food. Oxygen sensors are commonly
used in modified atmosphere packaging (MAP), which involves altering the atmospheric
compositioninsideafoodpackagetoslowdownthe deteriorationprocess.Oxygensensors
canalsobeusedinheadspaceanalysis,wherethegascompositionwithinasealedcontainer
ismeasuredtoassessproductquality(Aminetal.,2022).Moisturesensorsaremainlyused
in various food processing applications, such as drying, baking, and extrusion. Moisture
sensors measure the amount of water vapor present in the processing environment or
directly in the food. This information allows processors to adjust processing parameters,
suchastemperatureandhumidity,toachievethedesiredmoisturelevelsandpreventunder
or over-drying.P ropermoisture control helps maintain product texture, prevent microbial
growth,andensureproductsafetyandstability.
Radio-FrequencyIdentification(RFID)
RFID tags orlabels use radio waves to track and monitorthe movement offoo dproducts
throughout the supply chain.T heyprovide real-time data about the location, temperature,
and other conditions, enabling better inventory management and quality control. Radio-
FrequencyIdentification(RFID) tagsplayasignificantroleinfoodprocessing,providingan
efficientandreliablemeansoftrackingandmanagingvariousstagesofthefoodsupplychain
(Chenetal.,2020).Thesetagsaresmallelectronicdevicesthatuseradiowavestotransmit
data to a reader, enabling the identification and monitoring of products throughout their
journeyfromproductiontoconsumption.Infoodprocessing,RFIDtagsareusedinmultiple
ways to improve efficiency, traceability, and safety (Yu et al., 2022). RFID tags can store
importantinformationsuchasbatchnumbers,expirationdates,andmanufacturingdetails.
This enables streamlined inventory management, as the tags can be scanned quickly,
eliminating theneed formanual data entry and reducinghumanerror.Secondly,RFIDtags
are invaluable in tracking the movement of food items along the supply chain. From the
warehousetodistribution centresandretailstores,thesetags enablereal-timevisibility of
product location and quantity. RFID tags aid in traceability and recall management. In the
eventofafoodsafetyissueorproductrecall,theRFIDtagscanprovidedetailedinformation
about the affected products, allowing for targeted and efficient recalls. This capability
significantly reduces the time and cost associated with identifying and removing
contaminated or unsafe food from themarket, protecting both consumerhealth and brand
reputation.
Nanosensors
Nanotechnology-based sensors are used to detect and monitor specific compounds or
conditions in food. They can identify the presence ofpathogens, contaminants, or spoilage
markers, providing early warning signs and improving food safety. Intelligent packaging
utilizing nanosensors can provide consumers with interactive experiences. For example,
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through the use of smartphone applications, consumers cans cana prod uct'sp ackaging to
access detailed information about its origin, production methods, and safety certifications
(Aminetal.,2022).Thistransparencyempowersconsumerstomake informed choices and
fostersastrongerconnectionbetweenthemandthefoodtheyconsume.
SmartLabels
TheselabelsincorporatetechnologieslikeQRcodes,barcodes,orNearFieldCommunication
(NFC) to provide consumers with additional information about the product, such as
nutritional data, allergen warnings, or cooking instructions. They may also enable
traceability and authentication of the product's origin. These labels are equipped with
various advanced features that enable themto provide real-time information and enhance
theoverallsafetyandefficiencyoffoodpackaging.Theselabelscanmeasurefactorssuchas
temperature, humidity, and gas levels and allowing manufacturers to ensure that food
products which are stored and transported under optimal conditions. This real-time
monitoringhelpspreventspoilage,reduceswaste,andmaintainsthefreshnessandintegrity
ofthepackagedfood.Furthermore,smartlabelsenableeffectivetraceabilitythroughoutthe
supply chain (Chen et al., 2020; Yu et al., 2022). By incorporating technologies like radio-
frequencyidentification(RFID)orquickresponse(QR)codes,theselabelscanbescannedor
readatvariouspoints,facilitatingseamlesstrackingofproductsfromfarmtofork.
FreshnessIndicators
Freshnessindicatorsareatypeofintelligentpackagingusedinthefoodprocessingindustry
to provide information about the freshness and quality of food products. The primary
purposeof freshnessindicators is to ensurethatconsumersreceivefood productsthatare
safetoconsumeandofhighquality.Theyhelptoaddressconcernsregardingfoodspoilage,
contamination, and degradation during storage and transportation. One commonly used
technology in freshness indicators is time-temperature indicators (TTIs). These indicators
monitor the temperatureof the product andthe duration for which it hasbeen exposed to
certain temperature conditions.Thegasindicatorsmonitor the gascompositionwithin the
packaging,particularlythelevelsofoxygenandcarbondioxide.Changesingascomposition
canbeindicativeofmicrobialgrowthordegradationprocesses. Gasindicatorscanprovide
visual cues, such as color changes or gas bubbles, to indicate the freshness status of the
product. Additionally, some freshness indicators incorporate smartlabels or RFID (Radio-
FrequencyIdentification)technology. Theselabelscan bescannedor read usingelectronic
devices to retrieve detailed information about the product's freshness, including
temperaturehistory,storageconditions,andexpirationdates.
Tamper-EvidentPackaging
Tamper-evident packaging is a crucial technology used in the food industry that enhances
product safety and consumer confidence. It is designed to provide visible evidence of
tampering or any unauthorized access toa food product. Tampering refers to any act that
altersthepackagingorcontentsofaproduct,potentiallycompromisingitssafetyorquality.
Intelligenttamper-evidentfeaturescanincludeseals,labels,orspecializedclosuresthatare
designed to break or show signs of interference upon attempted opening. The primary
objective of tamper-evident packaging in food processing is to protect consumers from
potentialhealthhazards.Ithelpstopreventtheinstancesofcontamination,adulteration,or
unauthorizedalterationoffoodproducts.ThesecanincludeQRcodes,holographiclabels,or
evendigital tracking systemsthat enabletraceabilityand provide real-timeinformationon
theproduct'sintegrity.
ApplicationsofSmartPackaging
Food and Beverage Industry: Smart packaging has immense potential in the food and
beverage industry to enhance safety, quality, and shelf-life of products. For example,
intelligent labels can mo nitor temperature fluctuations during transportation and display
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colorchangestoindicatespoilage.RFIDtagscanprovidereal-timevisibilityofinventoryand
enable efficient supply chain management. Additionally, biosensors integrated into
packagingcandetectharmfulpathogensorallergens,ensuringfoodsafety.
PharmaceuticalsandHealthcare:Smartpackagingisrevolutionizingthepharmaceuticaland
healthcaresectorsbyimprovingmedicationadherence,patientmonitoring,andcounterfeit
prevention.Intelligentblisterpackscanremindpatientstotaketheirmedicationattheright
time and provide dosage information. NFC-enabled packaging can interact with
smartphones, providing patients with instructions, tracking their adherence, and enabling
healthcareprofessionalstomonitorpatientcompliance.
ConsumerGoods: Smart packaging is increasingly used in consumer goodsto enhance user
experience,provideproductinformation,andpreventcounterfeiting.Interactivepackaging,
equipped with augmented reality or QR codes, can engage customers with interactive
contentandpromotions.
Sustainability and Waste Management: Smart packaging technology also contributes to
sustainablepracticesandwastereduction.Byincorporatingsensors,packagingcanmonitor
productfreshnessandquality,reducingfoodwaste.
BenefitsofSmartPackaging
Smartpackagingcanmonitorandtrackfactorssuchastemperature,humidity,andpressure.
This helps ensure the safety and integrity of products, particularly perishable goods like
food and pharmaceuticals. Real-time data collection and alerts can help prevent s poilage,
contamination, and quality issues,therebyreducingwaste and improvingconsumersafety.
Smart packaging equipped with sensors and tracking technologies provides real-time
visibilityintothesupplychain.Itenablescompaniestomonitorthelocation,condition,and
movement of products at each stage, optimizing logistics, reducing loss or theft, and
improving overall supply chain efficiency. Intelligent packaging systems can incorporate
oxygenandmoisturecontroltechnologiestoextendtheshelflifeofproducts.Byregulating
theinternalatmosphere of thepackage,smart packaginghelps preservefreshness,quality,
andnutritionalvalueforalongertime.Thisisparticularlybeneficialforfood,beverages,and
pharmaceuticals.SmartpackagingsolutionsoftenincludefeatureslikeQRcodes,RFIDtags,
or NFC (Near Field Communication) chips that enable product authentication. Consumers
canverifytheauthenticityandoriginofaproductby scanningortappingthepackaging. It
can include features like augmented reality (AR) labels, QR codes for accessing product
information, or personalized messages. Such interactive elements can educate consumers,
provide additional product details, and create unique brand experiences. These novel
packagingcancontributetosustainabilityeffortsbyreducingwasteandoptimizingresource
usage.Smartpackagingallowscompaniestogathervaluableconsumerdataandinsights.By
analysingconsumerinteractionswiththepackaging,companiescanunderstandpurchasing
patterns,preferences,andbehaviours.
Challenges
The smart packaging havingactive packaging-based approach need to be compatible with
thespecificfoodproducts.Compatibilityissuescanariseduetointeractionsbetweenactive
packaging materials and food components, leading to off-flavors, changes in texture, or
reducedefficacyoftheactivesubstances.Moreover,incorporationofactivesubstancessuch
as antimicrobials, oxygen scavengers, or moisture absorbers. Ensuring the safety of these
substancesiscrucial.Itisessentialto evaluatepotentialmigrationofactivesubstancesinto
thefood andtodeterminesafelevelsofexposuretoconsumers.Activepackagingmaterials
may be subject to specific regulations and standards, particularly if they come into direct
contactwithfood.Manufacturersmust complywiththeseregulationsandensurethattheir
activepackagingmaterialsmeettherequiredsafetyandqualitystandards.
Thedesigningandimplementingofsmartpackagingsolutionsraisesthecostoftheproduct.
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Theintegrationofsensors, tracking technologies, andotherintelligentfeaturesaddsto the
overall production and packaging costs. This can be a barrier, especially for small and
medium-sizedbusinesses that may have limitedbudgets.Incorporatingsmartfeaturesinto
packagingrequiresseamlessintegrationofvarioustechnologies,suchassensors,RFIDtags,
orQRcodes.Ensuringcompatibility, reliability,and scalability ofthese technologiescanbe
complex and time-consuming. One of the biggest challenges in intelligent packaging is to
maintain privacy. Smart packaging generates a significant amount of data regarding
consumerbehaviour,productmovement,andsupplychaininsights.Managingandanalyzing
thisdataeffectivelycanbechallenging.Inareaswithlimitednetworkcoverageorinremote
locations,ensuringconsistentconnectivitycanbeachallenge.
Conclusion
Smart packaging is mainly providing real-time data, active intervention, and improved
consumerexperience. It enablessupplychainoptimization,reducing waste and technology
represents a paradigm shift in the packaging industry, offering numerous benefits and
opportunities across various sectors. This novel technology is revolutionizing the way
products are packaged, delivered, and consumed. Active packaging requires extensive
research and development to ensure the compatibility, stability and safety of active
substanceswiththepackagingmatrixandmeettheregulatoryrequirements,whichcanvary
acrossdifferentregionsandcountries.increasingefficiency.Moreover,smartpackagingcan
empower consumers with valuable information, personalized experiences, and
sustainabilityoptions,fosteringamoreinformedandresponsiblepurchasingbehaviour.As
thetechnologycontinuestoadvance,wecanexpectevenmoreinnovativeapplicationsand
integration with emerging technologies such as Internet of Things (IoT) and artificial
intelligence (AI). However, challenges remain, including cost considerations, data privacy,
and infrastructure requirements. Nevertheless, the potential of smart packaging to
transformindustriesandimprovethe overallconsumerexperience isundeniable,makingit
anexcitingareaofdevelopmentforthefuture.
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