Active/smart packaging of bread and other bakery products; fundamentals, mechanisms, applications

Bread and bakery products are highly susceptible to quality deterioration due to microbial, physical, chemical, and sensory changes, with mold growth being the predominant cause of spoilage. Mold contamination not only leads to visible decay but also poses serious health risks through mycotoxin production, contributing to significant economic losses globally. To address these challenges, novel packaging technologies such as active, intelligent and smart packaging have been developed to extend shelf life and ensure product safety. Active packaging interacts directly with the food environment by releasing or absorbing substances like ethanol, oxygen, and antimicrobial agents, thereby inhibiting microbial growth and delaying staleness. Intelligent packaging, including sensors and indicators, provides real-time monitoring of product quality without altering the food. Advances in nanotechnology have further enhanced packaging performance by improving barrier properties and introducing antimicrobial nanomaterials. The incorporation of natural bioactive compounds and various antimicrobial strategies (including films, coatings, sachets, and polymers) demonstrates significant potential in mitigating spoilage. This review comprehensively discusses the mechanisms, applications, and benefits of emerging packaging technologies in preserving bread and bakery products, highlighting their critical role in reducing food waste, ensuring consumer safety, and minimizing economic losses.