Chitosan for Food Packaging: Effects of Added Phenolics

Abstract Chitosan-based films and coatings are promising biodegradable materials for active and intelligent food packaging, and incorporation of phenolic compounds or extracts can enhance their antioxidant, antimicrobial, and barrier functions. This review synthesizes recent progress on the interactions between chitosan and phenolics, emphasizing the influence of phenolic type, form, and concentration on film structure, physicochemical properties, and food preservation performance. Phenolics interact with chitosan via hydrogen bonding, covalent bonding, and hydrophobic effects, leading to variable outcomes in mechanical strength, water vapor and oxygen permeability, and biodegradability. Crude plant extracts offer cost and sustainability advantages but pose compositional uncertainties. High loading levels may cause aggregation and compromise film integrity. Future work should address detailed phenolic characterization, multicomponent matrix interactions, and standardized testing, alongside nanoencapsulation and AI-guided optimization. These strategies can accelerate the development of sustainable, high-performance packaging that is tailored to specific food applications.