Advanced Biopolymer-Based Active and Intelligent Packaging Systems for Food Preservation: A Critical Review

Balancing reliable food protection against the ecological damage caused by synthetic plastics is a major priority in food processing. Polysaccharide systems, chiefly chitosan, starch, and functionalized celluloses, serve as practical substitutes to prolong food shelf life using active and intelligent mechanisms. This review covers developments in biopolymer preservation technologies from 2010 to 2026. We examine the microbial disruption mechanisms and radical-scavenging pathways that slow lipid breakdown in meats, dairy, and fresh produce. Furthermore, we address controlled release profiles, moisture sensitivity, and the performance of natural colorimetric dyes used for freshness monitoring. Chitosan provides natural antimicrobial action, starch delivers an effective oxygen barrier when dry, and nanocellulose reinforces physical structure. Even so, practical adoption remains limited by water affinity, manufacturing expenses, and migration limits enforced by the European Food Safety Authority (EFSA) and the United States Food and Drug Administration (US FDA). Resolving these bottlenecks via crosslinking and the use of agricultural waste will be central to creating functional, commercial bio-packaging.