A Systematic Review on Natural Compounds and Emerging Technologies for Sustainable Active and Intelligent Food Packaging

This systematic review explores the integration of natural compounds and advanced processing technologies in developing sustainable active and intelligent food packaging systems. A comprehensive literature search was conducted across Scopus, PubMed, Web of Science, and Google Scholar, resulting in the systematic analysis of 190 peer‐reviewed studies published between 2015 and 2025. It focuses on extending shelf life, enhancing nutritional value, and ensuring food safety through biodegradable polymers, natural antimicrobials, antioxidants, and bio‐nanocomposites. The study evaluates the potential of polysaccharides, phenolic compounds, terpenoids, and bioactive peptides to improve food safety and sustainability while reducing waste. Emerging technologies, including nanotechnology, cold plasma, and electronic printing, are assessed for their ability to incorporate these compounds into adaptive packaging systems. The review highlights significant opportunities, such as improved food quality and reduced environmental impact, alongside challenges like compound stability, scalability, sensory effects, and regulatory compliance. It emphasizes the need for optimized formulations and cost‐effective solutions to enhance commercial adoption. By combining natural bio‐based molecules with innovative technologies, this research underscores the potential to revolutionize food packaging, addressing global demands for safer, greener alternatives that minimize waste and enhance food quality. The findings provide a roadmap for future developments in sustainable packaging to meet industry and consumer needs.