Use of Active Compounds from Unconventional Edible Sources in Sustainable Food Packaging

The growing demand for natural ingredients and environmentally responsible solutions has driven the use of bioactive compounds obtained from unconventional edible sources in the formulation of sustainable packaging. Phenolic compounds, flavonoids, and other natural metabolites are widely recognized for their properties of delaying lipid oxidation, reducing microbial proliferation, and minimizing food spoilage processes. In this context, this study aimed to review the use of bioactive compounds from unconventional natural sources, adding them as an innovative and sustainable alternative for the food industry. The study also highlights the main valued bioactive compounds, methods for evaluating antioxidant activity, strategies for incorporating these compounds into active films, and their overall contributions to sustainability. Unconventional edible sources, including underutilized species and agro-industrial by-products, present high levels of natural antioxidants, contributing to the valorization of waste and the construction of more sustainable production chains. When incorporated into polymer matrices, these compounds enable the development of active packaging capable of releasing protective substances in a controlled manner and improving food stability. This approach strengthens the integration between materials science, food chemistry, and technological innovation, highlighting the potential of these natural sources to replace petroleum-derived polymers. The adoption of these alternatives favors practices aligned with the circular economy, promotes consumer health, and adds value to traditionally underutilized materials. Thus, this review highlights the relevance of active compounds from unconventional edible sources for the development of biodegradable packaging, reinforcing their environmental, functional, and technological importance.