Table 1.

Various smart devices for Active packaging with principles, applications, and results

Smart devices	Principle/reagents	Information given	Application	Time/Temperature	Results	References
Added to the Sensor	Garlic extract	Meat shelf-life	Meat products (fresh beef)	24 h at room temperature (28 ± 2 °C)	Can extend the shelf-life of meat by 4 h longer when using high concentrations of garlic extract. This demonstrates that garlic extract acts as an antimicrobial agent that can help delay the spoilage of packaged beef	[65]
Vacuum Packaging	Immersion in 5 g/L Ascorbic Acid	Storage conditions	Fresh-cut potatoes	5 days	Reduce levels of respiration and ethylene production, maintain firmness, prevent weight loss and the formation of reactive oxygen species and malondialdehyde, reduce PMB and TPC, slow down the growth of glucose, fructose, and sucrose content, maintain its flavor and taste parameters	[66]
HiOx-MAP packaging	Grape Seed Extract (GSE)	Meat color and premature browning (PMB)	Ground meat patties (85% beef and 15% pork back fat)	Over 10-day storage at 4 °C	Improve the color stability (P < 0.05) and significantly slow down the oxidation of lipids and myoglobin in raw patties from day 5 to day 10, but GSE has no effect on TVC (P > 0.05). When cooked to 66 °C, patties containing 0.50 and 0.75 g kg–1 GSE has greater interior redness than the control (P < 0.05). Could enhance the color of fresh meat and reduce PMB during late storage	[67]
Chitosan-SEO (Sandalwood/Santalum album Essential Oil) film	Malic Acid	Lipid oxidation activity	Butter	90 days at 4 °C	The inclusion of SEO enhance the films' antioxidant properties and the films' UV-barrier, produce significant variations in the samples' transparency and color. Thiobarbituric acid reactive substances decrease significantly and lipid oxidation decrease by 36% compared to unpackaged butter after 3 months of storage. After use, the films can be easily removed from foodstuffs without producing solid waste because they are completely soluble in water	[68]
Gelatin film	Silver-Kaolinite (Ag-Kln)	Quality and microbial growth	Meat products (beef)	13 days at 4 °C	Posses no adverse effects on the beef samples' pH or color. On day 13, beef meat packaged in active films lost more weight (P < 0.05) than meat packaged without active films. Demonstrate potential as antibacterial films and to extend the shelf-life of food products. However, additional research is required to determine the rate at which silver is released from packaging films and to examine the effectiveness of these materials under a variety of storage conditions	[69]
Gelatin/κ-carrageenan films	Anthocyanin-and TiO2 nanoparticles	The properties of biopolymer films	Fish	30 days	The anthocyanin molecules and crystalline TiO2 particles were distributed fairly evenly throughout the amorphous biopolymer films. The optical, mechanical strength, and barrier properties of the biopolymer films were enhanced by the addition of TiO2 and anthocyanins. They provide antioxidant and antimicrobial properties that ought to extend packaged food shelf-life. The films rapidly degrade under simulated environmental conditions, suggesting that they may have a lower environmental impact than standard plastic packaging materials	[74]
Smart alginate-based coatings	Aloe Vera (AV) and Garlic Oil (GO)	Film properties	Tomatoes	16 days	The presence of AV and GO improve mechanical and thermal properties and reduce WVP (P < 0.05), but not significantly affect the transparency of alginate film. The addition of AV and GO significantly enhance the prepared films' antimicrobial properties. When tomatoes (Solanum lycopersicum L.) were coated with the alginate film containing AV and GO, their shelf-life was extended	[82]
Cocrystal-based active food packaging	Cocrystallization of microbiologically active compounds present in essential oils, i.e., carvacrol, thymol and cinnamaldehyde	Antimicrobial activity	Grapes	14 days	Cocrystallization proved to be an effective method for achieving a minimum of 14-day prolonged release of EOs' active compounds. The obtained results demonstrated the superior efficacy of the proposed pack in regulating the growth of the investigated strains, both with and without the need for direct contact with the culture medium. Fresh fruit storage improved both the organoleptic properties and the total mesophilic charge of the developed material, demonstrating its reliability	[87]