Food Control 144 (2023) 109400

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Food Control
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Recent advances in active agent-filled wrapping film for preserving and

enhancing the quality of fresh produce
Azri Shahir Rozman a, Norhashila Hashim a, b, *, Bernard Maringgal c, Khalina Abdan a,
Akhmad Sabarudin d
a
Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
b
SMART Farming Technology Research Centre (SFTRC), Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
c
Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia
d
Department of Chemistry, Faculty of Science, Brawijaya University, Indonesia

A R T I C L E I N F O A B S T R A C T

Keywords: Along with the increased demand for fresh produce, the production of non-degradable plastics or packaging has
Wrapping film simultaneously increased. Increasing awareness and knowledge of the harmful effects of non-degradable prod­
Active agent ucts has increased the development of biodegradable and environmentally friendly packaging film for fresh
Antimicrobial
produce. This review article emphasizes and summarise the concept and characteristics of active agent-filled
Antioxidant
Fruit quality
wrapping film as an emerging technology for preserving the quality of fresh produce. Further, the effects of
Shelf-life active agent-filled wrapping film regarding fresh produce quality together with the consumer acceptance view
are critically discussed. The future direction of this wrapping film technology is also highlighted. The importance
of understanding the concept of active agent-filled wrapping film is elucidated and the uniqueness of it is
emphasized especially the concept of antioxidant and antimicrobial properties. These advancements in wrapping
film technology offer advantages to not only sustainable fresh produce industries but also promote eco-friendly
practices.

1. Introduction to extend the shelf life (Gómez-Estaca et al., 2019). Hence, packaging
made from natural products or partially synthetic products could offer
Daily consumption of fruits is important to humans as it promotes opportunities that could benefit manufacturers, consumers, and the
general good health and lowers the risk of numerous chronic diseases environment (Pattarasiriroj et al., 2020).
such as heart disease (Raza et al., 2019), stroke (Gao et al., 2021), Plastic has reached a manufacturing level of almost 8 billion tonnes,
gastrointestinal disorders (David et al., 2019), certain types of cancer with 322 million tonnes alone in 2015, and it is expected to double by
(Dhalaria et al., 2020) etc. It is recommended to consume fruits and 2035 (Sid et al., 2021) which could lead to catastrophic pollution in the
vegetables of half a plate as this will provide a good amount of nutrients future. It is crucial to consider biopolymer films as a material with an
which comprise fibres, vitamins, minerals, and many other phyto­ appropriate moisture barrier, and mechanical qualities for film appli­
chemicals (Sidhu & Zafar, 2018). In parallel with the increase in fruit cation to food products. Due to the increased particle size of the
demand by the world population, worldwide fruit production is also biopolymer particles, biopolymers are unable to dissolve in water effi­
increasing yearly due to acknowledgement of the health benefits of ciently, resulting in the production of a non-uniform film matrix which
fruits. The production of fruits has increased from 178,038,033 in 2010 requires additional treatment to disaggregate the particle size of the
to 221,949,668 metric tonnes in 2020 which includes pome fruits, stone biopolymer for the formation of an homogeneous film matrix (Ven­
fruits, tropical fruits, berries, tomatoes, and avocados (FAOSTAT, 2022). katesh & Sutariya, 2019). As a result, due to the nontoxic, biodegrad­
Since there is an increasing trend toward a healthy lifestyle by con­ able, and renewable nature of biopolymers as a plastic alternative,
sumers, scientists and industry are also constantly researching better researchers have been concentrating their efforts on the exploration of
preservations treatments and technologies to improve food quality and biopolymers or their combination in the development of active and

* Corresponding author. Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor,
Malaysia.
E-mail address: norhashila@[Link] (N. Hashim).

[Link]
Received 23 June 2022; Received in revised form 8 September 2022; Accepted 21 September 2022
Available online 26 September 2022
0956-7135/© 2022 Elsevier Ltd. All rights reserved.
A.S. Rozman et al. Food Control 144 (2023) 109400

intelligent biofilms for food packaging. Such biopolymers can also act as
a transporter for bioactives such as antioxidants or antimicrobials to
prevent oxidation and spoiling (Thivya et al., 2021). Biopolymer films
also can operate as a barrier to moisture, oxygen, and other environ­
mental elements, as well as a vehicle for active chemicals. Antioxidant
and antibacterial biopolymer films should be used to safeguard stored
food goods from oxidation. Thus, the most difficult key to tackle is
protecting the antioxidant and antibacterial properties in the film while
also extending their release period (Jamróz et al., 2021).
In recent years, various natural polymers such as proteins, poly­
saccharides, and lipids have been used to produce films and coatings.
The most abundant natural polymers used is cellulose due to its good
physical and mechanical properties (Shafipour Yordshahi et al., 2020).
Also over these past decades, modified atmosphere methods are among
various technologies that have been developed to control postharvest
Fig. 1. The release of the antimicrobial and antioxidant properties from the
losses. The principal of modified atmosphere is manipulating the
film to the fruit in the active agent-filled wrapping concept.
amount of respiration gasses that surround the fruits which could reduce
the catabolism in climacteric produce and inhibit enzymatic reactions
(Falagán & Terry, 2018; Maringgal et al., 2020). In achieving gaseous also associated with the physical properties as it is influenced by a
equilibrium inside for the modified atmosphere method, several aspects matrix of main ingredients and additional ingredients in the film form­
could influence which includes film characteristics, temperature, free ing solution. Table 1 shows the types of film and their physical
volume inside the packaging, weight and respiration rate of the produce, properties.
and initial gaseous composition (Zhu et al., 2018). Thus, this article will It is known that colour properties of film have a direct influence on
discuss the fundamentals of active agent-filled wrapping film, recent its acceptability by consumers when applied to food products (Pattar­
advances in wrapping film and its effect on fresh/fresh-cut fruit quality asiriroj et al., 2020; Tanwar et al., 2021). The colour of the product
in terms of physiological, physicochemical phytonutrients properties, packaging or wrapping, for example, can influence how a buyer per­
and antimicrobial activities. The future trends in this advancement will ceives its taste. Consumer feedback is also crucial throughout the design
be also highlighted. process, including for environmentally friendly products (Ketelsen et al.,
2020). In addition, the optical design also aids consumers in deciding
2. Active agent-filled wrapping film concept and characteristics
Table 1
Conventionally, polyethylene terephthalate, polyvinylchloride, Film physical properties.
polyamide, polystyrene, polypropylene, polyethylene, and other
Film Properties Reference
petroleum-based plastics are used in food packaging/wrapping because
of their stiffness, flexibility, high barrier qualities, low cost, and ease of Optical Thickness

manufacture (Sid et al., 2021). Mostly a natural based wrapping film PLA/FEO/Cur a. Translucent. n.d. Subbuvel and
does not contain any active characteristics against microbial activity in b. Yellowish. Kavan (2022)
Rice flour-gelatine- a. Transparent. 0.0360 Pattarasiriroj
preserving food products. Hence, active agents such as essential oils,
nanoclay with b. Slight mm–0.0440 mm et al. (2020)
plant extracts, phenolic acids, flavonoids, chitosan, metal nanoparticles, catechin-lysozyme yellowish.
etc., are added into the film to improve its antimicrobial and antioxidant CMC/Cu–TiO2 a. Transparent. 0.0602 ± 0.0034 Ezati et al. (2022)
properties (Mohamad et al., 2021). The concept of active packaging as b. Slight mm
an innovative approach in responding to consumer demand for safer yellowish
Chitosan-MLE a. Translucent. 0.164 ± 0.02 mm Rambabu et al.
food and longer shelf life have led to the fabrication of several forms of
b. Yellowish. to 0.209 ± 0.02 (2019)
incorporated functional substances. Some of the functional substances mm
include oxygen, carbon dioxide, moisture and ethylene adsorbents, Xyloglucan-glycerol a. Transparent. 0.048 mm–0.071 Santos et al.
ethanol emitters and flavouring, and antimicrobial agents which could mm (2019)
ZnONPs/CIN/CMC a. Opaque. 107.67 ± 0.58 mm Guo et al. (2020)
be directly or indirectly in contact with the food (Shafipour Yordshahi
SA/CMC/SOWEs a. Opaque. 0.087–0.126 mm Thivya et al.
et al., 2020). (2021)
Metallic nanoparticles have been reported to have better antimi­ PLA-P3,4HB a. Transparent. 0.0449 ± 3.1 mm Jiang et al. (2020)
crobial effects, to not affecting food sensory properties, and to have a to 0.0462 ± 2.2
higher compatibility with harsh polymer processing compared to mm
FUR/GEL- Se-AgNPs a. Translucent. n.d. Jamróz et al.
organic antimicrobial agents (Shankar et al., 2019). According to
b. No bubbles. (2019)
Gómez-Estaca et al. (2019) and Pattarasiriroj et al. (2020), it is impor­ Moth bean starch a. Transparent. 0.010 mm–0.016 Kumar et al.
tant to study the properties of a film to determine its suitability and mm (2019)
performance for food applications. Some of the important properties are PLA/CMC a. Transparent. 0.075 mm Kamthai and
Magaraphan
physical properties, mechanical properties, barrier properties, antioxi­
(2019)
dant properties and antimicrobial properties. Fig. 1 shows the concept of Zein-glycerol a. Translucent. 0.0575 Vimala Bharathi
an active agent-filled film applied to fruit in which the antimicrobial and mm–0.0725 mm et al. (2020)
antioxidant properties of the film are released towards the fruit for the Chitosan-CuO NPs a. Transparent. 0.0100 mm Kalia et al. (2021)
preservation process. and Chitosan-ZnO b. Slight
NPs yellowish.
PLA/FG/ASE + CNC a. Translucent. 0.1180 ± 0.014 Valdés et al.
2.1. Physical properties b. Yellowish. mm (2021)
Gly-PP-SLP a. Translucent. 0.3300 ± 0.025 Borah et al.
The physical properties of wrapping film are often reflected through b. Amber and mm (2017)
yellowish.
its optical properties that include transparency and colour. A denser
colour of film is less transparent and could also be opaque. Thickness is n.d.: not defined.

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which food goods to buy by attracting their attention and convincing 2.2. Mechanical properties
them that it includes the product that best matches their needs in the
shopping setting, especially as they have a limited amount of time and The mechanical qualities of wrapping material play an important
cognitive resources (Gil-Pérez et al., 2020). role in maintaining the structural integrity of food products (Chowdhury
Other than the optical characteristics of food packaging, the nutri­ et al., 2020; Kumar et al., 2019). The transportation and distribution
ents and flavor protection of food products when exposed to visible and period of food products are crucial as it could induce mechanical dam­
ultraviolet (UV) light also determine consumer acceptability (Rambabu age. It is important for the food products to have good mechanical
et al., 2019). Light transmittance is one of the important property of food properties in terms of wrapping to protect from physical damage and
packaging which indicates the transparency and barrier properties of contamination during the crucial period (Kumar et al., 2019; Romani
visible and UV light. Blocking specific light wavelengths is a crucial et al., 2022). Maximum force per unit area that a film can withstand
function as the light could destroy nutrients and physiologically active before breaking is defined as its tensile strength (Kumar et al., 2021).
substances, thus exhibiting decomposition and oxidation, discoloration, However, the optimum tensile strength of wrapping film varies ac­
rancidity, off-flavour, and producing toxic substances (Ezati et al., cording to the type of the main ingredients and its additives.
2022). Fig. 2 shows film developed by Subbuvel and Kavan (2022) The addition of active agents such as nanoparticles, cellulose,
which is a polylactic acid (PLA) based film and filled with different essential oil, etc., into film could enhance its mechanical properties. This
concentrations of curcumin (Cur) and fenugreek essential oil (FEO). statement was supported by Ezati et al. (2022) who revealed the me­
According to those authors, the yellowish colour of film was majorly due chanical properties of carboxymethyl cellulose (CMC) film filled with
to addition of Cur into the film. Similar trends were shown in a study of curcumin (Cu) and titanium dioxide (TiO2) nanoparticles were
fish gelatine-PLA films by Valdés et al. (2021) that showed a yellowish enhanced. According to the authors, the tensile strength of CMC film
colour and low transparency when filled with antioxidant extract (ASE) increased from 36.8 MPa to 44.3 and 46.1 MPa after filled with TiO2 and
and cellulose nanocrystals (CNCs). Those authors stated the yellowish Cu–TiO2 nanoparticles respectively. Similar trends were reported by
and low transparency of the films may be attributed to by the ordered Helmiyati et al. (2021) which revealed the CMC-polyvinyl film filled
arrangement of PLA molecules which were a partial crystallisation and with zink oxide (ZnO) nanoparticles have increased the tensile strength
compact structure of semi-crystalline PLA in the film matrix. from 15.80 MPa to 47.50 MPa. The authors stated that a higher con­
Furthermore, a study by Guo et al. (2020) showed that the thickness centration of ZnONPs will increase the tensile strength and elongation at
of the carboxymethylcellulose (CMC) films were from 82.01 ± 5.05 μm break of the CMC-polyvinyl film due to nanoparticles that enhance the
to 107.67 ± 0.58 μm when filled with cinnamaldehyde (CIN) and zinc interfacial interactions with the polymer matrix. Similarly, a study of
oxide nanoparticles (ZnONPs) which also affected the colour and active agar film by Yang et al. (2022) found that films incorporated with
transparency of the films. According to the authors, the introduction of titanium oxide (TiO2) nanoparticles increased the tensile strength by up
ZnONPs into the films drastically changed the colour and made it less to 30.0 ± 2.9 MPa which may attribute to the fact TiO2 nanoparticles
transparent which could be beneficial in reducing light transmission to have high surface energy and a large specific surface area that could
prevent light-induced food oxidation. Consistently, a study by Thivya facilitate the interfacial bonding of the polymer matrix. Meanwhile the
et al. (2021) reported that the thickness of sodium alginate-CMC films authors also reported that agar films incorporated with red radish
increased from 0.087 ± 0.01 mm to 0.126 ± 0.01 mm when filled with extract and neem essential oil have reduced the tensile strength
an active agent which was shallot onion waste extract (SOWEs). The tremendously which may be due to a huge amount of anthocyanin in red
authors stated that the increase of film thickness may be due to the radish extract that increase the mobility of the polymeric chain.
presence of more hydrophilic groups in the stalk extract which indicated
the phenolic compound plasticizing effects and also due to the extract 2.3. Barrier properties
droplet having a larger solid content that may disrupt the structure of
film matrix. The roles of barrier properties in preservation of food products have
always been crucial as the main function of packaging films would be
separating food products from its surrounding in preventing food
spoilage (Flórez et al., 2022; Riaz et al., 2018). Water vapour perme­
ability (WVP) is the most studied of barrier properties which indicates
the amount of water penetration per unit area and time (g/m⋅s⋅Pa)
(Flórez et al., 2022). The amount of WVP for films needed to be as
minimum as possible to avoid moisture transfer between food products
and the surrounding atmosphere for prolonging shelf life (Riaz et al.,
2018). Furthermore, WVP also provided information regarding the
expiration date of packaging materials. Hence, films that have been
developed need to hinder maximum moisture transfer between food
products and the surrounding atmosphere (Salem et al., 2021).
In a study of utilizing cinnamaldehyde (CIN) and ZnONPs in CMC
films by Guo et al. (2020) it was shown that the addition of CIN in the
CMC films significantly (p < 0.05) reduced the WVP compared to the
pure CMC film. However there was no significant (p > 0.05) difference
between incorporated ZnONPs film with the pure CMC film. The authors
also stated that incorporated CIN-ZnONPs films have the lowest WVP
value among the CMC films thus making it favourable for food product
preservation and for inhibiting harmful microbes. In contrast with the
findings of the previous authors, a study of ZnONPs incorporated in
CMC-PVA (polyvinyl alcohol) films by Helmiyati et al. (2021) showed
that with increasing ZnONPs concentration this reduced the WVP. The
authors stated that this was due to the formation of hydrogen bonds
between CMC, PVA, and ZnONPs which increased the bonding of the
Fig. 2. Surface appearance of prepared films (Subbuvel & Kavan, 2022). polymer matrix and reduced water molecule diffusion. Next in order, a

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A.S. Rozman et al. Food Control 144 (2023) 109400

study of rice flour-gelatine film with catechin-lysosome (CL) and/or a postharvest treatment for fresh produce. It has revealed promising
nanoclay (NC) by Pattarasiriroj et al. (2020) showed that films incor­ results to maintain and enhance the physiological effect and physico­
porated with CL and/or NC exhibited higher WVP than the pure rice chemical properties of fresh produce. Table 2 presents a summary of the
flour-gelatine films. The authors stated that this may be due to the recent developed wrapping films and their active ingredients that have
addition of NC in the films that increased the polarity and surface energy been applied to fresh produce with respect to the modification of post­
of the rice flour-gelatine films resulting in an increase of the hydrophilic harvest quality retention.
surface. In addition, incorporating CL in films could increase the polar
group dispersion of the film matrix which enabled interaction of water 3.1. Pome fruits
molecules that resulted in high WVP values.
Apples and pears are popular pome fruits which are also sensitive
2.4. Antioxidant properties fruits and could deteriorate if proper care is not applied. Wrapping the
fruits using active wrapping film has been proven to improve the quality
Generally in evaluating the antioxidant properties of biopolymers, and storage life. A study of anti-browning of fresh-cut apples wrapped
two different methods with distinct mechanisms were applied, namely using zein based films by Vimala Bharathi et al. (2020) showed no major
free radical scavenging and reducing power due to antioxidant sub­ optical or weight loss difference after being wrapped for 24 h. The re­
stances that could act as free radical scavengers, transferring single sults may be attributed to the barrier properties and the antioxidant
electrons, or transferring hydrogen atoms (Romani et al., 2022). In terms properties of the films. Similarly, a study of starch based films using
of antioxidant properties or antioxidant films, this facilitates in reducing white and green extract as the active ingredient by Pająk et al. (2017)
lipid oxidation and enhances the shelf life of food products by releasing shows that changes in optical observation and weight loss of fresh-cut
an antioxidant agent in food packaging, thus making it crucial to analyse apples were retarded when wrapped with both tea extract films. Ac­
the antioxidant activity of developed films. cording to the author, due to the film colour being yellowish-brown, the
A study of pineapple peel extract (PPE) and corn starch (ST) filled optical changes of fresh-cut apples could be influenced.
into PVA films by Kumar et al. (2021) showed that DPPH scavenging In addition, a study of chitosan based films incorporated with
activity changes the colour of purple to colourless and the results indi­ ZnONPs and CuONPs of shelf life of guava by Kalia et al. (2021) revealed
cated that the DPPH scavenging properties of films incorporated with that the application of ZnONPs and CuONPs incorporated films managed
PPE and ST increased as the concentration of PPE increased. Thus, PPE to retard the weight loss, firmness, and spoilage of guava fruits after 21
was revealed to contain a high antioxidant capacity which was attrib­ days. The study also showed that there was a positive significant cor­
uted to phenolic compounds such as ferulic acid, catechins, and gallic relation of TA with the fruit firmness which confirmed the biochemical
acid present in the pineapple peel waste. Further, a study of PLA-Poly transformations were delayed when filled with active agents. Consistent
(3-hydroxybutyrate-4-hydroxybutyrate) filled with essential oil by with the above study, chitosan based film filled with acrylonitrile and
Jiang et al. (2020) showed that the free radical scavenging rate of film acrylamide were investigated by Kumar et al. (2018) and it was proven
has a high correlation with its oxidation resistance. The highest reported that the appearance of guava and apple fruits were maintained after 18
antioxidant activity in the study was from films incorporated with an­ days storage. The results showed a satisfactory preservation effect of the
gelica essential oil of which its main active group guaiacol reacted as a active wrapping films for a food packaging application. Another study of
hydrogen donor with free radicals to terminate the chain reaction of free apple preservation by Thivya et al. (2021) using SOWEs film shows that
radicals thus causing the colour of the DPPH to fade. the fruits were successfully preserved for 12 days as shown in Fig. 3. The
SOWEs film managed to control water loss, firmness and appearance of
2.5. Antimicrobial properties the apples due to the barrier properties of the film that manipulated gas
permeability which affected the fruit browning.
Over the past years, the antimicrobial properties of active packaging
have been studied intensively. Shapi’i et al. (2020) in their study of the 3.2. Stone fruits
antimicrobial properties of starch film incorporated with chitosan
nanoparticles (CNP) showed that 15% and 20% of CNP inhibited growth Stone fruits are popular because of their organoleptic and nutritional
of all tested bacteria that included Bacillus cereus, Staphylococcus aureus, qualities, as well as bioactive components with antioxidant properties.
Escherichia coli, and Salmonella typhimurium. The author stated that the Mangos, cherries, peaches, nectarines, and plums are some of the most
antimicrobial properties of CNP were attributed to the formation of a popular stone fruits on the market. Stone fruits are rapidly spoiled once
polymer membrane on the surface of the bacteria cell that acted as a picked, and their quality declines within a short period of time, ranging
barrier preventing essential nutrients and oxygen to diffuse through the from a few days to one to two weeks, depending on the plant species and
membrane of the bacteria cell. Next, a study of chitosan based films cultivar. Low-temperature storage, which has been used in the past to
filled with Cur by Ni et al. (2022) showed that the antimicrobial activity delay the postharvest deterioration of stone fruits during handling,
of the chitosan films were better when tested against Staphylococcus shipping, and commercialisation is less effective in preserving fruit
aureus than Escherichia coli bacteria. These differences may be due to the quality (Maringgal et al., 2020).
different cell structure of gram-positive and gram-negative bacteria. It has been revealed by Rodrigues et al. (2021), Zhou et al. (2021),
Moreover, a study of gelatine based films incorporated with date syrup Kamthai and Magaraphan (2019), and Jiang et al. (2020) that active
waste extract (DSWE) and silver doped sepiolite (Ag-Sep) nano­ agent-filled wrapping film has successfully preserved the quality of stone
composite by Rangaraj et al. (2022) showed that the pure film of gela­ fruits. According to Rodrigues et al. (2021) the SBPE-filled films was
tine film does not possess any antimicrobial effect while intense able to retain the optical appearance of fresh-cut mango for 10 days. The
antimicrobial effects were observed when incorporated with DSWE and retention of browning effects of the films may be attributed to antioxi­
Ag-Sep nanocomposite. The result of the intense antimicrobial activity dant agents such as ascorbic acid and salicylic acid. Furthermore,
of the films may be attributed to the chemical composition and struc­ another study by Zhou et al. (2021) of chitosan film filled with GEO as
tural features of the tested pathogens. active agent was able to preserve fresh mango for 15 days. The study
showed that weight loss was retarded, and appearance, TA, and TSS
3. Effect of active agent-filled wrapping film for preserving were also maintained. The result of the study may be due to slowing of
quality and prolonging the shelf life of fresh/fresh-cut fruits metabolic activity, respiration rate, and enzyme activities, such that the
maturation process of the mango was restricted.
Active agent-filled wrapping films have shown a significant effect as Similar trends were shown by Kamthai and Magaraphan (2019) in

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Table 2
Summary of active agent-filled wrapping film applied to fresh produce.
Biopolymer Active agent Fruits Storage Effects on quality parameters References
time

Glycerol Zein Fresh-cut apples 24 h Weight loss and browning retardation. Vimala Bharathi et al.
(2020)
Starch Tea extract Fresh-cut apples 6 days a. Weight loss and browning Pająk et al. (2017)
retardation.
b. Antioxidant activity and total
phenolic compound maintained.
Chitosan Acrylonitrile and Acrylamide Apples and 18 days Appearance maintained. Kumar et al. (2018)
Guava
Starch Citric acid Lemon 12 days Appearance maintained. R. Kumar et al. (2019)
Fruits starch Stem bark phenolic extract Fresh-cut mango 10 days Browning retardation. Rodrigues et al. (2021)
(SBPE)
Chitosan Galangal essential oil Mango 15 days a. Weight loss retardation. Zhou et al. (2021)
b. Appearance, titratable acidity (TA)
and total soluble solid (TSS)
maintained.
Polylactic acid CMC Mango 42 days a. Weight loss retardation. Kamthai and
b. Appearance, TA, and TSS Magaraphan (2019)
maintained.
CMC and sodium alginate Shallot onion waste extract Fresh-cut apple 12 days a. Weight loss and firmness Thivya et al. (2021)
(SOWE) retardation.
b. Appearance maintained.
Polylactic acid Angelica essential oil (AEO) Peach 30 days Respiration, lipoxygenase, and Jiang et al. (2020)
and Ginger essential oil (GEO) oxidation inhibited.
Furcellaran (FUR) and gelatine (GEL) Selenium-silver nanoparticles kiwi 8 days Weight loss retardation. Jamróz et al. (2019)
(Se-AgNPs)
Glycerol Xyloglucan Fresh-cut papaya 8 days Weight loss retardation. Santos et al. (2019)
Chitosan Copper oxide nanoparticles Guava 21 days a. Weight loss, firmness, and spoilage Kalia et al. (2021)
(CuONPs) and ZnONPs retardation.
b. TSS maintained.
c. Human sensory satisfied.
Chitosan-gelatine Ethyl pyruvate Pitaya 12 days a. Firmness prevention. Wang et al. (2021)
b. TSS, TA, vitamin c, and total
phenolic content maintained.
c. Microorganisms’ growth inhibited.
Polyvinyl alcohol (PVA) Tea polyphenol (TP) Strawberry 5 days a. Weight loss, firmness, and spoilage Lan et al. (2019)
retardation.
b. TA and TSS maintained.
Polylactic acid Ethyl-Nα-dodecanoyl-L- Strawberry 6 days a. Weight loss and firmness Li et al. (2021)
arginate hydrochloride (LAE) retardation.
b. Appearance maintained.
c. TA and SSC maintained.
Thermoplastic starch and hydrophilic Essential oils constituents Strawberry 2 days a. Weight loss and firmness Campos-Requena et al.
bentonite sodium montmorillonite (EOC) retardation. (2017)
(TPS/MMT) b. Appearance maintained.
c. TA and SSC maintained.
Low-density polyethylene (LDPE) Lauroyl arginate ethyl (LAE) Strawberry 10 days Weight loss and firmness retardation. Gaikwad et al. (2017)
Soybean protein isolate (SPI) Diatomite/thymol (D/T) Blueberry 5 days a. Weight loss, firmness, and spoilage Lu et al. (2021)
retardation.
b. TA and TSS reduced.
Chitosan and corn starch Lemon essential oil (LEO) and Blueberry 7 days a. Weight loss, firmness, and spoilage Bof et al. (2021)
grapefruit seed extract (GSE) retardation.
b. TA and TSS reduced.
Duck feet gelatine (DFG) Cinnamon leaf oil (CLO) Cherry tomatoes 10 days Weight loss, and spoilage retardation. Yang et al. (2017)
Gelatine CMC Cherry tomatoes 14 days a. Weight loss retardation. Samsi et al. (2019)
and grapes b. Appearance maintained.
CMC CIN nanoparticles and ZnONPs Cherry tomatoes 10 days a. Weight loss and firmness Guo et al. (2020)
retardation.
b. TA and TSS reduced.
Polylactic acid (PLA) and fish gelatine Cellulose nanocrystals (CNC) Avocados 14 days Peroxide (PV) and p-anisidine values Valdés et al. (2021)
(FG) and almond shell extract (ASE) (AV), respectively reduced.
Sodium alginate Meyerozyma caribbica Avocados 12 days a. Weight loss and firmness Iñiguez-Moreno et al.
retardation. (2021)
b. TA and TSS reduced.
c. pH, dry matter content, colour, and
internal appearance maintained.
Tapioca starch Chitosan nanoparticles (CNP) Cherry tomatoes 10 days a. Appearance maintained. Shapi’i et al. (2020)
b. Antibacterial.
CMC Copper-titanium oxide Banana 14 days Appearance maintained. Ezati et al. (2022)
Polyvinyl alcohol and glyoxal Gold nanoparticles and Banana 5 days Appearance maintained. Chowdhury et al.
graphene oxide (2020)

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Fig. 3. Browning effect of apple during storage. a. Control film; b. OP0.5-shallot peel incorporated film at 0.5%; c. OS0.5-shallot stalk incorporated film at 0.5%
(Thivya et al., 2021).

their study of preserving fresh mango using PLA-CMC film for 42 days in 3.4. Berries and avocados
which weight loss, appearance, TA, and TSS were retarded. The authors
stated that the addition of CMC in the film greatly affected the freshness Berries are little fruits that are rich with antioxidants. Nonetheless,
of the mango as it could control moisture which has great positive in­ because berry fruits are particularly susceptible to viruses, over-
fluence in climacteric fruit respiration and ripening. Further, in an ripening, and excessive softness, thus preventing degradation and pro­
investigation of preserving peach fruits using PLA film filled with AEO longing storage capacity has become the key problem in the distribution
and GEO by Jiang et al. (2020) it was shown that PLA-AEO has a better of premium quality berries. Some of listed berries in Table 2 are blue­
preservation effect than PLA-GEO film. The authors reported that berry, cherry tomatoes, and kiwi. On the other hand, avocados have
respiration and release of ethylene of fruits were reduced as the essential frequently been confused for being a vegetable when in fact it is a berry
oils enhanced gas exchanges between the wrapped and outside atmo­ fruit.
sphere. The gasses inside the wrapped condition were in a balanced state A study of SPI based films incorporated with D/T for packaging of
that prolonged the shelf life of peaches. blueberries by Lu et al. (2021) showed that weight loss, firmness and
spoilage of fruits were delayed and TA and TSS degradation were
3.3. Tropical and exotic fruits reduced after 5 days storage. The result of spoilage delays may due to the
thymol inside the films that reduces the damage of microorganisms in
The application of wrapping film to tropical fruits is still scarce as can the cellulose of fruit epidermis. This was consistent with another study
be seen in Table 2 for which only two reported fruits were applied with concerning packaging of blueberry by Bof et al. (2021) that used
wrapping film which are papaya, banana, and pitaya fruits. The quality chitosan-based film incorporated with LEO and GSE as the active
of tropical fruits tends to reduce during the storage period as it could ingredient. The result of that study showed that weight loss, firmness
subject to many postharvest disease and injuries. and spoilage of the fruits were delayed and TA and TSS degradation
First, a study of glycerol films filled with xyloglucan by Santos et al. were reduced after 7 days storage. According to the author, the weight
(2019) which applied the active agent-filled film to fresh-cut papaya and loss of the fruits may occur due to the matrix discontinuities that LEO
as a result, the weight loss of the fruits was retarded for 8 days. The introduced in the polymer matrix and loss of fruit protective waxy layer.
authors stated that the xyloglucan-filled films do not have high hydro­ In addition, a study by Yang et al. (2017) on DFG film filled with CLO
phobic capacities and high permeability that could promote mass loss. showed that cherry tomatoes were able to delay their weight loss and
Subsequently, a study of CMC based film incorporated with spoilage rate for 10 days when applied with active packaging. The study
copper-titanium oxide by Ezati et al. (2022) showed that the active shows that CLO-filled wrapped tomatoes were no different compared to
agent incorporated films were able to retain the appearance of banana the control experiment. However, the films developed were able to
with slight changes after 14 days storage. The authors stated that banana preserve the cherry tomatoes as the CLO contain antimicrobial activities.
packed using CMC/copper-titanium oxide has the least browning effect Furthermore, a similar study concerning preserving cherry tomatoes by
compared to blank CMC film. The delay in appearance changes of ba­ Samsi et al. (2019) used gelatine-CMC film as the wrapping film were
nana may be attributed to different ethylene gas concentrations and able to preserve the fruits for 14 days. The study showed there was a
enzymatic browning reactions compared to other packaging groups. A strong positive relationship between weight loss and the browning index
similar study of wrapping film for banana by Chowdhury et al. (2020) of fruits. According to the author the ability of the films to preserve the
investigated the application of PVA film filled with Gold nanoparticles fruits was attributed by their WVP and oxygen permeability as well as
(AuNPs) and graphene oxide (GO) which was able to preserve banana the antimicrobial activity.
for 5 days of storage as shown in Fig. 4. The results shown by that study On the other hand, a study by Jamróz et al. (2019) investigated the
could be due to the enhanced antibacterial behaviour of AuNPs and GO. preservation of kiwi using FUR and GEL films incorporated with
Se-AgNPs to reveal that kiwi fruits were able to retain their weight loss

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A.S. Rozman et al. Food Control 144 (2023) 109400

shows that the avocados were able to be preserved for 12 days. By

comparing avocados preserved using SA with SAY film, it shows that
SAY film is significantly different and have better preservation effects.
Avocados preserved using SAY film shows that the weight loss and
firmness of the fruit were retained, TA and TSS value were reduced, and
pH, dry matter content, colour, and internal appearance were main­
tained. According to the author, the results were attributed to the ho­
mogenous distribution of Meyerozyma caribbica on avocado pericarp.

3.5. Strawberry

Strawberry is often confused as a berry, yet it is a multiple fruit that

contains many tiny individual fruits attached to the outer surface which
are properly called achenes. Strawberries are also susceptible to fungal
contamination and mechanical injuries thus developments in packaging
for handling the strawberries are crucial. A study of PVA films incor­
porated with TP by Lan et al. (2019) revealed that the developed films
were able to preserve strawberries for 5 days as the weight loss, firm­
ness, and spoilage were retarded which was attributed to its barrier
properties (Fig. 5). Next, a similar study of the preservation of straw­
berries using LDPE filled with LAE films by Gaikwad et al. (2017)
showed that the strawberries were preserved for 10 days as the weight
loss and firmness were retarded. According to the author, the results
were due to the LAE powder acting as a barrier against mould infection.

4. Sensory aspects and consumer acceptability of wrapped fresh

produce

Fernández-Serrano et al. (2021) stated that the dominance of he­

donic qualities in consumer food choices has been highlighted in various
studies, which is supported by the significant impact that fruit sensory
properties have on consumer choice and purchasing intention.
Furthermore, according to research, consumers make purchasing de­
cisions also based on external product qualities and appearance.
Extrinsic product cues such as packaging material and brand name are
perceived differently by consumers (Lignou & Oloyede, 2021).
The sensory aspect of fresh produce includes appearance, colour,
flavour, and texture of the fresh produce which appearance as a fresh-
look is a crucial consideration of consumer acceptability when buying
the fruits (Maringgal et al., 2020; Yousuf et al., 2018). A study by Kalia
et al. (2021) used chitosan incorporated with CuONPs and ZnONPs in
preserving guava fruit for 21 days revealed that the sensory quality
peaked after 14 days of storage and decreased after 21 days. The author
shows that the sensory quality was best with chitosan films incorporated
NPs. Similar trends were observed in a study by Jaimun and Sangsuwan
(2019) of the preservation of mango fruits wrapped with chitosan paper
filled with vanillin and zeolite. The study showed that overall, the
highest acceptance scores of tested mangoes were found on day 14, and
after 21 days, mangoes wrapped with paper filled with vanillin and
zeolite were the highest. The author stated that zeolite paper was more
effective than vanillin paper in removing ethylene which was respon­
sible for maintaining the texture.
In addition, a study by Ansarifar and Moradinezhad (2022) con­
cerning the preservation of fresh strawberries using zein fibre loaded
with thyme essential oil (zein/TEO) wrapping film reported that the
fruits have an acceptable appearance for marketing after 6 days of
Fig. 4. Outcome for Food Packaging Test of PVA-based composites (a) PVA, (b)
storage. The author also stated that after 12 days of storage, the straw­
PVA-Glyoxal, (c) PVA-Glyoxal-AuNPS, (d) PVA-GA, (e) PVA-GA-GO (Chowd­
berries wrapped with zein/TEO scores were below 6 which overall the
hury et al., 2020).
organoleptic and sensory acceptance have been improved compared to
the control samples. Trends alike, another study on preservation of
after 8 days storage when wrapped with the developed films. According
fresh-cut apples by Ma et al. (2021) resulted in a sensory score for the
to the author, the developed films were still at a preliminary stage and it
fresh-cut apples of around 5 and the study used corn starch and papaya
would be necessary to conduct further analysis to understand how the
polysaccharide films in preserving the fresh-cut apples for 5 days. The
developed films preserve a fruit product.
authors reported that due to a slight scent of papaya on the apples and
Besides, a study of sodium alginate (SA) film filled with Meyerozyma
the deep colour of the films from the papaya polysaccharide decreased
caribbica (SAY) for preserving avocados by Iñiguez-Moreno et al. (2021)
the acceptability scores. Thus, it is crucial to develop and study suitable

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A.S. Rozman et al. Food Control 144 (2023) 109400

Fig. 5. Digital images of the observable strawberry decay during the 5-day storage period (Lan et al., 2019).

wrapping films with appropriate characteristics to fulfil consumer has ensure quality and legal certainty for application materials that
acceptance expectations while enhancing fruit quality during storage. could affect food behaviour. The regulation specify that all materials
contacted with food must be safe by preventing transfer of constituents
5. Adverse health concerns of active agent filled-film into food in quantities that could endanger human health (Wyrwa &
Barska, 2017). Therefore, as consumer safety and acceptance, several
Currently, biodegradable or bioderived plastic materials has been issues need to be address in relation to active packaging as follows: (i)
thoroughly studied to overcome concerns regarding conventional plas­ Any required approval for food contact must be established before using
tics especially in food packaging systems. The biodegradable plastics active packaging, (ii) Any environmental regulations related to active
that are commonly studied are made from renewable materials such as packaging must be considered, (iii) Labelling need to be applied on
lignin, cellulose, starch, and bioethanol (Haider et al., 2019). A critical active packaging to remove consumer confusion, and (iv) Any effects of
discussion on biodegradable plastics by Shen et al. (2020) stated that active packaging on the microbial ecology and safety of foods need to be
biodegradable plastics also have the same harmful potential as con­ considered (Bodbodak & Rafiee, 2016).
ventional plastics when been disposed in uncontrollable manner which Some of the popular active compound is essential oils and it is known
leads to microplastics or nanoplastics. The biomicroplastics could to be approved as a food additive that involves thorough process to
endanger organisms’ health, ecosystems, and humans. The author also guarantee its safety (Ribeiro-santos et al., 2017). However, essential oils
stated that scarce information on the threat of biodegradable micro­ have the potential to migrate from the packaging into the food product
plastics could not justify biodegradable plastics as harmful product as and causes toxicity and allergenicity issues (Mukurumbira et al., 2022).
the conventional plastics. Another common trend in active agent-filled film is nanotechnology
Next, producing a packaging that is suitable for specific foods is which according to Imran et al. (2010) despite nanotechnologies ad­
challenging task as it needs to consider migration of active compound vantages in food security, disease treatment, pathogen detection, etc, its
into food and its adverse effect to health (Kim et al., 2022). Based on the knowledge on safety application are still scarce in agro-food sector. The
European Parliament and Council (EC) No. 1935/2004 of 27th October authors highlighted that it is a necessity to know nanomaterials effects to
2004 on materials and articles intended to come into contact with food human health and conduct life-cycle analysis. Furthermore,

8
A.S. Rozman et al. Food Control 144 (2023) 109400

Shekarchizadeh and Nazeri (2020) elaborated that NPs as a type of wrapped condition. Then, critical discussion emphasized the fresh/
nanomaterials could enter organisms through inhalation, skin diffusion, fresh-cut fruits that are applicable for this technology which include
and ingestion that could cause oxidative damage to organisms cell and pome fruits, stone fruits, tropical and exotic fruits, berries, and straw­
inflammation reactions. The authors also suggested human to practice berries. Through previous discussion concerning fresh/fresh-cut fruit
safety by using gloves, glasses, and masks when exposed to preservation, multiple active agents have been incorporated in the
nanomaterials. wrapping film and proven to prolong the shelf life and some could
maintain the appearance of fruits after storage. The appearance of fresh/
6. Future trends fresh-cut fruits after storage and its wrapping film plays major factor in
consumer acceptance of the fruits. Apparently, this wrapping film
Active agent-filled wrapping films have great potential in assisting technology could provide significant beneficial effects on the fruits
fruit exporters and sellers to maintain the quality of fresh/fresh-cut especially during the postharvest transportation period. Delivering good
fruits throughout storage. The development of this wrapping film from quality fresh produce using this wrapping film technology could satisfy
biodegradable and safe sources is in line with the goals set by most of the consumer acceptance requirements while fulfilling the need to save the
world governments which are trying to achieve sustainable develop­ environment from pollution.
ment goals (SDG) which include good health and wellbeing, sustainable
consumption and production patterns, industry, innovation and infra­ Authors contributions
structure, and an ecological environment. Over these past five years,
research into biodegradable products has been intensively performed to Azri Shahir Rozman carried out the literature review and performed
overcome and eliminate plastics made from non-degradable sources. the main writing part. Norhashila Hashim supported the study by
Emerging technologies and concepts by using chitosan are very attrac­ providing financial assistance sourced from her funded research grant,
tive as its flexibility in application is very broad and full of potential. provided the concept and structure of the manuscript, and supervised
Further, the usage of nanoparticles as the main ingredient or active the study as well as giving her advice on the manuscript. Bernard
agent in film forming technology is very promising and could be applied Maringgal, Khalina Abdan, and Akhmad Sabarudin worked on the
to most natural sources of polymers. In the context of active agent-filled manuscript and reviewed the content and revised the text.
wrapping film, many efforts are still needed to be undertaken in real­
ising the usage of this technology. Thus, the fruit exporters and sellers
generally have not employed the wrapping technologies and they Declaration of competing interest
continue with the same backdated wrapping method which is not
practical in some cases and brings harm to consumers and the The authors have no competing interests to disclose.
environment.
In addition, consumers are becoming more educated and aware, thus Data availability
they are gradually demanding healthy foods and lifestyles, although
every emerging method has its flaws and limitations. The prolonged No data was used for the research described in the article.
shelf life of fresh/fresh-cut fruits without reducing the sensory and
nutritional characteristics is one of the main challenges, which requires Acknowledgements
attention for future research. Another pertinent point is that studies
concerning innovative and economically effective wrapping film for The authors wish to thank the Southeast Asian Regional Center for
fruits are mostly at the preliminary stage of development and at the Graduate Study and Research in Agriculture (SEARCA) under the Uni­
investigation stage. Some of the limitations to find new wrapping film versity Consortium (UC) Seed Fund for Collaborative Research Grants
materials are due to the requirement that compounds possess specific (Vot No. 6380085) for their financial support.
attributes, flavour, and interaction between elements that otherwise
could result in changes in the sensory profile of the food products. References
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