Active edible food packaging materials for confectionery products: applications, challenges, and future directions

Abstract

This review manuscript provides a comprehensive examination of active edible coating and film packaging materials specifically designed for confectionery products. It begins with an overview of the development and manufacturing techniques for integrating bioactive compounds into packaging. The discussion highlights how these materials can be tailored to meet the unique needs of confectionery manufacturing processes and comply with regulatory standards. The manuscript presents research findings demonstrating the efficacy of active edible packaging in extending shelf life, preserving quality, and enhancing safety. Despite the advantages, challenges such as material stability, migration issues, cost implications, regulatory hurdles, and consumer acceptance are identified, with strategies to address these challenges discussed. Emerging trends like nanotechnology for intelligent packaging and sustainable practices are also explored. The overall impact of active edible food packaging on the confectionery industry, promoting safer, more functional, and environmentally sustainable packaging solutions is discussed.