Currently, most active packaging materials are broadly classified as antioxidants-based, antimicrobials-based, gas scavengers/emitters based, etc. Out of those listed, active packaging materials show more attention, as they can actively react to the packaged foods’ internal and external environmental changes. Packaging materials can be segmented into traditional or passive, active, intelligent, and smart. The present review summarises recent developments in active antimicrobial packaging focused particularly on bacteriophage food packaging applications and advantages, drawbacks, and future trends for active food packaging. Fortifying bacteriophages into food packaging films will not only kill specific food microorganisms but has also evolved as a new weapon to combat antimicrobial-resistant (AMR) issues. Most importantly, these viruses can target specific foodborne pathogens without harming helpful bacteria or infecting humans and livestock. Bacteriophages (viruses) have emerged as a feasible option for decontaminating and eliminating infections from food sources. Consumers demand natural antimicrobials over chemical/synthetic ones, such as bacteriocins, bacteriophages, and essential oils. Various antimicrobial agents, such as nitrates and benzoic acids, are incorporated into food packaging formulations. Active food packaging includes O 2, CO 2 scavengers, moisture absorbers, U. Active packaging has recently developed as a practical approach to reducing oxidation and microbiological growth in packaged goods, extending their shelf life and protecting consumers from potential harm. Research and development on innovative packaging materials have advanced significantly to safeguard packaged food against microbial contamination and oxidation.
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