Developing strategic scenarios in the food industry, regarding the limitations of water and food resources, can reduce costs while developing sustainable food and food security. Plant protein production as a safe source can provide proper and sustainable gastronomy. In this process the developing of new Packaging systems that have high production capacity and customer attraction, and less consumption, can be desirable in enhancing sustainable gastronomy. In the current research, by examining the current situation of plant-based proteins in the world, the amount of plant-based protein production is presented. Also, we will discuss new innovations in food Packaging and examine the role and importance of Packaging in achieving sustainable gastronomy. It is expected that the expansion of new technologies and nanomaterials for Smart packing system and other surfaces related to food will lead to their development in the future, along with the emergence of new polymeric and antimicrobial materials.

Smart Packaging plays a pivotal role in food distribution by integrating innovative technologies to enhance product safety, quality, and efficiency throughout the supply chain. Leveraging Smart Packaging minimizes waste, reduces spoilage, and enables real-time monitoring. However, producers face a few challenges with Smart Packaging, including high initial investment costs, compatibility issues with existing infrastructure, and regulatory hurdles concerning data privacy and safety standards. Additionally, ensuring widespread adoption and addressing consumer acceptance pose significant challenges and the need for continuous innovation to keep pace with evolving market demands and technological advancements. Therefore, this study aims to identify the current landscape of Smart Packaging within food distribution, outline the main themes within this field, highlight potential areas for further study, and provide a roadmap for future research endeavors. To fulfill this aim, a comprehensive bibliometric analysis was undertaken, utilizing data extracted from the Scopus database. A total of 1,094 documents relevant to the chosen keywords were successfully gathered for analysis. Frequency analysis was conducted using Microsoft Excel, while citation metrics and further analysis were performed utilizing R package software. The outcomes of this investigation are presented using standard bibliometric metrics, encompassing publication year, authorship, subject area, document type, source title, citation analysis, keyword analysis, active institutional participation, geographic distribution, and language. The analysis revealed a significant increase in publications concerning Smart Packaging within food distribution since 1990. This upward trend underlines the crucial role of technology in the food industry, potentially impacting the environment, economy, and societal dynamics.

Maintaining the quality and safety of food and thus maintaining people's health has been one of the most important concern of mankind since long time. One of the useful solutions to solve this problem is to switch to food Packaging. Recognizing the nature of different foods, the emergence of availability and safe sources, and awareness of consumer expectations caused Packaging to change from a simple cover to today's modern Packaging with advanced functions. Making suitable Packaging for each product, in addition to maintaining the quality and health of the product, can reduce the amount of food waste caused by unfavorable storage. Today, plastics are used more widely than other materials in the Packaging industry and since these materials are derived from petroleum and in addition to consuming fossil fuels which are non-renewable resources, these remain in the environment for years and environmental concerns are increasing day by day. More about them, in this article, we review the different materials used in the Packaging industry, their advantages and disadvantages, and general knowledge of new techniques and methods in food Packaging. Also, special attention has been given to the investigation of novel Packaging, which have more desirable features compared to the current common Packaging in the country. In spite of these features such as better preservation of product quality and high marketability, in our country industrialization has not yet been carried out widely. In order to collect this article, from the September 2022 to the end of December 2022, a number of 196 articles were received and studied from the search engines MDPI, ScienceDirect, Google Scholar, CiteSeerx, Springer, Civilica and Scientific Information Database (SID), among which 108 sources was used.

Smart packages provide information of the state of the packaged food to the consumer by using materials that monitor and interact with the Packaging environment, through an internal or external indicator. The use of artificial colors, as indicators of food freshness in food Packaging, not only have toxic, carcinogenic and mutagenic properties, but also threaten the health of consumers and the environment, and in addition, they are also not suitable for application in food industries. But nature-based materials can be a suitable alternative to be used as indicators and sensors. Therefore, the purpose of writing of this article is to review the latest information about biosensors made based on compounds obtained from natural extracts in food Packaging. Obviously, bioactive extracts based on anthocyanins, betalins, and curcumins obtained from natural sources, including byproducts of food industry, have significant potential to function as biosensors.

In the present study, a polymer was produced with the aim of food packing (especially meat) to inform the consumers from corruption stages of food corruption based on color of food pack and in addition to be biodegradable. For this purpose, the biodegradable films based on carrageenan in combination with red cabbage extract (Brassica oleaceae) prepared, after producing the films, their functional properties, including tensile strength and strength, solubility, water vapor permeability, microstructures were investigated using the FTIR test. Then, the relationship between the stages of corruption in Rainbow trout fillets (Oncorhynchus mykiss) and the color changes of packed film investigated for 48 hours at room temperature (in order to expedite corruption) condition. The PH, TVB-N and colorimetric performed in every 6 hrs intervals. The changes in color of the polymer determined at each stage of maintenance. According to the tests, the results indicated that carrageenan film containing cabbage extract, at first is colorless then after Packaging the food, its color change which is in accordance with the corruption stage in fish packed. The TVB-N and pH changes extended and the color of the smoky film became dark. These symptoms could be used as a corruption index to inform the consumer about the quality and freshness of the packed fish. Therefore, according to the results of this study, the carrageenan film containing cabbage extract can be used as an indicator of fish corruption and other meat food.

in recent years, different color indicators have been developed and utilized in Smart Packaging to better visualize the fruit shelf-life and its safety consumption date as well as to minimize the loss of agricultural products. In this study, a potassium permanganate solution-containing polyethylene nanocomposite film was prepared through melt mixing process as color indicator for Smart Packaging. Two kinds of silica nanoparticles of different surface hydrophobicity were incorporated in the LDPE films to study the effect of hydrophilicity of nanoparticles on the film barrier properties. The morphology and dispersion of nanoparticles were studied using SEM/ EDX technique. The gas permeability, dynamic scanning calorimetry, melt flow index and mechanical properties were investigated to find an optimum formulation. The results of the oxygen barrier tests showed that the increase of nanoparticles loading in the polymer matrix increased the permeability up to 95% for the sample containing 5% hydrophilic silica. The hydrophilic nanosilica was well dispersed in the matrix and generated void channels which allowed to form a permeable polymer film. The presence of nanosilica did not alter the polymer crystallinity as well as the mechanical properties of the nanocomposite films. The melt flow index data showed that the silica/ polyethylene nanocomposites could be produced with appropriate processability. The color indicator was then fabricated using potassium permanganate placed on a woven fabric. The whole colored fabric was then put within a sealed permeable polyethylene bag. The efficiency of the color indicator against ethylene gas has been measured for a duration of 10 days which is suitable in kiwi fruit Packaging.