Open Access

REVIEW

New Opportunities and Advances in Catechin-Added Active Packaging: A Review

Christy Sam Sabu¹, Pratap Kalita², Swarup Roy^1,3,*
1 Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
2 Pratiksha Institute of Pharmaceutical Sciences, Panikhaiti, Guwahati, Assam, India
3 Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
* Corresponding Author: Swarup Roy. Email:
(This article belongs to the Special Issue: Investigation of Advancing Key Characteristics in Bio-polymer Food Packaging Materials)

Journal of Polymer Materials https://doi.org/10.32604/jpm.2026.080520

Received 11 February 2026; Accepted 21 April 2026; Published online 08 June 2026

Abstract

Active packaging systems, which react either with the environment or with the food itself, are a new addition to traditional food packaging to improve food preservation. Consumer demand for natural foods with minimal processing has resulted in the integration of natural compounds, including catechins, which are polyphenolic compounds abundant in numerous sources like green tea, cocoa, berries, etc. These compounds are considered bioactive agents due to their high antioxidant, antimicrobial, and anti-inflammatory potential. This review comprehensively analyzes catechin-based active packaging, covering catechin sources, physicochemical and biological properties, and fabrication techniques. It also evaluates the functional properties of these systems and their practical applications in food packaging. The main fabrication techniques, such as solvent casting, electrospinning, and melt processing are used, and each method has specific advantages in incorporating catechins into polymer matrices. The properties of packaging film, such as free radical scavenging, prevention of foodborne pathogens, better UV-blocking activity, and improved thermal stability are discussed extensively. Numerous studies have exhibited that catechin-based active film significantly helps to extend the shelf life of various food products such as meat, seafood, fresh produce, and dairy. Challenges such as the thermal instability of catechins, bitterness after consumption, industrial production, and safety concerns related to migration and toxicity still need to be addressed. The use of encapsulation methods and providing proper regulatory guidelines can create a sustainable and effective solution in catechin-based active packaging.

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Keywords

Catechins; sources; active packaging film; functional properties; food preservation

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