Application of Probiotic Bacteria in Active Packaging for the Food Industry: Review

Abstract

The incorporation of probiotic bacteria into active packaging systems represents an innovative strategy to enhance food preservation while delivering health benefits to consumers. This review discusses the selection criteria for probiotic strains focusing on their resistance to environmental stressors, antimicrobial activity, and viability in different food matrices and their integration into edible films and coatings. Polysaccharides, proteins, and hydrocolloids are widely used as biopolymeric matrices due to their biocompatibility and functional properties. The efficiency of probiotic packaging largely depends on three factors: the choice of strain, the encapsulation technique (such as spray drying, emulsification, or electrospinning), and the properties of the matrix material. These packaging systems demonstrate strong antimicrobial activity through multiple mechanisms, including bacteriocin production, competition for adhesion sites, and acidification. Applications in dairy, meat, fish, and fresh produce reveal the potential of these technologies to delay spoilage, reduce pathogenic microorganisms, inhibit lipid oxidation, and maintain nutritional and sensory qualities. Moreover, studies emphasize that combining probiotics with prebiotic compounds can improve both microbial stability and functional performance. Despite promising results, challenges remain regarding the industrial scalability and long-term stability of these systems under varied storage conditions. Future research should focus on optimizing formulation parameters, expanding applications across diverse food categories, and integrating smart packaging technologies. Altogether, probiotic-based edible packaging aligns with current demands for sustainable, health-oriented food solutions.