Technological Prospecting: trends in the active packaging sector for fruits based on gases and organic compounds

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DOI:

https://doi.org/10.9771/cp.v19i2.66005

Keywords:

Patente, Food, Wrap.

Abstract

Active packaging represents an important alternative to reduce food waste, especially fruit. This study aimed to evaluate the global panorama of the use of active packaging for fruits based on gases and organic compounds. For this purpose, patents were selected using the terms activ* packag* AND fruit* associated with A23B7/00 OR A23B7/144 OR A23B7/152 OR A23B7/154. The first patent filing found was in 1982, with a significant increase in 2022 and 2023. The largest applicants were China (55%), the World Intellectual Property Organization (17%) and Japan (14%). The academic sector also stood out, accounting for 47% of the filings. Essential oils emerged as the main active component of packaging, which is primarily intended for use with fruit. It is concluded that no patent records for active packaging for fruits were found in Brazil, representing an opportunity for research and development in this field.

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Author Biographies

Itala Suzana Oliveira Silva, Universidade Federal da Bahia

Graduated in Nutrition from the Federal University of Bahia (2014) and Master in Food Science from the Federal University of Bahia (2018). Currently, a PhD student in Food Science at the Federal University of Bahia. As a nutrition professor, I worked as a teacher and internship supervisor in the areas of public health, clinical and collective feeding. I have professional experience in nutrition, in the areas of production and clinical (outpatient and hospital). And in the area of ​​scientific research, I am mainly focused on the composition of foods and their impacts on public health; development of new products with an emphasis on glycemic control, dyslipidemia and productive sustainability; study of tropical fruits.

Aline Camarão Telles Biasoto, Brazilian Agricultural Research Corporation

PhD in Food and Nutrition from the University of Campinas (2013).

Helena Maria André Bolini, State University of Campinas (UNICAMP)

Helena Maria Andre Bolini is a Full Professor at the State University of Campinas. She has a degree in Biochemical Pharmacy in the Pharmaceutical, Medication and Food Industry modality and a Master's degree in Food and Nutrition from the São Paulo State University, a PhD in Food Engineering from the State University of Campinas, and a FAPESP post-doctorate from FCF/UNESP-IQSC/USP-FEA/UNICAMP. She has published more than 250 scientific articles in specialized journals with a selective editorial policy and presented more than 500 papers at international and national scientific events. She has 19 published book chapters. She developed software registered with the INPI (Time Intensity of Flavors and Tastes), the data collection methodology being cited as a reference in the Annual Book of ASTM Standards of 2024) and has a registered trademark (UNISENSES Method). He has supervised 39 doctoral theses, 36 master's dissertations, supervised 6 post-doctoral studies (5 with CNPQ and 1 FAPESP scholarships) and supervised 46 scientific initiation projects. He is currently supervising 14 doctoral theses, 2 master's dissertations and 1 scientific initiation project (PIBIC/CNPQ). Permanent member of the E18 Committee on Sensory Evaluation of the American Society of Testing and Materials (ASTM) International for analysis and review of official methods and protocols in Sensory Analysis of Foods and Beverages. Member of the Editorial Board of the Journal of Sensory Studies (Wiley), Food Chemistry Advances (Elsevier) and Foods (MDPI). Member representing Latin America in the Committee to Global Outreach of the Society of Sensory Professionals. She has experience in the area of ​​Food Science and Technology, with an emphasis on Sensory Science and Consumer Studies, working mainly on the following topics: food research, development and innovation guided by Sensometry, Quantitative Descriptive Analysis, Psychophysics, Sweeteners, Consumer Preference Studies, Multiple Time-Intensity Analysis. She was Coordinator of the Postgraduate Program in Food and Nutrition at UNICAMP from 2007 to 2011. Head of the Department of Food and Nutrition at FEA UNICAMP from 2003 to 2007 and from 2011 to 2017. Responsible for the Laboratory of Sensory Science and Consumer Studies and the Laboratory of Sensometry at FEA UNICAMP. Creator and organizer of the international event "1st and 2nd INTERNATIONAL CONGRESS ON ADVANCES OF SENSORY SCIENCE AND CONSUMER RESEARCH" in 2023 and 2024 held at UNICAMP (3rd Edition / 2025 in progress). Member appointed in 2022 to the taskgroup for review and re-approval of discriminative methods in sensory analysis with ASTM International. Designated member for technical review of methods, protocols and statistics in sensory science and consumer studies in the committees E18 Sensory Evaluation, E18.01 Terminology, E18.02 ISO, E18.03 Sensory Theory and Statistics, E18.04 Fundamentals of Sensory, E18.05 Sensory Applications--General, E18.06 Food and Beverage Evaluation, E18.07 Personal Care and Household Evaluation, E18.91 Standing Committee on Subcommittees and Task Groups, E18.92 Standing Committee on Strategic Planning and E18.93 Standing Committee on Communication and Training

Jorge Herman Behrens, State University of Campinas (UNICAMP)

Bachelor's degree in Chemistry (1994), Master's degree in Food and Nutrition (1998) and PhD in Food Technology (2002), all from the State University of Campinas (Unicamp). He is currently a professor at the School of Food Engineering at Unicamp. Specialist in Sensory Science, working on sensory methods applied to consumer studies, food habits and choices, the relationship between sensory perception, affective response and analytical/instrumental data, sustainable food and Brazilian coffees.

Lucimara Rogéria Antoniolli, Brazilian Agricultural Research Corporation

Agricultural engineer (Universidade Estadual Paulista Júlio de Mesquita Filho, 1995), PhD in Agricultural Engineering/Post-harvest Technology (Universidade Estadual de Campinas, 2004). She was a visiting researcher at Plant & Food Research in New Zealand, with the active and intelligent packaging team (2013-2014). She has been a researcher at Embrapa Uva e Vinho since 2005. She coordinates a research project related to the development of active and intelligent packaging components with potential for use in post-harvest of fruits and vegetables and participates in a network project on precision agriculture, in addition to accumulating extensive experience in post-harvest of fruits. She has acted as an ad-hoc reviewer for national and international scientific journals. He has experience in the area of ​​Agronomy, with an emphasis on Physiology and Post-Harvest Technology, working mainly on the following topics: post-harvest technology applied to pomaceous fruits, small fruits, fine table grapes, persimmons and kiwis, mechanical injuries to fruits, minimal processing, sensory analysis and active and intelligent packaging.

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Published

2026-04-01

How to Cite

Silva, I. S. O., Biasoto, A. C. T., Bolini, H. M. A., Behrens, J. H., & Antoniolli, L. R. (2026). Technological Prospecting: trends in the active packaging sector for fruits based on gases and organic compounds. Cadernos De Prospecção, 19(2), 439–449. https://doi.org/10.9771/cp.v19i2.66005

Issue

Vol. 19 No. 2 (2026)

Section

Prospecções Tecnológicas de Assuntos Específicos

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