Advances in oleogel technology for sustainable and intelligent food packaging strategies

Abstract

Background

Emulsion-based systems have been widely used in active food packaging to deliver lipophilic compounds and natural antioxidants within biodegradable polymer matrices. These systems enhance functional performance but often suffer from instability, water sensitivity, and reduced barrier properties. Their hydrophilic nature and poor mechanical strength limit their long-term use in high-moisture or fat-rich food packaging. To overcome this, oleogels have emerged as a promising alternative, offering improved moisture resistance, stability, and compatibility with bioactive compounds.

Scope and approach

This review examines recent advances in oleogel formulation and their integration into biodegradable packaging systems. It explores gelation mechanisms, gelator selection, compatibility with natural biopolymers, and processing techniques aligned with green chemistry. The review emphasizes the potential of oleogels in active and intelligent packaging through controlled release of bioactive compounds and integration of spoilage indicators.

Key findings and conclusion

Compared to traditional packaging films, oleogel-based films increased their tensile strength, antioxidant capacity, and moisture resistance. The use of bioactive oleogels improved food safety and shelf life by allowing controlled release of antimicrobial and antioxidant compounds. Using colorimetric responses, intelligent packaging systems with oleogel-embedded sensors enabled real-time food freshness monitoring. Overall, the biodegradable thermoplastics based on oleogel presents new possibilities to replace plastics.