Plant-based antifungal active packaging: A systematic review of mechanisms, materials, and food applications.

Food spoilage remains a major challenge in food production and supply chains, primarily due to microbial contamination, chemical reactions, and physical changes. Yeasts and molds are one of the key contributors to deterioration. This review summarizes recent studies on active packaging materials incorporating plant extracts to inhibit fungal growth. A systematic analysis of publications from PubMed, ScienceDirect, Web of Science, and Google Scholar was performed, focusing on films and coatings with plant-derived extracts as antifungal agents for food products. Numerous studies have demonstrated the efficacy of plant-based bioactive packaging against molds and yeasts, including Alternaria alternata, Aspergillus spp., Botrytis cinerea, and Candida albicans. The inhibitory effects depended on extract origin, concentration, and packaging composition. Overall, plant-based active packaging shows strong potential as a natural, sustainable approach to extending food shelf life by preventing fungal spoilage. Continued research could advance eco-friendly preservation technologies and promote safer, longer-lasting food products.