A review on chlorophyll-based active and intelligent packaging: chemistry, stability and applications in food freshness monitoring

Abstract

Chlorophylls, which are natural bioactive pigments, have recently gained significant attention as multifunctional components in sustainable food packaging due to their antioxidant, antimicrobial, and pH-sensitive properties. The incorporation of chlorophylls into biodegradable films, coatings and encapsulated systems provides dual functionality, acting as active agents that extend shelf life by reducing oxidative damage and microbial spoilage and serving as intelligent indicators that signal freshness through colorimetric or fluorescence changes. Despite these advantages, chlorophylls are inherently unstable and degrade rapidly under light, heat, and oxygen. Additional challenges, including large-scale processing limitations and the high cost of advanced extraction and stabilization techniques, restrict their practical implementation. This review highlights the chemical properties, conventional and non-conventional extraction methods, stabilization strategies, and encapsulation approaches of chlorophylls, along with their integration into biopolymeric matrices within scalable and regulatory frameworks. Packaging based on chlorophylls represents a sustainable approach with strong potential to reduce microbial spoilage, enable real-time quality monitoring, and contribute to food-waste reduction.