Progress on the Development of Intelligent Freshness-retaining Films for Aquatic Food Products

Aquatic food products are susceptible to spoilage caused by microorganisms and enzymes during distribution and storage because of their high moisture, protein, and unsaturated fatty acid content. To prolong the shelf-life of aquatic food products, development of intelligent preservation technologies and materials has become a key focus of research endeavors. In this review, recent advances in intelligent active packaging are summarized, with particular emphasis on the response mechanisms and applications of different smart packaging systems, including pH-responsive, temperature/humidity-responsive, enzyme-responsive, and light-responsive packaging, which operate under single-, dual-, or multi-stimulus conditions. In addition, the latest progress in novel packaging materials, such as Pickering emulsions and Janus films are discussed, with a focus on their applications in the encapsulation of active ingredients, targeted release, and multimodal monitoring. It has been demonstrated that these intelligent packaging technologies can extend the shelf life of aquatic food products by 30% to 40%, while enabling real-time monitoring of spoilage. However, these technologies still face certain technical bottlenecks and challenges, particularly in research, development, and commercial application. Future research endeavors should prioritize the modification of bio-based materials, biomimetic design, and the development of intelligent systems to facilitate the broader adoption of smart freshness-retaining films in aquatic food products and promote the transformation of supply chains toward greater efficiency, safety, and sustainability.