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Active edible packaging employing biopolymers and natural agents provides a unique opportunity to control microbial and oxidative changes in raw, minimally processed and readyto-use food products. However, the design and formulation of an effective antimicrobial and antioxidant edible material by use of fullynatural components is really a challenging process since it needs careful selection of natural components (biopolymers, plasticizers, active agents etc.), microbial target(s), and controlled release strategies considering the targeted food application (YemenicioÄŸlu et al., 2020; Boyacı and YemenicioÄŸlu, 1999). This presentation includes recent trends and state-ofthe-art strategies applied to develop active edible films, coatings and pads that are formed by fully natural components and are really effective in the food system. Methods of achieving controlled release such as morphological tailoring (e.g. composites, blends, emulsions etc.), modification of hydrophilic/ hydrophobic properties, cross-linking, encapsulation etc.; and methods of boosting active properties (e.g. use of hurdle concepts and synergetic interactions) have been presented with realistic examples of food applications. Emerging concepts such as activate-at-home type packaging and bioactive packaging are also discussed to increase attention in innovative potential of active packaging (Boyacı et al. 2016). This presentation focuses on expanding the horizons of scientists working in the fields of active packaging and natural active agents.
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