Application of smart packaging for seafood: A comprehensive review

Abstract Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life, people have started increasing their seafood consumption. But due to their short shelf life, experts are looking for a new packaging called smart packaging (SMP) for seafood. There are different indicators/sensors in SMP; one of the effective indices is time–temperature, which can show consumers the best time of using seafood based on their shelf life and experienced temperature. Another one is radio‐frequency identification (RFID) that is a transmission device that represents a separate form of the electronic information‐based SMP systems. RFID does not belong to any of the categories of markers or sensors; it is an auto recognition system that applies cordless sensors to indicate segments and collect real‐time information without manual interposition. This review covers the use of SMP in all marine foods, including fish, due to its high consumption and high content of polyunsaturated fatty acids, eicosapentaenoic acid (C20:5 n ‐3) and docosahexaenoic acid (C22:6 n ‐3), which are the considerable factors of n ‐3 polyunsaturated fatty acids for human.