A Comprehensive Review of the Application of Phase Change Materials in Food Packaging: Their Impact on Cold Chain Performance and Product Quality Preservation

Articles in Press

Document Type : Review Article

Authors

Hananeh Yazdanbakhsh ¹

Sodabeh Alahmoradi ¹

Mohammad Hadi Moradiyan ²

Maryam Azizi-Lalabadi ³

¹ Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran

² Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

³ Research Center of Oils and Fats, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran

10.22067/ifstrj.2026.99112.1586

Abstract

Introduction
Temperature control throughout the food supply chain plays a pivotal role in preserving product quality and safety as well as extending shelf life. In recent years, phase change materials (PCMs) have emerged as a promising component of intelligent packaging systems due to their ability to regulate temperature through the absorption and release of latent heat. This passive thermal management mechanism effectively minimizes temperature fluctuations, reduces reliance on active refrigeration systems, and enhances the overall thermal stability of food products during storage and transportation. In particular, temperature fluctuations during transportation, retail display, and temporary interruptions in refrigeration can accelerate undesirable physicochemical, microbiological, and sensory changes in perishable foods. Therefore, maintaining a stable thermal environment is essential for products such as dairy products, meat, seafood, fresh produce, and other temperature-sensitive foods. Unlike conventional cooling systems that continuously consume energy, PCM-based approaches can store excess thermal energy when the surrounding temperature increases and release the stored latent heat when the temperature decreases. This characteristic makes PCMs particularly attractive for passive thermal buffering and for mitigating short-term temperature deviations within the cold chain.
Materials and methods
This review was conducted through a comprehensive search of the scientific literature available in major databases, including Scopus, Web of Science, PubMed, ScienceDirect, and Google Scholar. Relevant studies investigating the application of phase change materials (PCMs) in food packaging and cold chain systems were identified using carefully selected keywords. The retrieved publications were screened and selected based on their relevance to PCM properties, incorporation strategies, thermal performance, and their role in preserving food quality during storage and transportation. The selected studies were then critically evaluated and synthesized to provide a comprehensive overview of the current state of knowledge, recent technological advances, existing challenges, and future research directions in this field. Particular attention was given to studies addressing the physicochemical characteristics of PCMs, including phase transition temperature, latent heat capacity, thermal stability, and compatibility with packaging matrices. In addition, reported effects on temperature regulation, product quality, storage stability, and cold-chain performance were considered in order to identify the practical potential of these technologies. The available evidence was compared across different PCM types and packaging configurations to highlight the factors that determine their effectiveness under realistic food storage and transportation conditions.
Results and Discussion
The findings of recent studies indicate that current attention has primarily focused on the development of biocompatible and biodegradable PCMs, the enhancement of thermal conductivity through the incorporation of nanomaterials, and the improvement of physical stability using encapsulation and shape-stabilization technologies. Significant advances in microencapsulation and nanoencapsulation techniques, the use of polymeric and biopolymeric shell materials, and the development of stable composite structures have contributed to reducing PCM leakage, enhancing thermal and mechanical stability, improving heat storage efficiency, and maintaining long-term performance over repeated melting and freezing cycles.
 Despite these considerable advancements, several challenges continue to hinder the large-scale industrial application of PCM-based technologies. High production costs, the risk of material leakage during phase transitions, the inherently low thermal conductivity of some PCMs, and the difficulty of selecting an appropriate operating temperature range remain among the major limitations that must be addressed for broader commercial implementation.Recent research also suggests that the selection of an appropriate PCM should be closely related to the temperature requirements of the target food product and the conditions encountered throughout the cold chain. Organic PCMs, including fatty acids and paraffin-based materials, have received considerable attention because of their relatively suitable phase transition characteristics and chemical stability. At the same time, bio-based and biodegradable materials are increasingly being investigated to reduce environmental concerns associated with conventional packaging systems. The use of encapsulated PCMs can further improve their compatibility with packaging matrices and reduce direct contact between the PCM and food, which is particularly important when considering food safety and regulatory requirements. Moreover, combining PCMs with polymers, biopolymers, nanomaterials, or other functional components may provide multifunctional packaging systems capable of simultaneously improving thermal regulation and mechanical or barrier properties.
Conclusion
Overall, this review provides a comprehensive overview of the current state of research and demonstrates that the development of sustainable, biocompatible, and cost-effective phase change materials (PCMs) can play a significant role in improving the performance of intelligent packaging systems, enhancing food safety, increasing the efficiency of the cold chain, and reducing the environmental impact of the packaging industry. The evidence reviewed in this study further indicates that the future development of PCM-based food packaging should move beyond simple thermal regulation toward integrated systems that combine effective heat management with sustainability, food safety, and improved packaging functionality. Greater emphasis on scalable encapsulation methods, biodegradable carrier materials, standardized performance evaluation, and validation under real cold-chain conditions will be essential for successful commercialization. Overall, continued interdisciplinary research involving food science, materials engineering, nanotechnology, and packaging technology can contribute to the development of reliable PCM-based solutions capable of reducing temperature-related quality losses and supporting a more sustainable and efficient food supply chain.

Keywords

Cold chain

Food quality

Phase change materials

Temperature control

Temperature fluctuation

Subjects

• Food Technology

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Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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