Nanotechnology: Current applications and future scope in food packaging systems

Abstract

Food packaging has shown a considerable deal of interest in the use of nanotechnology. The current landscape of nanotechnology in food packaging involves the incorporation of nanomaterials, such as nanoparticles and nanocomposites, into packaging materials to achieve specific functionalities. These functionalities include improved barrier properties, antimicrobial activity, and sensing capabilities. Nanoparticles, such as silver and titanium dioxide, have been utilized to impart antimicrobial properties, thereby reducing the risk of contamination and extending the shelf life of perishable foods. So, enhanced presentation, innovative packaging, and smart packaging—all of which support the preservation of food quality and traceability throughout the supply chain—are developed using nanoparticles. Therefore, this article primarily emphasized on the synthesis of nanoparticles using various techniques including, electrospinning, mechanical milling, etching and laser ablation etc., and characterization of nanoparticles based on the organic and inorganic sources. Additionally, nanoparticles and nanoemulsion based food packaging and their application has been covered in this study. Apart from this, the toxicological effect of nanoparticles in food packaging has been investigated with associated with food and food product. So, when developing of packaging materials, it's critical to investigate the migration of nanoparticles and their interactions with the polymer matrix since the high surface area to volume ratio might sometimes be the cause of nanoparticle toxicity.