Synthesis Methods for Preparation of Nanotechnology in Food Packaging

Abstract

In the last ten years, the use of nanotechnology in the food industry has increased dramatically. Food packaging has become more demanding in order to provide consumers with high-quality foods with long shelf lives, such as improved food taste, color and flavor modification, texture and consistency variation, increased nutrient absorption and bioavailability, and new food packaging materials with improved mechanical, barrier, and antimicrobial properties. This article review discussed the processes for synthesizing nanoparticles and nanocomposites for use in food packaging to enhance the mechanical strength and characteristics of the packaging’s water and oxygen barrier and the benefits and drawbacks of nanomaterials in food packaging.