Current Trends and Future Perspectives of Nanomaterials in Food Packaging Application

Abstract

Nanotechnology can improve the mechanical barrier and the antimicrobial (which will not allow the invasion of microorganisms in the food, increasing the food barrier properties, hence can be a very promising material for food packaging. Nanomaterials will keep the food fresh in the food packaging design. Silver nanoparticles and nanoclay represent most of the nanoempowered food packaging available on the market others like zinc oxide and titanium share little of the current market. Zinc oxide enhances nutritional values in food products by adding nutrients. It helps improve the flavour, storage properties, appearance, and texture of the food. Titanium dioxide is used for food safety purposes since it prevents food from spoiling and increases the food’s shelf life. In current food packaging, these nanomaterials are used to grant antimicrobial capacity and further develop hindrance properties, broadening packaged food’s shelf life and newness. Nanofood packaging has many benefits for general wellbeing. The related harmfulness of migration, particularly in acidic conditions, is extensive. The use of nanomaterials because of their physical and chemical properties makes them broadly accessible in numerous areas. This review summarizes the antimicrobial packaging application, nanomaterials synthesis, and nanomaterial properties in food packaging.