Abstract
The newly engineered functional systems of nanotechnology implemented in food packaging minimize food product loss by extending shelf life. The incorporation of nanostructured materials into packaging formulations enhanced the existing characteristics of food packaging materials by increasing the specific surface area of these biopolymers. Natural biopolymers were regarded as greener, more sustainable, and environmentally friendly materials. Starch nanocrystals have been employed effectively as fillers in polymer matrices to enhance mechanical and moisture barrier characteristics. Both chitin and chitosan nanoparticles were biocompatible, biodegradable, inexpensive in cost, and mucoadhesive in nature. Alginate nanoparticles demonstrated high thermal and chemical stability. Because of these features, polysaccharide-based nanoparticles were excellent candidates for nano reinforcements in bio-nanocomposites. The nano sized forms of starch, chitin, chitosan, and alginate are non-toxic and antimicrobial. This study focused on current advances in the development of food packaging films based on starch, chitin, chitosan, and alginate nanoparticles, as well as trends and challenges in the formulation of bio-based polymers. This review detailed the synthesis of starch, chitin, chitosan, and alginate nanoparticles using various techniques such as hydrolysis, ionic gelation, reverse micellization, emulsification, and crosslinking. This type of polysaccharide-based bio-nanocomposite is expected to revolutionize the entire food packaging industry.
Highlights
The primary role of food packaging is to protect the product and maintain its shelf life
The most common polysaccharides used in food packaging include starch, cellulose, chitin, chitosan, alginate, and hyaluronic acid
The tensile strength is reduced when starch nanocrystals are added at 7–9%, while the elongation at break values increases due to a large number of hydroxyl groups on the surface of the starch nanocrystals, which leads to separation of the microphage [49]
Summary
The primary role of food packaging is to protect the product and maintain its shelf life. Nanomaterials based on naturally derived polymers can increase the quality of biodegradable and edible food packaging materials, which are considered more environmentally friendly than that other traditional packaging films [2]. The most common polysaccharides used in food packaging include starch, cellulose, chitin, chitosan, alginate, and hyaluronic acid. These polysaccharide-based nanoparticles can be used as fillers to improve the physical properties of biopolymers. Bio-nano composites have antibacterial characteristics that allow them to inactivate bacteria more efficiently due to the increased surface-to-volume ratio and higher surface reactivity of the nanosized antimicrobial agents On this basis, this review was conducted on the synthesis of polysaccharide (starch, chitosan, chitin, and alginate) nanoparticles and the development of bio-nano composites integrating polysaccharide-based nanoparticles into the biopolymeric matrices. Chitosan, chitin, and alginate nanoparticles and their applications for enhancing the properties of packaging films are covered in this review
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