Application of nanotechnology in food packaging: Pros and Cons

Abstract

Nanotechnology used in the synthesis of nanoparticles has attracted great interest in the field of food packaging. It promises the development of food packages with upgraded properties that helps in prolonging the shelf life of food products. This review presents the most commonly used nanoparticles in food packaging, the significant changes they cause in the properties of packaging material, and the commercially available nano-based packaging materials. Nanoparticles are used in the development of improved packaging, active packaging, and intelligent packaging which helps in the maintenance of food quality and traceability during the supply chain. Nanoparticles possess antimicrobial activity, oxygen scavenging ability, UV impermeability, and various other properties that make them valuable for their application in the preparation of nanocomposites. The large surface area to volume ratio sometimes becomes the reason for nanoparticle toxicity so it is important to study their migration and interaction with polymer matrix while developing packaging materials. Schematic representation of active packaging. • Nanotechnology in the development of food packaging has been discussed. • Organic, inorganic, and combined nanoparticles are used to prepare improved active and intelligent food packaging. • Nanoparticle provides improved physical and antimicrobial properties thus, helps in prolonging the shelf life of food. • The migration and toxicity of nanoparticles need to be studied during their incorporation in food packaging.