Abstract
In all fields of life sciences, the trends toward sustainability, enhanced product safety, and high standards of quality are significant. The food industry uses intelligent packaging to meet these needs. These systems can continuously monitor a product's quality status and notify the customer of any changes. Conventional methods can only satisfy the needs of regular laboratory food analysis. Thus, in the cases of major food safety concerns, quick, economical, and time-saving analysis techniques, including portable, on-site, and home testing kits, are desperately needed. Nonetheless, there is a chance that nanoparticles could be harmful to people's health. Nanotechnology, for instance, can be applied to food processing to improve food's overall quality, including taste, flavor, and bioavailability. It can also help products last longer on the shelf. Moreover, nanotechnology is often applied to food packaging to deliver innovative packaging and serve as an antimicrobial agent. It can offer fresh approaches to thwart fraud and serve as a valuable weapon in our toolbox to prevent bioterrorism. As a result, it is advised to set up a sufficient regulatory framework to control any dangers related to applications of nanotechnology. This review addresses the classification and safety issues involved in the application of nanotechnology in food safety and packaging.
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