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This review examines the potential of nanomaterials in revolutionizing food packaging, focusing on their role in enhancing barrier properties and extending the shelf life of packaged foods. Traditional packaging materials often fall short in effectively protecting against oxygen, moisture, and UV light, resulting in diminished food quality and shorter shelf life. Nanomaterials, including nanoclays, metal oxide nanoparticles (e.g., ZnO, TiO₂), carbon-based nanomaterials (e.g., graphene, carbon nanotubes), and biodegradable options like cellulose nanocrystals, have emerged as promising solutions. These materials offer exceptional gas and moisture barrier properties, antimicrobial effects, and UV protection capabilities. The review provides an in-depth exploration of various nanomaterials, highlighting their distinctive properties and the mechanisms; such as tortuosity effects, which enhance barrier performance by limiting permeability. It also discusses recent advancements in integrating nanomaterials into both flexible and rigid packaging systems, as well as in active and intelligent packaging that employs nanosensors for real-time monitoring of freshness and spoilage. Despite their potential, challenges such as toxicity concerns, environmental impacts, and economic constraints to large-scale adoption are also addressed. The review emphasizes the need for future research on dual-function nanomaterials that can simultaneously improve barrier properties and enable active sensing. These innovations could transform food packaging technologies, promoting enhanced food safety and sustainability.
Mafe et al. (Mon,) studied this question.