Abstract Food degradation through multiple pathways contributes to increased food wastage while also increasing the likelihood of foodborne diseases posing serious challenges to both food safety and sustainability. Development of advanced packaging strategies offers a practical solution to these ongoing problems. Although petroleum‐based materials dominate the packaging industry due to their low cost, scalability, and excellent performance, they suffer from poor biodegradability and pose risks to the environment and human health. This has resulted in increased attention being directed toward eco‐friendly alternatives. Biopolymer‐based packaging composed of natural proteins and polysaccharides presents a viable substitute for conventional packaging. Yet, these materials often exhibit inferior functional properties. Despite their environmental benefits, these materials typically exhibit inferior mechanical and barrier performance compared to conventional plastics. Scientists are actively exploring the incorporation of active agents (e.g. antimicrobials, antioxidants, plasticizers, sensors) to improve the functional properties of such materials. Natural food additives, particularly essential oils (EOs), exhibit potent antimicrobial activity and good mechanical properties making them promising candidates for novel food preservatives. However, their practical application in the food industry has been limited due to key challenges, including low bioavailability, volatility, and instability within food matrices. Recent developments in nanotechnology offer innovative solutions to address these limitations, enhancing the effectiveness of EOs even at lower concentrations. This review explores recent progress in the nanoencapsulation of natural antimicrobial agents, emphasizing their antibacterial properties and practical applications in food systems. Moreover, it provides critical insights for researchers for selecting appropriate encapsulation methods and carrier materials. © 2026 Society of Chemical Industry.
Batool et al. (2026) studied this question.