Nanotechnology-Enabled Food Packaging: Advances in Preservation, Safety, and Shelf-Life Extension
Santhosh K *
Department of Food Technology, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Tamil Nadu, India.
Yaamini Matheswaran
Department of Food Technology, Mahendra Engineering College, Namakkal, Tamil Nadu, India.
Esaiyarasi I
Department of Packaging Technology, Indian Institute of Packaging, Hyderabad, India.
Jayadharani D
Department of Packaging Technology, Indian Institute of Packaging, Hyderabad, India.
Sudhin Bharathi M
Department of Packaging Technology, Indian Institute of Packaging, Hyderabad, India.
Sivaprakash P
Department of Chemical Engineering, Annamalai University, Chidambaram, Tamil Nadu, India.
Sharma Valavan Elumalai
Department of Home Science, The Gandhigram Rural Institute (Deemed to be University), Tamil Nadu, India.
Marshal Nikkitha E
Department of Food Technology, Mahendra Engineering College, Namakkal, Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
The integration of nanotechnology into food packaging marks a paradigm shift toward improved preservation, safety, and sustainability. This review explores recent advances in nanotechnology-based packaging, emphasizing mechanisms, applications, and transformative potential in the food industry. Nanotechnology, involving the manipulation of materials at the nanoscale (1–100 nm), enables the creation of nanocomposites and nanostructured films with enhanced mechanical, thermal, and functional properties. These nanosystems facilitate targeted interaction with food matrices, leading to improved quality and protection. Key nanomaterials such as silver nanoparticles (AgNPs), zinc oxide nanoparticles (ZnO NPs), graphene oxide (GO), carbon nanotubes (CNTs), and titanium dioxide nanoparticles (TiO2 NPs) are examined for antimicrobial, barrier-enhancing, and smart sensing properties. Market trends indicate rapid growth, with the nanotechnology food packaging sector projected to reach $63.4 billion by 2034 at an 11.3% CAGR. Despite this promise, challenges persist regarding safety evaluations, regulatory clarity, and consumer acceptance. Emerging directions include intelligent packaging, nanoencapsulation technologies, and biodegradable materials for sustainable solutions. Overall, nanotechnology presents vast opportunities for food quality preservation and extended shelf life, but standardized regulations and comprehensive safety assessments are crucial. Future research should focus on real-time monitoring systems and eco-friendly nanomaterials to address global food security.
Keywords: Nanotechnology, food packaging, nanoparticles, smart packaging, antimicrobial, barrier properties, food preservation