Nanocomposite-Enabled Next-Generation Food Packaging: A Comprehensive Review on Advanced Preparation Methods, Functional Properties, Preservation Applications, and Safety Considerations

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Abstract
This review comprehensively examines nanocomposite packaging materials for food preservation, focusing on their preparation methods, functional properties, applications, and safety considerations. Nanocomposites, incorporating nanomaterials such as metal nanoparticles, polysaccharides, or essential oils into polymer matrices, demonstrate enhanced mechanical strength, barrier properties (e.g., reduced water vapor and oxygen permeability), and significant antimicrobial activity. These advancements address critical food spoilage challenges by extending shelf life and maintaining quality in diverse products like fruits, vegetables, meats, and dairy. In addition, this review highlights concerns regarding potential cytotoxicity and migration of nanoparticles, underscoring the need for rigorous safety evaluations. While current methods (e.g., ionic gelation, electrospinning) show promise, scalability remains limited. Future research should prioritize eco-friendly designs, functional integration, and standardized safety protocols to facilitate commercial adoption.
Funding Information
  • Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs (KF2021002)
  • Key Project of Tianjin Natural Science Foundation (No.20JCZDJC00420)
  • The National Key R&D Program of China (2019YFD1002300)
  • the Innovation Team of Tianjin Forestry & Pomology Research System (ITTFPRS 2021000)

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