METAL/METAL OXIDE NANOPARTICLES FOR ENHANCING THE ANTIMICROBIAL ACTIVITY OF FOOD PACKAGING AND REDUCING FOOD-BORNE DISEASE

Abstract

One of the main challenges of creating food packaging is preventing the products from deteriorating, but
still keeping their quality during handling and storage. One factor that decreases shelf life is a lack of
antimicrobial packaging films. These normally prevent microbial contamination, but without them might
be decreases shelf life of food products. The best packaging films have great mechanical properties and
also the permeability of water vapor or oxygen, for example. Because consumers often prefer products that
are high quality and fresh, they buy food without additives. This creates issues for manufacturers that need
the additives to maintain freshness. In this review, the development of innovative packaging materials
using nanotechnology was addressed. Polysaccharides such as chitosan, carboxymethyl cellulose, and
starch are biodegradable and nontoxic, so they do not pose environmental threats; however, they have
poor antimicrobial activity, mechanical properties, and low water resistance. Therefore, nanomaterials can
be employed to improve antimicrobial activity, thermal, mechanical, and gas barrier properties of food
packaging. Bionanocomposites technologies are novel, high-performance, lightweight, and ecofriendly
materials that can replace traditional nonbiodegradable plastic packaging.