Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

Over the past decade, there has been an increasing demand for ready-to-cook and ready-to-eat foods, encouraging food producers, food suppliers, and food scientists to package foods with minimal processing and loss of nutrients during food processing. Following the increasing trend in the customer's demands for minimally processed foodstuffs, this underscores the importance of promising interests toward industrial applications of novel and practical approaches in food. Along with substantial progress in the emergence of nanoscience, which has turned into the call of the century, the efficacy of conventional packaging has faded away. Accordingly, there is a wide range of new types of packaging, including electronic packaging machines, flexible packaging, sterile packaging, metal containers, aluminum foil, and flexographic printing. Hence, it has been demonstrated that these novel approaches can economically improve food safety and quality, decrease the microbial load of foodborne pathogens, and reduce food spoilage. This review study provides a comprehensive overview of the most common chemical or natural nanocomposites used in food packaging that can extend food shelf life, safety and quality. Finally, we discuss applying materials in the production of active and intelligent food packaging nanocomposite, synthesis of nanomaterial, and their effects on human health.

Automated summary

The increasing demand for ready-to-cook and ready-to-eat foods has led to a shift towards minimal processing and nutrient preservation in food packaging. The emergence of nanoscience has revolutionized the packaging industry, offering novel approaches to improve food safety and quality economically. This review study provides an overview of common chemical and natural nanocomposites used in food packaging to extend shelf life and enhance food safety and quality.