Journal of Food Technology and Preservation

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +44-1518-081136

Mini Review - Journal of Food Technology and Preservation (2025) Volume 9, Issue 1

Application of nanotechnology in food packaging and preservation: Current trends and challenges.

Raffaele Portan*

Department of Post-Harvest Technology, University of Italy, Italys

*Corresponding Author:
Raffaele Portan
Department of Post-Harvest Technology
University of Italy, Italys
E-mail: raffaeleportan@unina.it

Received: 01-Feb-2025, Manuscript No. AAFTP-25-167064; Editor assigned: 03-Feb-2025, PreQC No. AAFTP-25-167064(PQ); Reviewed: 16-Feb-2025, QC No. AAFTP-25-167064; Revised: 22-Feb-2025, Manuscript No. AAFTP-25-167064(R); Published: 25-Feb-2024,DOI:10.35841/2591-796X-9.1.277

Citation: Portan R. Application of nanotechnology in food packaging and preservation: Current trends and challenges. J Food Technol Pres. 2025;9(1):277

Visit for more related articles at Journal of Food Technology and Preservation

Introduction

Nanotechnology has revolutionized various industries, including food packaging and preservation. The incorporation of nanoscale materials in packaging enhances food safety, extends shelf life, and improves barrier properties. With the global food industry striving for innovative solutions to reduce food waste and ensure product integrity, nanotechnology presents promising applications. However, challenges such as regulatory concerns, potential health risks, and consumer acceptance must be addressed for widespread adoption [1].

Active packaging systems interact with food or the environment to improve quality and shelf life. Nanoparticles such as silver, titanium dioxide, and zinc oxide exhibit antimicrobial properties, preventing bacterial growth and spoilage. For example, silver nanoparticles (AgNPs) inhibit microbial contamination, thereby extending product longevity.

Intelligent packaging incorporates nanosensors and indicators that provide real-time information about food freshness and safety. Colorimetric sensors change color in response to spoilage gases such as ammonia and hydrogen sulfide, helping consumers determine product quality. Additionally, radio-frequency identification (RFID) tags embedded with nanotechnology enable real-time tracking of food products, enhancing supply chain efficiency. Nanocomposites, such as clay and silica nanoparticles, enhance the mechanical strength and gas barrier properties of packaging materials. This prevents oxygen and moisture infiltration, thereby reducing oxidation and microbial growth. For instance, nanoclay incorporated in plastic films creates a more rigid and protective layer, making packaging more durable [2].

Nanocoatings made from biopolymers and nanomaterials provide an additional protective layer on food surfaces, reducing moisture loss and oxidation. Chitosan-based nanocoatings, for example, have antimicrobial and antifungal properties that extend the freshness of fruits and vegetables. These coatings serve as an eco-friendly alternative to synthetic preservatives. Nanocarriers encapsulate bioactive compounds such as antioxidants, essential oils, and antimicrobials, releasing them gradually to prolong food preservation. This controlled-release mechanism ensures long-term effectiveness without compromising food quality [3].

The potential migration of nanoparticles from packaging into food raises concerns about toxicity and bioaccumulation in the human body. Long-term exposure to nanoparticles such as silver and titanium dioxide requires further risk assessment and regulatory oversight. Currently, there is no global consensus on the regulation of nanotechnology in food packaging. Different countries impose varying guidelines, creating inconsistencies in safety assessments and approval processes. Regulatory agencies like the FDA and EFSA emphasize rigorous testing before commercialization [4].

The high production costs of nanomaterials limit their affordability for large-scale applications. Additionally, the complexity of integrating nanotechnology into existing packaging systems requires further research and development to ensure cost-effectiveness. Public skepticism regarding the safety of nanomaterials in food packaging remains a challenge. Lack of awareness and misinformation may lead to resistance toward nanotechnology-based products. Transparent labeling and consumer education can help build trust and acceptance [5].

Conclusion

Nanotechnology offers groundbreaking solutions for enhancing food packaging and preservation, significantly reducing food waste and improving safety. However, addressing health concerns, regulatory challenges, and consumer perception is crucial for its successful integration into the food industry. With continuous research and responsible implementation, nanotechnology has the potential to shape the future of sustainable food packaging.

References

  1. Mead PS, Slutsker L, Dietz V, et al. Food-related illness and death in the United States. J Environ Health. 2000;62(7):9.

    2. Indexed at, Google Scholar, Cross Ref

  2. Andersson A, Ronner U, Granum PE. What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens? Int J Food Microbiol. 1995;28(2):145-55.

    3. Indexed at, Google Scholar, Cross Ref

  3. Arnesen LPS, Fagerlund A, Granum PE. From soil to gut: Bacillus cereus and its food poisoning toxins. FEMS Microbiol Rev. 2008;32:579–606.

    4. Indexed at, Google Scholar, Cross Ref

  4. Scallan E, Hoekstra RM, Angulo FJ, et al. Foodborne illness acquired in the United States. Unspeci agents. 2011;17:16-22.

    5. Indexed at, Google Scholar, Cross Ref

  5. Scharff RL. Economic burden from health losses due to foodborne illness in the United States. J Food Prot. 2012;75(1):123-31.

    6. Indexed at, Google Scholar, Cross Ref

Get the App