Types of nanomaterials commonly used in food packaging, film formation techniques, and recent advances in their applications

Abstract This paper provides a comprehensive review of the types of nanomaterials commonly used in food packaging, their film formation techniques, and recent advances in their applications. The focus is on the introduction of various nanomaterials, including nanosilver, nano zinc oxide, nano titanium dioxide, nano silicon dioxide, chitosan, polylactic acid, cellulose, starch, and protein, detailing their types and properties. The paper also explores both widely adopted and emerging film formation techniques, such as casting, solution casting, coating, electrospinning, and centrifugal spinning. Furthermore, it delves into the functionalities and advantages of nanomaterials in food packaging, such as antibacterial effects, improved packaging performance, intelligent indicators, and material biodegradability. The paper concludes with a discussion on the current benefits and challenges associated with the use of nanomaterials in food packaging, underscoring the need for further research into their safety and cost-effectiveness.