Research progress of nanomaterials as food packaging materials

This paper reviews the research progress on nanomaterials used as food packaging materials, focusing on their structural and functional characteristics. The study initially discusses the properties of organic nanomaterials, such as nanocellulose, and inorganic nanomaterials, including nano metal oxides and nano silicon dioxide, emphasizing how their unique properties differentiate them from conventional packaging materials. Nanomaterials exhibit superior mechanical strength, barrier properties, antibacterial activity, and environmental friendliness compared to traditional petroleum-based packaging, which is challenging to degrade and environmentally polluting. Organic nanomaterials, such as nanocellulose, have demonstrated particular promise for enhancing food quality and safety, while inorganic options provide additional stability and durability. Despite these advantages, nanomaterial applications in food packaging raise potential toxicological concerns and environmental health risks that require further investigation and regulation. Technical and cost-related challenges also remain as barriers to their widespread adoption.