Nanomaterials and nano-bio-polymers characteristics for using in meat and food packaging

• Nano-packaging enhanced the food products shelf-life. • Nanomaterials act as active agents in package of food. • Nanomaterials improve antimicrobial activity and gas/moisture barrier of packaging. Nanomaterials have introduced transformative advancements in both the production and packaging of food products. A discernible trend has emerged in the progressive integration of nanomaterials and nano-biopolymers within the food packaging industry, driven by their capacity to enhance product quality and longevity. Among the most prominent contributions of nanotechnology to packaging is its role in significantly extending the shelf life of food items. This study examines various classes of nanomaterials and nano-based polymers, with particular emphasis on their physicochemical properties and functional applications in food packaging systems. These materials serve as active agents embedded within packaging layers, enabling intelligent monitoring of food quality, in-package preservation, and controlled release of functional compounds into the food matrix. Key structural attributes influenced by nanotechnology include antimicrobial efficacy and the modulation of permeability to gases, moisture, light, and ultraviolet radiation. These enhancements contribute to improved food safety and preservation outcomes. Nevertheless, the incorporation of nanomaterials into food-contact applications necessitates rigorous adherence to regulatory frameworks to ensure consumer health and safety. As public awareness regarding exposure to nanoscale agents continues to grow, comprehensive research into nanotechnology-based food packaging becomes increasingly imperative.