Organic Nanoparticles in Food Systems as Antimicrobial Agents: Synthesis Strategies, Functional Properties, and Biofilm Inhibition Mechanisms

ABSTRACT The escalating prevalence of multidrug‐resistant microorganisms has intensified the need for antimicrobial strategies that are both effective and safe for human use. Organic nanoparticles (ONPs) have emerged as promising antimicrobial platforms owing to their natural origin, biodegradability, and frequent compatibility with Generally Recognized as Safe (GRAS) materials. This review critically examines recent advances in synthesis, physicochemical optimization, and functional performance of ONPs derived from polymers, lipids, proteins, and polysaccharides. Emphasis is placed on green and sustainable fabrication approaches that minimize chemical residues, enhance biocompatibility, and preserve food quality. Key structural parameters, including particle size, surface charge, hydrophobicity, and encapsulation efficiency, are evaluated for their roles in microbial inactivation. It further elucidates antimicrobial mechanisms such as membrane disruption, reactive oxygen species generation, metabolic interference, and quorum‐sensing inhibition, highlighting their dependence on ONP composition. Particular attention is given to antibiofilm activity, demonstrating the capacity of ONPs to inhibit bacterial adhesion, penetrate biofilm matrices, and improve antimicrobial delivery while reducing toxicity risks. Finally, current challenges related to stability, cytotoxicity evaluation, regulatory approval, and scalable production are discussed, alongside emerging opportunities in biomedical, food safety, and oral‐care applications.