Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects

Abstract

AbstractIn recent years, the concept of plastic replacement and its optimal solution has commenced in the food‐packaging sector. In that line, integrating nanotechnology with food packaging to improve material properties, aligned with the concept of active and intelligent packaging, has attracted consumer and industry attention. This review outlines the basics of bionanocomposites (BNCs), processing techniques, and their corresponding functions in innovative packaging techniques. The barrier, thermal, mechanical, and functional properties of film and their application in different food products have been summarized. In addition, the migration properties, safety, and health aspects of the latest findings of various BNC films have been discussed. It has been observed that the addition of fillers in BNC matrix improves the overall physical and functional properties of the film. In addition, BNC is used as a smart indicator to signify the product quality during transportation and storage. However, this review connotes the need for more research on migration and health aspects of the human body and implied the requirement to select BNC for specific food matrices.Practical ApplicationThe effective action of nanotechnology in the field of food packaging was attempted to improve the material properties, aligned with the concept of active and intelligent packaging. The inclusion of nano‐sized particles into the organic matrices widely influenced its barrier, thermal, mechanical, and functional properties of the film. BNCs are also used as a smart indicator to indicate product quality throughout the storage and transportation. This article summarizes the basics of BNC, their processing techniques and functions in innovative packaging techniques, and their application in different food products. In addition, the migration properties, safety, and health aspects of the latest findings of various BNC films have been discussed in detail. This study will help researchers and industry experts to select the BNC for specific food matrices to improve the quality and safety of food product and human health.