Abstract : The burgeoning field of nanotechnology-enabled food packaging offers two pivotal avenues: enhanced packaging materials bolstering barrier properties and active packaging where AgNPs directly interact with food to enhance its protection. AgNPs, renowned for their remarkable antimicrobial efficacy, owe their success to their large surface area and high-temperature stability. As the utilization of nanomaterials in food packaging continues to evolve, it promises to extend the shelf life of perishable goods, reduce food waste, and revolutionize food preservation and safety. However, addressing potential health and environmental concerns while responsibly regulating nanomaterial use is paramount for harnessing the full potential of this transformative technology in the food industry.
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Cite : Khan, M. B., Parveen, R., Kumar, S., Devi, S., & Azeem, K. (2023). Nanotechnology In Food Packaging (1st ed., pp. 44-52). Noble Science Press. https://doi.org/10.52458/9788196897437.nsp.2023.eb.ch-07
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