A comprehensive review on metal oxide-nanocellulose composites in sustainable active and intelligent food packaging

• Published in: Food chemistry advances Vol. 3; p. 100436
• Main Authors: Perera, Kalpani Y., Pradhan, Dileswar, Rafferty, Aideen, Jaiswal, Amit K., Jaiswal, Swarna
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2023; Elsevier
• Subjects: Antimicrobial properties; Barrier properties; Food packaging; Metal oxide; Nanocellulose; Barrier properties; Metal oxide; Food packaging; Nanocellulose; Antimicrobial properties
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2023.100436

•Exploring nanocellulose & metal-oxide NPs in food packaging.•Nanocellulose & metal-oxide NPs enhance food safety in packaging.•Eco-friendly materials replace plastics, reducing environmental impact.•These NPs composites improve food quality, extend shelf life.•Article highlights migration, toxicity, & nanoparticle regulations in packaging. The aim of this article is to provide an overview of the potential advantages and drawbacks of nanocellulose and metal oxide-based composites in food packaging. These materials offer improved mechanical and barrier properties, as well as antioxidant and antimicrobial benefits that extend the shelf life of food products. Nanocomposite structures protect food from various physiological factors and immobilize enzymes, while metal oxide nanoparticles provide antibacterial effects against Gram-positive and Gram-negative bacteria. However, there are concerns regarding the safety of nanoparticles and their potential migration into packaged food during processing and storage. This article explores these issues and highlights the need for further research to ensure the safe and effective use of these materials in food packaging. The successful implementation and commercialization of nanocellulose and metal oxide-based composites in food packaging could offer significant benefits to the food and beverage industry by improving the quality and shelf life of products.