Nanotechnology can enhance food packaging in several ways:
Barrier Properties: Nanomaterials such as nanoclays and nanosilica can create more effective barriers against oxygen, moisture, and gases, thereby extending the shelf-life of food products. Antimicrobial Effects: Nanoparticles like silver, zinc oxide, and titanium dioxide exhibit antimicrobial properties, helping to prevent bacterial growth and contamination. Mechanical Strength: Incorporating nanomaterials can significantly improve the mechanical strength and durability of packaging materials, making them more resilient to damage. Active Packaging: Nanotechnology enables the development of active packaging that can release or absorb substances to maintain food quality, such as releasing antioxidants or absorbing oxygen.
