ABSTRACT
Plastics and biodegradable materials have been used in food packaging for a long time but some of the limitations, like less mechanical strength, lower temp for degradation, permeation of gases, moisture, led to the use of nano-packaging to address these kinds of problems. Nanoparticles have more surface area, which renders them more active chemically so that they cannot harm the biological pathway and, in turn, human health. The food processing industry's major goal is to offer consumers safe and high-quality food, so toxicity levels of nano-packaging is a special research area of interest, and special attention should be given to the gastric absorption and potential health hazards of nanomaterials as these can pose serious health issues if accumulated in excess in body tissues and organs. The chemical composition of nanoparticles as well as chemical composition of adsorbed materials on their surface, specifically, crucial in identifying the hazardous potential of nanoparticles. Nano-packaging is a smart packaging technique which uses active components, like antimicrobials, and also can detect freshness of food with the help of nano-sensor particles which can monitor the changes in food packaging.
