ABSTRACT
The utility of nanomaterials cannot be denied in food industry, be it food ingredients, such as proteins; and additives, such as antioxidants, colour, and flavour; or food packaging. The nanomaterials can be synthesized via biological, physical, and chemical methods. The nanomaterials are used to devise smart food packaging equipped with nanosensors to detect pathogens either through antigens or the metabolites. Moreover, nanomaterials can be utilised to mask the unpleasant taste and flavour, control the release mechanism, and increase the bioavailability of vitamins, etc. The chapter discusses the various mechanisms of nanoparticle synthesis, the toxicity produced due to nanopackaging, and regulations associated with it. In addition to this, it also covers the various areas where future work would result in revolutionizing the field of food nanopackaging.
