Antimicrobial nanomaterials in food packaging and preservation.

Abstract

The rising global challenge of food spoilage has led to significant economic losses and jeopardizes food security worldwide. This has led to the generation of innovative and sustainable preservation techniques. This review explores the use of antimicrobial nanomaterials in food packaging and preservation as a promising solution to the global challenge of food spoilage. Nanomaterials have outstanding properties that include efficient antimicrobial capabilities, biodegradability and improved barrier properties. The mechanism of antimicrobial action of these nanomaterials such as disruption of the cell membrane, generation of reactive oxygen species (ROS), and damage of the cell's DNA, make them effective against the action of pathogenic microorganisms. The mechanistic chemistry of antimicrobial nanomaterials involves the disruption of the cell wall, intracellular penetration, oxidative stress, signal transduction modulation, ion release and synergistic effects, and direct nano-bio interactions. Nanomaterials undergo diverse transformation processes including aggregation, agglomeration, dissolution, chemical speciation, protein corona and bio-molecular interactions. Although nanomaterials offer substantial benefits, there are still challenges such as risks of toxicity, regulatory setbacks, scalability and environmental impacts that affect their adoption. Future research focusing on improving the safety of nanomaterials, incorporating emerging technologies like 3D printing will further revolutionize antimicrobial nanomaterials for food packaging and preservation, which will facilitate food safety, reduce waste and meet global food security demands.