Biosynthesized Nanoparticles in Food Packaging: Preservation and Safety Enhancement Technologies – A Review

The increasing global demand for safe, high-quality, and long-lasting food products has accelerated the development of advanced food packaging technologies. Conventional packaging systems, although widely used, often lack active functionalities to effectively prevent microbial contamination, oxidative degradation, and environmental damage. In this context, biosynthesized nanoparticles have emerged as promising and eco-friendly alternatives for enhancing food preservation and safety. These nanoparticles, synthesized using biological resources such as plant extracts, bacteria, fungi, and algae, possess unique physicochemical properties including antimicrobial, antioxidant, and barrier-enhancing characteristics. This review provides a comprehensive and detailed analysis of biosynthesized nanoparticles and their role in modern food packaging systems. It discusses synthesis methods, mechanisms of action, types of nanoparticles, and their practical applications in extending shelf life and ensuring food safety, the review highlights current challenges, safety concerns, regulatory aspects, and future research directions to support the sustainable integration of nanotechnology in food packaging.