A review of the importance of starch nanoparticles in food packaging: applications and production methods

In recent years, the replacement of biodegradable packaging materials with conventional plastic materials has attracted attention to reduce environmental concerns. Passive or traditional food packaging has now shifted to active or innovative food packaging by using nanotechnology to produce smart, interactive and responsive packaging with enhanced functions. Edible nanomaterials and coatings to which nanoparticles have been added are more beneficial in preserving and storing food than traditional packaging materials. Nanostarch, a modified form of starch biopolymer, has emerged as a renewable and biodegradable option in the food packaging industry. The use of starch nanoparticles in food packaging films to improve their physical and chemical properties is a promising solution offering various opportunities for quality improvement and development of innovative products. Starch-based nanofilms exhibit improved mechanical strength, better barrier properties against moisture, oxygen and other gases, and help to extend the shelf life of packaged foods. The aim of this paper is to identify different methods for the production of starch nanoparticles and to explore their role in the development of sustainable and environmentally friendly packaging solutions, highlighting their advantages such as cost effectiveness, biodegradability and availability.