Author ORCID Identifier

Document Type



Polymer science, Biomaterials, Nano-materials, Biomaterials

Publication Details

Food Chemistry Advances Volume 3, December 2023, 100436


The aim of this article is to provide an overview of the potential advantages and drawbacks of nanocellulose and metal oxide-based composites in food packaging. These materials offer improved mechanical and barrier properties, as well as antioxidant and antimicrobial benefits that extend the shelf life of food products. Nanocomposite structures protect food from various physiological factors and immobilize enzymes, while metal oxide nanoparticles provide antibacterial effects against Gram-positive and Gram-negative bacteria. However, there are concerns regarding the safety of nanoparticles and their potential migration into packaged food during processing and storage. This article explores these issues and highlights the need for further research to ensure the safe and effective use of these materials in food packaging. The successful implementation and commercialization of nanocellulose and metal oxide-based composites in food packaging could offer significant benefits to the food and beverage industry by improving the quality and shelf life of products.



Technological University Dublin, Dublin, Ireland