Nanomaterials for Food Packaging

Dear Colleagues,

In recent years, consumer’s consciousness of the strong relationship between food quality and health has extensively impacted the packaging field. Nowadays, indeed, a packaging material is asked to match the handling and storage conditions with the quality and safety of foodstuffs. As a consequence, the food sector investigates and evaluates sophisticated packaging solutions to extend shelf life, optimize value for money, and improve marketing. Nanotechnology is an important tool that has been found useful in the food industry and most especially food packaging. In this view, nanomaterials, which are currently a subject of vivid research in academia, are emerged as potential additives to improve the functional properties of food packaging. According to their dimensionality, nanomaterials can be classified as zero- (0-D), 1- (1-D), and 2-dimensional (2-D). More specifically, 0-D nanomaterials relate to nanoparticles, 1-D nanomaterials relate mainly to nanotubes and nanofibers, while 2-D nanomaterials characterized by their platy structure in their elementary units. Recently nanomaterials are used in food packaging either to improve mechanical, barrier, antioxidant, and antimicrobial properties either to act as nanocarriers for bioactive compounds such as essential oils. This special issue aspires to include the most recent trends of nanomaterials used for food packaging applications.

Dr. Aris Giannakas
Guest Editor

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