Table 1.

The overview of BNC-based active packages and their effect on foodstuff.

Type of BNC Active Packages	Type of Additive	Results	References
Antimicrobial	lauric acid (LA)	− inhibition of B. subtilis growth	[111]
	poly(sulfobetaine methacrylate)	− antimicrobial activity towards pathogenic microorganisms responsible for food spoilage and foodborne illness (bactericidal activity against S. aureus and E. coli)	[119]
	silver nanoparticles	− antimicrobial activity against S. aureus and E. coli	[103]
	ZnO nanoparticles and propolis extracts	− synergistic antimicrobial effect (Gram positive bacteria - B. subtilis) and yeast (C. albicans)), extended life time of food products	[115]
	ε-polylysine	− antibacterial activity against both S. aureus and E. coli	[94]
	essential oils	− extension of the shelf life of food through E. coli and L. monocytogenes growth inhibition	[120]
	bovine lactoferrin	− bactericidal action against food pathogens – S. aureus and E. coli, used as a bio-based casing for meat products	[93]
	postbiotics of lactic acid bacteria	− antimicrobial activity against L. monocytogenes, extension of the shelf life of ground beef at refrigerated storage conditions	[121]
	chitosan	− antimicrobial activity against S. aureus and E. coli	[118]
	ZnO	− antimicrobial activity against S. aureus and E. coli	[107]
	TiO2	− antimicrobial activity against Gram-negative bacteria	[122]
	sorbic acid	− good antimicrobial activity against E. coli	[117]
	lysozyme	− inhibition of S. aureus, L. monocytogenes, E.coli and Y. entrocolitica growth	[96]
	nisin	− control of L. monocytogenes and total aerobic bacteria growth on the surface of vacuum-packaged frankfurters	[92]
Antioxidant	green tea extract	− increase of the shelf life, oxidative stability improvement	[105]
	Echium amoenum extract	− extension of the shelf life of food products	[123]
	curcumin	− excellent dynamic antioxidant capacity − prevention of lipid oxidation and extension of the shelf life of food products	[118,124]
	propolis extracts	− high antioxidant activity, sustained by the increased content of polyphenols and flavonoids	[115]
	flavonoid silymarin (SMN)	− antioxidant activity, prevention of salmon deterioration and retardation of lipid oxidation − extension of the shelf life of packed fish	[125]
	herbal extracts (rosemary extract)	− preservation and shelf life extension of button mushrooms − oxidative stability improvement	[100]
	Scrophularia striata Boiss. extract (SE)	− good antioxidant activity, − controlled release of antioxidant extract	[126]
	lysozyme	− antioxidant activity, extension of the shelf life of packaged food	[97]
Oxygen scavenger	laccase	− oxygen scavenging activity, preservation of packed food against deteriorative oxidation processes	[90,95]
Moisture/liquid absorber	PVP/CMC	− action as super-absorbent of moisture and fluids (major cause of food spoilage) exuded from packaged fruits − enhancing the shelf life of berries	[101]
	poly(sulfobetaine methacrylate)	− absorption of moisture and water, quality improvement, extension of shelf life through maintaining moisture content	[119]
	eggshell (CaCO3)	− water and vegetable oil absorption capacity	[106]