TABLE 2.

Activity of nanomaterials/nanocomposites used for food packaging.

Active component	Polymer matrix	Biological activity	Concentration of active compounds	Type of food	References
Silver–copper nanoparticles	Fish skin gelatin	Antibacterial: L. monocytogenes, S. typhimurium	2% (w/w) NPs	—	Arfat et al. (2017a)
Silver nanoparticles copper nanoparticles	Agar	Antibacterial: L. monocytogenes, S. typhimurium	.5% (15 mg), 1% (30 mg), 2% (60 mg) and 4% (120 mg)	—	Arfat et al. (2017b)
Silver–copper nanoparticles	Gaur gum	Antibacterial: L. monocytogenes, S. typhimurium	.5%–2% NPs	—	Arfat et al. (2017c)
Cinnamon essential oil and TiO2	Sago starch	Antibacterial: E. coli, S. typhimurium, S. aureus	0%, 1%, 3%, and 5%, w/w) of TiO2 and CEO (0%, 1%, 2%, and 3%, v/w)	Fresh pistachio	Arezoo et al. (2020)
Tarragon essential oil	Chitosan/gelatin	Antioxidant	chitosan to TEO (1:0, 1:0.2, 1:0.4, 1:0.6, 1:0.8 and 1:1)	Pork slices	Zhang et al. (2014)
ZnO	Alginate	Antibacterial: S. typhimurium, S. aureus	N/A	Ready-to-eat poultry meat	Akbar and Anal 2014
TiO2	Chitosan	Antibacterial: S. aureus, E. coli, S. typhimurium, P. aeruginosa	Different TiO2 concentrations (0, .25, .5, 1% and 2% w/w)	Aimed for postharvest applications of fresh produce	Siripatrawan and Kaewklin (2018)
Blackberry powder	Arrowroot starch	Antioxidant	Sprinkling with 0, 20, 30, and 40% (blackberry solids mass/biopolymer mass) blackberry particles	—	Nogueira et al. (2019)
Coconut water	Coconut protein precipitate	Antioxidant	N/A	—	Rodsamran and Sothornvit (2018)
Oregano essential oil	Citrus peel pectin	Antibacterial: E. coli, S. aureus, L. monocytogenes	.24 mg/mL	Shrimp and cucumber slices	Alvarez et al. (2014)
Clove, fennel, cypress, lavender, thyme, herb-of-the-cross, pine and rosemary essential oils	Chitosan and gelatin	Antibacterial: P. fluorescens, S. putrefaciens, P. phosphoreum, L. innocua, E. coli, L. acidophilus	Food grade clove essential oil was incorporated in a proportion of .75 mL/g biopolymer	Fish preservation	Gómez-Estaca et al. (2010)
Clove essential oil	Soy protein isolate and microfibrillated cellulose	Antioxidant	N/A	—	Ortiz et al. (2018)
Extracted spent coffee ground	Cassava starch	Antioxidant	50 g/500 mL	—	Ounkaew et al. (2018)
Cinnamon oil	Soybean polysaccharide	Antioxidant, Antibacterial: S. aureus and S. pyogenes	.6% and .8% concentration of cinnamon oil	Meat products	Ghani et al. (2018)
Curcumin	Chitin nanofiber	Antioxidant	1 mg/mL, 2.5 mg/mL and 5 mg/mL	—	Yang et al. (2020)
Cinnamon oil	Chitosan-whey protein/zein	Antibacterial: E. coli, S. aureus	2% and 4% (w/w) amounts	—	Vahedikia et al. (2019)
AgNPs	Cellulose nanofibril	Antibacterial: E. coli, L. monocytogenes	0, 1, 2.5, 5, and 10 mg/mL	—	Yu et al. (2019)
Orange-peel oil	Corn starch	Antioxidant	OPO and corn starch (3:10, w/w)	—	Wang et al. (2019)
ZnO	Bovine Gelatine	Antifungal: yeast	5% (based on dry gelatin)	Sponge cakes	Sahraee et al. (2020)
ZnONP	Chitosan	Antibacterial: E. coli	2% (w/v) ZnO nanoparticles	White brined cheese	Al-Nabulsi et al. (2020)
Garlic extracts	Biodegradable starch	Antibacterial: Salmonella sp., S. aureus	NA	Milk products, fatty foods, liquid, Acidic and dry foods	Baysal and Dogan (2020)
Metal ions (silver, copper) and metal oxides nanoparticles (ZnO, TiO2)	Fish gelatin	Barrier properties	ZnONPs (3% (w/w); TiO2 (.5–2 g, w/w)	—	Hosseini and Gomez-Guillen (2018)
K-carrageenan	Cellulose nanocrystals	Mechanical properties, Barrier properties (water, UV)	9–7 wt%	—	Yadav and Chiu (2019)
AgNPs	Cellulose	Antibacterial: B. stearothermophilus	5%, 10% and 20% w/w concentrations	—	Vivekanandhan et al. (2012)
ZnONPs, AgNPs	Chitosan	Antibacterial: E. coli, S. typhimurium, S. aureus, B. aureus, L. monocytogenes	Ag-NPs (.021–.120 mg); ZnO-NPs (.01 mg)	—	Youssef et al. (2015)
AgNPs-TiO2NPs	Chitosan	Antibacterial: E. coli	.38 μg/mL	Fruits	Lin et al. (2015)
Silver	Chitosan	Antibacterial: B. subtilis, E. coli Antioxidant			Nandana et al. (2022)
AgNPs-corn extract	Chitosan	Antibacterial: E. coli, S. aureus, Salmonella sp., L. monocytogenes Antioxidant	25 and 50 μg/mL	—	Qin et al. (2019)
AgNPs	Pullulan	Antifungal: A. niger	.628–1.710 mg/mL	—	Pinto et al. (2013)
Lysozyme nanofibers	Pullulan	Antibacterial: S. aureus (lysozyme resistant strain) Antioxidant	15.0 wt%	—	Silva et al. (2018)
AgNPs	Pullulan, Pectin	Antibacterial: L. monocytogenes, S. typhimurium, S. aureus, B. cereus	N/A	—	Lee et al. (2019)
Ag and ZnO	Cassava starch/Agar	Antibacterial: P. aeruginosa, S. aureus	Different concentrations (.5, 1, 1.5 and 2 mM) of Ag nanoparticles and ZnO nanoparticles	—	Mahuwala et al. (2020)
Cardamom extract, CeO2 nanoparticles	Pectin	Antibacterial: E. coli, S. aureus	Cardamom extract (0, 3.75 and 7.5 mL/g); CeO2 nanoparticle (0, 2.5 and 5 mg/g	—	Karimi Sani and Alizadeh (2021)
Copper sulfide nanoparticle (CuSNP), Nigella sativa essential oil	Fish skin gelatin and chickpea protein isolated	Antibacterial: E. coli, S. aureus	.25 and .5% copper sulfide nanoparticle (CuSNP), Nigella sativa essential oil (.015% and .03%, w/w of protein)	—	Rasul et al. (2022)