THE USE OF NANOTECHNOLOGY FOR OBTAINING FOOD PACKAGING: A LITERATURE REVIEW

Abstract

Nanotechnology has emerged as a strategic field for innovation in the food industry, particularly in the development of more efficient, safe, and sustainable packaging. This technology enables the incorporation of nanomaterials capable of enhancing physicochemical properties, such as mechanical resistance, gas barrier, and antimicrobial activity, directly contributing to food preservation and extended shelf life. In addition, it supports the development of active and intelligent packaging systems that interact with food and the environment, allowing real-time quality monitoring and reducing losses throughout the production chain. In this context, the present study aimed to analyze the use of nanotechnology in the development of food packaging, highlighting its applications, benefits, challenges, and future perspectives. To this end, an integrative literature review was conducted using the SciELO, PubMed/MEDLINE, BVS, and CAPES Portal databases, considering studies published between 2020 and 2025 in Portuguese and English. After applying eligibility criteria and screening procedures according to the PRISMA protocol, 15 scientific articles were selected. The results demonstrated relevant advances, particularly in the use of nanoparticles, nanocomposites, and nanofibers. However, important limitations were identified, including the predominance of laboratory-scale studies, lack of methodological standardization, and scarcity of research under real conditions. Furthermore, challenges related to safety persist, such as nanoparticle migration, toxicological uncertainties, and regulatory gaps. It is concluded that, although promising, the consolidation of nanotechnology depends on more robust studies and the establishment of guidelines to ensure its safe and feasible application.