Edible nanofilms as a leading and dominant approach in the food packaging industry

Nanotechnology has become a cornerstone in the advancement of innovative food packaging systems, with edible nanofilms representing a leading and sustainable strategy in response to the growing demand for safer, more environmentally friendly packaging solutions [1]. These biodegradable films, formulated from biopolymers such as chitosan, starch, alginate, and protein matrices, are enhanced with nanoparticles including silver (Ag), zinc oxide (ZnO), and nanoclays to improve their mechanical strength, barrier function, and antimicrobial properties [2]. Nanomaterial incorporation at the molecular level allows edible nanofilms to function as protective barriers and active carriers for bioactive compounds, such as antioxidants, flavors, and preservatives. This improves the shelf life and safety of perishable foods, reducing spoilage and playing a critical role in combating food waste, a global concern, while also contributing to a reduction in plastic waste [1,3]. Recent innovations also integrate intelligent functions into edible nanofilms, such as nanosensors that can detect microbial growth, pH changes, or temperature fluctuations, enabling real-time monitoring of food quality and traceability [3]. Furthermore, edible nanofilms contribute to environmental sustainability by reducing plastic waste and offering a fully consumable alternative to traditional packaging materials [1]. However, challenges persist, particularly regarding the migration of nanoparticles and their potential toxicological effects upon ingestion. In this sense, regulatory frameworks from agencies such as the European Food Safety Agency (EFSA) and the Food and Drug Administration (FDA) are increasingly focusing on risk assessment and material characterization to ensure consumer safety [1,4]. This systematic review explores the potential of edible nanofilms as a transformative solution in the food packaging industry, critically examining their integration of functionality, sustainability, and food safety.