Nanohybrids with potential barrier property and antimicrobial activity for application in sustainable polymer food packaging: A mini‐review

Abstract Packaging has important functions for products, contributing to their protection and presenting information. Recognizing that food loss and waste affect all countries, it is necessary to search for alternatives that change this scenario, such as active packaging. Particles with sizes between 1 and 100 nanometers (nanoparticles) are incorporated into polymeric materials because they are capable of improving or even providing properties that the film formed by the pure polymer does not have, due to its surface area being greater than that of macro‐sized particles. If two nanoparticles are previously combined to form a nanohybrid before being dispersed in a polymeric matrix, in addition to having this purpose, they can provide even better results when incorporated, due to the synergistic effects that can be attributed to the nanoparticles used. The utilization of active packaging composed of nano‐hybrids within biodegradable polymers holds significant potential for reducing solid plastic waste and the generation of persistent microplastics, thereby positively impacting human health. In this literature review, the effects of nanohybrid on antibacterial and barrier properties for application in food packaging in polymeric matrices were investigated using materials such as: nickel nanoparticles, zinc oxide nanoparticles, silver nanoparticles, copper oxide nanoparticles, cellulose nanowhiskers, Cloisite 30B, sodium alginate, poly(ethylene oxide), starch, poly(vinyl alcohol), chitosan and gelatin. The results were found to show the efficiency of nanohybrids in polymeric matrices, decreasing the water vapor and oxygen permeability and also increasing the antibacterial activity, which can prevent illnesses stemming from contaminated food occurs.