Proteins-Based Nanomaterials for Food Packaging

Currently due to the advancement of technology, different types nanoparticles have acquired major attention due to their properties, shape, chemical composition in the development of better food packaging alternatives. However, in all the nanoparticles, proteins were found to improve the packaging’s temperature resistance, barrier to moisture and strength. These packaging properties containing different nanoparticles are considered to be effectively increase the shelf life of the food while maintaining and preserving the quality of the food. In this chapter, we are discussing the need to incorporate these nanoparticles in the packaging along with the different sources available in the market at the time. Furthermore, we have also discussed the different properties of the protein nanoparticles with their application in various foods.