The article by Adriano Brandelli discusses the application of nanocomposites in antimicrobial packaging, highlighting their potential to enhance food safety and shelf life. Traditional packaging materials like metal, ceramics, and paper are being replaced by plastics due to their lightweight, low cost, and ease of processing. However, the environmental impact of synthetic plastics has led to a shift towards biodegradable and biologically based materials. Nanotechnology has emerged as a promising solution, with nanocomposites incorporating nanostructures such as nanoclays, nanowhiskers, and carbon nanotubes improving barrier, mechanical, and thermal properties. The article reviews the use of nanoreinforcement, active packaging, and smart packaging in food applications. Nanoreinforcement enhances polymer flexibility, gas barrier properties, and temperature/humidity stability. Active packaging includes antimicrobial systems, oxygen scavengers, and immobilized enzymes to improve food preservation. Smart packaging uses nanodevices to control food state and protect against fraud. Antimicrobial nanocomposites are developed by incorporating nanostructured antimicrobials, such as silver nanoparticles, into polymer matrices. These materials can be prepared through casting, thermal processing, or surface treatment methods. Essential oils, antimicrobial peptides, and modified clay minerals are also used to create active packaging films with enhanced antimicrobial activity. Nanofibers, particularly those produced by electrospinning, are another promising material for antimicrobial packaging. They can encapsulate thermally sensitive substances and provide high mechanical strength and large surface areas. Natural antimicrobial substances, such as bacteriocins, are effectively incorporated into nanofibers. Multilayer and multifunctional packaging combines different polymer layers to achieve improved physical, barrier, and antimicrobial properties. These materials can protect against both oxidative and microbial spoilage, extending the shelf life of packaged foods. The article concludes by emphasizing the potential of nanotechnology in food packaging, noting the need for further research on the stability of natural antimicrobials and the cost-effectiveness of nanocomposite packaging materials.The article by Adriano Brandelli discusses the application of nanocomposites in antimicrobial packaging, highlighting their potential to enhance food safety and shelf life. Traditional packaging materials like metal, ceramics, and paper are being replaced by plastics due to their lightweight, low cost, and ease of processing. However, the environmental impact of synthetic plastics has led to a shift towards biodegradable and biologically based materials. Nanotechnology has emerged as a promising solution, with nanocomposites incorporating nanostructures such as nanoclays, nanowhiskers, and carbon nanotubes improving barrier, mechanical, and thermal properties. The article reviews the use of nanoreinforcement, active packaging, and smart packaging in food applications. Nanoreinforcement enhances polymer flexibility, gas barrier properties, and temperature/humidity stability. Active packaging includes antimicrobial systems, oxygen scavengers, and immobilized enzymes to improve food preservation. Smart packaging uses nanodevices to control food state and protect against fraud. Antimicrobial nanocomposites are developed by incorporating nanostructured antimicrobials, such as silver nanoparticles, into polymer matrices. These materials can be prepared through casting, thermal processing, or surface treatment methods. Essential oils, antimicrobial peptides, and modified clay minerals are also used to create active packaging films with enhanced antimicrobial activity. Nanofibers, particularly those produced by electrospinning, are another promising material for antimicrobial packaging. They can encapsulate thermally sensitive substances and provide high mechanical strength and large surface areas. Natural antimicrobial substances, such as bacteriocins, are effectively incorporated into nanofibers. Multilayer and multifunctional packaging combines different polymer layers to achieve improved physical, barrier, and antimicrobial properties. These materials can protect against both oxidative and microbial spoilage, extending the shelf life of packaged foods. The article concludes by emphasizing the potential of nanotechnology in food packaging, noting the need for further research on the stability of natural antimicrobials and the cost-effectiveness of nanocomposite packaging materials.