Nanotechnology in food packaging materials: role and application of nanoparticles Nanotechnology is increasingly being explored to enhance food security by improving food preservation, production, and shelf life. Nanoparticles and nanostructures, such as silver, copper, zinc oxide, titanium dioxide, and carbon-based materials, are being integrated into traditional packaging and biopolymer matrices to enhance their properties, including mechanical strength, barrier properties, and antimicrobial effects. These nanomaterials are used in various applications, including antimicrobial packaging, smart packaging systems, and food shelf-life extenders. The review highlights the physicochemical properties, functions, and biological aspects of nanoparticles in food packaging, as well as their synergistic effects with biopolymers. While nanomaterials show great potential in food packaging, challenges related to toxicity must be carefully addressed to ensure their safe use. The review also discusses the potential of nanomaterials in improving the properties of biofilms and their applications in food packaging. The review covers various nanomaterials, including silver nanoparticles, zinc oxide nanoparticles, titanium dioxide nanoparticles, copper oxide nanoparticles, and carbon nanotubes, and their roles in enhancing barrier and functional properties of polymers, as well as their antimicrobial and food spoilage detection capabilities. The review also addresses the safety and toxicity concerns associated with the use of these nanomaterials in food packaging. The review concludes that nanomaterials have the potential to become a viable choice for food packaging if the challenges regarding toxicity are carefully and effectively modulated.Nanotechnology in food packaging materials: role and application of nanoparticles Nanotechnology is increasingly being explored to enhance food security by improving food preservation, production, and shelf life. Nanoparticles and nanostructures, such as silver, copper, zinc oxide, titanium dioxide, and carbon-based materials, are being integrated into traditional packaging and biopolymer matrices to enhance their properties, including mechanical strength, barrier properties, and antimicrobial effects. These nanomaterials are used in various applications, including antimicrobial packaging, smart packaging systems, and food shelf-life extenders. The review highlights the physicochemical properties, functions, and biological aspects of nanoparticles in food packaging, as well as their synergistic effects with biopolymers. While nanomaterials show great potential in food packaging, challenges related to toxicity must be carefully addressed to ensure their safe use. The review also discusses the potential of nanomaterials in improving the properties of biofilms and their applications in food packaging. The review covers various nanomaterials, including silver nanoparticles, zinc oxide nanoparticles, titanium dioxide nanoparticles, copper oxide nanoparticles, and carbon nanotubes, and their roles in enhancing barrier and functional properties of polymers, as well as their antimicrobial and food spoilage detection capabilities. The review also addresses the safety and toxicity concerns associated with the use of these nanomaterials in food packaging. The review concludes that nanomaterials have the potential to become a viable choice for food packaging if the challenges regarding toxicity are carefully and effectively modulated.