Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 685: Hydrocolloid–Nanomaterial Composite Films: Preservation Performance, Preparation Method and Sustainable Development
Foods doi: 10.3390/foods15040685
Authors:
Lin Meng
Cheng Peng
Linling Li
Yingtang Lu
Hua Cheng

Traditional plastic preservation films face significant environmental challenges due to their non-degradable nature and limited functional versatility. In contrast, hydrocolloid–nanomaterial composite films—which integrate biopolymer matrices (e.g., cellulose, chitosan, alginate and gelatin) with nanoparticles such as SiO2, Se, TiO2, or ZnO—have emerged as a prominent research focus. These composite films preserve the inherent biodegradability and biocompatibility of hydrocolloids, while the nanomaterials, when stably dispersed, enhance interfacial interactions through electrostatic forces, hydrogen-bonding, or coordination bonds. This synergy endows the films with multifunctional properties, including antimicrobial activity, antioxidant capacity, UV-shielding performance, and stimuli-responsive intelligence. Prepared via techniques like electrospinning, solution casting, reactive extrusion, and coating, they exhibit excellent mechanical strength, barrier properties, and multifunctionality, effectively extending the shelf life of fruits, vegetables, meats, etc. However, challenges remain: nanomaterial dispersion, migration risks, and scalable production. This review summarizes recent advances to guide green preparation optimization, balance performance and safety, and advance sustainable development in food packaging.