The evolution of nanotechnology has profoundly influenced numerous sectors, particularly the food packaging domain, which seeks innovative methodologies to enhance food safety, prolong shelf life, and elevate overall product quality. Among the myriad of available nanomaterial, divalent and trivalent nanoparticles (NPs) have garnered attention due to their distinctive characteristics and novel applications in food packaging. Divalent NPs, typically composed of elements such as zinc and copper, alongside trivalent NPs, which frequently incorporate aluminum and iron, exhibit unique physicochemical properties that can be leveraged to confront the escalating challenges associated with food preservation. The impetus for composing a review article in this domain arises from the increasing demand for sustainable and efficient food packaging solutions, taking into account global issues surrounding food spoilage and waste. Conventional packaging materials often inadequately provide sufficient barriers to microbial proliferation and environmental factors that contribute to food degradation. In this framework, the integration of divalent and trivalent NPs into food packaging materials presents a promising strategy to enhance barrier properties, mechanical integrity, and antimicrobial efficacy. Consequently, the incorporation of divalent and trivalent NPs within food packaging represents a significant convergence of nanotechnology and food science.
