The integration of biosensors and biopolymer-based nanocomposites in food packaging is progressively being recognized by industry professionals, fueled by growing concerns over food quality and safety. Embedded biosensors in food packaging offer the potential to revolutionize the industry by providing real-time monitoring of microbial spoilage in packaged products, a critical aspect of ensuring food safety. Simultaneously, the exploration and application of biopolymer-based nanocomposites or bionanocomposites have expanded substantially, owing to their exceptional mechanical, thermal, optical, and antimicrobial properties. These attributes facilitate the suitability of these materials for innovative packaging applications. However, exploring the potential hurdles and prospects of employing biosensors and bionanocomposites in designing intelligent food packaging systems has not yet been exhaustive. Proposing the amalgamation of bionanocomposites with biosensors represents a groundbreaking step toward redefining smart packaging industries, emphasizing the necessity for a deeper understanding of these technologies to foster the development of sustainable and economically viable smart packaging options. This review examines existing research and developmental strides in biosensors and bionanocomposites, aiming to highlight the anticipated challenges and opportunities that could spearhead progress in the smart food packaging industry in the foreseeable future.

식품 포장 분야에서 바이오센서와 바이오폴리머 기반 나 노복합체, 즉 바이오나노복합체의 통합이 점차 산업 전문 가들에 의해 인식되고 있으며, 이는 식품의 품질과 안전 에 대한 우려가 증가함에 따라 주도되고 있습니다. 식품 포장에 내장된 바이오센서는 포장된 상품의 미생물에 의 한 변질을 지속적으로 모니터링함으로써 식품의 완전성을 유지하는 핵심 요소로 업계를 변화시킬 준비가 되어 있다. 동시에, 탁월한 기계적, 열적, 광학적, 항균적 특성으로 인 해 바이오폴리머 기반 나노복합체의 연구와 적용이 크게 확대되었다. 이러한 특성은 이들을 혁신적인 포장 솔루션 에 적합한 주요 재료로 만든다. 그러나 지능형 식품 포장 시스템 발전에 바이오센서와 바이오나노복합체를 사용하 는 잠재적인 장애물과 전망을 탐구하는 것은 아직 충분하 지 않다. 바이오나노복합체와 바이오센서의 융합을 제안 하는 것은 스마트 포장 산업을 재정의하는 획기적인 단계 로, 이 기술들을 더 깊이 이해하여 지속 가능하고 경제적 으로 실행 가능한 스마트 포장 옵션의 개발을 촉진할 필 요성을 강조한다. 이 리뷰는 바이오센서와 바이오나노복 합체에 대한 기존 연구와 개발 동향을 철저히 검토하고, 가까운 미래에 스마트 식품 포장 산업에서 진전을 이끌어 낼 앞으로의 도전과 기회를 강조하는 데 전념하고 있다.

ABSTRACT
Smart food packaging
Prevalent components of smart food packaging
Market for smart packaging
Biosensors for smart food packaging
Fluorescent and microfluidics biosensors
Electrochemical based biosensors
Gas sensors
Opportunities of biosensors for smart food packaging
Biosensor for food freshness
Biosensor for meat and fish integrity
Biosensor for assessing fruit ripeness
Biosensor for food contaminations
Biosensor for tracking and tracing of food package
Opportunities of bionanocomposites for smart foodpackaging
Challenge for biosensor for smart food packaging
Size and integration challenge for biosensor
Properties’ improvement challenge for biosensor
Challenge for screen printed sensor
Challenge of bionanocomposite for food packaging
Conclusion
국문요약
Conflict of interests
ORCID
References

• Ramachandran Chelliah(Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Korea) Corresponding author
• Younseo Park(Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Korea, Korea Agency of HACCP Accreditation and Services, Daejeon, Korea)
• Ye-Jin Jeong(Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Korea)
• Selvakumar Vijayalakshmi(Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Korea)
• Kaliyan Barathikannan(Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Korea)
• Su-Jung Yeon(Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Korea)
• Min-jin Lim(Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Korea)
• Dong-Gyu Kim(Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Korea)
• Deog-Hwan Oh(Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Korea) Corresponding author