Biodegradable films made from carbohydrates, such as pectin, have gained popularity as alternatives to nondegradable packaging materials because their sources are biodegradable, renewable, and cheap by-products. However, biodegradable films’ mechanical properties, thermal properties, and water vapor permeability (WVP) have a deficient performance compared to plastics typically used in food packaging, such as polyethylene (PE), polypropylene (PP), and polyvinylidene chloride (PVDC). The addition of nanomaterials (NMAT) has been shown to improve those film properties. The objectives of this review were to summarize and analyze how the nature, concentration, distribution, and intermolecular interactions of NMAT in pectin films influence the film’s mechanical properties, thermal properties, and WVP. Most studies conclude that adequate distribution of the NMAT within the film promotes proper interface contact among film constituents and improves the film properties. Increasing the NMAT concentration has also been correlated with better biopolymer properties, but the relationship is not always linear. When compared to plastics commonly used for food packaging, pectin nanobiocomposites have similar tensile strength, WVP, and some have similar thermal resistance; however, most pectin nanobiocomposites cannot withstand as much deformation when a force is applied, compared to plastics. These results show pectin nanobiocomposites have potential as food packaging materials. However, more studies are needed to optimize pectin nanobiocomposite films and determine the influence of homogenization methods, NMAT particle size, and intermolecular forces (between pectin and nanofiller) on the film properties. Optimized films could be used in future shelf life testing to ascertain the effectiveness of these films as novel food packaging materials.

由碳水化合物（例如果胶）制成的可生物降解薄膜作为不可降解包装材料的替代品已广受欢迎，因为它们的来源是可生物降解，可再生且廉价的副产品。但是，与通常用于食品包装的塑料（例如聚乙烯（PE），聚丙烯（PP）和聚偏二氯乙烯（PVDC））相比，可生物降解膜的机械性能，热性能和水蒸气渗透性（WVP）具有不足的性能。已显示出添加纳米材料（NMAT）可以改善那些薄膜的性能。这篇综述的目的是总结和分析果胶膜中NMAT的性质，浓度，分布和分子间相互作用如何影响膜的机械性能，热性能和WVP。大多数研究得出结论，薄膜中NMAT的适当分布可促进薄膜成分之间的适当界面接触，并改善薄膜性能。NMAT浓度的增加也与更好的生物聚合物性能相关，但是这种关系并不总是线性的。与通常用于食品包装的塑料相比，果胶纳米生物复合材料具有相似的拉伸强度，WVP，并且有些具有相似的耐热性。但是，与塑料相比，大多数果胶纳米生物复合材料在施加力时无法承受相同的变形。这些结果表明，果胶纳米生物复合材料具有作为食品包装材料的潜力。但是，还需要进行更多研究来优化果胶纳米生物复合材料薄膜，并确定均质化方法，NMAT粒径，和分子间力（果胶和纳米填料之间）对薄膜性能的影响。经过优化的薄膜可用于未来的货架寿命测试，以确定这些薄膜作为新型食品包装材料的有效性。