Food packaging is the most important output of the printing industry. Giving antibacterial effect to the papers used in food packaging will extend the shelf life of the product and food transfer in healthier conditions. The nanoparticles with known antibacterial activity are nanosilver, nanogold, nanosilica. Binders used in paper coating provide a good nutrient medium for bacteria. In this study, Ag nanoparticles was first synthesized as monodisperse in 10 nm size with polyvinyl pyrrolidone and sodium boron reaction which will give antibacterial properties to paper coatings. The chemical structure of the synthesized Ag nanoparticles is illuminated by fourier transform infrared spectrophotometer (FTIR). Different paper coating formulations containing varying amounts of Ag nanoparticles were prepared with starch binder. Using these mixtures; papers coated with a laboratory-type paper coating machine onto 80 g/m² paper. Color, gloss, contact angle, surface energy, antibacterial properties of the paper against the E. coli bacteria and S. aureus bacteria were examined. As a result, Ag nanoparticles has been successfully synthesized and used in paper coating. Antibacterial and printability properties were improved by increasing the amount of Ag nanoparticles.

Customer expectations have changed due to the developing technology and changing and improving product variety. This has led the printing industry, the packaging sector in particular, to grow considerably. The food industry along with the increasing need to preserve food long periods of time have led to the need to develop methods that preserve the freshness and safety of food products during their shelf-life. For this reason, attention was paid to packaging systems to facilitate food processing, preserve food quality, extend shelf-life, and prevent the food from spoiling. Thanks to these systems, packaging went beyond being a simple barrier outside the food, and has also taken upon roles of releasing protective agents or removing unwanted matter. Microbial growth is one of the most important factors that cause food to spoil. Although the problem has previously been tried to be solved by heating, drying, fermentation, freezing and adding antimicrobial agents, there are limitations, especially when used with fresh food. Today, a new generation of technologies have been introduced to monitor the condition of products with a tiny sensor or label placed onto the packaging. Smart packaging is a packaging material that not only improves the basic functions of a product, but also responds to stimuli around this product. Smart packaging in general, has two main categories, namely intelligent packaging and active packaging. This study will examine the concept of smart packaging that has emerged due to increased competitiveness, digital interaction and consumer awareness, changes in consumer behaviour and expectations, and improved interest in product safety. As a result, it is obvious that state-of-the-art smart packaging, which can connect to the Internet and has many channels of interaction, will bring about new business models and create new customer experiences and will replace conventional packaging, which has no interactions, in the near future.