The main motivation of the food industry is to guarantee the sensory and microbiological quality of the products. The development of active packaging through nanotechnology is a promising strategy for extending the shelf life of food products. Bacteriocins are peptides that have antibacterial properties. However, the direct application of bacteriocins in foods with a high protein and lipid content can limit or inactivate their action. Thus, nanotechnology emerges as an alternative to overcome this obstacle. This review addresses nanotechnological innovations to improve antimicrobial properties and the application of bacteriocins through active food packaging systems. In this sense, nanotechnological techniques are described as alternatives for the physicochemical stabilization of bacteriocins and to enhance their antimicrobial properties. The incorporation of nanoencapsulated bacteriocins in active packaging systems needs to be explored to expand the potential in the food industries.
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