The growing need to preserve food products and prolong their shelf life has necessitated the development of innovative food processing and packaging technologies. Efficacy, food waste generation, and potential risks to consumer health pose limitations for traditional methods, including high-temperature treatments, chemical preservatives, and conventional packaging systems. Hence, it is imperative to devise novel approaches to address the obstacles encountered in flour packaging (Li, Zhou, Yang, & Lin, 2022; Nilsen-Nygaard et al., 2021; Sid, Mor, Kishore, & Sharanagat, 2021).

The act of packaging flour serves a crucial role in a multitude of applications. Initially, the primary purpose of protective packaging was to safeguard flour from various external elements such as moisture, light, air, and other environmental factors. These factors can potentially contribute to the deterioration of flour, resulting in flavor loss or nutrient degradation. Furthermore, implementing appropriate packaging methods extends the duration for which flour remains suitable for consumption, as it effectively inhibits the proliferation of various microorganisms, including bacteria, molds, and insects. These organisms possess the potential to induce spoilage and pose potential health risks (Nasir, Akhtar, & Sharif, 2004; Sruthi & Rao, 2021). The role of packaging in safeguarding the integrity of flour is of utmost importance, as it effectively mitigates the risk of cross-contamination with allergenic or hazardous substances throughout the various stages of storage, handling, and transportation. Furthermore, packaging offers consumers convenience by facilitating portion control, facilitating handling, enabling resealability, and providing clear labeling of nutritional information and expiration dates (Bauer et al., 2022; Sruthi & Rao, 2021).

A range of packaging strategies are presently employed for the packaging of flour. Conventional paper bags possess the advantages of being cost-effective, absorbent, and capable of being recycled. However, their ability to resist moisture is constrained and may not sufficiently deter insects. Plastic bags possess notable advantages in their resistance to vermin and moisture, durability, and resealing ability. However, it is important to acknowledge the environmental concerns associated with plastic bags and the potential risk of chemical migration into the contents, such as flour. Composite bags are packaging that combines the benefits of paper and plastic materials. These bags possess improved resistance to moisture and insects while allowing for a certain level of breathability. As a result, they are commonly utilized for packaging high-quality flour products (Feng & Archila-Godínez, 2021; Lü & Ma, 2015). Vacuum-sealed bags effectively remove air, resulting in a hermetic seal that effectively safeguards the enclosed contents' freshness and quality. Bulk packaging in larger quantities also fulfills commercial objectives for bakeries and food production facilities, specifically enhancing efficiency and achieving cost-effectiveness (Lü & Ma, 2015; Yar, Hassan, Ahmad, Ali, & Jamil, 2017).

Nevertheless, it is imperative to acknowledge the presence of contamination hazards associated with flour. The presence of microorganisms, including bacteria, molds, and spores, in food can lead to foodborne illnesses, spoilage, and reduced shelf life. The presence of insect infestations, particularly beetles, moths, and mites, can lead to contamination hazards, undesirable flavors and aromas, and potential health risks. The presence of chemical contaminants, including pesticides, heavy metals, and mycotoxins, in flour can be attributed to various factors, such as using contaminated source materials, inadequate storage conditions, or improper processing equipment (Qian et al., 2021; Smith, Daifas, El-Khoury, Koukoutsis, & El-Khoury, 2004). Cross-contamination is an additional concern, as inadequate handling or storage methods can introduce allergenic substances like wheat, nuts, or gluten into the flour, posing a significant risk to individuals with allergies or intolerances. To address these potential hazards, packaging strategies primarily focus on implementing protective measures to prevent the ingress of moisture, oxygen, insects, and contaminants. Ensuring the safety and quality of packaged flour necessitates strict adherence to good manufacturing practices, the implementation of quality control measures, and compliance with food safety regulations (Demirkesen & Ozkaya, 2022; Lee, Anderson, & Ryu, 2014).

Integrating nanocomposite materials and cold plasma technology has emerged as a promising strategy for augmenting packaging quality to overcome the abovementioned limitations. Nanocomposite materials, which consist of a matrix and nanofillers, exhibit enhanced barrier properties, mechanical strength, and antimicrobial efficacy. The addition of nanofillers to the packaging matrix allows for a notable reduction in the permeability of gases and moisture, consequently leading to an extension in the shelf-life of food products (Bahrami et al., 2022; Jafarzadeh & Jafari, 2021; Misra, Yepez, Xu, & Keener, 2019).

Carboxymethyl cellulose (CMC) is an extensively utilized cellulose derivative in food packaging due to its cost-effectiveness, biodegradability, non-toxicity, and film-forming properties. The substance possesses a notable capacity for water absorption and is combined with additional stabilizers to effectively preserve moisture and improve the structural integrity of food items. Nevertheless, it is essential to note that films derived from natural biopolymers exhibit certain mechanical properties and limitations regarding moisture absorption. Combining CMC with other biopolymers and nanofillers presents a potential solution to address the limitations mentioned above and enhance the properties of CMC (Hashmi et al., 2021; Kanatt & Makwana, 2020; Liu et al., 2021).

Polyvinyl alcohol (PVA) is a biocompatible polymer that exhibits water solubility, possesses a low biodegradation rate, and demonstrates a high capacity for moisture absorption (Fatemi, Rasouli, Ghoranneviss, Dorranian, & Ostrikov, 2022). These properties render PVA a suitable material for applications in the realm of food packaging. When combined with CMC, the resulting mixture exhibits a uniform composition and demonstrates enhanced mechanical properties and chemical stability. Utilizing this particular combination facilitates the generation of more expansive nanocomposites, thereby augmenting the overall efficacy of the packaging material (Dhandapani et al., 2022; Morsi, Asnag, Rajeh, & Awwad, 2021).

Nanomaterials, such as nanoclays, have the potential to be integrated into packaging films to fulfill the requirement for antimicrobial properties while simultaneously maintaining the integrity of other essential properties. Nanocomposite films incorporating active nanoclays demonstrate improved antibacterial, antioxidant, barrier, thermal, and mechanical characteristics. The appropriate dispersion of nanoclays within the polymer matrix enhances their interaction with the polymer chains, thereby increasing mechanical strength. Moreover, the incorporation of nanoclays serves to augment the barrier characteristics of the film, thereby impeding the permeation of gases and water molecules (Calambas, Fonseca, Adames, Aguirre-Loredo, & Caicedo, 2021; Nath, Santhosh, Pal, & Sarkar, 2022; Priyadarshi, Kim, & Rhim, 2021).

Cold plasma technology offers a distinct methodology for surface treatment and decontaminating packaging materials. The process encompasses producing exceedingly reactive entities, such as ions, electrons, and radicals, that exhibit a high efficacy in exterminating microorganisms and eliminating surface impurities (Fallah, Rasouli, & Amini, 2021; Khatami, Pour, Aval, & Amini, 2023; Rasouli et al., 2021; Rasouli, Fallah, & Bekeschus, 2021). The utilization of cold plasma treatment presents a viable alternative for improving the safety and quality of packaged food products without relying on thermal processes. This method effectively reduces the presence of microorganisms, thereby mitigating the potential for foodborne illnesses. Additionally, cold plasma treatment is environmentally sustainable, aligning with the principles of eco-friendly practices (Amini et al., 2021; Bueno-Ferrer, Misra, O'donnell, Keener, & Cullen, 2014; Mandal, Singh, & Singh, 2018; Pankaj & Keener, 2017).

The present study examines the efficacy of incorporating nanocomposite materials with cold plasma technology to enhance flour packaging. This study aims to investigate the production and analysis of nanocomposite films that incorporate suitable nanofillers to enhance their barrier properties and antimicrobial efficacy. Furthermore, an assessment will be conducted to determine the effects of cold plasma treatment on the surface characteristics and microbial disinfection of the packaging materials. The primary objective is to design an innovative packaging system for flour that enhances the preservation, safety, and quality of flour products, thereby reducing food waste and improving consumer satisfaction.