Microbiological stability is particularly important in the case of food with a high water content (e.g., fruit and vegetables). Various physical and chemical methods are used to ensure the microbiological purity of food. There is a trend towards minimization of the use of chemical preservatives and replacement thereof with natural substances. However, this does not always yield a fully satisfactory solution. The great interest in nanoparticles can be attributed to their physicochemical properties and wide application in many industries [
1,
2,
3,
4,
5]. In agricultural and production practice, cheap and easy protection measures against microorganisms are still a big challenge. New protection strategies against harmful microorganisms are continuously being developed. A promising approach may be the use of nanoparticles with antimicrobial and antiviral properties for the production of face masks, textiles, and other coatings [
6,
7,
8]. The use of metal nanoparticles for surface functionalization has been particularly successful in obtaining unique textiles with desirable properties, such as self-cleaning, antimicrobial, antifungal, flame retardant, ultraviolet blocking, and superhydrophobicity [
9]. The development of novel coatings that are safe, intelligent, and active is an important factor contributing to a reduction in food spoilage. The task of food coatings is to maintain the quality and properties of food products for as long as possible. Various additives are used to obtain intelligent and active food coatings. Nanoparticles occupy a special place among the huge variety of additives [
10,
11]. The term “nanoparticles” refers to solid particles with a size between 1 and 100 nm [
12,
13]. Nanoparticles usually have different properties than their macroscopic counterparts. In biological applications, the reduction in the size of metal particles to the nanometer scale is associated with an increase in their cytotoxicity. This is associated with their larger active surface and thus a higher reactivity than that of conventional materials and interactions with other compounds present in the environment. They also exhibit a higher bioavailability, which makes them easier to adsorb in specific organs, tissues, and cells [
14]. Another special active property of nanoparticles is their ability to absorb ultraviolet light, which is considered important for the prevention of photochemical reactions leading to the spoilage of food products. Nanoparticles also exert an antioxidant effect, which is a highly desirable property [
10]. Moreover, their most noticeable trait is the lower light scattering degree accompanying a reduction in the particle size. Sufficiently small particles can form transparent coatings. Nanoparticles do not directly induce transparency, but their light scattering effect declines with the decreasing particle size. At the same time, light scattering depends on the difference in the refractive index between the particle and the surrounding medium. A close match of refractive indices promotes the formation of transparent mixtures [
12]. Particles must be very well dispersed to achieve transparency in the nanoscale system, as agglomerated nanoparticles have the same optical properties as particles with the size of the agglomerate [
12].
Depending on their shape, nanoparticles are classified as zero-dimensional (0D), one-dimensional (1D), two-dimensional (2D), or three-dimensional (3D). This classification is associated with the movement of electrons in different planes. Electrons in 0D are trapped in a dimensionless space, whereas the electrons of 1D nanomaterials can move along the x-axis. 2D and 3D nanomaterials have electrons moving along the x-y axis and the x-y-z axis, respectively [
15]. One-dimensional nanomaterials form long nanostructures with thick membranes, i.e., nanotubes, nanofibers, nanowires, nanorods, and nanofilaments. Their length is greater than their width [
16]. In turn, 2D nanomaterials have sheet-like structures. These nanomaterials have the largest specific surface area of all known nanoparticles [
17]. Due to their high surface-to-volume ratio and the anisotropic physical and chemical properties, 2D nanomaterials are widely used against microorganisms and are attractive for food packaging applications. Large-area 2D nanomaterials directly interact with bacterial membranes, thereby enhancing the antibacterial effect [
18,
19].