Application of Nanomaterials in Food Packaging: A Review Study
Journal Title: Journal of Food Quality and Hazards Control - Year 2024, Vol 11, Issue 3
Abstract
Nanotechnology is one of the unused innovations which has opened its way to different businesses, and is broadly utilized in several areas. One of these industries which play a crucial role in wellbeing of the community is bundling industry. This is a review study conducted on nanotechnology in food packaging. Data collection was based on study features, nanotechnology, nano-composites, and food packaging. The results of research studies have revealed that nanotechnology-based packaging was able to repair packages and prevent food spoilage. Advantages of nanotechnology in food industry, including the ability to enrich as well as encapsulate and preserve useful compounds for their controlled delivery to the target cell, the ability to cover undesirable flavors, the utilization of dynamic, and shrewdly packaging and its application in food quality and security diagnostics have encouraged using this technology. Using these packages will protect food against exchange of oxygen and moisture from the external. Furthermore, nano-materials can be used to protect food from spoilage. Natural polymers such as sugars and proteins are able to form green nano-composites in combination with nano-materials and biomaterials such as cellulose nanofibers, which are non-toxic, biodegradable, and biocompatible, and are transformed into the environment by decomposing organisms. Knowing the capabilities of nanotechnology, it is hoped that the current food packaging systems can be modified and products can be introduced to the community in accordance with the culture of proper nutrition. DOI: 10.18502/jfqhc.11.3.16586
Authors and Affiliations
J. Sadeghizadeh-Yazdi,G. A. Nayik,M. S. Hajimirzadeh,N. Akramzade,
Keywords
Related Articles
- EP ID EP751016
- DOI -
- Views 8
- Downloads 0
Announcement of “Third International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences” in Tehran, Iran
this article has no abstract.
The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date
Background: Modified Atmosphere Packaging (MAP) is one of the most convenient packaging methods that could be useful in reducing the wastes and extending the crops’ shelf-life. This research aimed to assess the impact of...
Antioxidant Efficacy of Sesame (Sesamum indicum L.) Cake Extract on Stability of Refined Sesame Oil during Storage Time
Background: Sesame cake extract is the by-product left behind after sesame oil extraction including almost 30% of protein and phytochemicals, which possess free radical scavenging activity. In this study, antioxidant act...
Reduction of the Cyanide from Cassava Leaves Using NaHCO3
Background: Cassava leaves are one part of the cassava plant, which can be consumed. Cassava leaves used as vegetable ingredients are weak as the presence of toxic cyanogenic glycosides. The pre-processing method of cass...
A Critical Review of Arsenic Contamination in Sri Lankan Foods
Numerous studies have shown growing information indicating the contribution of food to the dietary exposure of arsenic (As) through consumption of different food items in many different regions over the world. However, f...