Open Access Open Access  Restricted Access Subscription or Fee Access

Increased Efficiency and Shelf Life of Functional Foods Through Nanoparticle-Based Products in Food Packing and Processing Industries

Harsha Nagar, Rachna. R, Manisha Singh

Abstract


In recent years there is an upsurge in food industries as numerous food products are launched to enhance its shelf life and storage efficiency. In resolving these issues nanotechnology especially in food sector including food processing, food monitoring, food packaging, development of food modifying colors, production of functional foods, nutritional or flavoring properties according to a dietary need of a person as well as production of stronger coloring, flavorings and nutritional food additives, plays an important part. Furthermore, increasing of shelf life of the food products and lowering the costs. Similarly, nanomaterial have advanced functional characteristics which can enhance the packaging properties. This technology also aims at prolonging the product shelf life and maintains the freshness as well as improving the quality of food products. Packaging is enhanced by using polymer matrix to improve the gas barrier properties for example silver particles and silver nanoparticles that can provide anti-microbial properties with other materials such as UV scavengers and oxygen.
Developing smart packaging to optimize product shelf life using nanotechnology has been the primary goal for many companies. These nano packaging processes can prove to be reparative and may have supporting mechanisms towards environmental factors such as moisture change, temperature and alarming advantage before use. The nanoemulsions/microemulsions do possess an internal, active antimicrobial and anti-fungal properties along with biochemical and microbial changes and developing nano biodegradable packaging, food analytic methods development in detection of minute amount of a chemical contaminants. This will lead to more safety for the food processing system. Hence, this study focusses on the current issues in the food industries related with food packaging, processing, base matrix development and enhancing shelf life.

Full Text:

PDF

References


European Food Safety Authority. Scientific opinion of the scientific committee on a request from the European commission on the potential risks arising from nanoscience and nanotechnologies on food and feed safety, Eur Food Saf Author J. 2009; 958: 1–39p.

C.E. Handford, et al. Implications of nanotechnology for the agri-food industry: opportunities, benefits and risks, Trends Food Sci Technol. 2014; 40.2: 226–41p.

R.J. Kelsey. Packaging in Today’s Society. 3rd Edn. Technomic PubHshing Co., Lancaster, PA; 1985.

X. He, H.M. Hwang. Nanotechnology in food science: functionality, applicability, and safety assessment, J Food Drug Anal. 2016; 24.4: 671–81p.

N. Dasgupta, et al. Nanotechnology in agro-food: from field to plate, Food Res Int. 2015; 69: 381–400p.

L.N. Ludueña, et al. Processing and Microstructure of PCL/clay nanocomposites, Mater Sci Eng: A. 2007; 460–61: 121–9p.

J. Weiss, et al. Functional materials in food nanotechnology, J Food Sci. 2006; 71.9: R107–16p.

P. Podsiadlo, et al. Molecularly engineered nanocomposites: layer-by-layer assembly of cellulose nanocrystals, Biomacromolecules. 2005; 6.6: 2914–8p.

J.Y. Kim, et al. Effect of modified carbon nanotube on the properties of aromatic polyester nanocomposites, Polymer. 2008; 49.15: 3335–45p.

B. Chen, J.R.G. Evans. Thermoplastic starch–clay nanocomposites and their characteristics, Carbohydr Polym. 2005; 61.4: 455–63p.

K. Prashantha, et al. Masterbatch-based multi-walled carbon nanotube filled polypropylene nanocomposites: assessment of rheologicaland mechanical properties, Compos Sci Technol. 2009; 69.11-12: 1756–63p.

H. Zeng, et al. In situ polymerization approach to multiwalled carbon nanotubes-reinforced nylon 1010 composites: mechanical properties and crystallization behavior, Polymer. 2006; 47.1: 113–22p.

V. Vladimirov, et al. Dynamic mechanical and morphological studies of isotactic polypropylene/fumed silica nanocomposites with enhanced gas barrier properties, Compos Sci Technol. 2006; 66.15: 2935–44p.

H.G. Xiong, et al. The structure and properties of a starch-based biodegradable film, Carbohydr Polym. 2008; 71.2: 263–8p.

C. Tang, H. Liu. Cellulose nanofiber reinforced poly (vinyl alcohol) composite film with high visible light transmittance, Compos Part A: Appl Sci Manuf. 2008; 39.10: 1638–43p.

R. Ahvenainen. Novel Food Packaging Techniques. Cambridge UK: Woodhead Publishing; 2003, 11-12, 88–9, 108–13, 134–5, 536–41p.

N. Cioffi, et al. Copper nanoparticle/polymer composites with antifungal and bacteriostatic properties, Chem Mater. 2005; 17.21: 5255–62p.

V. Vladimiro, et al. Dynamic mechanical and morphological studies of isotactic polypropylene/fumed silica nanocomposites withenhanced gas barrier properties, Compos Sci Technol. 2006; 66.15: 2935–44p.

N. Cioffi, et al. Copper nanoparticle/polymer composites with antifungal and bacteriostatic properties, Chem Mater 2005; 17.21: 5255–62p.

L. Huang, et al. Controllable preparation of nano-MgO and investigation of its bactericidal properties, J Inorg Biochem. 2005; 99.5: 986–93p.

S. Kang, et al. Single-walled carbon nanotubes exhibit strong antimicrobial activity, Langmuir. 2007; 23.17: 8670–3p.

B. Kuswandi, et al. Smart packaging: sensors for monitoring of food quality and safety, Sens Instrumen Food Quality Saf. 2011; 5.3-4: 137–46p.

J.Y. Huang, et al. Safety assessment of nanocomposite for food packaging application, Trends Food Sci Technol. 2015; 45.2: 187–99p.

X.-e. Li, et al. Light-driven oxygen scavenging by titania/polymer nanocomposite films, J Photochem Photobiol A: Chem. 2004; 162.2-3: 253–9p.

T.V. Duncan. Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors, J Colloid Interface Sci. 2011; 363.1: 1–24p.

N.F.F. Soares, J.H. Hotchkiss. Naringinase immobilization in packaging films for reducing naringin concentration in GrapefruitJuice, J Food Sci. 1998; 63.1: 61–5p.

A. Fernandez, et al. Perspectives for biocatalysts in food packaging, Trends Food Sci Technol. 2008; 19.4: 198–206p.

S.M. Nickols-Richardson, K.E. Piehowski. Nanotechnology in nutritional sciences, Minerv Biotechnol. 2008; 20: 17–26p.

N.A. Monteiro-Riviere, et al. Multi-walled carbon nanotube interactions with human epidermal keratinocytes, Toxicol Lett. 2005; 155.3: 377–84p.

The Council of the European Communities. On plastic materials and articles intended to come into contact with food text with EEArelevance, Off J Eur Union. 2011; L12: 1–89p.


Refbacks

  • There are currently no refbacks.