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