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

Harsha Nagar, Rachna. R, Manisha Singh


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.

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