Nanotechnology intervenes into food packaging chiefly to explore all the possibilities of: Improvement in food quality Formation of an effective barrier between food and the environment Direct incorporation of nanomaterials inside the food Reduce the negative impact on the environment The application of nanotechnology in the food packaging process is considered the largest commercial application in the food sector. For, food safety: Nanostructured films and packaging materials can prevent the invasion of pathogens and other microorganisms and ensure food safety. Nanosensors embedded in food packages will allow the determination of whether food has gone bad or show its nutrient content. By adding certain nanoparticles into packaging material and bottles, food packages can be made lighter- and fire-resistant, with stronger mechanical and thermal performance and controlled gas absorption.

1. Role of Nanotechnology in
Food Packaging and
Food Safety
Presented By:
Sonali Mohapatra
Roll No.: 201649

2. Role of
Nanotechnology in:
FOOD SAFETY
● Nanoencapsulation.
● Enhancement in physical
properties of the food.
● Protection against various
chemical deteriorates.
● Detection of foodborne diseases.
● Safety against heavy metal
reduction, allergens, insecticide
or pesticides, drugs etc.
● Inhibition of biofilm formation

3. FOOD
PACKAGING

4. Conventional Food Packaging System:
● Commonly used materials are Plastic and glass containers.
Disadvantages:
● Permeability
● Non-Biodegradable
Advantages:
● Lesser cost
● Light weight
● Simpler processing
● Nanomaterials based food packaging over traditional packaging system, strongly aims at
improving:
■ Containment
■ Convenience
■ Preservation
■ Marketing strategies

5. Nanotechnology in Food Packaging:
● It intervenes into the food packaging chiefly to explore all the possibilities:
■ Improvement in food quality
■ Formation of an effective barrier between food and environment
■ Direct incorporation of nanomaterials inside the food
■ Reduce the negative impact on environment
● The application of nanotechnology in food packaging process is considered as the largest commercial
application in food sector.
● The types of material produced at the nanoscale can be in:
■ one dimension (very thin coatings, nanoemulsions)
■ two dimensions (nanowires, nanofibers or nanocapsules,biofilms)
■ three dimensions (nanocarriers, nanoparticles such as very fine powder preparations)

6. Types of Food Packaging:
NANOTECHNOLOGY IN FOOD PACKAGING

7. 1. Improved Packaging
● The basic goal of improved food packaging by incorporation of functional nanomaterials into
polymer material is to increase the mechanical and physical properties, as well as provides an
antimicrobial spectrum.
● Broadly used in beverages and oil industries.
● Nanocomposites, a fusion of traditional food packaging material with nanoparticles are gaining
active interest in food packaging sector.
● Commonly used nanocomposites are:
■ Nanocoatings
■ Nanolaminates
■ Nanoclays

8. 1. Improved Packaging
Improved Packaging

9. 2. Active Packaging:
● Active packaging means having active functions beyond the passive containment
and protection of the product.
● Depending upon the type of activity to be regulated there are two types of
regulators used:
■ Scavenging system
■ Releasing system
● Active packaging is used to regulate:
■ Moisture content
■ Antimicrobial activity
■ Temperature control
■ Flavouring

10. 2. Active Packaging:
Active Packaging

11. SMART PACKAGING
● Food packaging with smart or intelligent functions that can be performed using
nanoparticles to monitor chemical or biochemical, or even microbial development
inside the food and or the environment surrounding the product.
● Nanosensors have great potential to fast detection, identification, and quantification of
pathogen microorganisms, decaying substances, and allergy-causing proteins.
● Custom-made nanosensors used in smart packaging are used for food analysis, such as:
■ Detecting toxins, chemicals, and food pathogens
■ Detection of flavors or colors etc.
● Bio-nanosensors are also used recently, but have certain limitations.

12. SMART PACKAGING
Smart Packaging

13. BIOBASED PACKAGING:
● Bio-based packaging or biochemical improved packaging, is mushroomingly used in the field
of food packaging.
● Therefore, the market of some bio-based and/or biodegradable plastics such as bio-
poly(ethylene terephthalate), polybutylene succinate, PLA are expected to grow significantly
in the following years.
● Besides, being environmental friendly, bio-materials provide:
■ protection between food and the surrounded environment,
■ avoid the deterioration of food quality
■ decontamination with microorganisms,
■ Indicate changes in gas conditions, and the relative humidity of the environment

14. BIOBASED PACKAGING:
Biobased Packaging

15. Advantages:
Promising applications of nanotechnology in foods
includes:
● Enhancement of activity and bioavailability of
nutrients.
● better consistency of food matrix
● new packaging development
● food traceability, safety and monitoring during
transport and storage
● new purification techniques and removal of
unwanted substances to reduce environmental
side-effects

16. Risks:
● The gastrointestinal tract properties such as pH,
presence of various surface-active molecules,
electrolytes, digestive enzymes, gut microbiota,
and mechanical forces influence the absorption of
nanomaterials, which may cause changes in the
properties of nanoparticles.
● The possible migration of biopolymers also needs
to be studied and taken into consideration.

17. FOOD

18. NANOTECHNOLOGY IN FOOD
SAFETY
● Nanostructured films and packaging materials can prevent
the invasion of pathogens and other microorganisms and ensure
food safety.
● Nanosensors embedded in food packages will allow the
determination of whether food has gone bad or show its
nutrient content.
● By adding certain nanoparticles into packaging material and
bottles, food packages can be made more light- and fire-
resistant, with stronger mechanical and thermal
performance and controlled gas absorption.
● However, effective guidelines and policies are required for
the safer use of nanoparticles in food industry.
● European Food Safety Authority (EFSA) prepared the re-
evaluation program where a scientific opinion on the
potential risks on food and feed safety (EFSA 2009), also
considering nanoparticles, is drafted.

19. REFERENCES:
● https://www.mdpi.com/2079-4991/11/2/292/htm
● https://www.frontiersin.org/articles/10.3389/fmicb.2017.01735/full
● https://www.researchgate.net/figure/Applications-of-nanotechnology-for-food-safety-
and-preservation-28_fig4_339787259
● https://www.foodunfolded.com/article/nanotechnology-how-its-used-in-food-and-
packaging

20. THANK YOU.