Bionanocomposite materials have potential applications in food packaging due to their barrier properties and sustainability. Nanoparticles can be incorporated into biopolymers through methods like polymerization, exfoliation, and intercalation to form bionanocomposites. This improves properties such as mechanical strength and gas barrier effects compared to biopolymers alone. Bionanocomposites show promise as active packaging through inclusion of antimicrobial nanoparticles. However, more research is needed to understand potential human health risks from nanoparticle migration before wide commercial use. Regulations are being developed to ensure safety of nanomaterials used in food applications.
In recent years the innovation of novel nanomaterials plays a vital role in many areas. Among those areas, the most
important factor of bio-nanocomposites is in food packaging industry by having the reason that these advances are
interested in improvement of food quality and safety. In food packaging, a major interest is on development of high barrier
properties against the diffusion of oxygen, carbon dioxide, flavor compounds, and water vapor. Day by day in the
globalization, food packaging requires a long shelf life, along with monitoring the safety and quality based upon
international standards. This chapter inculcates biodegradability of bio-nanocomposite, antimicrobial properties,
mechanical and thermal properties for food packaging applications.
This presentation deals with the usage of Nanocomposites in food packaging and different types of Nanocomposites used for coating to manufacturing of films.
Applications of Nanotechnology in Food Packaging and Food Safety (Barrier ma...Dr. IRSHAD A
Over the past few decades the evolution of a number of science disciplines and technologies have revolutionized food and processing sector. Most notable among these are biotechnology, information technology etc… and recently nanotechnology which is now constantly growing in the field of food production, processing, packaging, preservation, and development of functional foods. Food packaging is considered as one of the earliest commercial application of nanotechnology in food sector. Around more than 400 Nanopackaging products are available for commercial use. In 2008, nanotechnology demanded over $15 billion in worldwide research and development money (public and private) and employed over 400,000 researchers across the globe (Roco, M. C. et al. 2010). Nanotechnologies are projected to impact at least $3 trillion across the global economy by 2020, and nanotechnology industries worldwide may require at least 6 million workers to support them by the end of the decade (Roco, M. C. et al. 2010). Scientists and industry stakeholders have already identified potential uses of nanotechnology in virtually every segment of the food industry from agriculture (e.g., pesticide, fertilizer or vaccine delivery; animal and plant pathogen detection; and targeted genetic engineering) to food processing (e.g., encapsulation of flavor or odor enhancers; food textural or quality improvement; new gelation or viscosifying agents) to food packaging (e.g., pathogen, gas or abuse sensors; anticounterfeiting devices, UV-protection, and stronger, more impermeable polymer films) to nutrient supplements (e.g., nutraceuticals with higher stability and bioavailability). Undeniably, the most active area of food nanoscience research and development is packaging: the global nano-enabled food and beverage packaging market was 4.13 billion US dollars in 2008 and has been projected to grow to 7.3 billion by 2014, representing an annual growth rate of 11.65% (www.innoresearch.net).This is likely connected to the fact that the public has been shown in some studies to be more willing to embrace nanotechnology in ‘out of food’ applications than those where nanoparticles are directly added to foods.
Opportunities and Challenges in Nanotechnology-based Food Packaging Industry,...teixeiravasco
Opportunities and Challenges in Nanotechnology-based Food Packaging Industry, invited talk at NANOAGRI-2010 International Conference on Food and Agricultural Applications of Nanotechnologies, 2010 , Vasco Teixeira
Bio composites of cellulose attain much attention in today world due to bio compatibility,biodegradability , non toxicity.It reduce the environmental pollution and utilized agricultural waste.
In recent years the innovation of novel nanomaterials plays a vital role in many areas. Among those areas, the most
important factor of bio-nanocomposites is in food packaging industry by having the reason that these advances are
interested in improvement of food quality and safety. In food packaging, a major interest is on development of high barrier
properties against the diffusion of oxygen, carbon dioxide, flavor compounds, and water vapor. Day by day in the
globalization, food packaging requires a long shelf life, along with monitoring the safety and quality based upon
international standards. This chapter inculcates biodegradability of bio-nanocomposite, antimicrobial properties,
mechanical and thermal properties for food packaging applications.
This presentation deals with the usage of Nanocomposites in food packaging and different types of Nanocomposites used for coating to manufacturing of films.
Applications of Nanotechnology in Food Packaging and Food Safety (Barrier ma...Dr. IRSHAD A
Over the past few decades the evolution of a number of science disciplines and technologies have revolutionized food and processing sector. Most notable among these are biotechnology, information technology etc… and recently nanotechnology which is now constantly growing in the field of food production, processing, packaging, preservation, and development of functional foods. Food packaging is considered as one of the earliest commercial application of nanotechnology in food sector. Around more than 400 Nanopackaging products are available for commercial use. In 2008, nanotechnology demanded over $15 billion in worldwide research and development money (public and private) and employed over 400,000 researchers across the globe (Roco, M. C. et al. 2010). Nanotechnologies are projected to impact at least $3 trillion across the global economy by 2020, and nanotechnology industries worldwide may require at least 6 million workers to support them by the end of the decade (Roco, M. C. et al. 2010). Scientists and industry stakeholders have already identified potential uses of nanotechnology in virtually every segment of the food industry from agriculture (e.g., pesticide, fertilizer or vaccine delivery; animal and plant pathogen detection; and targeted genetic engineering) to food processing (e.g., encapsulation of flavor or odor enhancers; food textural or quality improvement; new gelation or viscosifying agents) to food packaging (e.g., pathogen, gas or abuse sensors; anticounterfeiting devices, UV-protection, and stronger, more impermeable polymer films) to nutrient supplements (e.g., nutraceuticals with higher stability and bioavailability). Undeniably, the most active area of food nanoscience research and development is packaging: the global nano-enabled food and beverage packaging market was 4.13 billion US dollars in 2008 and has been projected to grow to 7.3 billion by 2014, representing an annual growth rate of 11.65% (www.innoresearch.net).This is likely connected to the fact that the public has been shown in some studies to be more willing to embrace nanotechnology in ‘out of food’ applications than those where nanoparticles are directly added to foods.
Opportunities and Challenges in Nanotechnology-based Food Packaging Industry,...teixeiravasco
Opportunities and Challenges in Nanotechnology-based Food Packaging Industry, invited talk at NANOAGRI-2010 International Conference on Food and Agricultural Applications of Nanotechnologies, 2010 , Vasco Teixeira
Bio composites of cellulose attain much attention in today world due to bio compatibility,biodegradability , non toxicity.It reduce the environmental pollution and utilized agricultural waste.
Applications of nanotechnology in food packaging and food safetyDr. IRSHAD A
Over the past few decades the evolution of a number of science disciplines and technologies have revolutionized food and processing sector. Most notable among these are biotechnology, information technology etc… and recently nanotechnology which is now constantly growing in the field of food production, processing, packaging, preservation, and development of functional foods. Food packaging is considered as one of the earliest commercial application of nanotechnology in food sector. Around more than 400 Nanopackaging products are available for commercial use. In 2008, nanotechnology demanded over $15 billion in worldwide research and development money (public and private) and employed over 400,000 researchers across the globe (Roco, M. C. et al. 2010). Nanotechnologies are projected to impact at least $3 trillion across the global economy by 2020, and nanotechnology industries worldwide may require at least 6 million workers to support them by the end of the decade (Roco, M. C. et al. 2010). Scientists and industry stakeholders have already identified potential uses of nanotechnology in virtually every segment of the food industry from agriculture (e.g., pesticide, fertilizer or vaccine delivery; animal and plant pathogen detection; and targeted genetic engineering) to food processing (e.g., encapsulation of flavor or odor enhancers; food textural or quality improvement; new gelation or viscosifying agents) to food packaging (e.g., pathogen, gas or abuse sensors; anticounterfeiting devices, UV-protection, and stronger, more impermeable polymer films) to nutrient supplements (e.g., nutraceuticals with higher stability and bioavailability). Undeniably, the most active area of food nanoscience research and development is packaging: the global nano-enabled food and beverage packaging market was 4.13 billion US dollars in 2008 and has been projected to grow to 7.3 billion by 2014, representing an annual growth rate of 11.65% (www.innoresearch.net).This is likely connected to the fact that the public has been shown in some studies to be more willing to embrace nanotechnology in ‘out of food’ applications than those where nanoparticles are directly added to foods.
Nanotechnology is a powerful interdisciplinary tool for the development of innovative products. With the global trend, it is expected that nanotechnology will provide an important push in the development of advanced packaging systems for fulfilling consumer’s needs. Nanotechnology is now invading in the food industry and establishing great potential. Nanotechnology can modify the permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nano food packaging technology has much to offer.
applications of nanotechnology (nanoparticles) in food packaging, mainly focusing on enhancement of barrier properties, antimicrobial food packaging, active packaging, quality monitoring through intelligent packaging, etc.
It's about synthesis of bioplastic. specifically about PHA and bioplastic synthesis from red algae. It was completed under guidance of Mr. Abdul Shafiullah, Lecturer SSC, Shimoga
POLYMER NANOCOMPOSITE ARE THE FUTURE for packaging industriesPrajwal Ghadekar
Flexible packaging consumption’s rapid growth represents a $38 billion market in the global Community. As the demand in the industry continues to rise at an average of 3.5% each year, flexible materials need to meet and exceed the high expectations of consumers And the stressors of the supply chain. Increased competition between suppliers Along with government regulations translates into innovations in films that enhance product and Package performance as well as address worldwide concerns with packaging waste.
One such innovation is polymer nanocomposite technology which holds the key to future Advances in flexible packaging. According to Aaron Brody in a December, 2003 Food Technology article, “…Nano composites appear capable of approaching the elusive goal of converting plastic into a superbarrier—the equivalent of glass or metal—without upsetting regulators” (Brody, 2003). This paper will discuss how nanocomposites are made and the growth of nanocomposite materials as a function of their numerous advantages in the packaging industry today and in the future.
1. Introduction: Packaging has been with humans for thousands of years in one form or the other. Packaging dates back to when people first started moving from place to place. Originally, skins, leaves, and bark were used for food transport. Four thousand years ago, sealed pottery jars were used to protect against rodents, and glass making was an important industry in Egypt. Tin-plating iron became possible in AD1200, and as steel replaced iron this method became useful. One hundred years ago there was little use for packaging in the food industries. Now, tremendous progress has been made in the development of diversified packaging materials and packaging equipment.
2. Packaging performs five main functions:
a. Product containment
b. Preservation and quality
c. Presentation and convenience
d. Protection during Distribution and Processing
e. Provide storage history
3. Ideal packaging material: Packaging material with zero toxicity, high product visibility, strong marketing appeal, the ability of moisture over a large temperature range, low cost and availability, stable performance over a large temperature range, suitable mechanical strength and suitable strength, easy machine handling and suitable friction coefficient, closure characteristics, such as opening, sealing and resealing, ability to include proper labeling, the resistance of migration of leaching from the package, protection from loss of flavor and odor, and control transmission of required or unwanted gases, etc.
4. Packaging material selection is based on:
Technical properties (strength, flexibility, etc.), fitness for purpose (moisture barrier, cushioning, etc.), availability, manufacturing capability, cost, environmental impact, and regulations.
5.Types of Packaging Materials :
a. Rigid (wood, glass, metals, and hard plastics )
b. Flexible (Plastic film, foil, paper, and textiles )
6. Industrial Overview:
Packaging is one of the fastest-growing industries and stands at USD 700 billion globally. The Indian packaging industry constitutes ~4% of the global packaging industry and is growing 18% p.a. wherein flexible and rigid packing is expected to grow at 25% and 15% respectively. The per capita packaging consumption in India is low at 4.3 kgs, compared to developed countries like Germany and Taiwan where it is 42 kgs and 19 kgs respectively. Indian packaging industry is valued at over USD 32 Bn and offers employment to more than 10 lakh people across the country through ~10,000 firms.
7. Polymeric packaging material:
a. Plastic: It is a complex organic compounds produced by polymerization, capable of being molded, extruded, cast into various shapes and films, or drawn into filaments and then used as textile fibers.
7.1. Based on the polymerization process and molecular structure, Polymeric materials are classified into various polymers.
8. Testing of polymeric Packaging Materials
Applications of nanotechnology in food packaging and food safetyDr. IRSHAD A
Over the past few decades the evolution of a number of science disciplines and technologies have revolutionized food and processing sector. Most notable among these are biotechnology, information technology etc… and recently nanotechnology which is now constantly growing in the field of food production, processing, packaging, preservation, and development of functional foods. Food packaging is considered as one of the earliest commercial application of nanotechnology in food sector. Around more than 400 Nanopackaging products are available for commercial use. In 2008, nanotechnology demanded over $15 billion in worldwide research and development money (public and private) and employed over 400,000 researchers across the globe (Roco, M. C. et al. 2010). Nanotechnologies are projected to impact at least $3 trillion across the global economy by 2020, and nanotechnology industries worldwide may require at least 6 million workers to support them by the end of the decade (Roco, M. C. et al. 2010). Scientists and industry stakeholders have already identified potential uses of nanotechnology in virtually every segment of the food industry from agriculture (e.g., pesticide, fertilizer or vaccine delivery; animal and plant pathogen detection; and targeted genetic engineering) to food processing (e.g., encapsulation of flavor or odor enhancers; food textural or quality improvement; new gelation or viscosifying agents) to food packaging (e.g., pathogen, gas or abuse sensors; anticounterfeiting devices, UV-protection, and stronger, more impermeable polymer films) to nutrient supplements (e.g., nutraceuticals with higher stability and bioavailability). Undeniably, the most active area of food nanoscience research and development is packaging: the global nano-enabled food and beverage packaging market was 4.13 billion US dollars in 2008 and has been projected to grow to 7.3 billion by 2014, representing an annual growth rate of 11.65% (www.innoresearch.net).This is likely connected to the fact that the public has been shown in some studies to be more willing to embrace nanotechnology in ‘out of food’ applications than those where nanoparticles are directly added to foods.
Nanotechnology is a powerful interdisciplinary tool for the development of innovative products. With the global trend, it is expected that nanotechnology will provide an important push in the development of advanced packaging systems for fulfilling consumer’s needs. Nanotechnology is now invading in the food industry and establishing great potential. Nanotechnology can modify the permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nano food packaging technology has much to offer.
applications of nanotechnology (nanoparticles) in food packaging, mainly focusing on enhancement of barrier properties, antimicrobial food packaging, active packaging, quality monitoring through intelligent packaging, etc.
It's about synthesis of bioplastic. specifically about PHA and bioplastic synthesis from red algae. It was completed under guidance of Mr. Abdul Shafiullah, Lecturer SSC, Shimoga
POLYMER NANOCOMPOSITE ARE THE FUTURE for packaging industriesPrajwal Ghadekar
Flexible packaging consumption’s rapid growth represents a $38 billion market in the global Community. As the demand in the industry continues to rise at an average of 3.5% each year, flexible materials need to meet and exceed the high expectations of consumers And the stressors of the supply chain. Increased competition between suppliers Along with government regulations translates into innovations in films that enhance product and Package performance as well as address worldwide concerns with packaging waste.
One such innovation is polymer nanocomposite technology which holds the key to future Advances in flexible packaging. According to Aaron Brody in a December, 2003 Food Technology article, “…Nano composites appear capable of approaching the elusive goal of converting plastic into a superbarrier—the equivalent of glass or metal—without upsetting regulators” (Brody, 2003). This paper will discuss how nanocomposites are made and the growth of nanocomposite materials as a function of their numerous advantages in the packaging industry today and in the future.
1. Introduction: Packaging has been with humans for thousands of years in one form or the other. Packaging dates back to when people first started moving from place to place. Originally, skins, leaves, and bark were used for food transport. Four thousand years ago, sealed pottery jars were used to protect against rodents, and glass making was an important industry in Egypt. Tin-plating iron became possible in AD1200, and as steel replaced iron this method became useful. One hundred years ago there was little use for packaging in the food industries. Now, tremendous progress has been made in the development of diversified packaging materials and packaging equipment.
2. Packaging performs five main functions:
a. Product containment
b. Preservation and quality
c. Presentation and convenience
d. Protection during Distribution and Processing
e. Provide storage history
3. Ideal packaging material: Packaging material with zero toxicity, high product visibility, strong marketing appeal, the ability of moisture over a large temperature range, low cost and availability, stable performance over a large temperature range, suitable mechanical strength and suitable strength, easy machine handling and suitable friction coefficient, closure characteristics, such as opening, sealing and resealing, ability to include proper labeling, the resistance of migration of leaching from the package, protection from loss of flavor and odor, and control transmission of required or unwanted gases, etc.
4. Packaging material selection is based on:
Technical properties (strength, flexibility, etc.), fitness for purpose (moisture barrier, cushioning, etc.), availability, manufacturing capability, cost, environmental impact, and regulations.
5.Types of Packaging Materials :
a. Rigid (wood, glass, metals, and hard plastics )
b. Flexible (Plastic film, foil, paper, and textiles )
6. Industrial Overview:
Packaging is one of the fastest-growing industries and stands at USD 700 billion globally. The Indian packaging industry constitutes ~4% of the global packaging industry and is growing 18% p.a. wherein flexible and rigid packing is expected to grow at 25% and 15% respectively. The per capita packaging consumption in India is low at 4.3 kgs, compared to developed countries like Germany and Taiwan where it is 42 kgs and 19 kgs respectively. Indian packaging industry is valued at over USD 32 Bn and offers employment to more than 10 lakh people across the country through ~10,000 firms.
7. Polymeric packaging material:
a. Plastic: It is a complex organic compounds produced by polymerization, capable of being molded, extruded, cast into various shapes and films, or drawn into filaments and then used as textile fibers.
7.1. Based on the polymerization process and molecular structure, Polymeric materials are classified into various polymers.
8. Testing of polymeric Packaging Materials
Nanotechnology: Understanding the Applications in Nutrition Science Neelakshi Tanima
How different atoms can be arranged in a way which decides how strong or weak it would be?
When we modify materials at their atomic and molecular level, some very unusual and useful properties are generated. Since the dimensions of atoms and molecule are in nanometers, this technology is called nanotechnology.
Multiple institutions like Department on Information Technology (DoIT), Defence Research and Development Organisation (DRDO), Council of Scientific and Industrial Research(CSIR) and Department of Biotechnology (DBT) provided the funding to researchers, scholars and projects.
National Centers for Nanofabrication and Nanoelectronics were started in Indian Institute of Science, Bangalore and Indian Institute of Technology, Mumbai.
Nanotechnology has the potential to impact many aspects of food and agricultural systems. Food security, disease treatment delivery methods, new tools for molecular and cellular biology, new materials for pathogen detection, and protection of the environment are examples of the important links of nanotechnology to the science and engineering of agriculture and food systems.
But NANOTECHNOLOGY also have shortcomings like:
Free Radical formation aggravation
Nutrient Toxicity
Unnatural in nature, so the effects can’t be stated
Transition of nano particles in placenta in pregnant mothers and effects on breast milk quality
DNA or Biological changes due to prolong intake of nanoparticles
Mercury, titanium oxide, metal toxicity or poisoning
Interaction of nanoparticles with each other and with in the body
Degradability
Financial effects or Affordability to general population
Applicability: As they say….One size doesn’t fit all
These can be taken care of by assuring Safety, Regulatory compliance and Affordability.
This presentation provide some basic information about the use of nanotechnology in dairy products and packaging of Dairy products and also reducing fouling, corrosion on PHE.
Application of Nanotechnology in Dairy Industry.pptxChirag Prajapati
Explore the fascinating world of "Application of Nanotechnology in Dairy Industry" with this comprehensive PowerPoint presentation. Discover how nanotechnology is revolutionizing the dairy sector, enhancing food safety, quality, and nutritional value. Learn about innovative nano-based techniques used in milk processing, packaging, and preservation. This informative presentation delves into the potential benefits and challenges of nanotechnology in dairy, offering valuable insights for professionals and enthusiasts alike.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
3. There are five basic packaging materials, and among
them, plastic materials obtained from petrochemical sources have
been more extensively utilized. The greater part of them are
utilized in the form of films, cups, sheets, tubes, bottles, trays, and
so on.
4.
5. Biopolymers
Biopolymers are polymers that occur in nature. It can
significantly decrease our dependence on manufactured, non-
renewable resources.
6.
7. • Weak mechanical properties like brittleness
• Low heat disruption temperature
• High gas and water vapour permeability
Diverse methods can be used to improve the barrier
properties of natural polymers, including the use of polymer
blends, high-barrier coating materials, and multi-layered films
that contain a high-barrier film. In addition to these strategies, a
novel technique for this purpose is the use of nanocomposite.
Limitations………………
8. Father of Nanotechnology
RICHARD FEYNMAN, USA
“There’s plenty of room at the
bottom”
Nobel Prize in Physics, 1965
Nanotechnology is now recognized as one of the most promising
areas for technological development in the 21st century.
9. Nanotechnology deals with the synthesis and
characterization of materials in the size ranging from 1 to 100 nm
referred to as nanomaterials that include:
Nanoparticles
Nanofibres / nanotubes / nanoplates
Nanocomposites
onlinelibrary.wiley.com
10. Nanocomposite consists of two or more components,
with atleast one component having dimensions in nm regime
(ie,1-100nm)
Due to their size, nanoparticles have proportionately
larger surface area and consequently more surface atoms than
their micro scale counterparts, Very high surface area to volume
ratio helps to have strong interfacial adhesion between
nanoparticles and matrix which in turn leads to form
composites with outstanding properties such as higher
mechanical, thermal and barrier properties in comparison to
their conventional micro composite counterparts,
Bionanocomposites are obtained by incorporating natural
compounds. They have the advantage of being more stable,
adaptive and are multifunctional offering huge array of
interdisciplinary industrial applications . Often metal ions are
incorporated into them to impart antimicrobial properties.
11. Schematic illustration of the overall procedure for the preparation of
nanocomposites and improvement of the barrier properties
Mihindukulasuriya & Lim, 2014
12. Methods:
Polymerization -monomers are added to layered clays and
afterwards polymerized via heat, radiation, or catalyst.
Exfoliation-layered clays are exfoliated (split) into thin,
individual platelets employing a solvent, and the polymer is
adsorbed onto the platelets by mixing in the clay suspension
Intercalation /Insertion-layered clays are blended with the
polymer matrix in a molten state
(Zeng et al., 2005)
Melt intercalation in an extruder is one of the most promising
techniques for developing nanocomposites because of its ease and
versatility. Biopolymer-based nanocomposite films using extrusion
will increase the potential for commercialization of these films.
13. When compared to the neat polymer, it has
been reported that the barrier properties can be improved by
about 50% by the creation of a maze structure that results in a
tortuous path for gases and other molecules, thereby reducing
their permeation rate,
14. Bionanocomposites could be either thermoformed into
trays and containers for food service or cast into films for food
packaging applications.
17. Nanofillers, such as silver, zinc oxide, and magnesium
oxide, have antimicrobial or antioxidant activities.
Incorporation of these nanofillers in polymer or biopolymer
matrices leads to an inhibiting or retarding effect on the growth
of microorganisms, thereby reducing food spoilage,
Shankar et al. (2015) studied the physiochemical
properties of antimicrobial composite films made from gelatin
and different types of zinc oxide nanoparticles.
Rafieian et al. (2014) studied the thermomechanical and
morphological properties of bionanocomposite films made from
wheat gluten matrix and cellulose nanofibrils.
Arfat et al. (2017) studied the thermo-mechanical,
rheological, structural, and antimicrobial properties of fish skin
gelatin films incorporated with silver-copper nanoparticles.
18. Kumar et al (2010), prepared and characterized the bio-
nanocomposite films based on soy protein isolate and montmorillonite
using melt extrusion. These bio-nanocomposite films could potentially
be used for packaging of high moisture foods such as fresh fruits and
vegetables to replace some of the existing plastics such as low density
polyethylene (LDPE) and polyvinylidene chloride (PVDC).
Magnesium oxide (MgO) can be used as a nanofiller to
improve antibacterial properties of the material. Studies have shown
that MgO-reinforced chitosan bio-nanocomposite incorporated with
clove oil possesses antibacterial activity against S. aureus (Sanuja et al.,
2014).
Most anti-microbial nanocomposites used for food packaging
are made from silver, which has an intense toxicity to a large variety
of microorganisms
19. Bio-nanocomposite film showed good mechanical and optical
properties with decreased water sensitivity and good barrier
properties against environmental microorganisms compared to
the control PVA films. The bio-nanocomposite film was found
to be easily biodegradable in indoor soil burial test
Shiji et al ; 2019
20. Nanocomposites in intelligent packaging
Intelligent packagings are able to communicate with the
consumers and give information about the product condition
through the food chain. These packagings can monitor, trace, or
record outer or inner changes that are occurring in the product
or its environment.
By applying reactive components in the form of
nanoparticles and making so-called nanosensors, into food
packaging, detection of certain chemical compounds, pathogens,
and toxins in food would be possible. This also fulfills the need
for exact expiry dates, which, in many cases, are not suitable for
the products due to false estimation of product condition during
storage.
22. Safety Issues of Nanomaterials
The effect of these nanoscale particles on human beings,
animals, and the environment are unpredictable due to changes
over time in their properties. Some nanoparticles can even cross
biological barriers, such as the blood - brain barrier, and enter
various cells and organs.
The possible health risk of the consumption of food
containing nanoscale compounds transferred from the
packaging is not yet fully understood though it is known to
depend on the particles toxicity, size, morphology, the rates of
migration and ingestion (Cushen et al., 2012).
23. As long as the nanoparticles remain bound in the food
packaging materials, exposure is limited or very low. However,
migration of nanoparticles incorporated in food material to
human is high risk. Health impact and safety regarding the use
of nanoparticles was reported by Teow et al. (2011).
Understanding the behaviour and mechanism of action of
nanoparticles in biological systems, for the development of safe
nanotechnology was discussed by Stark (2011).
Recently, it is reported that TiO2 nanoparticles capable of
inducing "tumor like" changes in exposed human cells (Botelho
et al., 2014).
Some nanoparticles interact with protein and enzymes
leading to induction of oxidative stress and destruction of
mitochondria following the administration of nanoparticles
(Hajipour et al., 2012).
24. Regulations
Due to health implications of nanoparticles that enter
body, assessment of potential risks to human health is urgently
needed.
In United States, nano-foods and most of the food
packaging are regulated by the USFDA (Badgley et al., 2007).
While in Australia, nano-food additives and ingredients are
regulated by Food Standards Australia.
The raising regulatory issues enforced many countries to
establish regulatory systems capable of managing any risks
associated with Nano food.
Recently, EU regulations established that any food
ingredient result from application of nanotechnologies must
undergo safety assessment before being authorized for use
(Cubadda et al., 2013).
26. Conclusion
Biopolymers are cheap, biodegradable and biocompatible,
and they are considered as an appropriate replacement for
synthetic plastic
Nanotechnology can modify permeability of packaging
material, increasing barrier properties, improving mechanical
and heat-resistance, developing active antimicrobial surfaces,
and creates nano-biodegradable packaging materials.
The possible health risk of the consumption of food
containing nanoscale compounds transferred from the packaging
is not yet fully understood though it is known to depend on the
particles toxicity, size, morphology, the rates of migration and
ingestion. Potential human risk assessment need to be addressed
before making it a wide reality.
28. References
• Jawaid, M. and Swain, S.K. 2018. Bionanocomposites for Packaging
Applications (book on-line). Springer International Publishing. Available:
https://doi.org/10.1007/978-3-319-67319-6. (06 Jan. 2020).
• Mathew, S., Jayakumar, A., Kumar, V.P., Mathew, J. and Radhakrishnan,
E.K. 2019. One-step synthesis of eco-friendly boiled rice starch blended
polyvinylalcohol bionanocomposite films decorated with in situ generated
silver nanoparticles for food packaging purpose. Intl. J. Biological
Macromolecules. 139:1-11.
• Pande, V.V. and Sanklecha, V.M. 2017. Bionanocomposite: A review.
Austin.J. Nanomed Nanotechnol. 5 (1): 1-3.
• Tsagkaris, A.S.,Tzegkas, S.G. and Danezis, G.P. 2018. Nanomaterials in
food packaging: State of the art and analysis. J. Food Sci Technol (on line).
Available: https://doi.org/10.1007/s13197-018-3266-z (07 Jan. 2020).