Affiliation:
1. Faculty of Allied Health Sciences, Chettinad Hospital, and Research Institute,
Chettinad Academy of Research and Education, Chettinad Health City, Kelambakkam, 603103, Tamilnadu, India
Abstract
Abstract:
Food toxins can be of natural origin, chemicals, or inadvertent additives that get incorporated
during food packaging and processing. When food is contaminated with bacteria or
viruses, or other contaminants, serious foodborne diseases arise, causing severe health issues. To
overcome these issues, proper food processing and packaging needs to be addressed to protect
humans and animals from foodborne diseases. There are many smart food packaging materials
that have evolved recently. Researchers enabled the use of nanomaterials in food packaging and
have improved the efficacy of food packaging. In this mini-review, the objectives are to summarize
the different types of food contaminants, conventional food packaging materials, and recent
developments in nanotechnology-based food packaging materials.
Funder
Chettinad Academy of Research and Education, India
Publisher
Bentham Science Publishers Ltd.
Subject
Agronomy and Crop Science,Food Science