Current Trends and Future Perspectives of Nanomaterials in Food Packaging Application

Author:

Chadha Utkarsh1ORCID,Bhardwaj Preetam23ORCID,Selvaraj Senthil Kumaran1ORCID,Arasu Kaviya4ORCID,Praveena S.4ORCID,Pavan A.5ORCID,Khanna Mayank1ORCID,Singh Prabhpreet1ORCID,Singh Shalu6,Chakravorty Arghya34ORCID,Badoni Badrish7,Banavoth Murali8ORCID,Sonar Prashant9ORCID,Paramasivam Velmurugan10ORCID

Affiliation:

1. School of Mechanical Engineering (SMEC), Vellore Institute of Technology, Vellore, Tamil Nadu 632014, India

2. Nordishche Technologies Pvt Ltd, Bangalore, Karnataka 560025, India

3. Centre for Nanotechnology Research (CNR), School of Electronics Engineering (SENSE), Vellore Institute of Technology, Vellore, Tamil Nadu 632014, India

4. School of Bio Sciences & Technology (SBST), Vellore Institute of Technology, Vellore, Tamil Nadu 632014, India

5. School of Engineering, Presidency University, Bengaluru 560064, India

6. Department of Chemistry, School of Advanced Sciences (SAS), Vellore Institute of Technology, Vellore, Tamil Nadu 632014, India

7. Department of Physics, Bal Ganga Degree College, Sendul Kemar, Garhwal, Uttrakhand, 249155, Tehri, India

8. Solar Cells and Photonics Research Laboratory, School of Chemistry, University of Hyderabad, Hyderabad, Telangana 500046, India

9. Centre for Materials Science, School of Chemistry and Physics, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia

10. School of Mechanical and Automotive Engineering, College of Engineering and Technology, Dilla University, PO Box 419, Dilla, Ethiopia

Abstract

Nanotechnology can improve the mechanical barrier and the antimicrobial (which will not allow the invasion of microorganisms in the food, increasing the food barrier properties, hence can be a very promising material for food packaging. Nanomaterials will keep the food fresh in the food packaging design. Silver nanoparticles and nanoclay represent most of the nanoempowered food packaging available on the market others like zinc oxide and titanium share little of the current market. Zinc oxide enhances nutritional values in food products by adding nutrients. It helps improve the flavour, storage properties, appearance, and texture of the food. Titanium dioxide is used for food safety purposes since it prevents food from spoiling and increases the food’s shelf life. In current food packaging, these nanomaterials are used to grant antimicrobial capacity and further develop hindrance properties, broadening packaged food’s shelf life and newness. Nanofood packaging has many benefits for general wellbeing. The related harmfulness of migration, particularly in acidic conditions, is extensive. The use of nanomaterials because of their physical and chemical properties makes them broadly accessible in numerous areas. This review summarizes the antimicrobial packaging application, nanomaterials synthesis, and nanomaterial properties in food packaging.

Publisher

Hindawi Limited

Subject

General Materials Science

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