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Nanobiotechnology in Food Packaging

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Nanobiotechnology in Food: Concepts, Applications and Perspectives

Abstract

Customers today demand a lot more from packaging in terms of protecting the quality, freshness and safety of foods. The nanotechnology, which uses microscopic particles, is effective and affordable and will bring out suitable food and dairy packaging in the near future. Food packaging is considered to be one of the earliest commercial applications of nanotechnology in the food sector. Applications for food contact materials using nanotechnology is: incorporating nanomaterials to improve packaging properties (flexibility and gas barrier properties); active packaging that incorporates nanoparticles with antimicrobial or oxygen scavenging properties; intelligent or smart food packaging incorporating nanosensors for sensing and signaling of microbial and biochemical changes; release of antimicrobials, antioxidants, enzymes, flavours and nutraceuticals to extend shelf life; and biodegradable polymer–nanomaterial composites by introduction of inorganic particles, such as clay, into the biopolymeric matrix and can also be controlled with surfactants that are used for the modification of layered silicate.

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Authors and Affiliations

  1. Faculty of Chemical Engineering, East Azarbaijan, Sahand University of Technology, Tabriz, Iran

    Hoda Jafarizadeh-Malmiri & Zahra Sayyar

  2. Faculty of Chemical Engineering, East Azarbaijan, Islamic Azad University Tabriz Branch, Tabriz, Iran

    Navideh Anarjan

  3. Faculty of Engineering, The University of Waikato, Hamilton, Waikato, New Zealand

    Aydin Berenjian

Authors
  1. Hoda Jafarizadeh-Malmiri
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  2. Zahra Sayyar
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  3. Navideh Anarjan
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  4. Aydin Berenjian
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Jafarizadeh-Malmiri, H., Sayyar, Z., Anarjan, N., Berenjian, A. (2019). Nanobiotechnology in Food Packaging. In: Nanobiotechnology in Food: Concepts, Applications and Perspectives. Springer, Cham. https://doi.org/10.1007/978-3-030-05846-3_5

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