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Nanotechnology: Applications in Energy, Drug and Food pp 309–344Cite as

Improvement of Food Packaging Based on Functional Nanomaterial

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Abstract

Nanotechnology offers many tremendous improvements for a better life. It can be applied to improve products, wealth, health, and quality of life, including being more eco-friendly, due to its nanoscale size. It could look impossible sometimes, that nanoscale structures could not only present but could also have a big impact in various sectors that could be important to our daily life. Besides a tremendous impact in many sectors, nanomaterials are still infants in the food sector itself. However, as the results of advanced nanomaterial functional properties that can be used to improve packaging materials properties and functions, thus, even in it infancy, functional nanomaterials are being employed increasingly in the food packaging industry.

Here, comprehensive review of recent advance in the development of food packaging based on functional nanomaterial has been described and discussed. Covered issues include application of nanomaterial in food packaging, i.e. physical improved packaging for increasing mechanical strength, barrier properties, flexibility and stability; biochemical improved packaging for biocompatible, biodegradable, low-waste and eco-friendly; improved packaging with active functions, e.g. oxygen scavenging and antimicrobials; improved packaging with smart or intelligent functions, e.g. nanosensors for freshness, contaminants and monitoring of food packaging integrity or conditions. Furthermore, issues on human health and environment related to this improvement of food packaging with functional nanomaterial are discussed briefly, which are most likely to enjoy consumer preference and regulatory attention in the near future. The chapter ended with a short overview of the future trend of nano-packaging for various food applications.

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Acknowledgments

The authors gratefully thank DRPM, the Higher Education, Ministry of Science, Technology & Higher Education, the Republic of Indonesia for supporting this work via the Competency Grant.

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Authors and Affiliations

  1. Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jember, East Java, Indonesia

    Bambang Kuswandi

  2. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, West Azarbaijan, Iran

    Mehran Moradi

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  1. Bambang Kuswandi
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Correspondence to Bambang Kuswandi .

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  1. Biotechnology Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia

    Shafiquzzaman Siddiquee

  2. Material and Mineral Research Unit (MMRU), Faculty of Engineering, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia

    Gan Jet Hong Melvin

  3. Faculty of Engineering, Energy Research Unit (ERU), Universiti Malaysia, Kota Kinabalu, Sabah, Malaysia

    Md. Mizanur Rahman

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Kuswandi, B., Moradi, M. (2019). Improvement of Food Packaging Based on Functional Nanomaterial. In: Siddiquee, S., Melvin, G., Rahman, M. (eds) Nanotechnology: Applications in Energy, Drug and Food. Springer, Cham. https://doi.org/10.1007/978-3-319-99602-8_16

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