Applications of nano‐materials in food packaging: A review

Abstract

AbstractThis review assesses applications of nano‐materials in food packaging. The review also discusses the features and uses of major nano‐materials that are commonly used in food and food products packaging. Migration research, consumer safety issues, and public health concerns are also discussed. Nano‐materials particularly nanoparticles due to their mechanical, optical, catalytic, and antimicrobial properties could play a major role in food packaging. Nano‐materials like silver nanoparticles (AgNPs) and nanoclay are currently major nano‐enabled food and food products packaging materials available in the market. Nano‐zinc oxide (ZnO) and titanium are also available in the market but to a less extent. Nano‐materials could be as antimicrobial to control microbial growth as well as improving barrier properties of food packages to increase the shelf life and freshness of packaged food products. However, despite the advantages of nano‐materials in food packaging, there is growing concern about the safety and potential risks due to migration of nano‐particles from food and food products contact materials to fish and fish products. In conclusion, for breakthrough in the use of nano‐materials in food and food products packaging, consumer acceptance challenges, technologies of manufacturing, costs and the regulation need to be given right perspective.Practical ApplicationIn recent time, researches have directed at improving knowledge of composition, processing and packaging technologies of food and food products by both developed and developing countries. Food and food products are bio‐systems that undergo deterioration immediately after harvesting or slaughtering as the case may be. This requires special handling to prevent food spoilage through contamination. Quality of food and food products can only be maintained when processed and packaged in appropriate packaging materials. The use of nano‐materials in food and food products packaging is promising area to improve packaging functionality, however, the knowledge about particle migration and toxicity remains limited. It is therefore necessary that food and food products should be handled with utmost care by using good and appropriate packaging materials that are non‐toxic, safe and environmental friendly.