Abstract
Background: Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging. It offers an advanced expectation of food packaging that can ensure longer shelf life of products and safer packaging with improved food quality and traceability. Scope and approach: This review recent focuses on advances in food nanopackaging, including bio-based, improved, active, and smart packaging. Special emphasis is placed on bio-based packaging, including biodegradable packaging and biocompatible packaging, which presents an alternative to most commonly used non-degradable polymer materials. Safety and environmental concerns of (bio)nanotechnology implementation in food packaging were also discussed including new EU directives. Conclusions: The use of nanoparticles and nanocomposites in food packaging increases the mechanical strength and properties of the water and oxygen barrier of packaging and may provide other benefits such as antimicrobial activity and light-blocking properties. Concerns about the migration of nanoparticles from packaging to food have been expressed, but migration tests and risk assessment are unclear. Presumed toxicity, lack of additional data from clinical trials and risk assessment studies limit the use of nanomaterials in the food packaging sector. Therefore, an assessment of benefits and risks must be defined.
Highlights
Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging
Current research in food packaging suggests that nanotechnology offers a variety of options in the improvement of food packaging based on functionality nanomaterials, from bio-based packaging to smart packaging
Due to the growing demand for types and varieties of exotic foods and the consequent provision of safer packaging of goods, the concept of food packaging will be increasingly advanced in the industry in the future
Summary
Food packaging is one of the most critical steps in terms of food safety. The purpose of food packaging is primarily to prevent spoilage and contamination, increase sensitivity by enabling enzyme activity, and reduce weight loss [2]. In functional foods bioactive component often gets degraded and inactivated due to the hostile environment and the shelf life of the product is shortened. The use of nanostructured or nanomodified materials is a promising way to prolong and ensure the shelf life of a food product [19]. The packaging can be improved using nanomaterials with active functions, e.g., antimicrobial, antioxidative, UV protective etc. Bio-based improvement such as biodegradability, biocompatibility, low-waste and eco-friendly packaging (Bio-based packaging) can be achieved with incorporation of bionanomaterials [20]. Non degradable plastic polymers which usually serve as actual packaging may be replaced by bio-based packaging, including biodegradable packaging and biocompatible packaging [18].
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