Chapter 17 - Nanotechnology in functional and active food packaging

Abstract

Nanotechnology has demonstrated significant contributions in a vast array of industrial applications including food packaging. Clearly, food packaging has gained momentum in research and commercialization, according to substantial growth of global food demand. Food packaging must perform its role in retaining food quality and safety, extending shelf-life while having the least negative impact to the environment, or even better being environmental friendly. This chapter, therefore, brings together the two challenges of nanotechnology phenomena and demanding functions of food packaging from fresh to processed food for the global market. Content is arranged into three major parts; functional packaging, active packaging followed by regulation and safety aspects of nanomaterials for food packaging. The first part focuses on functional packaging based on lignocellulosic nanomaterials (cellulose nanocrystals, cellulose nanofibers, and lignin nanoparticles). Such nanomaterials have been incorporated with various polymers in recent investigations which essentially lead to in-depth knowledge, together with possible means for nanocellulose and lignin valorization. Lignocellulosic nanomaterials have received considerable interest because of their unique and valuable properties, giving rise to growth opportunity for novel food packaging. Other nanomaterials providing specific properties, such as antimicrobial, antioxidant, gas nanoscavengers, and ultraviolet shielding, are covered in the second part of active packaging. To convert the developed nanocomposites or nanomaterial incorporated polymer into practical packaging films with desirable properties, also included is a brief discussion on producing the target engineered films using the existing industrial process. At the end, an overview of recent findings and current trends in regulation and safety of common nanomaterials for food packaging is outlined.