Nanostructured smart packaging: Bridging active functionality with intelligent sensing

Food packaging has advanced from a simple glass or metal container in the past to an environment responsive and intelligent today to meet the common primary goal of every stakeholder in the food supply value chain that ensures the quality and the safety of the food items. Apart from the conventional function of product protection and acting as an inert barrier against the environment, modern-day packaging offer features like antimicrobial, oxygen and ethylene scavenging, carbon dioxide absorbers/emitters, aroma emitters, ripeness indicators, and biosensors, as well as sensors that can provide information about quality, monitor, and communicate on the history of the product. Recent research has shown the potential benefit of nanotechnology in food packaging applications. Nanoparticles not only improve the properties of conventional packaging, but they also actively demonstrate antimicrobial, scavenging, and improved sensitivity in the case of sensors. This chapter gives a perspective on the stakeholder’s incentives to minimize food waste, recent emerging trends in nano-enabled packaging are intended for food packaging applications, safety regulation on the nanoparticle-containing food packaging, and future prospects.

Chapter 10 - Application of nanotechnology in the packaging of edible materials

This review focuses on the use of nanotechnologies in food processing and packaging with special attention to their reflection on food quality and safety. The topic of this review includes application of nanotechnology in food processing, application of nanotechnology in food packaging and food contact materials, nanotechnology and food safety as well as regulation of nanotechnologies to ensure food safety. Nanotechnology has potential applications in all aspects of food sectors including food processing, food packaging, food monitoring, production of functional foods, development of foods capable of modifying their colour, flavour or nutritional properties according to a person’s dietary needs as well as production of stronger flavourings, colourings and nutritional food additives. Moreover, lowering the costs of food additive ingredients and increasing the shelf life of food products could be achieved using this technology. The food market demands technologies, which are essential to keep market leadership in the food processing industry to produce fresh authentic, convenient and flavourful food products. Prolonging the product shelf life and freshness as well as improving the quality of food are the target. Nanotechnology is a technology that has the potential to revolutionize the food industry. Developing smart packaging to optimize product shelf life using nanotechnologies has been the goal of many companies. Such packaging systems would be able to repair small holes/tears, respond to environmental conditions such as temperature and moisture changes and alert the customer if the food is contaminated. Nanotechnology can provide solutions for these, for example modifying the permeation behaviour of foils, increasing barrier properties (mechanical, thermal, chemical and microbial), improving mechanical and heat-resistance properties, developing active antimicrobial and antifungal surfaces, and sensing as well as signaling microbiological and biochemical changes and creates the nano-biodegradable packaging. Development of food analytical methods for the detection of tiny amounts of a chemical contaminant, virus or bacteria in food system is another potential use of nanotechnology. This will result in more safety for the food processing system. There is an urgent need for regulatory systems capable of managing any risks associated with nanofoods and the use of nanotechnologies in the food industry. Key words: Nanotechnology, Nanofoods, Packaging, Safety, Biodegradable

PurposeNanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of nano-materials or particles in food packaging have been suggested, potential risks and health hazards of nano-materials or particles are possible as a result of migration of their particles into food materials. The purpose of this review therefore assessed nanotechnology and its applications in food packaging, consumer acceptability of nano-packaged foods and potential hazards and safety issues in nano-packaged foods.Design/methodology/approachThis review takes a critical assessment of previous literature on nanotechnology and its impact on food packaging, consumer health and safety.FindingsApplications of nanotechnology in food packaging could be divided into three main divisions: improved packaging, which involves mixing nano-materials into polymers matrix to improve temperature, humidity and gas barrier resistance of the packaging materials. Active packaging deals with direct interaction between nano-materials used for packaging and the food to protect it as anti-microbial or oxygen or ultra violet scavengers. Smart packaging could be used to sense biochemical or microbial changes in foods, as well as a tracker for food safety, to prevent food counterfeit and adulteration. The review also discussed bio-based food packaging which is biodegradable. Bio-based packaging could serve as veritable alternative to conventional packaging which is non-degradable plastic polymers which are not environmental friendly and could pose a threat to the environment. However, bio-based packaging could reduce material waste, elongate shelf life and enhance food quality. However, several challenges are envisaged in the use of nano-materials in food packaging due to knowledge gaps, possible interaction with food products and possible health risks that could result from the nano-materials used for food packaging.Originality/valueThe increase in growth and utilisation of nanotechnology signifies wide use of nano-materials especially in the food sector with arrays of potential benefits in the areas of food safety and quality, micronutrients and bioactive ingredients delivery, food processing and in packaging Active studies are being carried out to develop innovative packages such as smart, intelligent and active food packaging to enhance effective and efficient packaging, as well as balanced environmental issues. This review looks at the future of nano-packaged foods vis-à-vis the roles played by stakeholders such as governments, regulatory agencies and manufacturers in looking into consumer health and safety issues related to the application of nano-materials in food packaging.

The utilization of nanotechnology in developing novel packaging components has grown significantly in recent years, and it is anticipated to have a significant influence on the food industry shortly. It offers to produce food packaging with improved qualities that will assist food goods in lasting longer on the shelf. The present article comprehensively discusses the nanoparticles commonly used in food packaging, the significant changes they bring to the qualities of the material, and the commercially available packaging materials based on nanotechnology. This review primarily focuses on using nanotechnologies in food processing and packaging, explicitly examining their impact on food quality and safety. To comprehend the function of enhanced, active, and antimicrobial packaging in food packaging. The utilization of nanotechnology in food products has experienced a significant surge in popularity in both developed and developing nations. The review was obtained from searches conducted on academic databases such as Sci-Hub, Google Scholar, PubMed, etc. Collected data from many sources has been compiled and presented here to facilitate further research on the application of nanotechnology in food packaging. In the current review, we also discussed the different organic and inorganic nanomaterials. The article also discusses consumer health and safety concerns, highlighting the significance of thorough safety assessments and clear communication. Nanotechnology has numerous uses in diverse areas of food technology. This analysis examines the potential of nanotechnology to improve the quality and safety of packaged food. Nanotechnology in food packaging is highly encouraging, providing substantial advantages in terms of food preservation, safety, and sustainability. This paper offers a thorough examination of present trends, technological progress, and future predictions to provide a full understanding of how nanotechnology can fundamentally transform food packaging. This transformation will enable the development of creative, environmentally friendly, and more secure food systems.

Nanotechnology applied to food and beverage packaging has created enormous interest in recent years, but in the same time there are many controversial issues surrounding nanotechnology and food. The benefits of engineered nanoparticles (ENPs) in food-contact applications are accompanied by safety concerns due to gaps in understanding of their possible toxicology. In case of incorporation in food contact polymers, the first step to consumer exposure is the transfer of ENPs from the polymer to the food. Hence, to improve understanding of risk and benefit, the key questions are whether nanoparticles can be released from food contact polymers and under which conditions.This review has two main goals. Firstly, it will presents the current advancements in the application of ENPs in food and beverage packaging sector to grant active and intelligent properties. A particular focus will be placed on current demands in terms of risk assessment strategies associated with the use ENPs in food contact materials (FCMs), i.e. up-to-date migration/cytotoxicity studies of ENPs which are partly contradictory. Food matrix effects are often ignored, and may have a pronounced impact on the behaviour of ENPs in the gastrointestinal tract (GIT). A standardized food model (SFM) for evaluating the toxicity and fate of ingested ENPs was recently proposed and herein discussed with the aims to offer an overview to the reader. It is therefore clear that further systematic research is needed, which must account for interactions and transformations of ENMs in foods (food matrix effect) and in the gastrointestinal tract (GIT) that are likely to determine nano-biointeractions.Secondly, the review provides an extensive analysis of present market dynamics on ENPs in food/beverage packaging moving beyond concept to current industrial applications.

Chapters: Nanoagriculture and Water Quality Management. Nanotechnology Definitions, Research, Industry and Property Rights. Green Synthesis and Spectroscopic Characterization of Nanoparticles. Nanotechnology to Remove Contaminants. Nanosensors for the Detection of Pathogenic Bacteria. Nanotechnology in Food Packaging. Nanotechnology in Food Processing and Packaging. Nanomaterials for Soil Fertilisation and Contaminant Removal. Nanofertilisers, Nanopesticides and Nanosensors in Agriculture. Nanoparticles, Soils, Plants and Sustainable Agriculture

Nanomaterials play a pivotal role in food preservation and its safety, offering ingenious solutions for sustainable food packaging. Nanomaterials enable the creation of packaging materials having unique functional properties. It not only extends the shelf life of the foods by releasing preservatives but also enhances food safety by preventing microbial contamination or food spoilage. In this review, we aim to provide an overview of the various applications of nanotechnology in food packaging, highlighting its key advantages. We also delve into the safety considerations and regulatory issues involved in developing nanotechnology-based food packaging materials. Additionally, advancements in the field of nanotechnology-based packaging have the potential to create safer, more sustainable, and high-quality packaging with greater functionality that delivers essential benefits to manufacturers and consumers.

Chapter13 - Nanotechnology: A new approach to advanced food packaging

Antimicrobial function of some nano and nanocomposite materials has long been recognized and exploited in various industries, including the packaging sector. Nanocomoposite antimicrobial systems are particularly effective, because of the high surface-to-volume ratio and enhanced surface reactivity of the nanosized antimicrobial agents, making them able to inactivate microorganisms more effectively than their micro- or macro-scale counterparts. Commonly used or tested antimicrobial nano and nanocomposite materials include metal ions (silver, copper, gold, platinum), metal oxide (titanium dioxide, zinc oxide, magnesium oxide), and organically modified nanoclay (quaternary ammonium-modified montmorillonite [MMT]). Natural biopolymers (chitosan), natural antimicrobial agents (nisin, thymol, carvacrol, isothiocyanate, antibiotics), enzymes (peroxidase, lysozyme), and synthetic antimicrobial agents and organic acids (quaternary ammonium salts, EDTA, propionic, benzoic, sorbic acids) are also utilized to provide antimicrobial function. In addition, various combinations of such antimicrobials are exploited by incorporating into packaging materials expecting their synergistic effect. The novel nanocomposite packaging materials with antimicrobial functions have a high potential for an active food packaging.

The introduction of nanotechnology in food packaging has significantly transformed and impacted food safety, quality, and shelf-life enhancement. It simplifies the monitoring of product quality in real-time. This review gives an insight into the introductory perspective of food packaging, emphasizing active packaging, biosensors, and intelligent systems. Engineering of these nano-based active package materials to impart preservation, freshness, and safety advantages by interacting with the food environment. Nano-based biosensors play a major role in quality precision and rapid evaluation of packaged food matters. This article also provides advantages and challenges associated with these new-generation technologies to meet the requirements of food industries. To conclude, the future of food safety and preservation will be significantly determined by the increasing impact of nanotechnology in food packaging, making it a more effective, consumer- focused, and environmentally friendly option.

Chapter 8 - Ecofriendly Synthesis of Metal/Metal Oxide Nanoparticles and Their Application in Food Packaging and Food Preservation

Nanotechnology promises many interesting changes for better life. Nanotechnology can be used to improve health, wealth, products and quality of life. Food nanopackaging is still a rather unexplored field of nanoscience and food science. Here I review developments in nano-packaging. This chapter describes first biobased food packaging for biodegradable packaging. Biobased packaging is indeed an alternative to conventional packaging with non-degradable plastic polymers that are a threat to the environment. Biobased packaging reduces waste, extend the shelf life, and enhance food quality. The next section discusses nanomaterials that improve packaging, such as better barrier properties, mechanical strength, flexibility and stability. Active packaging refers to the use of active materials such as antimicrobials and oxygen scavenging reagents. Smart packaging is the use of nanosensors and nanodevices that detect freshness or contaminants in foods or monitor changes in packaging conditions or integrity. The last section discusses safety issues and heath concerns of nanopackaging.

BackgroundFood safety and food security remain the major concern of consumers and the food industry. Bacterial contamination continues to be a crucial food safety issue. Smart packaging incorporates both active and intelligent components. Intrinsic antibacterial activity, oxygen and ethylene scavenging (active) and the sensing (intelligent) properties of metal oxide nanoparticles are in research focus for application in smart food packaging, especially bio-nanocomposite films. Scope and approachMetal oxide nanoparticle properties are closely linked to their morphology resulting from the synthesis process. In this review, we cover current innovative synthesis methods for obtaining metal oxide nanoparticles and current incorporation techniques used to obtain smart (active and/or intelligent) packaging, focusing on bio-nanocomposites, commonly used metal oxides and future mixed metal or doped metal oxides. Taking into account safety, we focus on current legislation, and methods for risk assessment due to particle release from the packaging material and a summary of cytotoxic studies of metal oxide nanoparticles on human cells and the gut microbiota. Key findings and conclusionsAntimicrobial effectiveness of metal oxide nanoparticles is highly dependent on morphology as a result of the synthesis method. Solution casting and electrospinning are innovative methods applied to synthesize metal oxide incorporated biopolymer films for active packaging with improved mechanical and barrier properties combined with active components (antimicrobial, ethylene scavenging). Metal oxides show sensitivity and selectivity to most gases produced during food spoilage. In selection of metal oxide for smart packaging, particle migration and cytotoxic activity are key issues requiring careful and detailed characterization.

Chapter 1 - Nanotechnology in Food Packaging: Opportunities and Challenges