Nanotechnology In Food Packaging Research Articles

Impact of Microplastics on Human Health: A Comprehensive Review

Abstract This comprehensive review explores microplastic (MP) contamination in food and Incorporating nanotechnology into food packaging. It covers origins, pathways, health consequences, and analytical challenges. Microplastics (MPs), which are generation due to the breaking down of plastic garbage, presents significant dangers to both the environment and human health. These small particles, sometimes unseen to the unaided eye, can accumulation in ecosystems, harm wildlife, and even entering food chain, potentially cause health issues for humans who consuming contaminated food or water. Exposure occurs through ingesting MPs in food, notably in processed foods, canned goods, and infant milk powder, raising concerns about breast cancer. Nanotechnology in food packaging enhances characteristics but raises migration risks, introducing substances such as phthalates (PAEs), non-PAEs plasticizers (NPPs), bisphenols (BPs), and metal nanoparticles, posing health risks. Microwavable plastic food containers release both intentionally included substances and inadvertently included substances. Consumer attitudes toward nanotechnology are positive, driven by perceived benefits. Analytical techniques for MP detection, including micro-Raman spectroscopy and hyperspectral imaging, face challenges like sample preparation. Multidisciplinary approaches and collaboration are crucial for complex MP analysis in diverse food matrices. The paper discusses MP accumulation in the human body, noting its presence in placentas, bodily fluids, and lower limb joints, raising health questions. Despite challenges in understanding the full health impact, standardized methods and collaboration are urgently needed. This holistic view of MP contamination and nanotechnology in food packaging underscores the necessity of safeguarding food safety and public health against pervasive environmental issues.

The Effects of Silver Nanoparticles on the Antimicrobial and Biodegradation of Cornstarch Bioplastic

The development of bioplastics is currently increasing, because bioplastics are an effort to reduce landfill waste. One of the bioplastics that has good degradation ability is cornstarch. The addition of nanoparticles was carried out to improve the properties of bioplastic packaging. One example of the application of nanotechnology in food packaging is silver nanoparticles (AgNP), known as antimicrobial substances. This research was conducted to determine the effect of adding AgNP (0%, 1%, and 2%) on the antimicrobial and biodegradation of cornstarch bioplastics. Bioplastics are made by casting method. AgNP was used from the synthesis of silver nitrate (AgNO3) and trisodium citrate dihydrate (C6H5Na3O7.2H2O) as a reducing agent and stabilizer by chemical reduction method, which was then analyzed by FTIR. The results obtained showed that cornstarch bioplastic AgNP 1% has the ability to estimate the fastest degradation time among other concentrations with an addition of 103 days. Cornstarch bioplastic AgNP 2% had the best ability to inhibit bacterial growth, with antibacterial inhibition zone diameters of 11.03 mm (Staphylococcus aureus) and 10.61 mm (Escherichia coli). However, AgNP could not inhibit the mold growth of Aspergillus niger. The addition of AgNP to cornstarch bioplastics can increase the degradation capabilities and antibacterial activity of bioplastics.

The intervention of nanotechnology in food packaging: a review

The intervention of nanotechnology in food packaging: a review

Nanotechnology in Packaging for Food Industry: Past, Present, and Future

Nanotechnology plays a crucial role in food preservation, offering innovative solutions for food monitoring and enabling the creation of packaging with unique functional properties. The nanomaterials used in the packaging can extend the shelf life of foods, enhance food safety, keep consumers informed about contamination or food spoilage, repair packaging damage, and even release preservatives to prolong the durability of food items. Therefore, this review aims to provide an overview of the diverse applications of nanotechnology in food packaging, highlighting its key advantages. Safety considerations and regulations related to nanotechnology packaging are also addressed, along with the evaluation of potential risks to human health and the environment, emphasizing that this field faces challenges in terms of safety considerations and regulations. Additionally, the development of nanotechnology-based packaging can drive advancements in food preservation by creating safer, more sustainable, and higher-quality packaging. Thus, nanotechnology offers the potential to enhance the efficiency and functionality of packaging, delivering substantial benefits for both manufacturers and consumers.

Nanotechnology in Food and Plant Science: Challenges and Future Prospects.

Globally, food safety and security are receiving a lot of attention to ensure a steady supply of nutrient-rich and safe food. Nanotechnology is used in a wide range of technical processes, including the development of new materials and the enhancement of food safety and security. Nanomaterials are used to improve the protective effects of food and help detect microbial contamination, hazardous chemicals, and pesticides. Nanosensors are used to detect pathogens and allergens in food. Food processing is enhanced further by nanocapsulation, which allows for the delivery of bioactive compounds, increases food bioavailability, and extends food shelf life. Various forms of nanomaterials have been developed to improve food safety and enhance agricultural productivity, including nanometals, nanorods, nanofilms, nanotubes, nanofibers, nanolayers, and nanosheets. Such materials are used for developing nanofertilizers, nanopesticides, and nanomaterials to induce plant growth, genome modification, and transgene expression in plants. Nanomaterials have antimicrobial properties, promote plants' innate immunity, and act as delivery agents for active ingredients. Nanocomposites offer good acid-resistance capabilities, effective recyclability, significant thermostability, and enhanced storage stability. Nanomaterials have been extensively used for the targeted delivery and release of genes and proteins into plant cells. In this review article, we discuss the role of nanotechnology in food safety and security. Furthermore, we include a partial literature survey on the use of nanotechnology in food packaging, food safety, food preservation using smart nanocarriers, the detection of food-borne pathogens and allergens using nanosensors, and crop growth and yield improvement; however, extensive research on nanotechnology is warranted.

Carbon dots for food packaging applications

Nanotechnology in food packaging has emerged as a viable commercial option.

Application of Nanomaterials for Food Packaging

Nanomaterials have been widely used in a diverse of different fields because of their excellent physicochemical properties, such as food functional materials and food safety testing and analysis. For this reason, nanotechnology in the food business is rising in popularity since it provides numerous new possibilities in this dynamic sector. Applying nanotechnology to the food sector can improve flavor and color, increase barrier characteristics, and boost food safety by detecting bacteria in packaging. In addition, nanofoods have numerous potential advantages, but there are also risks that should be considered. Contents of the piece using a combination of journal and online resources, this article explores the features and benefits of nanotechnology in food packaging, discusses its application in other areas of the food industry, and discusses the potential health risks that food nanotechnology may pose. The article concludes with predictions about the future of nanotechnology, and it is expected to provide a new idea for the application of nanomaterials in the food field.

What do Spanish consumers think about employing nanotechnology in food packaging?

Food packaging is essential in food preservation and distribution. This sector is constantly evolving to develop more sustainable packaging materials with greater functionality to guarantee quality and food safety. In line with this, nanotechnology is being widely studied for its high potential to improve different packaging aspects. As the use of new technologies can influence consumers product acceptance, it is essential to determine consumer perceptions. This work aimed to evaluate consumer opinion about different food packaging types for which nanotechnology is used to improve some of their properties. First a literature review was performed to determine which applications are fully developed or being developed with a high potential to be implemented into food packaging for different purposes. The most important ones were selected for covering different functionalities and food types. Second a consumer opinion and purchase intention study was conducted with a survey (713 valid cases) to evaluate these applications and to assess neophobia to new technologies. The results showed that the population had a medium level of neophobia. The least neophobic consumers and those with more nanotechnology knowledge better valued each product. All products with nanotechnology in their packaging obtained positive evaluations. The best valued applications were those which provided information about food quality/safety (time-temperature indicator or cold chain loss), while the worst valued were those in which nanomaterials interacted with food (active packaging).

Nanomaterial in Food Packaging: A Comprehensive Review

Food packaging industry is going through various scientific evolutions as per the preferences of the consumers along with the consumer trends. Current trends focus on not only protecting the food intelligently but also making it visually appealing to the consumer. In recent years, considerable attention is been given to replace nonbiodegradable materials with ecofriendly biodegradable composite material. Nanotechnology is flourishing and has proven to be a great incorporation to the packaging industry, as it can also overcome the drawbacks of the existing methods. Various nanomaterials have been explored and tested for manufacturing of packaging materials. In the present review, we discussed on current trends in food packaging and their drawbacks with respect to over consumption of plastic and how sustainable packaging is being implemented. Furthermore, nanotechnology is becoming a promising and widely used potential in food packaging industry along with nanomaterials currently being used such as zinc nanoparticles, polymer clay nanoparticles, and silver nanoparticles in food packaging. This information will broaden our current understanding on potential and problems associated with nanotechnology in food packaging.

Application of nanotechnology in food packaging: Pros and Cons

Nanotechnology used in the synthesis of nanoparticles has attracted great interest in the field of food packaging. It promises the development of food packages with upgraded properties that helps in prolonging the shelf life of food products. This review presents the most commonly used nanoparticles in food packaging, the significant changes they cause in the properties of packaging material, and the commercially available nano-based packaging materials. Nanoparticles are used in the development of improved packaging, active packaging, and intelligent packaging which helps in the maintenance of food quality and traceability during the supply chain. Nanoparticles possess antimicrobial activity, oxygen scavenging ability, UV impermeability, and various other properties that make them valuable for their application in the preparation of nanocomposites. The large surface area to volume ratio sometimes becomes the reason for nanoparticle toxicity so it is important to study their migration and interaction with polymer matrix while developing packaging materials. Schematic representation of active packaging. • Nanotechnology in the development of food packaging has been discussed. • Organic, inorganic, and combined nanoparticles are used to prepare improved active and intelligent food packaging. • Nanoparticle provides improved physical and antimicrobial properties thus, helps in prolonging the shelf life of food. • The migration and toxicity of nanoparticles need to be studied during their incorporation in food packaging.

What Do Consumers Think About Employing Nanotechnology in Food Packaging?

What Do Consumers Think About Employing Nanotechnology in Food Packaging?

Nanotechnology in Food Packaging and Storage: A Review

Moving towards globalization, food packaging requires longer storage time, quality control, and hygienic measures based on international standards. Nanotechnology can meet all these needs and implement the essential factors for packaging, storage, protection, marketing, distribution, and communications. Polymer nanotechnology can provide new food packag-ing materials with suitable mechanical, inhibitory, and antimicrobial properties along with nanosensors to track and control food conditions during transportation and storage. In this survey, the latest innovations and applications of nanomaterials in food packaging using improved, active, and smart nanotechnology are reviewed. Moreover, the current business situation, understanding of the health concept in these technologies, as well as the limitations of recently advanced polymer nano-materials that can effectively change the food packaging industry are discussed

Nanotechnology in Food Packaging

In recent years, food packaging continues to grow along with the modern technology. Modern lifestyle led people too busy to cook a proper meal at home. Due to time constraint and hectic schedules people prefer readymade foods and packed ingredients to consume. This creates increased demand on innovations in food packaging. Introduction of nanotechnology has brought new techniques and methodologies in packaging. Food packaging with nano materials acts as a barrier to microorganisms and ensures quality and safety. This paper explains the impact of nanotechnology and role of nano materials in food packaging.

Nanomaterials for food packaging applications: A systematic review

The application of nanotechnology in food packaging is widely considered during the last two decades. In this regard, numerous studies have been conducted regarding applying nanomaterials such as zinc oxide, clay, silver, carbon nanotube, titanium dioxide, and copper, and copper oxide in food packaging which were summarized in the current study. The employing of nano food packaging increases the physicochemical quality of food (color, flavor, moisture content, weight, bioavailability, and texture) and reduces the microbial load by cell-membrane function, Trojan-horse, and reactive oxygen mechanisms while they improve the barrier/mechanical properties of food packaging. Although nano food packaging has many advantages for public health, the associated toxicity due to migration, especially in acidic conditions, is considerable. Further studies regarding the advantages and disadvantages of this technique are recommended.

Nanotechnology in Food Packaging and Food Safety

This review focuses to discuss several applications of nanotechnology in food packaging and food safety, nanomaterials that improve packaging, such as better barrier properties, mechanical strength, flexibility and stability, besides that developing antimicrobial activity could help control the growth of pathogenic and spoilage microorganisms, Moreover smart packaging is the use of nanosensors and nanodevices that detect freshness or contaminants in foods or monitor changes in packaging conditions or integrity. Radio Frequency Identification (RFID) tags now exist that can monitor humidity, pressure and event movement, arming users with even more data to ensure food safety and creates nanobiodegradable packaging materials which is indeed an alternative to conventional packaging with non-degradable plastic polymers that are a threat to the environment. These nanomaterials may occasionally lead to ambiguous and sometimes dangerous side-effects on food and even on human beings. Also, it reflects the urgent need for a specific legislation provides a binding framework for managing any risks associated with implementation of nanoparticles in food technology and ensure the safety of substances and products on the market. How to cite this article: Saqqa GA. Nanotechnology in Food Packaging and Food Safety. J Adv Res Food Sci Nutr 2020; 3(1): 24-33. DOI: https://doi.org/10.24321/2582.3892.202004

Consumers' Preferences for Nanotechnology in Food Packaging: A Discrete Choice Experiment

AbstractWe examine consumers' preferences for chickens under different levels of foodborne health risk, animal welfare and pric attributes. We analyse how their preferences vary according to the risk reduction method. Our comparison is between risk reductions achieved by conventional improvements in the meat supply chain system (e.g. more stringent regulations and inspection regimes), and risk reductions achieved by food packaging nanosensors. Our comparison uses a two‐treatment discrete choice experiment in which each treatment sample is only presented with one of the risk reductions: either nanotechnology or conventional methods. We also investigate heterogeneity in preferences for two consumer groups: (i) consumers who usually buy conventional raw, whole chickens, and (ii) consumers who usually buy niche, welfare‐improved chickens, such as free‐range and organic. Our results show evidence of heterogeneity in preferences and willingness‐ to‐pay values of the both consumer groups. We find that consumers, on average, prefer raw, whole chicken with a lower risk of food poisoning, better animal welfare, and lower costs, regardless of the presence of nanosensors. Although consumers in general showed no strong preferences towards or resistance to nanotechnology, those who buy chickens with better animal welfare, on average, showed higher WTP for food risk reduction and animal welfare relative to conventional chicken consumers.

Do environmental attitudes and food technology neophobia affect perceptions of the benefits of nanotechnology?

AbstractIn recent years, a significant amount of research has focussed on the analysis of consumers' aversion to new technologies in food production and processing. At the same time, research has shown that environmental attitudes may be related to purchasing behaviour of consumers. This paper presents the result of an investigation into Canadian attitudes towards nanotechnology, in general, and in applications in the food industry. The relationship between the food technology neophobia scale, environmental attitudes and nanotechnology is examined. The results suggest that food technology neophobia is significant in explaining attitudes towards nanotechnology, in general, and for food packaging and foods. Environmental attitudes are important in explaining respondents' attitudes towards nanotechnology in general but not in explaining attitudes towards nanotechnology in food packaging or food applications. Survey respondents' views of the role of science and technology in society (makes society worse or better off) are a more important determinant of attitudes towards nanotechnology than whether they had heard of nanotechnology prior to the survey.

Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors

In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomaterial-based assays for the detection of food-relevant analytes (gasses, small organic molecules and food-borne pathogens). In addition to covering the technical aspects of these topics, the current commercial status and understanding of health implications of these technologies are also discussed. These applications were chosen because they do not involve direct addition of nanoparticles to consumed foods, and thus are more likely to be marketed to the public in the short term.

Use of nanotechnology in food processing, packaging and safety – review

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