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Nanotechnology: A Revolutionary Approach Toward Food Packaging

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Handbook of Consumer Nanoproducts

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Abstract

Nanotechnology is upcoming field, essentially for the nano-packaging of foods with greater consumer acceptability. This technology has many potential benefits in various areas like food safety, quality, processing, packaging, and delivery of bioactive ingredients. Although consumer is aware of the hazards and safety issues associated with nanofood packaging due to the migration of nanoparticles into food materials, if adequately harnessed this technology could revolutionize food industry globally. Nanotechnology, when applied to food packaging, could be categorized into three parts. The first one is efficient packaging, where nanomaterials and polymer matrix are mixed for improving the tolerance for humidity and temperature and gas barrier for the packaging raw material. The second one is active packaging, where a direct interaction is put forward between nanomaterials and the food for increasing the resistance against microbes. The third one is smart packaging, where food is tracked for adulteration and safety through the changes that occur due to the interaction between the nano-packaging and food. Nanofood packaging could be bio-based, promoting biodegradability and making the packaging environmentally friendly. In addition, this packaging generates lesser waste material with enhanced food product quality. Envisaging the several challenges that nanofood packaging has to face due to the knowledge gaps, this chapter will discuss how application of nanotechnology to the area of food packaging could enhance the efficacy of whole packaging process and balance the environmental aspects. The role played by stakeholders and regulatory agencies for improving consumer health will also be discussed briefly.

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Authors and Affiliations

  1. Department of Environment Sciences, Maharshi Dayanand University, Rohtak, Haryana, India

    Mansi Rastogi

  2. Centre for Incubation, Innovation, Research and Consultancy (CIIRC), Department of Food Technology, Jyothy Institute of Technology, Bengaluru, India

    C. V. Bhavana & Ravi-Kumar Kadeppagari

Authors
  1. Mansi Rastogi
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  2. C. V. Bhavana
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  3. Ravi-Kumar Kadeppagari
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Rastogi, M., Bhavana, C.V., Kadeppagari, RK. (2021). Nanotechnology: A Revolutionary Approach Toward Food Packaging. In: Handbook of Consumer Nanoproducts. Springer, Singapore. https://doi.org/10.1007/978-981-15-6453-6_92-1

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  • DOI: https://doi.org/10.1007/978-981-15-6453-6_92-1

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  • Publisher Name: Springer, Singapore

  • Print ISBN: 978-981-15-6453-6

  • Online ISBN: 978-981-15-6453-6

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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