Journal of Food, Agriculture and Environment




Vol 18, Issue 2,2020
Online ISSN: 1459-0263


 Use of nanotechnology and nanopackaging for improving the shelf life of the food and its safety issues


Author(s):

  Monika Patel, Sunita Mishra

Recieved Date: 2020-01-11, Accepted Date: 2020-03-24

Abstract:

Food spoilage is a significant worldwide worry because of the absence of legitimate packaging innovation. Nanotechnology is relied upon to improve food packaging. Surely, novel nano-based food packaging materials have extraordinary attributes including antimicrobial potential, oxygen scavengers, and barriers to the gas or moisture, and so on. The use of such nanomaterials in food packaging builds the time span of usability of food without bringing on any undesirable modification in its quality. The utilization of nanomaterials in food packaging is still in embryonic stage, and subsequently, the present survey centers around late advances and outline of the present status in the field. New packaging arrangements will concentrate more on food safety by controlling microbial development, postponing oxidation, improving alter perceivability, and comfort. The quick utilization of nanobased packaging in a wide scope of consumer items has likewise raised various security, natural, moral, approach and administrative issues. Nanotechnologies are required to assume a significant job, considering all extra wellbeing contemplations and filling present packaging needs. In present study we review the use of nanotechnology and nanopackaging for improving the shelf life of the food.

 

Keywords:

 Nanotechnology, nanopackaging, shelf life, nanomaterials, food safety


Journal: Journal of Food, Agriculture and Environment
Year: 2020
Volume: 18
Issue: 2
Category: Food and Health
Pages: 25-31


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