Nanotechnology in Food Packaging and Food Safety
Abstract
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
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