Nanotechnology for food Packaging
1Deepansh Sharma*, 1Shailly Kapil, 2Baljeet Singh Saharan and 1Shilpa Vij
1Dairy Microbiology Division, National Dairy Research Institute, Karnal 132 001 INDIA
2Microbiology Division, Kurukshetra University, Kurukshetra, 136 119 INDIA
Corresponding author-deepanshsharma@gmail.com
Chapter contents:
1. Introduction to Bio-nanotechnology
2. Scope of nanotechnology in packaging material
3. Bio-Nanotechnology for food packaging
4. Application of nanoparticles in food packaging
• Nano encapsulation
• Nano composite
• Nano emulsions
• Edible Nano coatings and Nano coating materials
5. Safety evaluation of Nano-packaging material
6. Conclusion and future perspectives
Introduction
Nanotechnology is one of the
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This technology has a prospective to generate new products with abundant benefits. Nanotechnology is gradually being employed in the areas of food production and packaging (Kuzma & VerHage, 2006; Sanguansri & Augustin, 2006).Although public awarenesstowards nanotechnology seems crucial for its technological advances (Macoubrie, 2006; Royal Society and Royal Academy of Engineering, 2004). Consequently, public attitudes toward nanotechnology should be taken into account at an early stage of technology development (Renn & Roco, 2006; Roco, 2003) This technology promises, for example, to create better packaging and healthier foods (Kuzma & VerHage, 2006; Sanguansri & Augustin, 2006). Nanotechnology has great potential to generate new products in the food domain with numerous benefits. The possible benefits of nanotechnology have been acknowledged by many …show more content…
It is expected that the next generation of intelligent packaging will allow a better monitoring of the flow, safety and quality of food products. The next generation of packaging materials will be able to fit the requirements of preserving fruit, vegetable, beverage, wine and other foods. By adding appropriate nano-particles, it will be possible to produce packages with stronger mechanical, barrier and thermal performance. To food safety, nano-structured materials will prevent the invasion of bacteria and micro-organisms. Embedded nano-sensors in the packaging will alert the consumer if a food has gone bad.Several applications of nanotechnology in food systems and processing have been developed in many countries, some of which include nano based-food additives, Nanosensors, nancapsules, nanobased smart delivery systems, nanopackaging, and health care and medicine.The potential use of nanotechnology and its benefitsin industry and consumers health has to be spread. Prospective research in nanotechnology in food industryand its incorporation have the capability to reinvent food world. Likewise certain regulations have to be madeby the food administration department of the countries government to establish proper and safe commercialization of nano food. The interaction of nanoparticles and
The article states that these theories are not only a quick and easy answer to the public but also a mechanism that is used by the food industry to manipulate new products which
The use of genetically engineering in agriculture and food production has an impact, not only on the environment and biodiversity, but also on human health. Therefore, thorough biosafety assessment requires, not only an evaluation of environmental impacts of genetically engineered organisms, but also an assessment of the risks that genetically engineered food pose for the health of consumers. Let us take deeper look at some of the aspects related to genetically engineered foods.
Biotechnology is a growth field that consists of the use of biological systems or living organisms in which technology is developed and applied1. Take a look at IBB in figure 1 below it shows an increasing upward trend in the past 5 years showing the fast expansion and growth of the bio sector. One of the significance and importance of biotechnology is that it covers almost every field. The application of biotechnology can be used for industrial, agricultural and medical purposes. The study of microorganisms and particles can be beneficial to mankind. With a clear understanding of internal body composition and molecular behaviour, vaccines and medications can be produced to treat diseases and conditions. Fruits and vegetables can be modified to grow faster, taste better, resist different temperatures, repels insects, etc2. Although biotechnology has the potential to affect modern society and have a positive impact on the environment, the misuse of such technology can lead to devastating consequences and side effects. The creation of bioweapons, food toxicity, errors in products and many ethical issues are also to be considered with the development of such technology. However, the upside and potential breakthrough in this technology could feed the hungry, reduce environmental or human footprint, develop cleaner and more efficient energy sources, etc. On top of this, the emerging applications in the biotech sector is creating plenty of opportunities for businesses that offer biotech related services for other organisations to make use of3. Examples of these applications and subjects include combinatorial chemistry, bioinformatics, biochips, proteomics and high-throughput screening. However on of the most looked at, compelling and c...
In this century, plenty of advancements had been made. One of the main advancements is the ability to produce genetically modified food.Genetically modified food is livestocks and crops that are have altered genes from its natural form.The alteration made are done to allow maximisation off the quantity and quality of food produced.Different climates and environments have different genetically modified food. I believe that genetically modified food will be the only solution for food insufficiency in the developing countries.
In a constantly improving world the pace of change is much faster than one would expect. Altering food to keep up with the pace is a solution that some have come to know. Despite common belief, chemicals and unnatural food product in food and water should be irradiated from our nutrient sources due to its alteration of food and the loss of nutritional value it causes as well as the negative impacts on the body, including its impact on the environment as a whole.
In conclusion, the application of genetically modified food has a lot of pros and cons. There is so much disagreement about the benefits and risks of GM because there are so many different views surrounding it. This issue is very important today because it will change our future. How would the world be when every single living creature will be in some aspect genetically modified? Would we be more resistant to illness? Or would we be weaker and more vulnerable to diseases? Would this be the beginning of the mutant era? Regardless of the answers to these questions, we will need to consider the implications of genetically modified foods.
Since prehistory, food additives have been added to food. Food additives are substance, other than a basic foodstuff, that are added to the product to serve a technological or sensory function. Although basic food does not include food additives, a number of additives are generally added to process the food. For example to maintain taste, to enhance the appearance or prevent food perishability, and bacterial degradation. Today, more than 2500 additives are used to process the food (A.L. Branen, Davidson, Salminen, & Thorngate, 2001). Some customers regard the use of food additives, especially chemical produced ones. Food additives are unnatural, unhealthy or even a public risk according to those customers (Bearth, Cousin, & Siegrist, 2014). This article will explained the risk, and benefits of food additives.
Nowadays as the population grows increasingly, the need for food and medicine also increases. Meanwhile, in order to meet their basic needs, human societies have turned to different plants. And so far several studies have been conducted so as to get the most out of plants in different food and medical fields. On the other hand, with the advancement of different sciences, we witness the use of a variety of conditions for better growth of plants. One of these sciences which has had increasing developments in the last century is nanotechnology. In recent years, Nanotechnol...
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
In addition, this is not only for foods but also for the rest of the portfolio including the food, beverages and other services. Moreover, in order to meet the standards of quality they have focused a lot on their packaging and as they have included this component into their basic objectives, which is to provide a clean packing line for their products. It has also been observed that the safety of the product and for assuring the quality of the product they have given this two special consideration and included these among the 10 main core values for Nestle (FSSC
...esity is becoming an epidemic, nanotechnology could be used to create foods which are low in fat, salt and sugar but are still nutritionally dense and taste great. Food is naturally nanostructured material – simply boiling an egg causes many changes; the proteins in the egg white change shape and tangle together to form a solid. We now have the opportunity to study what exactly happens in these nanoscale changes. Nanotechnology gives us many ways to ensure our food is safe and waste is cut down. However, there are many concerns that this form of processing is another way to put more power into the hands of large food companies- yet food has never been safer than it is today largely due to the strict hygiene and sanitation practices these companies follow. As the population continues to grow – so too will the importance of new food technologies like nanotechnology.
New opportunities and challenges of human health are presented by the application of biotechnology to food. Biotechnology helps improve the quality and nutrition of foods consumed by people,this helps their health. Foods produced through biotechnology has been around for more than 15 years but people are still debating about how safe the food is. Biotechnology still have to plays its role by increasing agricultural productivity,especially in light of climate change. I believe that biotechnology is still going to help better th nutritional value of food. It can also assist farmers to increase their productivity so that they can feed their families and many people across the globe. The whole world should be using the food biotechnology because it has the ability to change the world,it can be to end world hunger .
Food packaging should protected the results from an external Link factors such as a dust, the microbes and tampering. However the, plastic packets or containers can lose shape, crush or break under the weight and the split easily during the transportation. If the of plastic equipment’s users may not have the proper attitude of IT will lack the sufficient in in resistance to heat and can to spoil the food items. Plastic draws the dust. And plastic packaging is not always an airtight - of IT can allow the gases and water Vapor in and out, which will affect the freshness of the food item is or easily contaminate of IT.
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).
It is after a good deal of self-evaluation and retrospection that I have decided to pursue my graduate studies in Food Science, eventually leading to a doctorate. I share the same view on food as does MK Gandhi in this quote, “There are people in the world so hungry, that God cannot appear to them except in the form of bread.” Coming from the land where food security still seems to be a mirage, I strongly believe that food recovery as well as food fortification will largely increase the accessibility of wholesome food to the masses. Evidently, science and technology has been a boon to the food system and has immense potential to mould a healthy human civilisation. I am certain that treading this path will allow me to reach my ultimate career goal of becoming a renowned Food Scientist.