Volume 11, Issue 3 (September 2024)
J. Food Qual. Hazards Control 2024, 11(3): 149-156 |
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Ethics code: IR.SSU.SPH. REC.1403.097
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Sadeghizadeh-Yazdi J, Nayik G, Hajimirzadeh M, Akramzade N. Application of Nanomaterials in Food Packaging: A Review Study. J. Food Qual. Hazards Control 2024; 11 (3) :149-156
URL: http://jfqhc.ssu.ac.ir/article-1-1248-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1248-en.html
Foods and Drugs Laboratory, Deputy of Food and Drug, Shahid Sadoughi University of Medical Sciences, Yazd, Iran , n.akramzadeh@gmail.com
Abstract: (56 Views)
Nanotechnology is one of the unused innovations which has opened its way to different businesses, and is broadly utilized in several areas. One of these industries which play a crucial role in wellbeing of the community is bundling industry. This is a review study conducted on nanotechnology in food packaging. Data collection was based on study features, nanotechnology, nano-composites, and food packaging. The results of research studies have revealed that nanotechnology-based packaging was able to repair packages and prevent food spoilage. Advantages of nanotechnology in food industry, including the ability to enrich as well as encapsulate and preserve useful compounds for their controlled delivery to the target cell, the ability to cover undesirable flavors, the utilization of dynamic, and shrewdly packaging and its application in food quality and security diagnostics have encouraged using this technology. Using these packages will protect food against exchange of oxygen and moisture from the external. Furthermore, nano-materials can be used to protect food from spoilage. Natural polymers such as sugars and proteins are able to form green nano-composites in combination with nano-materials and biomaterials such as cellulose nanofibers, which are non-toxic, biodegradable, and biocompatible, and are transformed into the environment by decomposing organisms. Knowing the capabilities of nanotechnology, it is hoped that the current food packaging systems can be modified and products can be introduced to the community in accordance with the culture of proper nutrition.
DOI: 10.18502/jfqhc.11.3.16586
DOI: 10.18502/jfqhc.11.3.16586
Type of Study: Review article |
Subject:
Special
Received: 24/05/02 | Accepted: 24/08/03 | Published: 24/09/30
Received: 24/05/02 | Accepted: 24/08/03 | Published: 24/09/30
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