Nanopackaging Of Food: An Overview.

Research Journal of Pharmaceutical, Biological and Chemical Sciences

article

Nilakshi Mazumder¹  Shilpa Sivashankar.¹ 

[1] Department of Biotechnology, Acharya Institute of Technology, Affiliated to Visvesvaraya Technological University

关键词: Food spoilage;    Shelf life;    Nanopackaging;    Food industry.;   

DOI  :  10.33887/rjpbcs/2020.11.4.1

学科分类：工程和技术（综合）

来源: Research Journal of Pharmaceutical, Biological and Chemical Sciences

【 摘 要 】

Nanotechnology has been a boon to the society and has been used to improvise the products andservices in numerous sectors like chemical, pharmaceuticals, agriculture and also in the medical sector. Foodcrisis has always been a serious global issue and food spoilage is a major menace in the food and dairy industry.Mankind has effortlessly worked to devise better food preservation and packaging techniques so that the shelflife of food can be enhanced. The efforts have however employed crude processes and hence, a permanentsolution needs to be discovered. Nanomaterials are seen to impart remarkable and unique properties that cannot only be used to increase the shelf life of the food products, but also monitor the internal and externalcondition of the packed food. Nanopackaging helps to combat the problem of food spoilage effectively withoutcompromising the taste, flavour and odour of the food. However, there are certain limitations pertaining to thetechnology that needs thorough research. The review gives a comprehensive description on the various typesof nanomaterials that have the potential of being used as food packaging materials. The major concerns relatedto nanopackaging of food have also been highlighted in the article.

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