Author(s): Soumili Banerjee, Koushik Bera, Mridusmita Das, Abhay Majhi, Sampanna Roy, Sayantika Mukherjee and Sabyasachi Ghosh

Abstract: Nowadays, food packaging has become very demanding and with the help of nanoparticles it has become easier to upgrade the qualities that aid in extending the lifespan of packaged goods. Nanoparticles are useful for use in the creation of nano composites because of their antibacterial activity, oxygen scavenging capacity, and UV impermeability. Meat, seafood, milk, fruits, vegetables, and other food items all expire quickly. Nanotechnology has a stronger influence and is used by several food sectors to extend the shelf life of such food goods. It helps make materials more resistant to heat, pressure, and gases while also making them more biodegradable and nontoxic. Zinc oxide, silicate, kaolinite, silver NPs, and titanium dioxide are a few of the significant nanomaterials utilised in food packaging. These films-coated materials function as a barrier against gases such as carbon dioxide and oxygen, as well as favourable chemicals. Basically, the use of nanotechnology is to prevent the food products from mechanical damage as well as some derogative changes such as physical, chemical or microbiological changes. This review paper discusses packaging films and emphasises the major division of the most prevalent polysaccharides for use in the food industry. We also talked about the processing methods used to create food packaging films with nano-integration. Recent developments in the use of various forms of nanotechnology during food preservation are highlighted in the debate. Finally, potential developments in nanotechnology for applications in the food industry were described.

DOI: 10.22271/27078221.2024.v5.i1a.40

Pages: 22-24 | Views: 151 | Downloads: 82

Download Full Article: Click Here