Nanomaterials in Food Packaging

Abstract

Nano-materials hold great promise regarding their application in the food industry due to their size-dependent properties, high surface area, longer retention, easy absorption, and unique optical properties. The role of nanomaterials have been extended for increasing the stability and bioavailability of nutrients, encapsulation of flavors, bioactives, enhancing the physical and mechanical properties of food packaging (nanocomposites), pesticide and growth hormone delivery, antimicrobial agents to boost preservation of foodstuffs, detection of foodborne pathogens, biodegradable nano-sensors for monitoring of temperature and moisture, etc. There are various types of nanomaterials like nanoparticles, nano-emulsions, and nano-clays which are synthesized by several methods to be used in the food industry. However, there is some food safety concerns associated with these nanomaterials when used in food systems. It is, therefore, very necessary to formulate and develop some method for the detection of nanomaterials, in particular when used in-vivo.