Smart nanopackaging for theenhancement of foodshelf life

Author(s)

Rai, Mahendra ^[1] ; Ingle, Avinash P. ^{[1, 2]} ; Gupta, Indarchand ^[1] ; Pandit, Raksha ^[1] ; Paralikar, Priti ^[1] ; Gade, Aniket ^[1] ; Chaud, Marco V. ^[3] ; dos Santos, Carolina Alves ^[3]

Affiliation

^[1] SGB Amravati Univ, Dept Biotechnol, Nanobiotechnol Lab, Amravati 444602, Maharashtra - India

^[2] Univ Sao Paulo, Engn Sch Lorena, Dept Biotechnol, Lorena, SP - Brazil

^[3] Univ Sorocaba, LaBNUS Biomat & Nanotechnol Lab, Sorocaba, SP - Brazil

• Document type: Review article
• Source: ENVIRONMENTAL CHEMISTRY LETTERS; v. 17, n. 1, p. 277-290, MAR 2019.
• Web of Science Citations: 1

Abstract

Food spoilage is a major global concern due to the lack of proper packaging technology. Nanotechnology is expected to improve food packaging. Indeed, novel nano-based food packaging materials possess unique characteristics including antimicrobial potential, oxygen scavengers, andbarriers to the gas or moisture, etc. The application of such nanomaterials in food packaging increases the shelf life of food without causing any undesirable alteration in its quality. The use of nanomaterials in food packaging is still in embryonic stage, and hence, the present review focuses on recent advances and overview of the current status in the field. Attempts have also been made to address issues related to toxicity and safety, public perceptions about nanomaterials and key areas of research in the field. The knowledge of pros and cons of this technology will therefore define their applicability as a sustainable food packaging material. (AU)

• FAPESP's process: 16/22086-2 - Development of novel nanotechnology based pretreatment methods for lignocellulosic biomass
• Grantee: Avinash Prabhakarrao Ingle
• Support Opportunities: Scholarships in Brazil - Post-Doctoral