APPLICATIONS OF NANOMATERIALS IN FOOD PACKAGING AND PROCESSING INCLUDING PROTECTION, STRENTGH, SAFETY AND TRACEABILITY

1. Presented
By
Mehak Saini
L-2016-A-56-M
DEVELOPMENTS IN FOOD
PACKAGING BASED ON
POLYMERIC NANOMATERIALS
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2. INTRODUCTION
Food packaging requires longer shelf life, along with the
monitoring of safety and quality based on international
standards.
Nanotechnology can address all these requirements and
extend and implement the principal packaging functions-
containment, protection and preservation.
Applications of polymer nanotechnology can provide new
food packaging materials with improved mechanical, barrier
and antimicrobial properties along with nanosensors.
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3. NANOTECHNOLOGY
“ Nano” denotes nanometer (10-9 m).
Nanotechnology is the ability to work on a scale of about
1-100 nm in order to understand, create, characterize and
use material structures, devices and systems with new
properties derived from their nanostructures.
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4. HISTORY OF NANOTECHNOLOGY
RICHARD FEYNMAN
• Father of nanotechnology
• “ There is plenty room at the bottom.” (Dec 29, 1959)
NARIO TANIGUCHI
Used the term “ nanotechnology” in 1974
K. ERIC DREXLER
Developed and popularized the concept of nanotechnology
and founded the field of molecular nanotechnology
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5. Types of Nanomaterials
• used in food packaging with UV protection,
mechanical strength and processing aids.
• Made up of metals i.e. Ca, Mg, Fe, Se and oxides of
titanium, zinc and copper.
INORGANIC
NANOMATERIALS
• Add certain types of functionality to the matrix such
as antimicrobial, antioxidant or a preservative
action.
• e.g. functionalized nanoclays for enhanced gas
barrier properties, Ag
SURFACE
FUNCTIONALIZED
NANOMATERIALS
• Substances encapsulated in nanodelivery
systems. e.g. vitamins, antioxidants, colors,
flavors and preservatives.
• e.g. tomato carotenoid lycopene.
ORGANIC
NANOMATERIALS
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6. Types of Nanostructures
• colloidal particulate system in the submicron size range acting as
carriers of drug molecules.
• Used to encapsulate, stabilize and deliver lipophilic
constituents like flavors, omega-3 Fatty acids.
NANOENCAPSULATION
• Coating of various materials within another material at size on the
nanoscale.
• e.g. bioactive compounds such as vitamins, antioxidants, proteins etc.
• Provides better dispensability of water insoluble additive in foodstuffs
and enhaces flavors.
NANOEMULSIONS
• A nanocomposite is a matrix to which nanoparticles have been
added to improve a particular property of the material.
• nanoreinforcements, antimicrobial activity, enzyme immobilization,
biosensing, etc
NANOCOMPOSITES
• e.g. Cabon nanotubes – tiny rolled-up sheets of carbon
atoms .
• Smart food packaging, these sensors could be sprayed onto
the clear film protecting meat in supermarkets.
NANOTUBES
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7. TWO BUILDING STRATEGIES USED IN
NANOTECHNOLOGY
Top-Down Approach: Bottom-up Approach:
•The nanometric structures are
obtained by size reduction of bulk
materials, by using milling,
nanolithography.
•The approach entails taking a
part of material and removing
parts of it.
•Allows nanostructures to be built
from individual atoms or
molecules capable of self-
assembling.
• Self-assembly relies on
balancing attraction and
repulsion forces between a pair
of molecules.
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11. FOOD PACKAGING
FOOD PACKAGING
NANOCOATINGS SURFACE
BIOCIDES
ACTIVE
PACKAGING
POLYMER
NANOCOMPOSITES
INTELLIGENT
PACKAGING
BIO-
PLASTICS
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12. 1. Polymer nanocomposites (PNCs)
• Incorporating nanomaterials into the packaging polymer to
improve its physical performance, durability, barrier properties and
biodegradation.
Polymer matrix + Nanomaterials = PNCs
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13. POLYMER GLOBAL MARKET
Packaging
Others ( appliances,
household, wires, etc. )
Building and construction
Automotive
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14. APPLICATIONS OF POLYMER
NANOMATERIALS IN FOOD
PACKAGING
• The presence of nanomaterials in the polymer
matrix materials improves the packaging
properties of the polymer- flexibility, gas barrier
properties, temperature/ moisture stability
IMPROVED PNFP
• The presence of nanoparticles allows packages to
interact with food and the environment and play a
dynamic role in food preservation.
ACTIVE PNFP
• The presence of nanodevices in the polymer
matrix can monitor the condition of packaged food
or the environment surrounding the food and can
also act as a guard against fraudulent imitation.
INTELLIGENT
PNFP
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15. IMPROVED PNFP
Addition of reinforcing compounds (fillers), with at least one nanoscale
dimension forming nanocomposites.
The nanoclay generally used is the montmorillonite (MMT), a hydrated
alumina-silicate layered clay consisting of an edge-shared octahedral sheet
of aluminium hydroxide between two silica tetrahedral layers.
Used in a variety of food-packaging applications, such as processed meats,
cheese, confectionary, cereals, boil in bag foods, as well as in extrusion-
coating applications for fruit juices and dairy products, or co-extrusion
process for the manufacture of bottles for beer and carbonated drinks.
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COMMERCIAL APPLICATIONS

18. ACTIVE PNFP
Active packaging is designed to delibertely incorporate
components that would release or absorb substances into or from
the packaged food or the environment surrounding the food.
Metal nanoparticles, metal oxide nanomaterials and carbon
nanotubes are the most used nanoparticles to develop
antimicrobial active PNFP.
Silver, that has high temperature stability and low volatility, at the
nanoscale is known to be an effective anti-fungal, anti-microbial
and is claimed to be effective against 150 different bacteria.
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19. MECHANISM FOR
ANTIMICROBIAL PROPERTY OF
Ag NANOPARTICLES
Adhesion to the cell
surface
Degrades
lipopolysacharides and
forms pits in the cell
membranes ; cell
components are leaked.
Penetration inside
bacterial cells
Damages the bacterial
DNA and
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21. Carbon nanotubes could be used not only for improving the
properties of polymer matrix, but also for their antimicrobial
properties.
Direct contact with aggreates of CNTs was demonstrated to be
fatal for E.coli, possibly because the long and thin CNTs
puncture the microbial cells, causing irreversible damages.
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22. Chawengkijivanich and Hayata (2008) developed a
TiO2 powder- coated packaging film and verified
its ability to reduce Escherichia coli contamination
on food surfaces, suggesting that films could be
used for fresh cut produce.
Carbone et al (2016) studied silver nanoparticles
in polymeric matrices for fresh food packaging .
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24. Active packaging by nanotechnology can also contribute to
decrease the deterioration of many foods either directly or
indirectly with incorporation of nano oxygen scavengers
Some nanoparticles based on silver can also absorb and
decompose ethylene, thereby increasing the shelf life
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25. INTELLIGENT/ SMART PNFP
This technology can inform with a visible indicator the supplier or consumer
that foodstuffs are still fresh, or whether the packaging has been breached,
kept at the appropriate temperatures throughout the supply chain, or has
spoiled.
Also give the history of storage and period of storage. Nano-sensors can
detect certain chemical compounds, pathogens and toxins in food.
They are able to respond to environmental changes inside the package
(Temperature, humidity and level of oxygen exposure)
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26. 5. Intelligent packaging
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28. INDUSTRIAL APPLICATIONS
•Timestrip has developed disposable labels that
measure elapsed time from minutes upto one
year in different environments ( freezer,
refrigeration, normal ambient temperatures or
even at higher temperatures).
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31. Advantages of Polymer based nanocomposites
1. Enhanced polymer barrier properties to oxygen and carbon dioxide.
2. Enhanced barrier propeties to ultaviolet rays.
3. Adds strength, stiffness, dimensional stability and heat resistance.
4. More flame resistant
5. Possess better thermal properties e.g Melting point, degradation and glass
transition temperature.
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33. Examples of foods, food packaging and agriculture
products that contain nanomaterials
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35. Conclusion
•Nanopackaging is an innovative technology to
improve the functional as well as the mechanical and
barrier properties of food packages.
• The antimicrobial properties of food packages can
be improved.
• Smart sensors are incorporated to detect the
physiological changes in the food and also presence
of pathogens as well as check against counterfeiters
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36. REFRENCES
Chawengkijwanich C, Hayata Y (2008) Development
of TiO2 powder-coated food packaging film and it
ability to inactivate Escherichia coli in vitro and in
actual tests. Int J Food Microbiol 123: 288-92.
Carbone M, Donia D T, Sabbatella G, Riccarda
Antiochia (2016) Silver nanoparticles in polymeric
matrices for fresh food packaging. J King Saud Uni
28: 273-79.
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