Nanotechnology is a powerful interdisciplinary tool for the development of innovative products. With the global trend, it is expected that nanotechnology will provide an important push in the development of advanced packaging systems for fulfilling consumer’s needs. Nanotechnology is now invading in the food industry and establishing great potential. Nanotechnology can modify the permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nano food packaging technology has much to offer.
3. • It is an interdisciplinary leading to development of innovative
products.
Becoming a global trend.
Important development of advanced packaging system
used in order to improve shelf life by barrier packaging
It is not a single technology
It have applications in different sectors
Nanotechnology
7. IMPROVED PACKAGING
• Nano materials are mixed into polymer matrix
• Improving barrier properties
• Used in bottles of beer, edible oils and carbonated drinks
and films.
• FDA approved
8. 1.NANO COATINGS
• Coatings are thin film of edible material placed between food components
• Provide barrier to mass transfer
• Mainly two categories: water soluble polysaccharides and lipids
1. Poly saccharides are mainly hydrocolloids
2. Lipid contents are mainly animal and vegetable fat
• BENEFITS
• Improved retension of flavour,sugars,acids,texture and colour
• Improved stability
9. NANO-LAMINATES
• Consists of two or more layers of material.
• It is used for production of edible coatings and films over conventional technologies
• Much easy to incorporate active functional agents
• The properties are depended on characteristics of film-forming materials used.
11. ACTIVE PACKAGING
• Nano particles interact directly with food or
environment for better protection
• Commercialised by Kodak company
• It stops microbial growth once the package is
opened and rewrapped
12. 1.ANTIMICROBIAL FILMS
• Helps to control growth of pathogenic and spoilage micro-
organisms
• Used because of the structural integrity and barrier property
• Ag nanoparticles absorb ethylene
• TiO2 - photocatalysis there by decreasing E.coli
• Carbon nanotubes: Antibacterial property
13. 2.OXYGEN SCAVENGING FILM
• Oxygen leads to deterioration of many foods
1. Direct oxidation: Browning of fruits
Rancidity of vegetable oil
2. Indirect oxidation: Spoilage by aerobic microbes
• Oxygen scavengers maintain low levels of oxygen
• Eg: Titania nanoparticles in oxygen sensitive products
14. 3.UV ABSORBING FILMS
• Nano crystalline TiO2
• They also inactivates E.coli
• Metal doping improves light absorbance
• So increased photocatalytic activity under UV
15. SMART PACKAGING
• Able to know about the state of packed product
• Able to respond to external stimuli
• Also communication and identify the product to assurance
quality and safety
• Includes : 1.spoilage indicators
2.oxygen indicators
3.product identification and traceability
16. 1.NANOSENSORS
• To trace the internal or external conditions of foods(pellet, container)
• It detects gases and when spoilage occurs package colour changes
• No need of expiry date
• Commercially developed
• Engineered ones change colour to warn consumers at the start of spoilage
1. Nestle
2. British Airways
17. 2.FRESHNESS AND SPOILAGE INDICATORS
• Surface property
• Interaction between gases produced and gas sensors
• Poly aniline, poly acetylene: widely used
• Fish industry: changes in amines
• On spoilage metabolic changes occurs and change in
gases
18. 2.OXYYGEN INDICATORS
• Activated colorimetric oxygen indicator
• Uses UVA and Titanium dioxide
• Colour recovery is directly proportional to oxygen
exposure
• SnO2 photosensitizes colorimeter on UVB light exposure
19. 4. PRODUCT IDENTIFICATION AND TRACEABILITY
• Nano based tracking technologies
• Commercial nano-barcodes in electroplated inert metals
into templates.
• Active tags uses radio frequency detection
• Tags are smaller, flexible and can be printed on thin
labels
20. SAFETY ISSUES
• There may be migration of particles into food.
• 2 mechanisms:
1. The detachment of Ag nanoparticles from the composites
2. Oxidative dissolution of ions
• Safe and successful implication is by:
1. Food regulation
2. Health regulation
3. Environmental regulation
21.
22. CASE STUDY 1
TITLE: Development of cellulose-based bactericidal
nanocomposites containing silver nanoparticles and their use as
active food packaging.
AUTHORS: Márcia R. de Moura, Luiz H.C. Mattoso, Valtencir
Zucolotto
YEAR: 2012
MANUSCRIPT SOURCE: Journal of Food Engineering
23. MATERIALS REQUIRED
• Materials:
1. Hydroxypropyl methylcellulose
2. AgNO3 and polyvinyl alcohol (PVA) used without
purification.
3. Escherichia coli and Staphylococcus aureus
4. Deionized water was used to prepare all the solutions
employed.
24. METHODS EMPLOYED
1. Preparation of silver nanoparticles (AgNPs)
2. Particle size distribution and zeta potential analyses
3. Thin film fabrication
4. Film characterization
5. Microbiological analysis
25. RESULTS AND DISCUSSION
• Different bands are produced due to stretching of different intermolecular and intra
molecular bonds.
• Nanocomposites containing larger nano-particles exhibited lower mechanical
resistance
• However overall mechanical resistance increased.
• Smaller size nanoparticles have more ability in occupying the empty spaces and
there by decreasing water vapour permeability.
• Most antibacterial activity is towards gram positive than compared to gram negative
strains.
26. CONCLUSION
• HPMC / Ag nano particles are having :
1. Good mechanical and barrier property
2. Increased tensile strength
3. High bacterial effect
27. CASE STUDY 2
TITLE: Effect of nanocomposite packaging containing Ag and ZnO on
reducing pasteurization temperature of Orange Juice
AUTHOR: Aryou Emamifar, Mahdi Kadivar, Mohammad Shahedi and Sabihe
Solimanian-Zad
Year: 2011
28. MATERIALS AND METHODS
• LDPE resin pellets and ZnO, nano particle powder
• Twin screw extruder machine
• Preparation of orange juice
• Microbial evaluations
• Ascorbic acid degradation
29. RESULTS AND DISCUSSION
• When the quantity of nanoparticle increases agglomeration also
increases.
• LDPE : significant decrease in fungi and total bacteria population
• Not only reduction in browning index but also improvement in
acetic acid retension
30. CONCLUSION
• New approach for preserving and extending shelf life of
light pasteurised orange juice at low temp is achieved by
nanoparticle composites
31. CONCLUSION
• Packaging : ensure the delivery of product in best condition to the consumer for the
intended use
• Nano packaging should be designed in such a way to release antimicrobials,
antioxidants, flavors, enzymes and nutraceuticals to extend the shelf life of the food
products.
32. REFERENCES
• Imran, M., El-Fahmy, S., Revol-Junelles, A.-M., Desobry, S., 2010. Cellulose derivative
based active coatings: effects of nisin and plasticizer on physico-chemical and
antimicrobial properties of hydroxypropyl methylcellulose films. Carbohydrate
Polymers 81, 219–225.
• Kester, J.J., Fennema, O.R., 1986. Edible films and coatings: a review. Food
Technology 40, 47–59.
• Kim, J.Y., Han, S., Hong, S., 2008. Effect of modified carbon nanotube on the
properties of aromatic polyester nanocomposites. Polymer 49, 3335–3345.
• Krochta, J.M., Mulder-Johnston, C., 1997. Edible and biodegradable polymer films:
challenges and opportunities. Food Technology (Chicago) 51, 61–74.
33. CNTD……….
• Kumar, P.T.S., Abhilash, S., Manzoor, K., Nair, S.V., Tamura, H., Jayakumar, R., 2010.
Preparation and characterization of novel b-chitin/ nanosilver composite scaffolds
for wound dressing applications. Carbohydrate Polymers 80, 761–767.
• Kumari, M., Mukherjee, A., Chandrasekaran, N., 2009. Genotoxicity of silver
nanoparticles in Allium cepa. Science of the Total Environment 407, 5243–5246.
• Labuza, T.P., Breene, W.M., 1989. Applications of active packaging for improvement
of shelf-life and nutritional quality of fresh and extended shelf-life foods. Journal of
Food Processing and Preservation 13, 61–69.
• Li, Y., Jiang, Y., Liu, F., Ren, F., Zhao, G., Leng, X., 2011. Fabrication and
characterization of TiO2/whey protein isolate nanocomposite film. Food
Hydrocolloids 25, 1098–1104.
34. CNTD….
• McHugh, T.H., Avena-Bustillos, R., Krochta, J.M., 1993. Hydrophilic edible films: modified
procedure for water vapor permeability and explanation of thickness effects. Journal of Food
Science 58, 899–903.
• Donglu, F et al (2015) Innovative Food Science and Emerging Technologies 33 (2016) 489–
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Notes de l'éditeur
Packaging is an integral part of fruit and vegetable processing.
It has major influence on storage life and on marketability of fresh as well as processed products.
Packaging is a vital product component
Throughout the entire handling system, packaging can be both an aid and a hindrance to obtain maximum storage life and quality of product.
Nanotechnology modify:
the permeability of packaging increase the barrier property,
modify the heat and mechanical resistance
Antimicrobial surfaces
These packages are stronger and more flexible.
Repair tears in packaging films
Release of preservatives
Smart packaging
1nm=10(-9)m
It is a range of technology and so can be considered as a platform of technology
It is used in controlled release of herbicides and fertilizer.
Vetinery medicines ,animal feed, biocides etc
Nanoparticles hve large surface area so grater chemical activity , biological activity
Presentation and identification acts as a salesman
Transportation and distribution
Identify each article along its supply chain raw materials to end uses.
500nano packaging products commercially produced
25%of all food packaging within next decade
3 main applications
Improved packaging
Barrier performance
Pertaining to gases
Strength, stiffness, dimensional stability, heat resistance
2.Active packaging
Antimicrobial
Taste, freshness, self life
3.Smart/ intelligent packaging
Oxygen indicators
Freshness indicators
Improved packaging
Nanocoatings
Nanolaminates
Clay nano particles and nanocristals
Mainly barrier to moisture lipid and gas barrier
Polysaccharides: cellulose derivatives, alginates, pectins, starches, chitosan
Lipid components are mainly edible films and coatings
Suitable lipids are waxes,acyl glycerol,fatty acids
Benefits
Improved appearance and reduced spoilage
Nanoparticles acts as carrier of antimicrobials and additive
Stabilizes the additives
Applied directly to bakery foods
Efficiently control their diffusion
The functional agents be:
Antimicrobials
Antioxidants
Enzymes
Flavours
Based on layer by layer deposition technique charged surface are coated with interfacial films of multiple nanolayers
Interaction between layered silicate and polymer: 2 types
Migration is perpendicular to film orientation
Must navigate around impenetratable particles and through interfacial zones
nano clays improve barrier property
Layered silicate increases the barrier property
Exfoliated nanocomposites is best for optical interaction between clay and polymer.
Anti microbial activity leads to growth inhibition andkilling
Common film is silver nano partivle due to strong toxicity to wide range of microbes, increased temperature stability and low volatility
Silver nanoparticles are sufficient towards E-Coli
PE film with Ag nano particles retard senescence in fruit
Ag particles increase shelf life of asparagus
Through photo catalysis promotes peroxidation of polyunsaturated phospholipids leading to microbial inactivation
Cabon nanotubes are fatal to E coli since puncture occurs in microbial cells
Nicin: Antimicrobial peptide depolarization agent creates pores
Nanoscale chitosan: rupture and leakage of intracellular material in effective above pH 6
Expiry date is concerned with storage and temperature upto which it is exposed
Temperature abuse
Nanosensors detect chemical compounds, pathogens, toxin
Sensors are embedded in insulating polymer matrix
This detection is used for quantification and identifation
Nanocomposites+carbon black+polyaniline:detect and identify food borne pathogens
Increased oxygen leads to growth of aeobic microbes
Nanotech company pSiNutria uses ingestible BioSilicon for monitoring and pathogen detection
BioMerieux – multidetection test
Food expect ID
Electronic information based system uses IR frequency-transfer data from a tag attached to an object to trace and identify the object
Through toxicological profile it is found that there is :
No mutagenic effects
No effect in water which is being in contact with nanocomposites for 90 days
Active packaging is an innovative concept
Edibility of package
Biocompactibility
Barrier property
Polyvinyl alcohol coated Ag nanoparticles reducing silver nitride and sodium borohydride
Zeta potential is measured by laser diffraction
HPMC and water is strired as per standardised steps in magnetic stirrer and film formation is carried out which is levelled and conditioned
Film is characterized for 5 random positions using IR and Perkin Elmer spectrum, mechanical ppty is studied along with water vapour permeability
Bioactive films made to 1cm inoculated 37 deg celcius for 24 hr
FT IR Spectra
3400: OH streching
2900: CH stretching
1650: carbonyl bands
1384:CH vibration
840: CH vibration
interaction between HPMC and nanoparticles
2 types of pasteurisation
full : 76-99-few to 60sec
Light : 66-75 – 1-16 sec -which is sufficient for inactivation of microbes and enzymes
These are effective due to increased surface area and volume ratio and induction of oxidative stress causing degradation of membrane structure of cells
These are mixed separately with antimicrobial agents separately
Juice is prepared according to previously standared techniques
In microbial plate count : total aerobic plate count by pourplate (30,3 days)
Yeast and molds surface plate method on potato dextrose agar+ 10% tataric acid
Ascorbic acid degradation by tritration 2,6-diclorophenol indophenol
Browning index by spectrophotometer
Colour by digital imaging along with digital camera
On microbial population analysis all anti-microbial packages containing 1% Nano-ZnO doesnot contain microbes
Significant decrease in fungi and total bacteria population
Change in colour is at 55deg celcius compared to 66
Packaging protects the food and allows it to reach the consumer in hygienic and safe condition.
There is need to undertake further toxicological and migration studies in order to ensure safe development of nanotechnologies in the food packaging industry.