Nanotechnology applications in food packaging industry

Nanotechnology, which uses substances on an atomic, molecular, and even supramolecular scale, is cooperating with biotechnology in stable and flexible packing business. In accordance with the recent market polls, it is obvious that the influence of nanotechnology on food and beverage packaging manufacturing has been substantially increasing. Nanotechnology provides scientists with the opportunity to modify the structure of materials on the nanoscale. Scientists may produce the new design of molecules to achieve certain purposes. Nanotechnology, which represents the discipline of very small materials, is ready to play a major role in food manufacturing and packaging. The freshness of food can be observed or shown by people, or they can demonstrate whether thawing of the frozen food has taken place in the course of its storing or conveyance. Nanostructured materials are used as oxygen hunters, antimicrobial thin films, and gas-permeable composites. At the same time, nanocomposite films may be employed for the purpose of removing dirty air, for example, carbon dioxide from the package. Nanoclay is used most frequently for acquiring barrier coatings. The exfoliation of the functionalized and nonfunctionalized montmorillonite plates is performed in order to acquire good resistance to water and oxygen passing throughout the package film. In case radiation curing technologies are associated with nanostructured polymers, it is possible to produce strong and extremely robust films. Developments in the food and beverage industry are at a very early stage and are currently being shaped by advancements in other fields, most specifically the pharmaceutical industry. Currently, the major uses of nanotechnology in the food and beverage sector are in packaging and in health/nutraceutical supplements, and it is anticipated that its use will not only upsurge within these sectors in the near future but will also grow into other areas including ingredient functionality, emulsions, and sensors. © 2017, Springer Nature Singapore Pte Ltd

Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products

Plant extracts, well known for their antibacterial and antioxidant activity, have potential to be widely used preservatives in the food industry as natural alternatives to numerous synthetic additives which have adverse impacts on health and the environment. Most plant compounds and extracts are generally recognized as safe (GRAS). The use of preservatives is of great importance for perishable foods such as meat and milk, which, along with their products, are commonly consumed food items globally. However, the bioavailability of plant compounds could be diminished by their interaction with food components, processing, and storage. Nanoencapsulation of plant extracts, especially essential oils, is an effective method for their application in food model systems. This technique increases the bioactivity of plant compounds by increasing their physical stability and reducing their size, without negative effects on organoleptic properties. Furthermore, a recent study showed that plant extracts act as good bioreductants for biosynthesis of nanoparticles. This so-called green synthesis method using plant extracts is a rapid, relatively inexpensive, safe, and efficient method for synthesis of nanoparticles including silver, gold, iron, lead, copper, cobalt, palladium, platinum, zinc, zinc oxide, titanium oxide, magnetite, and nickel. Some of these nanoparticles have antimicrobial potential which is why they are of great interest to the food industry. In this chapter, the nanoencapsulation of plant extracts and plant extract-mediated synthesis of nanoparticles and their potential application in order to improve the safety and quality and prolong the shelf life of meat and milk products are reviewed and discussed