Nanotechnology for food Packaging
1Deepansh Sharma*, 1Shailly Kapil, 2Baljeet Singh Saharan and 1Shilpa Vij
1Dairy Microbiology Division, National Dairy Research Institute, Karnal 132 001 INDIA
2Microbiology Division, Kurukshetra University, Kurukshetra, 136 119 INDIA
Corresponding author-deepanshsharma@gmail.com
Chapter contents:
1. Introduction to Bio-nanotechnology
2. Scope of nanotechnology in packaging material
3. Bio-Nanotechnology for food packaging
4. Application of nanoparticles in food packaging
• Nano encapsulation
• Nano composite
• Nano emulsions
• Edible Nano coatings and Nano coating materials
5. Safety evaluation of Nano-packaging material
6. Conclusion and future perspectives
Introduction
Nanotechnology is one of the
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This technology has a prospective to generate new products with abundant benefits. Nanotechnology is gradually being employed in the areas of food production and packaging (Kuzma & VerHage, 2006; Sanguansri & Augustin, 2006).Although public awarenesstowards nanotechnology seems crucial for its technological advances (Macoubrie, 2006; Royal Society and Royal Academy of Engineering, 2004). Consequently, public attitudes toward nanotechnology should be taken into account at an early stage of technology development (Renn & Roco, 2006; Roco, 2003) This technology promises, for example, to create better packaging and healthier foods (Kuzma & VerHage, 2006; Sanguansri & Augustin, 2006). Nanotechnology has great potential to generate new products in the food domain with numerous benefits. The possible benefits of nanotechnology have been acknowledged by many …show more content…
It is expected that the next generation of intelligent packaging will allow a better monitoring of the flow, safety and quality of food products. The next generation of packaging materials will be able to fit the requirements of preserving fruit, vegetable, beverage, wine and other foods. By adding appropriate nano-particles, it will be possible to produce packages with stronger mechanical, barrier and thermal performance. To food safety, nano-structured materials will prevent the invasion of bacteria and micro-organisms. Embedded nano-sensors in the packaging will alert the consumer if a food has gone bad.Several applications of nanotechnology in food systems and processing have been developed in many countries, some of which include nano based-food additives, Nanosensors, nancapsules, nanobased smart delivery systems, nanopackaging, and health care and medicine.The potential use of nanotechnology and its benefitsin industry and consumers health has to be spread. Prospective research in nanotechnology in food industryand its incorporation have the capability to reinvent food world. Likewise certain regulations have to be madeby the food administration department of the countries government to establish proper and safe commercialization of nano food. The interaction of nanoparticles and
In the article “Pinpointing Cancer Fight,” Liz Szabo states the uses of nanotechnology and how researchers are attempting to use this advancement to fight cancer. She defines that nanotechnology is a type of technology that creates devices on an atomic level; this equipment can allow people such as researchers to use its ability to detect cancerous cells as well as treat them. Szabo remains a neutral tone as she states that while some are against the idea of using nanotechnology since there are many risks, others are optimistic that it may lead to transformational results. She presents a list of some products developed through nanotechnology and explains its usage in addition to mentioning the failure of those nanotech products. Szabo provides
The development of synthetic foods is a movement. There are many nutritional issues, both around the world and in this country, and synthetic foods is a viable solution to our problem. People are obese, overweight, diabetic, or malnourished because healthy food is too expensive. Synthetic foods have the ability to change the workforce, restructure our culture toward more productivity, and increase American life quality. By supporting synthetic foods, we are supporting
This report will explain the current status of Lazar Sharipoff’s final report to Richard A. Durst, the chairman of the Food Advisory Committee for the Food and Drug Administration (FDA). This status report includes the relativity of labeling Genetically Engineered (GE) products to Richard, who the stakeholders are, disagreements among experts on GE products. The most interesting information Lazar has found so far, and what information he needs to complete his research.
Maghari, Behrokh Mohajer, and Ali M. Ardekani. "Genetically Modified Foods And Social Concerns." Avicenna Journal Of Medical Biotechnology 3.3 (2011): 109-117. Academic Search Complete. Web. 29 Mar. 2014.
It is clear that nanotechnology has the potential to revolutionize health care and even transport
Over the years food has changed from more natural occurring products to quick and easily accessible ones. I for one blame the companies who accept and encourage this. From the previous essay, it also provides a series of questions for which we should be analyzing our food: “How fresh is it? How far was it transported? How pure or clean is it?” (Berry). Simply, we need to be more aware about our food. Food used to be only grown. There was no way
Biotechnology has helped make food at a quicker and an even more affordable rate for the consumer of the food. Animals and crops have been bred for centuries and the disease resistance has been improved.
the chemicals. I believe that the Food Protection Act of 1996 meets both of these issues rather
The question “Is this product genetically modified?” has gained increasing popularity among the health concerned and those who worry about where their food comes from over the past couple of years. A decade or two ago, this question had no meaning and has no significance in society. However, thanks to the development of technology and a larger understanding of the underlying properties of foods, down to the molecular scale, humans have created a new field of engineering to combat worries that have plagued the food industry to centuries upon centuries. And as always, the advent of a new a product or procedure that changes the way we think and create will always usher along with it self opinions from every strata of society. The genetic modification of food in the United States of America has become a pertinent topic of debate, just recently gaining its popularity in the past couple of years. To modify or not to modify? There are both pros and cons to whether or not change the DNA sequences of foods in order to better them in some way or another. However, like every other major, groundbreaking change in this country comes regulation in hopes to appease everyone in the country and give each participant a fair chance in the race, in particular, the race for the production and distribution of foods. Such regulation in the United States has been done in order to protect and support people that have not devoted their time and money to the biological nuance and also to give every consumer in the country products that are labeled, identifying what they are putting into their systems on a daily basis. As time and society progress, how we view tasks that have been usually kept hidden and now placed onto a pedestal for everyone to se...
First things first, what exactly are nanotechnology and biotechnology? There has been some less than mild discussion of late about what constitutes legitimate nanotechnology, and suffice it to say that it doesn’t include things like laundry detergents, chemical additives, makeup micro-beads or anything of the like that may be claimed by some companies that are looking for an advantage over their competitors. Also, neither of these growing scientific disciplines includes any of the many terrifying, often alien technologies that swarm and smother, seek and destroy, or otherwise attempt to eradicate the human race from the face of the earth, ad nauseam. Here is a concise definition from The American Heritage Science Dictionary: “Nanotechnology is the science and technology of precisely manipulating the structure of matter at the molecular level. The term nanotechnology embraces many different fields and specialties, including engineering, chemistry, electronics, and medicine, among others, but all are concerned with bringing existing te...
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
In conclusion, the application of genetically modified food has a lot of pros and cons. There is so much disagreement about the benefits and risks of GM because there are so many different views surrounding it. This issue is very important today because it will change our future. How would the world be when every single living creature will be in some aspect genetically modified? Would we be more resistant to illness? Or would we be weaker and more vulnerable to diseases? Would this be the beginning of the mutant era? Regardless of the answers to these questions, we will need to consider the implications of genetically modified foods.
R & D risk is the risk of failure due to the possibility of technology development . Many reasons for failure of food research and development are technical problems and high development costs .New technologies field of food processing are emerging , such as bio-fermentation technology, membrane separation technology, enzyme technology, biomass energy, biomass and other high-tech materials. Application of these technologies also have a lot of uncertainty and risk.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
The demand for non-GMO foods is on a great rise all around the world. "Non-GMO products accounted for $550 billion of the 5 trillion global food and beverage retail market in 2014". Many people, in today's times, are being offset by negative perceptions of GMO products. Numerous consumers have pre-dispositions and attitudes when it comes to their intentions of purchasing GMO foods. Consumers believe that "scientifically altered crops could be unethical and unsafe".