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Nanomaterials for food packaging applications: A systematic review
Mohammad Ali Emamhadi1, Mansour Sarafraz2, Mitra Akbari3
1Department of Forensic Medicine and Toxicology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Summary
Nanotechnology in food packaging enhances food quality and safety by improving properties and reducing microbes. However, potential toxicity from material migration requires further investigation.
Area of Science:
- Food Science
- Materials Science
- Nanotechnology
Background:
- Nanotechnology has gained significant attention in food packaging over the past two decades.
- Numerous studies explore nanomaterials like zinc oxide, silver, and titanium dioxide for food packaging applications.
Purpose of the Study:
- To summarize existing research on nanomaterials in food packaging.
- To evaluate the benefits and drawbacks of nano food packaging.
Main Methods:
- Comprehensive literature review of studies on nanomaterials in food packaging.
- Analysis of reported effects on food quality, microbial load, and packaging properties.
Main Results:
- Nano food packaging improves physicochemical qualities (color, flavor, texture) and barrier properties.
- Nanomaterials reduce microbial load through various mechanisms.
- Potential toxicity concerns arise from nanomaterial migration, particularly in acidic environments.
Conclusions:
- Nano food packaging offers significant advantages for food quality and safety.
- Further research is essential to fully understand and mitigate the risks associated with nanomaterial migration.
