International Journal of Engineering Trends and Technology (IJETT) – Volume 31 Number 4- January 2016
Nanotechnology in Packaging Industry and Its
Applications
Burhan Davarcioglu
Department of Physics, Aksaray University, 68100 Aksaray, Turkey
Abstract—Nanotechnology, the manipulation of
molecules and atoms is rapidly converging with
biotechnology in rigid and flexible packaging
industry. According to a market study recently done,
it has been observed that nanotechnology has been
significantly increasing its impact on the food and
beverage packaging industry. Nanotechnology gives
the researchers the chance to change the structure of
the materials on the molecular scale. Researchers
can build up new design of molecules to achieve
several functionalities. Nanotechnology, the science
of very small materials, is poised to have a big
impact in food production and packaging. People
can monitor or display the freshness of food or
indicate whether the frozen food has been thawed
during storage or transport. The freshness of food or
indicate frozen food has been thawed or not during
storage or transportation. Nanostructured materials
serve as oxygen scavengers, antimicrobial films or
gas permeable composites. Nanocomposite films can
be used to pump out dirty air such as carbon dioxide
from the package. Nanoclay is most commonly used
to obtain barrier coatings. Functionalised or
nonfunctionalised montmorillonite clay plates have
been exfoliated to obtain good resistance for oxygen
and water migration through the package film. When
radiation curing technologies are combined with
nanostructured polymers, strong and highly durable
films can be obtained.
Keywords—Nanotechnology, Packaging,
safety, Nanoparticles, Nanocomposite films.
Food
I. INTRODUCTION
Nanotech is the construction and use of functional
structures designed from the atomic or molecular
scale, with at least one characteristic dimension
measured in nanometers. Their size allows them to
exhibit novel and significantly improved physical,
chemical, biological properties, phenomena, and
processes because of their size. Nanoscience and
nanotechnology is developing rapidly as being one
of the most important research and application area.
Nanotechnology is a field of applied sciences and
technologies involving the control of matter on the
atomic and molecular scale, below 100 nanometers.
Nanotech can provide us with a never before known
or understanding about materials and devices and
will most likely have an impact on many fields. By
using structures at the nanoscale as a tunable
physical variable, we can greatly expand the range
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of performance of existing chemicals and materials.
This technology has various applications primarily
for electronic, computer, material, textile and drug
industry, in beside of the potential food and
agricultural applications. Nanotechnology, the
science of very small materials, is poised to have a
big impact in food production and packaging.
In the past 20 years, the production and the use of
plastics in the world have been enormously
increased [1]. In today’s competitive market new
frontier technology is essential to keep leadership in
the food and food processing industry. The future
belongs to new products and new processes, with the
goal of enhancing the performance of the product,
prolonging the shelf life, freshness, improving the
safety and quality of food product. Worldwide
statistic show that 43% of marine mammal species,
86% of sea turtle species, and 44% of sea bird
species are susceptible to ingesting marine plastic
debris [2]. Plastic production has increased from 0.5
to 260 million tonnes per year since, 1950.
In the nanoscale range, materials may present
different electronic properties, which in turn affect
its optical, catalytic and other reactive properties [3].
Research in the nanotechnology field has
skyrocketed over the last decade, and already there
are numerous companies specializing in the
fabrication of new forms of nanosized matter, with
anticipated applications that include medical
therapeutics and diagnostics, energy production,
molecular computing and structural materials. All
biological and man made systems have the first level
of organization at the nanoscale. By using
nanotechnology techniques, it is possible to
assemble molecules into objects, along several
length scales, and to disassemble objects into
molecules, as nature already does [4]. In 2008,
nanotechnology demanded over $15 billion in
worldwide research and development money (public
and private) and employed over 400.000 researchers
across the globe [5].
Nanotechnologies are projected to impact at least
$3 trillion across the global economy by 2020, and
nanotechnology industries worldwide may require at
least 6 million workers to support them by the end of
the decade [5, 6]. The use of protective coatings and
suitable packaging by the food industry has become
a topic of great interest because of their potentiality
for increasing the shelf life of many food products [7,
8]. By means of the correct selection of materials
and packaging technologies, it is possible to keep the
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product quality and freshness during the time
required for its commercialization and consumption
[9]. A big effort to extend the shelf life and enhance
food quality while reducing packaging waste has
encouraged the exploration of new biobased
packaging materials, such as edible and
biodegradable films from renewable resources [10].
Nowadays new technologies are changing the
global economy so that technological innovations
determine the face of economy and markets and they
have to led to formation of new business model.
Thus we must plan from now and with technological
innovation associated with nanotechnology we can
achieve the goals and the usage of this technology in
paper and packaging industry can cause more
substantial and smart packaging. Nanotechnology
has the potential to impact many aspects of food
systems. Food security, packaging systems, new
materials for pathogen detection are examples of the
important links of nanotechnology to the food
science and engineering (Fig. 1). Food processing,
development of novel functional foods, transport and
controlled release of bioactive materials, detection of
pathogens, and extension of shelf life by the
improvement of novel packaging materials are some
of the potential food applications of nanotechnology.
Fig. 1 Nanotechnology has applications in all areas
of food science, from agriculture to food processing
to security to packaging to nutrition and
neutraceuticals
One division of innovation is being recently and
being new. Being recently can be variable from
incremental changes to radical innovation.
Incremental innovation refers to changes which
create in existing products while radical innovation
point to products or services which are new
fundamentally. Considering the importance of
innovation for the development of countries, this
study addresses the radical technological innovation
introduced by nanopapers at different stages of
producing paper including stock preparation, using
authorized additives, fillers and pigments, using
retention, calender, stages of producing conductive
paper, porous nanopaper and layer by layer self
assembly. Research results show that in coming
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years the jungle related products will lose
considerable portion of their market share, unless
embracing radical innovation. Radical innovations
can lead to new products and materials which their
applications in packaging industry can produce value
added. However application of nanotechnology in
this industry can be costly, it can be done in
cooperation with other industries to make the
maximum use of nanotechnology possible [6, 7].
Therefore this technology can be used in all the
production process resulting in the mass production
of simple and flexible papers with low cost and
special properties such as facility at shape, form,
easy transportation, light weight, recovery and
recycle marketing abilities, and sealing. Improving
the resistance of the packaging materials without
reducing the performance of packaging materials
enhances the quality and the value added of
packaging [11].
There is a need for reviewing the old mechanical,
chemical and semi-chemical methods in paper and
packaging industry and nanotechnology and the
production of nanopapers, as a radical innovation,
can improve applied properties and cause an
increase in value added of paper products while also
affecting the market growth of papers. Between four
types of packaging materials, Plastic, paper, metal
and glass, paper packaging is cheaper, more
recoverable and also more environmental friendly.
Therefore their growth and development rate also
has been higher [12].
The physical, chemical and biological properties
of nanomaterials differ from the properties of
individual atoms and molecules or bulk matter. By
creating nanoparticles, it is possible to control the
fundamental properties of materials, such as their
melting temperature, magnetic properties, charge
capacity and even their color without changing the
materials’ chemical compositions. Nanoparticles and
nanolayers have very high surface-to-volume and
aspect ratios and this makes them ideal for use in
polymeric materials. Such structures combine the
best properties of each component to possess
enhanced
mechanical
and
superconducting
properties for advanced applications.
The properties of nanocomposite materials
depend not only on the properties of their individual
parents but also on their morphology and interfacial
characteristics. Some nanocomposite materials could
be 1000 times tougher than the bulk component. The
general class of nanocomposite organic/inorganic
materials is a fast growing area of research [12, 13].
Composite materials having micron scale
ferroelectric ceramic particles as the filler in liquid
crystal polymer, fluoropolymer, or thermoplastic
polymer matrices do not possess ideal processing
characteristics and are difficult to form into the thin
uniform films used for many microelectronics
applications. Here comes the necessity of utilizing
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nanocomposite materials having a wide range of
materials mixed at the nanometer scale.
Nanocomposite films can be used to pump out
dirty air such as carbon dioxide from the package.
For example, nanoclay is most commonly used to
obtain barrier coatings [10]. Functionalised or
nonfunctionalised montmorrilinite clay plates have
been exfoliated to obtain good resistance for oxygen
and water migration through the package film. When
radiation curing technologies are combined with
nanostructured polymers, strong and highly durable
films can be obtained. Rapid curing ability, solvent
and abrasion resistance, excellent process control is
the other advantages of ultraviolet (UV)/electron
beam (EB) technologies. Several metal oxides and
mineral oxides can be used to obtain nanostructured
UV curing films. Epoxy, urethane and polyester
acrylates have being examined with the sol-gel
mechanism.
Nanoscale
particles
containing
composites have been examined in terms of
applicability, scratch resistance and elasticity [14].
In this article, the researches and the foresights
related to the applications of nanotechnology in
packaging industry and its applications are reviewed.
On the other hand, very important some information
for food grade nanoparticles, their production and
characterization, and safety of food products
produced by nanotechnology are involved.
II. NANOTECHNOLOGY IN PACKAGING INDUSTRY
Nanotechnology is generally defined as the
creation and utilization of structures with at least one
dimension in the nanometer length scale (10-9 m).
These structures are called nanocomposites and
could exhibit modifications in the properties of the
materials or create novel properties and phenomena
to the materials. To achieve these modifications, a
good interaction between the polymer matrix
(continuous phase) and the nanofiller (discontinuous
phase) is desired.
Surface
engineering
provides
additional
functionality to solid surfaces, involves structures
and compositions not found naturally in solids, is
used to modify the surface properties of solids, and
involves application, and plasma treatment. It can
also be defined as the design and modification of the
surface and substrate of an engineering material
together as a system, to give cost effective
performance of which neither is capable alone [15].
Surface engineering techniques can be used to
develop a wide range of functional properties,
including physical-chemical-magnetic-mechanical,
the wear resistant and properties at the required
substrate surfaces. Almost all types of materials,
metals, ceramics, polymers, and composites can be
coated on similar or dissimilar materials [16].
Many engineering components need wear or
corrosion resistant surfaces as well as tough, impact
resistant substrates. These requirements can be best
met by using treatments that alter surface properties
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without significantly modifying those of the core or
bulk, material. There are many more properties of a
solid surface that can be enhanced by application of
thin films, plasma treatment, patterning, and
nanoscale structures for packaging [17]. If these
principles are applied correctly surface engineering
brings many benefits, including:
Lower manufacturing costs
Reduced
Extended maintenance intervals
Enhanced recyclability of materials
Reduced environmental impact
Thin film coatings are applied to glass to reflect
heat, transmit heat and create heat. The options for
surface engineering are limitless. For example, in
addition to wear resistant coatings the following
types of coatings are being developed:
Decorative coatings
Photocatalytic thin films such as TiO2 can
transform a glass surface into a self cleaning
surface [18]
Polymer dielectric multilayer films can
decrease the water and gas permeation of a
plastic surface by six orders of magnitude
Oxygen and water permeation barriers for
sensitive electronics, plastics, and food
packaging
One aim of innovative packaging solutions is the
reduction of spoilage. Production, processing, and
shipment of food products could be made more
secure through the use of nanosensors for pathogen
and contaminant detection. Silver, a well known
antimicrobial agent, is being infused into storage
containers to retard bacterial growth and allow for
longer storage of foods. In a case study, the 24 hours
growth of bacteria was reduced by over 98%
because of the silver nanoparticles [6].
Nanomaterials are being developed with enhanced
mechanical and thermal properties to ensure better
protection of foods from exterior mechanical,
thermal, chemical, or microbiological effects.
Nanocomposites, for instance, are nanoparticles
bonded in polymers so that the materials have
enhanced properties such a lighter weight and better
recyclability, as well as spoilage and flavor issues.
Nanocomposite materials are currently being used in
beer bottles; allowing for 6 months shelf life [13].
A. Food Packaging
Packaging is considered as a silent salesman
because the goods do not present themselves directly
to the customers and their coverage with various
forms and short sentences represent what is inside
them and provide necessary information to the buyer.
Thus innovation in packaging can differentiate the
products from competing products and play an
important role in marketing products which is one of
the success factors of firms.
Food packaging is considered to be one of the
earliest commercial applications of nanotechnology
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in the food sector. Reported that about 400-500
nanopackaging products are estimated to be in
commercial use, while nanotechnology is predicted
to be used in the manufacture of 25% of all food
packaging within the next decade. Nanopackaging
can also be designed to release antimicrobials,
antioxidants, enzymes, flavours and nutraceuticals to
extend shelf life [19]. Reported that exciting new
nanotechnology products for food packaging are in
the pipeline and some antimicrobial films, have
already entered the market to improve the shelf life
of food and dairy products. Novel food packaging
technology is by far the most promising benefit of
nanotechnology in the food industry in the near
future. Companies are already producing packaging
materials based on nanotechnology that are
extending the life of food and drinks and improving
food safety. Food packaging and monitoring are a
major focus of food industry related nanotechnology
research and development [20, 21].
A scientific group at the Norwegian Institute of
Technology is using nanotechnology to create tiny
particles in the film, to improve the transportation of
some gases through the plastic films to pump out
unwanted carbon dioxide that would shorten the
shelf life of the foods. They are also looking at
whether the film could also provide barrier
protection and prevent gases such as oxygen and
ethylene from deteriorating foods [6].
B. Nanotechnology and Food Safety
Food safety means that all food products must be
protected from chemical, biological, physical and
radiation contamination through processing,
handling and distribution. So far the present review
has focused on the application of nanotechnology in
the dairy and food processing including packaging.
The nanotechnology has brought revolution in the
nonfood sectors; however, it is slowly gaining
popularity in the dairy and food processing. The
nanoparticles are more reactive, more mobile, and
likely to be more toxic. The ingredients in these
nanoparticles must undergo a full safety assessment
by the relevant scientific advisory association before
these are permitted to be used in the dairy and food
products including packaging.
The European Union regulations for food and
food packaging have recommended that for the
introduction of new nanotechnology, specific safety
standards and testing procedures are required.
Toxicity risks remain very poorly understood
(because of their unique properties), are not assessed
as new chemicals according to many regulations,
current exposure and safety methods are not suitable
for nanomaterials and many safety assessments use
confidential industry studies [6, 19].
Several organizations are already involved in
nanotechnology research, regulations, and guidelines;
The Food and Drug Administration (FDA) has
provided its perspective on nanotechnology. FDA
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regulates products based on their statutory
classification rather than the technology they employ,
FDA’s regulatory consideration of an application
involving a nanotechnology product may not occur
until well after the initial development of that
nanotechnology. FDA has limited regulatory
authority over certain categories of products; it may
have limited authority over the use of
nanotechnology related to those products. For
example, there is no premarket approval of cosmetic
products or their ingredients, with the exception of
color additives.
Benefits of nanotechnology in packaging;
Antibacterial: Use of silver nanoparticles as
antibacterial agents in food packaging is
increasing. It is usually coated on plastic
packs to prevent food going off and also
incorporated into food storage boxes you
would use at home. Even insides of fridges are
using this technology to prevent mould growth.
Protective coatings: A variety of different
nanocoatings are being examined with the
intention of keeping food fresh and flavor
some, including through blocking the rays of
the sun.
Nanoparticles allow for much lower loading
levels than traditional fillers to achieve optimum
performance. Usually addition levels of nanofillers
are less than 5%, which significantly impact weight
reduction of nanocomposite films. This dispersion
process results in high aspect ratio and surface area
causing higher performance plastics than with
conventional fillers [13]. That developed whey
protein isolate films embedded with TiO2 and SiO2
nanoparticles for improved mechanical properties by
solution casting [22]. The addition of nanoparticles
strengthened the way protein isolate film, as
evidenced by tensile stress analysis; such films can
potentially become effective packaging material to
enhance food quality and safety.
Nanotechnology has the potential to improve food
quality and safety significantly. Currently a lot of
work is being carried out on nanosensors targeting
improved pathogen detection in food systems. These
same materials can also be used to manufacture
sensors that can detect very low levels of molecular
signals of spoilage and food borne pathogens within
minutes of exposure. It is also expected that the
tongue technology could potentially be incorporated
into food packages, such as meat wrappings, and
would change color when the meat starting to spoil.
Nanotechnology enables designers to alter the
structure of packaging materials at the molecular
level. For example, plastics can be manufactured
with different nanostructures to gain various gas and
moisture permeabilities to fit the requirements of
specific products such as fruits, vegetables, beverage
and wine. Nanostructured films and packaging
materials can prevent the invasion of pathogens and
other microorganisms and ensure food safety.
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Nanosensors embedded in food packages will
allow the determination of whether food has gone
bad or show its nutrient content. By adding certain
nanoparticles into packaging material and bottles,
food packages can be made more light and fire
resistant, with stronger mechanical and thermal
performance and controlled gas absorption. However,
achievements and discoveries in nanotechnology are
beginning to impact the food industry and associated
industries; this affects important aspects from food
safety to the molecular synthesis of new food
products and ingredients [23].
C. Biodegradable Polymer Films for Food
Packaging
The term “biodegradable” materials is used to
describe those materials which can be degraded by
the enzymatic action of living organisms, such as
bacteria, yeasts, fungi and the ultimate end products
of the degradation process, these being CO2, H2O
and biomass under aerobic conditions and
hydrocarbons, methane and biomass under anaerobic
conditions.
In the process of biodegradation the firstly the
long polymer molecules are reduced to shorter and
shorter lengths and undergo oxidation (oxygen
groups attach themselves to the polymer molecules).
This process is triggered by heat (elevated
temperatures found in landfills), UV light (a
component of sunlight) and mechanical stress (e.g.
wind or compaction in a landfill). Oxidation causes
the molecules to become hydrophilic (water
attracting) and small enough to be ingestible by
microorganisms, setting the stage for biodegradation
to begin. Biodegradation occurs in the presence of
moisture and microorganisms typically found in the
environment. The plastic material is completely
broken down into the residual products of the
biodegradation process (Fig. 2). As microorganisms
consume the degraded plastic, carbon dioxide, water,
and biomass are produced and returned to nature by
way of the biocycle [24, 25].
Food packaging is becoming increasingly
important in the food industry, where advances in
functionality such as convenience and portioning are
gaining more attention. Furthermore, there is also an
increased awareness on sustainability, which can in
general be achieved on different levels. On the level
of raw materials, use of recycled materials or use of
renewable resources are two strategies to reduce
CO2 emissions and the dependency on fossil
resources.
The production process is another level where
adjustments, e.g. toward a more energy efficient
process can be made. A final level where efforts can
be done to increase sustainability is waste
management. Next to reuse and recycling of used
materials, production of packaging which is
biodegradable and/or compostable contributes to
reducing the municipal solid waste problem [26, 27].
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In the last decade, there has been an increased
interest from the food, packaging and distribution
industry toward the development and application of
bioplastics for food packaging [25].
Fig. 2 Process of biodegradation
In addition to performance and price,
biodegradable plastics must offer advantages for
waste management systems in order to realize an
overall benefit. This paper discusses the potential
impact of biodegradable plastics, with particular
reference to packaging, and waste management via
landfill,
incineration,
recycling/reuse
and
composting. It provides an overview of the key life
cycle issues that inform judgments of the benefits
that such materials have relative to conventional,
petrochemical based counterparts. Specific examples
are given from new research on biodegradability in
simulated home composting systems.
D. Processing of Nanocomposites
The properties of materials can be different at the
nanoscale for two main reasons;
First, nanomaterials have a relatively larger
surface area when compared to the same mass
of material produced in a larger form.
Second, quantum effects can begin to
dominate the behaviour of matter at the
nanoscale.
Composites made from particles of nanosize
ceramics or metals smaller than 100 nm can
suddenly become much stronger than predicted by
existing materials science models. Nanoscale
materials are divided into some category;
Zero dimensions: Length, breadth and height
are confined at single point. For example;
nanodots.
One dimension: It has only one parameter
either length or breadth or height. For example;
very thin surface coatings.
Two dimensions: It has length and breadth.
For example; nanowires and nanotubes.
Three dimensions: It has all parameter of
length, breadth and height. For example;
nanoparticles.
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Three dimensional metal matrix composites, two
dimensional lamellar composites and one
dimensional nanowires and zero dimensional core
shells all represent the various nanomixed and
layered materials [28]. These methods of
construction combines the best properties of each of
the components or give rise to new and unique
properties for many advanced applications (Fig. 3):
Carbon nanotube reinforced composites
Thermoplastic based nanocomposites
Thermoset based nanocomposites
Clay based nanocomposites
For example, the electronics industry utilizes
materials that have high dielectric constants and that
are also flexible, easy to process, and strong. Finding
single component materials possessing all these
properties is difficult.
Fig. 4 Structure of montmorillonite-phyllosilicate
clay [29]
Fig. 3 Unique properties for many advanced
applications
There has been a great deal of interest in polymer
nanocomposites over the last few years. There are
different types of commercially available
nanoparticles that can be incorporated into the
polymer matrix to form polymer nanocomposites.
Polymer nanocomposites consist of a polymeric
material (e.g., thermoplastics, thermosets, or
elastomers) with reinforcement of nanoparticles.
Polymer could be incorporated either as the
polymeric species itself or via the monomer, which
is polymerised in situ to give the corresponding
polymer clay nanocomposite [29, 30]. Most
commonly used nanoparticles include:
Montmorillonite organoclays (Fig. 4)
Carbon nanofibers
Polyhedral oligomeric silsesquioxane
Carbon nanotubes, small diameter, and single
wall
Nanosilica (N-silica)
Nanoaluminum oxide (Al2O3)
Nanotitanium oxide (TiO2)
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In addition, amount of nanoparticulate/fibrous
added to polymer matrix also plays significant role
in deciding the mechanical properties of the
nanaocomposites. These are generally added in very
small quantities to result in improved properties.
Thermosets and thermoplastics used as matrices for
making nanocomposites include [27]:
Montmorillonite organoclays (Fig. 4)
Polyolefin, e.g. polypropylene
Polystyrene
Ethylene vinyl acetate (EVA) copolymer
Polyurethanes
Polyimides
Recently, several research groups started the
preparation and characterization of various kinds of
biodegradable polymer nanocomposites showing
properties suitable for a wide range of applications.
So far, the most studied biodegradable
nanocomposites suitable for packaging applications
are starch and derivates [13, 30-32].
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Fig. 5 Clay dispersion [22, 33]
To obtain the polymer composite improvements a
small percentage of clay can be included in the
polymer matrix. This process is called solid layer
dispersion in polymers and involves two major steps;
intercalation and exfoliation shown in Fig. 5. In
exfoliation, the clay particles are released from this
system and are dispersed in the matrix polymer with
no apparent particle interactions. The result is layers
of nanoclay woven into the polymers structural
matrix. Introduction of the dispersed clay layers into
the polymer matrix structure has been shown to
greatly improve the overall mechanical strength and
barrier properties of the material, making the use of
nanocomposites films industrially practicable [22, 29,
31]. Polymer nanocomposites are constructed by
dispersing a filler material into nanoparticles that
form flat platelets. These platelets are then
distributed into a polymer matrix creating multiple
parallel layers which force gases to flow through the
polymer in a torturous path, forming complex.
barriers to gases and water vapour [33].
Food security, disease treatment delivery methods,
new tools for molecular and cellular biology, new
materials for pathogen detection, and protection of
the environment are examples of the important links
of nanotechnology to the science and engineering of
agriculture and food systems (Fig. 3). Examples of
nanotechnology as a tool for achieving further
advancements in the food industry are as follows [6]:
Increased
security
of
manufacturing,
processing, and shipping of food products
through sensors for pathogen and contaminant
detection.
Devices to maintain historical environmental
records of a particular product and tracking of
individual shipments.
Systems that provide integration of sensing,
localization, reporting, and remote control of
food products (smart/intelligent systems) and
that can increase efficacy and security of food
processing and transportation.
Encapsulation and delivery systems that carry,
protect, and deliver functional food
ingredients to their specific site of action.
III. APPLICATION IN FOOD PACKAGING
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Nanotechnology is quickly moving from the
laboratory onto supermarket shelves and our kitchen
tables and has the potential to revolutionize food
systems [34]. Further, worldwide commercial foods
and
food
supplements
containing
added
nanoparticles
are
becoming
available.
Nanotechnology promises big benefits for food
safety, quality, and shelf life, provided the
challenges it brings can be overcome. This review
critically discusses use of nanotechnology in various
for packaging systems and safety [35].
Traditional materials for food packaging include
metal, ceramic (glass), and paper (cardboard). While
these materials are still used, the light weight, low
cost, ease of processing and formability, and
remarkable diversity in physical properties of
organic polymeric materials makes plastics attractive
alternatives for the packaging of foods (Fig. 6).
Polymers which are most frequently used for food
packaging include, but are not limited to, polyolefins
such as polypropylene (PP) and various grades of
polyethylene (HDPE, LDPE, etc.), polyethylene
terephthalate (PET), polystyrene (PS) and polyvinyl
chloride
(PVC).
Though
polymers
have
revolutionized the food industry and possess
numerous advantages over conventional materials,
their major drawback is an inherent permeability to
gasses and other small molecules [27, 29].
Fig. 6 Photographs of O2 sensors which utilize
UV activated TiO2 nanoparticles and methylene blue
indicator dye, one placed inside of a food package
flushed with CO2 and one placed outside [29]
Fig. 6; in (a) the package is freshly sealed and
both indicators are blue. The photograph in (b)
shows the indicators immediately after activation
with UVA light. After a few minutes, the indicator
outside of the package returns to a blue color,
whereas the indicator in an oxygen free atmosphere
remains white (c) until the package is opened, in
which case the influx of oxygen causes it to change
back to blue (d). This system could be used to easily
and noninvasively detect the presence of leaks in
every package immediately after production and at
retail sites.
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The application of nanotechnology would expand
the use of edible and biodegradable film has been
related to improvements in overall performance of
biopolymers, enhancing their mechanical, thermal
and barrier properties, usually even at very low
contents (Fig. 7). Thus, nanoparticles have an
important role to improve feasibility of use of
biopolymers that reduce the packaging waste
associated with processed foods this support the
preservation of foods by extending their shelf life.
Fig. 7 Potential of nanotechnology in packaging
are also predicted for future use in antimicrobial
food packaging. An active packaging application
could also be designed to stop microbial growth
once the package is opened by the consumer and
rewrapped with an active film portion of the package
[36, 37].
3) Smart/Intelligent Packaging: Designed for
sensing biochemical or microbial changes in the
food, for example detecting specific pathogens
developing in the food, or specific gases from food
spoiling. Some “smart” packaging has also been
developed to be used as a tracking device for food
safety or to avoid counterfeit. Nanobiosensors to
indicate quality of foodstuffs and nanobioswitch to
release preservatives [34].
4) Nano-Coatings: Antimicrobial and self
cleaning food contact surfaces. Waxy coating is used
widely for some foods such as apples and cheeses.
Recently, nanotechnology has enabled the
development of nanoscale edible coatings as thin as
5 nm wide, which are invisible to the human eye.
Edible coatings and films are currently used on a
wide variety of foods, including fruits, vegetables,
meats, chocolate, cheese, candies, bakery products,
and French fries. These coatings or films could serve
as moisture, lipid, and gas barriers [38].
Applications for food contact materials using
nanotechnology is as follow:
Food contact materials to improve packaging
properties (flexibility, gas barrier properties,
temperature/moisture stability, light and flame
resistant, transparency, mechanical stability).
Nanoclay based composite based packaging
materials.
Bionanomaterials in packaging applications.
Biodegradable
polymer
nanomaterial
composites by introduction of inorganic
particles, such as clay, into the biopolymeric
matrix and can also be controlled with
surfactants that are used for the modification
of layered silicate.
1) Improved Packaging: Whereby nanomaterials
are mixed into the polymer matrix to improve the
gas barrier properties, as well as temperature and
humidity resistance of the packaging. The barrier
properties of dairy and food packaging materials are
improved by incorporating as well as embedding
nanoclays and nanocrystals. The advantage of clay
nanocomposite in the packaging material offers
improved shelf life, shutter proof, light in weight and
heat resistant [20, 21].
2) Active Packaging: Illustrated by the use of
nanomaterials to interact directly with the food or
the environment to allow better protection of the
product. For example, silver nanoparticles and silver
coatings can provide antimicrobial properties, with
other materials being used as oxygen or UV.
Nanosilver, nanomagnesium oxide, nanocopper
oxide, nanotitanium dioxide and carbon nanotubes
IV. CONCLUSIONS
As we can see from all the research conducted,
clearly
nanotechnology
offers
tremendous
opportunities for innovative developments in food
packaging that can benefit both consumers and
industry. The application of nanotechnology shows
considerable advantages in improving the properties
of packaging materials, but we are still in the early
stages and will require continued investments to
fund the research and development to better
understand the advantages and disadvantages of
nanotechnology use in packaging materials.
Nanotechnology is revolutionizing the world of
materials. It has very high impact in developing a
new generation of composites with enhanced
functionality and a wide range of applications. The
data on processing, characterization and applications
helps researchers in understanding and utilizing the
special chemical and material principles underlying
these cutting edge polymer nanocomposites.
Although nanocomposites are realizing many key
applications in numerous industrial fields, a number
of key technical and economic barriers exist to
widespread commercialization.
Future trends include the extension of this
nanotechnology to additional types of polymer
system, where the development of new compatibility
strategies would likely to be a prerequisite.
Production of PVC based systems is still some way
off and challenges remain to be solved in PET
nanocomposites. Additional reinforcement of clay
nanocomposites by glass fibre is currently being
investigated. There is also interest in the
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International Journal of Engineering Trends and Technology (IJETT) – Volume 31 Number 4- January 2016
development of electrically conducting clay
nanocomposites.
Nanotechnology which offers lots of benefits
range from improved food quality and safety to
reduced agricultural inputs and improved processing
and nutrition may have risks for human use and
consumption and the environment. It needs more
national and international studies that the technology
is safe and regulated to ensure maximum food safety
and
personal
health
protection.
Protein,
carbohydrate-lipid based nanostructures can provide
desired properties to food products in the meaning of
content and flavor. Beside of applications of the
nanotechnological developments in agriculture and
food sector, hazardous nanomaterials and regulations
that are related to toxicity should be considered
carefully. The appearance of nanotechnological
improvements
and
introduction
using
of
nanodevices/nanomaterials was triggered new
applications in agriculture and food sector. It was
started to design packaging materials for the solution
of some problems that have been encountered in
these sector. When radiation curing technologies are
combined with nanostructured polymers, strong and
highly durable films can be obtained. While
considerable basic research activities are currently
underway at some European countries-Indian
academic institutions-national research labs,
immediate exercises on product development-cumdemonstration should be taken up in active
collaboration with the industries in the country.
The future of nanofoods is also contingent upon
the way this emerging technology is handled by
regulatory agencies. The enormous potential benefits
offered by nanotechnology must be weighed against
the potential risks of use and abuse of nanomaterials
and in large part these risks are still being evaluated.
When it comes to foods and food packaging
materials incorporating nanoscale materials, there
are numerous data gaps that need to be filled in order
to demonstrate product safety to a wary public. As a
result of these considerations, public acceptance of
food products which incorporate or utilize
nanomaterials will be predicated largely on how
much trust the public has in industry and the
government to protect them from unknown hazards.
Nanotechnology will likely impact virtually every
aspect of the food sector in some way. This review
has discussed in some detail a few of the most
promising applications, including food packaging
materials that possess extremely high gas barriers
and antimicrobial properties, and nanosensors which
can detect microorganisms or chemical contaminants
at surprisingly low levels. Other prospective uses for
nanotechnology in foods which were not discussed
include, but are not limited to: nanoencapsulants for
the delivery of nutrients, flavors, or aromas, more
potent pesticides, security inks or nanobarcodes to
protect against counterfeiting or preserve product
identity, and nanoparticles which can be utilized in
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targeted genetic engineering of agriculturally
relevant livestock or plant organisms [39].
Nanotechnology has the potential to improve
foods, making them tastier, healthier, and more
nutritious, to generate new food products, new food
packaging, and storage. However, many of the
applications are currently at an elementary stage, and
most are aimed at high value products, at least in the
shortterm. In addition to this, nanomaterials can be
used to make packaging that keeps the product
inside fresher for longer. Intelligent food packaging,
incorporating nanosensors, could even provide
consumers with information on the state of the food
inside. Food packages are embedded with
nanoparticles that alert consumers when a product is
no longer safe to eat. Sensors can warn before the
food goes rotten or can inform us the exact
nutritional status contained in the contents. In fact,
nanotechnology is going to change the fabrication of
the entire packaging industry.
This article was to show the reader that
nanomaterials offer some exciting benefits to the
food industry, including better materials for food
packaging and also safer foods on supermarket
shelves that have lower incidences of contamination
with chemical adulterants and potentially life
threatening microorganisms. The applications
reviewed here were specifically chosen because they
are the most likely nanofood products to be accepted
by consumers in the short term. Even so, food
nanotechnology is still young, and the future of this
exciting field is still largely uncertain.
ACKNOWLEDGMENT
I would like to thank Professor Dr. Andrew
SUCIU (Materials Science and Engineering Division
Laser Technology, Politehnica University of
Bucharest, Bucharest-Romania) is also gratefully
discussed for relationship of science-technologyinnovation-industry.
I am grateful to Professor Dr. K. Jyrki
KAUPPINEN (Physics Department, Laboratory of
Optics and Spectroscopy, University of Turku,
Turku-Filland) for the oppurtunity to perform this
work and his valuable comments on the manuscript.
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