Review Article | Volume: 6, Issue: 9, September, 2016

Bio-Nanotechnology for Active Food Packaging

Deepansh Sharma Daljeet Singh Dhanjal   

Open Access   

Published:  Sep 26, 2016

DOI: 10.7324/JAPS.2016.60933

The most commonly used packaging material is associated with environmental issues as they are non-degradable in nature. The number of attempts are made for developing the eco-friendly degradable biopolymers as ideal food packaging. The biopolymers developed are not commercialized as they have poor mechanical strength and resistance properties. Thus to enhance the following faults in the reinforcing material are added which resulted in the composites formation. During various food processing operations the nanotechnology approach is employed such as encapsulation of the material in the nanoparticles, which can be delivered to the targeted site, enhancement of the flavor, integration of antibacterial agents with the nanoparticle in the food, enhancement of shelf-life for storage, and contamination sensing. Food packaging substances synthesized by nanotechnology may increase the shelf-life of the food as they provide resistive packaging, increase the level of food safety, liberate the preservatives for enhancing the life of the food and notify the consumer either the food is consumable or spoiled. Nano-supplements are integrated by the encapsulation method for efficient dietary as well as drug delivery systems. Nano-materials are not well evaluated for the health risk and environmental issues associated with it even the side-effects are unexploited. Various authorities are working prompt designing of guidelines and legislation policies for further acceptance of Nano-based materials in food packaging systems. Biologically synthesized nanoparticles will serve as a significant tool to conquer present contests that are linked with food packaging constituents.

Keyword:     Bio-nanotechnology Food packaging Nano-composites Nano-emulsions and edible packaging films.


Sharma D, Dhanjal DS. Bio-Nanotechnology for Active Food Packaging. J App Pharm Sci, 2016; 6 (09): 220-226.

Copyright:The Author(s). This is an open access article distributed under the Creative Commons Attribution Non-Commercial License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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