NANOTECHNOLOGY IN FOOD PACKAGING APPLICATIONS: BARRIER MATERIALS, ANTIMICROBIAL AGENTS, SENSORS AND SAFETY ASSESSMENT

MARIANA PEREDA; NORMA E. MARCOVICH; MARÍA ROBERTA ANSORENA

Handbook of Ecomaterials

Springer International Publishing AG

Lugar: Cham; Año: 2017; p. 1 - 22

Nanotechnology is one of the most promising scientific fields of research in decades; it has the potential to revolutionize the global food system. Demand for safe food products represents crucial challenges for the food-packaging industry with the idea to design and produce novel packaging solutions able to maintain the safety and quality of products. In this chapter, some of the most relevant applications and challenges of nanothechnology in the field of food packaging are discussed, including: nanocomposites that enhance the barrier properties of the packaging film, nanoparticles as potent antimicrobial agents, nanosystems for controlled delivery and nanosensors and nanomaterial-based assays for the detection of food relevant analytes (gasses, small organic molecules and food-borne pathogens). Risk assessment and safety concerns with respect to food research have also been highlighted. Being nanotechnology still a relatively new technology, there are safety concerns, which are attracting attention to international regulations to make safer the acceptance of this tool by the industry and consumers.