Vol. 12, Issue 5 (2023)

Author(s):
Saloni Singh

Abstract:
Food spoilage and deterioration have become major global concerns as a result of poor packing technologies. The evolution of food packaging continues in tandem with advances in technology and science, as well as consumer demand. Carbon nanotubes, starch nanocrystals, clay, and silicate nanoplatelets are examples of nanoparticles used in food packaging that have superior barrier and antibacterial qualities. Contrarily, modern polymer nanocomposites, particularly those made of natural biopolymer-layered silicate, show noticeably better packing characteristics because to their dispersion in nanoscale sizes. The active food packaging industry has huge potential for using such biopolymer-based nanocomposite packaging materials with bio-functional characteristics. The use of nanotechnology makes it easier to preserve food, improve nutrition, and deliver micronutrients and bioactive ingredients safely. This paper discusses recent developments in nanotechnology, including its intriguing opportunities and difficulties in 6food processing industry. We address the synthesis of nanomaterials and their application to food industries with regulatory and risk assessment concerns. Although there is great potential for nanotechnology and it has advanced applications in the food sector, detailed study in the nanofood system is still needed. This review focuses on the existing knowledge, recent advancement, concerns, application of nanotechnology, emulsions based methods, LED preservation technology in food packaging sector.