Food Packaging Based on Nanomaterials
The use of nanomaterials for food applications is a rapidly evolving field and, given the specific properties of nanomaterials and their tremendous potential, an increased number of material innovations that contribute to improved food quality and safety are foreseen. Although the possibilities are unlimited, and nanomaterials in the food area have been applied with different purposes [1], the development of nanocomposites for food-packaging applications has been one of the most widely explored topics. In the food-packaging area, specifically for polymeric and biopolymeric materials, incorporation of well-dispersed nanoparticles (organic and inorganic) has demonstrated their ability to improve mechanical, thermal and barrier properties without affecting the optical characteristics of the materials [2]. This is probably the area within the food nanotechnology field where more research has been done, giving rise to various commercial products. Since several years ago, research efforts have been going a step further and, thus, the use of these nanoparticles is aimed, not only at improving the quality and safety of the packaged food passively, but at playing an active role in food preservation and food quality enhancement. These novel materials are known as active/bioactive packages, which are able to release/absorb certain substances to change either the inner packaging atmosphere or even the food product. The aim of combining these active/bioactive substances included in the packaging structure with nanoparticles is to modulate their release or sorption or even to use the nanoparticles as active substances themselves (such as antimicrobial packages containing nanometals). However, it is also true that very little is known about the potential migration of nanoparticles from the packages and their subsequent potential toxicity.
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| Format: | artículo biblioteca |
| Published: |
Multidisciplinary Digital Publishing Institute
2019-08-29
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| Online Access: | http://hdl.handle.net/10261/191372 |
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| Summary: | The use of nanomaterials for food applications is a rapidly evolving field and, given the specific properties of nanomaterials and their tremendous potential, an increased number of material innovations that contribute to improved food quality and safety are foreseen. Although the possibilities are unlimited, and nanomaterials in the food area have been applied with different purposes [1], the development of nanocomposites for food-packaging applications has been one of the most widely explored topics. In the food-packaging area, specifically for polymeric and biopolymeric materials, incorporation of well-dispersed nanoparticles (organic and inorganic) has demonstrated their ability to improve mechanical, thermal and barrier properties without affecting the optical characteristics of the materials [2]. This is probably the area within the food nanotechnology field where more research has been done, giving rise to various commercial products. Since several years ago, research efforts have been going a step further and, thus, the use of these nanoparticles is aimed, not only at improving the quality and safety of the packaged food passively, but at playing an active role in food preservation and food quality enhancement. These novel materials are known as active/bioactive packages, which are able to release/absorb certain substances to change either the inner packaging atmosphere or even the food product. The aim of combining these active/bioactive substances included in the packaging structure with nanoparticles is to modulate their release or sorption or even to use the nanoparticles as active substances themselves (such as antimicrobial packages containing nanometals). However, it is also true that very little is known about the potential migration of nanoparticles from the packages and their subsequent potential toxicity. |
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