Abstract
Food spoilage is a major global concern due to the lack of proper packaging technology. Nanotechnology is expected to improve food packaging. Indeed, novel nano-based food packaging materials possess unique characteristics including antimicrobial potential, oxygen scavengers, and barriers to the gas or moisture, etc. The application of such nanomaterials in food packaging increases the shelf life of food without causing any undesirable alteration in its quality. The use of nanomaterials in food packaging is still in embryonic stage, and hence, the present review focuses on recent advances and overview of the current status in the field. Attempts have also been made to address issues related to toxicity and safety, public perceptions about nanomaterials and key areas of research in the field. The knowledge of pros and cons of this technology will therefore define their applicability as a sustainable food packaging material.
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Acknowledgements
MKR gratefully acknowledges University Grants Commission, New Delhi, for providing Basic Science Research Faculty Fellowship Grant No. F 18-1/2011 (BSR); 30/12/2016. RP acknowledges Department of Science and Technology, New Delhi, for providing DST-INSPIRE fellowship Grant No. (IF150452) for pursuing her research work. API is highly thankful to Research Council of the State of Sao Paulo (Fundação de Amparo à Pesquisa do Estado de São Paulo, FAPESP) (Process No. 2016/22086-2) for financial support in the form of Post-Doctoral Research Fellowship.
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Rai, M., Ingle, A.P., Gupta, I. et al. Smart nanopackaging for the enhancement of food shelf life. Environ Chem Lett 17, 277–290 (2019). https://doi.org/10.1007/s10311-018-0794-8
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DOI: https://doi.org/10.1007/s10311-018-0794-8