Nanotechnology-Enhanced Food Packaging. Группа авторов

href="#u1201bd53-a65c-5581-b35e-6012502a9c8e">Chapter 3, “Nanostructures Based on Starch, Their Preparation, Processing, and Application in Packaging,” deals with starch-based nanostructures, synthesis, and their potential application in food packaging. Chapter 4, “Cellulose Nanostructures and Its Application as Effective Food Packaging Systems,” gives an overview of cellulose, its source, structure, properties, synthesis, and application as food packaging materials. Chapter 5, “Chitosan-Based Nanoparticles and Their Applications in Food Industry,” summarizes an update about chitosan-based nanoparticles and their application in the food industry and packaging. Chapter 6, “Nutrients-Based Nanocarriers and Its Application in Packaging Systems,” summarizes the recent developments in nanocarriers and their application in active food packaging. Chapter 7, “Active Packaging Systems Based on Metal and Metal Oxide Nanoparticles,” emphasizes the recent progress in the application of metal and metal oxide nanoparticles in packaging application. Chapter 8, “Fabrication of Intelligent Packaging Systems Using Nano-Indicators and Sensors,” discusses various nanomaterials-based sensors and their application in intelligent packaging. Chapter 9, “Nanostructure-Based Edible Coatings as a Function of Food Preservation,” discusses the recent developments in nanotechnology-enabled edible coatings. Chapter 10, “An Overview of Higher Barrier Packaging Using Nanoadditives,” highlights the recent developments in higher barrier packaging films with a special focus on gas and moisture barrier properties. Chapter 11, “Nanostructure-Based Multilayer Food Packaging Films,” gives an overview of the various multilayer packaging and their applications in food protection and preservation. Chapter 12, “Characterization Techniques for Nanostructures in Food Packaging,” discusses the various methods used for the development of nanocomposites and techniques used for the characterization of nanostructures in food packaging. Chapter 13, “Biodegradability Assessment of Biopolymer-Based Films,” gives an overview of the biodegradation of biopolymers. Chapter 14, “Nanobiotechnology in Food Preservation and Molecular Perspective,” gives an overview of the use of nanomaterials on food preservation, postharvest storage, and regulation and the safety aspects. Chapter 15, “Environmental and Toxicological Aspects of Nanostructures in Food Packaging,” discusses the various nanoparticles in food packaging, toxicity measurements, migration issues, and environmental impact of nanoparticles.

      Thanks to the authors for their contribution.

13 April 2021			Dr. Jyotishkumar Parameswaranpillai (Thailand)
			Dr. Radhakrishnan Edayileveettil Krishnankutty (India)
			Dr. Aswathy Jayakumar (India)
			Dr. Sanjay Mavinkere Rangappa (Thailand)
			Prof. Dr. -Ing. habil. Suchart Siengchin (Thailand)

1 Introduction to Nanotechnology-Enhanced Food Packaging Industry

       Kunal Singha1, Baburaj Regubalan2, Pintu Pandit1, Subhankar Maity3, and Shakeel Ahmed4

       1National Institute of Fashion Technology, Department of Textile Design, Mithapur Farms, Patna 800001, India

       2Kalasalingam Academy of Research and Education, Department of Food Processing Technology, Krishnankoil, Tamilnadu 626128, India

       3Uttar Pradesh Textile Technology Institute, Department of Textile Technology, Kanpur, Uttar Pradesh 208001, India

       4Government Degree College Mendhar, Department of Chemistry, Mendhar, Jammu and Kashmir 185211, India

1.1 Introduction

      Today creating biodegradable and natural materials based on biodegradable food packaging materials is a major global challenge for the environment. However, the use of bio-based packaging products such as food grade or biodegradable films from recycled sources could address the problem of waste in at least some way. The correct choice of products and packaging technology thus enables consistency and freshness of products to be maintained over the time required to be promoted and used. Even though, the availability of bio-based food packaging is limited in the market due to its low gas barrier and mechanical properties. As a result, these natural polymers were frequently mixed or chemically modified with other synthetic polymers to expand their packaging applications. Bio-based packaging has many essential features, including traditional packaging, such as the preservation and securing of products, ensuring nutritional integrity and health, and providing awareness to the consumers. Another nanotechnology that may help to minimize waste from the processing of packaged food is the use of nanocomposites in the processing. The use of nanocomposites that seek to facilitate the use of biologically degradable films protects fresh food and enhances the durability of it.

Nanotechnology involves the manufacturing, manipulating, and characterizing of nanosized objects, particles, and materials with a dimension of approximately 1–100 nm. Although the size of the material is reduced to the nanoscale range, its physical and chemical properties are magnified greatly from those of the macroscale structures made of the same material. Consequently, the nanoscale (1–100 nm) systems may have some implications, but successful implementations of the same for serving mankind are invaluable. Nanotechnology provides a range of significant improvements to enhance health, stability, and quality of life and to create assertive impacts on the environment [1, 2].

      The packaging systems are protective shields that secure, manage, transports, store, retains, and marks any entity in the supply chain from raw materials to end users. These functions are required to accurately define any type of packaging, and how a variety of requirements, such as mechanical, thermal, and barrier characteristics, are preserved depending on the type of products to be packaged. Nanomaterials are gradually being used in the food packaging industry; therefore a variety of advanced nanomaterial technology is being researched and developed for packaging materials. There have been studies of approximately 500 nano-packaging materials for industrial use, while nanotechnology is expected to manufacture 25% of all food packings. Nano-packaging can also conceive antimicrobials, minerals, enzymes, flavors, and nutraceuticals to enhance shelf life and performance. In this line, antimicrobial films are used as packaging material to improve the shelf life of perishable foods like fruits and dairy products [3–6].

      Nanotechnology's potential role in the food technology sector is probably the most exciting in the immediate future, and it is emerging as one of the fastest developing areas of nano-research of agriculture and food. New developments in food processing, labeling, nutraceutical delivery, quality assurance, and healthy food have also been seen. Many organizations, scientists, inventors, and industries are developing new technologies, protocols, and products, which directly apply nanotechnology to farming and food products.