Nanocomposites in the Food Packaging Industry: Recent Trends and Applications

Nanocomposites in the Food Packaging Industry: Recent Trends and Applications

Dheeraj Kumar (National Institute of Technology, Durgapur, India), Md. Farrukh (Echelon Institute of Technology, India) and Nadeem Faisal (ITM University, Gwalior, India)
DOI: 10.4018/978-1-7998-1530-3.ch005

Abstract

The recent innovations in nanomaterials for the food packaging industry over the conventional food packaging material have made for a better quality of food product. The use of biodegradable materials is environmentally friendly and suitable for maintaining the quality of food. The chapter focuses on nano-composite materials that enhance the antimicrobial, mechanical, thermal, as well as barrier properties against the migrating element in the food packaging system. Bio-composite derivatives such as PLA, PCL, starch and cellulose, protein derivatives of nanocomposite materials have also been discussed in the chapter along with nano-sensors. Aspects of safety for human and environments and need for regulations of hazard assessment for safety purpose for the food packaging have also been discussed in this chapter. The chapter concludes by discussing the use of nanomaterials applications in food packaging for developing countries, forming some conclusions and leaving readers with thoughts for future research directions.
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Packaging And Preservation

It is a well-known fact that drying and freezing are the direct approaching techniques for the preservation of foods. Some other methods are there, which are quite necessary to be implemented for the packaging and preservation of food products. The indirect methods are also crucial factors to avoid the phenomenon of contamination or recontamination. These indirect tools are packaging concept and quality management which needs implementation.

Nevertheless, these techniques do not come in the category of food preservation techniques (Rahman et al., 1999). They are giving important consideration for maintaining the quality of the foods most securely and are also quite healthy. There are mainly five functions of the packaging concept. They are also known as (5Ps): and collectively called product containment, preservation, and quality, presentation and convenience, protection, and provide storage history (Figure 1).

Figure 1.

5Ps of Food Packaging

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