Application of Nanotechnology in Food Packaging and Food Quality

Food packaging is directly related to food quality. New and improved methods of developing superior quality packaging systems which can improve the food quality, but it must be a sustainable approach. The application of nanoscience in food packaging not only increases the biodegradability of packages, but this approach also ensures food quality. The incorporation of nanomaterials in a conventional packaging system leads to a significant improvement in the physicochemical properties of the packaging material. Nanoparticles (NPs) are used for the development of different kinds of packaging, such as active packaging, improved packaging, and intelligent packaging systems. Several types of NPs are like nano polymer compost. Nano metals ( MgO , ZnO , TiO 2 , TiN , etc.) are used for creating a specific type of packaging system for particular types of food commodities. Time-temperature indicators (TTIs), O 2 , CO 2 , and freshness indicators are used for quality evaluation and quality control of packed food, such as meat, fruits, and vegetables. Oxides of nano metals ( CuO , TiO 2 ) can help in the inactivation of several food spoilage microorganisms and enhance the overall food quality. Nanotechnology is fast evolving, and there are concerns about health-related issues of nanoparticles due to their migration from the package into the food material. According to the European Regulation Act, it is mandatory to test the migration of nanoparticles from food packages to food materials so that there will be no compromise to human health. However, people have adapted the application of nanotechnology in food packaging as it has a positive impact on both food quality and the environment.