Nanotechnology applications in food packaging industry

Nanotechnology, which uses substances on an atomic, molecular, and even supramolecular scale, is cooperating with biotechnology in stable and flexible packing business. In accordance with the recent market polls, it is obvious that the influence of nanotechnology on food and beverage packaging manufacturing has been substantially increasing. Nanotechnology provides scientists with the opportunity to modify the structure of materials on the nanoscale. Scientists may produce the new design of molecules to achieve certain purposes. Nanotechnology, which represents the discipline of very small materials, is ready to play a major role in food manufacturing and packaging. The freshness of food can be observed or shown by people, or they can demonstrate whether thawing of the frozen food has taken place in the course of its storing or conveyance. Nanostructured materials are used as oxygen hunters, antimicrobial thin films, and gas-permeable composites. At the same time, nanocomposite films may be employed for the purpose of removing dirty air, for example, carbon dioxide from the package. Nanoclay is used most frequently for acquiring barrier coatings. The exfoliation of the functionalized and nonfunctionalized montmorillonite plates is performed in order to acquire good resistance to water and oxygen passing throughout the package film. In case radiation curing technologies are associated with nanostructured polymers, it is possible to produce strong and extremely robust films. Developments in the food and beverage industry are at a very early stage and are currently being shaped by advancements in other fields, most specifically the pharmaceutical industry. Currently, the major uses of nanotechnology in the food and beverage sector are in packaging and in health/nutraceutical supplements, and it is anticipated that its use will not only upsurge within these sectors in the near future but will also grow into other areas including ingredient functionality, emulsions, and sensors. © 2017, Springer Nature Singapore Pte Ltd