Nanocomposites in Food Packaging
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Nano-composites in food packaging
Sneha KachharaVIII semester
Centre for Converging Technologies
Image credits:Dr. Maria Smolander, VTT Finland
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OUTLINE
IntroductionNanomaterials in food packagingExamples and comparative studiesAdvantages & limitationsRelevance for developing countriesConclusion
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Challenges
• Easy, recyclable, reasonably priced packaging• Fresh, durable, nutrient-rich food
http://www.brown-machine.com/food-packaging-thermoforming.html
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What are Nano-composites?
• Multiphase material • At least one of the constituent phases has one
dimension less than 100 nm
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Food packaging
• To protect and preserve food • To maintain quality and safety• To increase shelf life• To recycle, reduce waste
Production Processing Transport Storage
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Why use nanomaterials in food industry
Expectations• Improvement of mechanical properties • Improvement of barrier properties• Active packaging• Biodegradability and intelligent functionality
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Nanomaterials in food packaging
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COMPARATIVE STUDIES• ZnO-nanoparticles coated polyethylene films for food
packaging• Development of Passive and Active Barrier coatings on the
Basis of Inorganic–Organic Polymers• nanocomposite packaging containing Ag and ZnO on shelf
life of fresh orange juice• nanocomposite-based packaging on postharvest quality of
ethylene-treated kiwifruit during cold storage• Cellulose-silver nanoparticle hybrid materials to control
spoilage-related microflora in absorbent pads located in trays of fresh-cut melon
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ZnO coated thin films
• Water + other nutrients in food = microbial growth
• Antimicrobial packaging films• Resistant strains• Coinage metals: gold, silver, copper, zinc• ZnO: damage to microbial cell membrane • Biodegradable polymer + polythene films
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ZnO coated thin films
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ZnO coated thin films
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Inorganic-organic polymers
• Multilayer Hybrid polymers• polymers+inorganic oxides+active oxygen
layers• Flexible, transparent, almost non permeable,
low cost• Oxygen, water vapor, flavor permeation
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Inorganic-organic polymers
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Inorganic-organic polymers
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• Orange juice in LDPE packaging• High surface to volume ratio of nanoparticles• Evaluated in dark and light• After 7, 28 and 56 days of storage under 40C
Silver and zinc nps in LDPE
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Silver and zinc nps in LDPE
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Silver and zinc nps in LDPE
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Nano-packaging for Kiwifruit
• Ethylene treated Kiwifruit• Cold storage: upto 28 days• Ag and TiO2 nanoparticles in polythene
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Nano-packaging for Kiwifruit
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Nano-packaging for Kiwifruit
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Silver nanoparticles for watermelon packaging
• Fresh-cut melon pieces were stored for 10 days at 4 °C under natural modified atmosphere packaging, in presence or absence of silver loaded absorbent pads
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Advantages
• Innovation & economic growth• Light-weighting• Greater protection and preservation of the
food• Improved performance of bio-based materials
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Limitations
• Aspects of safety to humans and the environment: toxicology
• Costs and capacity needed to access the technology
“European Union (EFSA; the European Food Safety Authority) and the United States of America (US-FDA; the Food & Drug Administration) have published only one positive opinion on an application of nanomaterials in food packaging materials made of plastics.”
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Developing Nations
• New markets: employment opportunities• Lower carbon/environmental footprint• Cheaper & reliable food supply• Less food waste• Local bio-based materials
• No regulations • Inadequate research
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Conclusion
• Nanomaterials enhance quality of food packaging drastically in addition to imparting excellent physical, barrier and active properties.
• The science and technological advances made in developed countries for nano-enabled retail packaging should be adapted in developing countries to those food contact articles used in food production, distribution, storage and processing.
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REFERENCES• R. Tankhiwale, S.K. Bajpai / Colloids and Surfaces B:
Biointerfaces 90 (2012) 16– 20• E.L. Bradley et al. / Trends in Food Science & Technology 22
(2011) 604-610• A. Fernández et al. / International Journal of Food Microbiology
142 (2010) 222–228• A. Emamifar et al. / Innovative Food Science and Emerging
Technologies 11 (2010) 742–748• Q. Hu et al. / Food Research International 44 (2011) 1589–1596• Monatshefte f€uur Chemie 137, 657–666 (2006)• DOI 10.1007/s00706-006-0466-4
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Thank you!