Application of Nanotechnology in Food Packaging: An Overview

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Nanotechnology is the engineering of functional systems at the molecular scale. It has the potential to revolutionize the global food system. Novel agricultural and food security systems, disease treatment delivery methods, and molecular and cellular biology sensors for pathogen detection, environmental protection, and education of the public and the future workforce are examples of the possible important impact of nano-technology on the science and engineering of agriculture and food systems. Nanotechnology allows designers to alter the structure of packaging materials on a molecular scale, to give the materials desired properties. Simple traditional 'packaging' is being replaced with multi-functional intelligent packaging to improve food quality with the application of nanotechnology. With a different nanostructure, plastics can have improved gas/water vapor permeability to fit the requirements for the preservation of fruits, vegetables, beverages, and other foods. By adding nanoparticles, it is possible to produce bottles and packages with lighter resistance, stronger mechanical and thermal properties, and less gas absorption. These properties can significantly increase the shelf life, efficiently preserve the flavor and color, and facilitate the transport of food. Furthermore, nanostructured film can effectively prevent the invasion of bacteria and microorganisms in food and thus ensure food safety. With embedded nanosensors in packaging, consumers will be able to 'read' the list of ingredients of various food items. Sensors can issue an alarm against food spoilage or provide precise nutritional information on food contents. Nanotechnology is expected to change the entire packaging industry. Self-assembly will reduce fabrication costs and infrastructure, and more flexible packaging methods will provide consumers with fresher and more customized products.