Nanotechnology in Food packaging

Nanotechnology is a powerful interdisciplinary tool for the development of innovative products. With the global trend, it is expected that nanotechnology will provide an important push in the development of advanced packaging systems for fulfilling consumer’s needs. Nanotechnology is now invading in the food industry and establishing great potential. Nanotechnology can modify the permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nano food packaging technology has much to offer.

1. Welcome

2. Applications of Nano- technology in food packaging Seminar on Course teacher: Rajesh G.K Presented by: Reshma C

3. It is an interdisciplinary leading to development of innovative products. Becoming a global trend. Important development of advanced packaging system used in order to improve shelf life by barrier packaging It is not a single technology It have applications in different sectors Nanotechnology

4. Functional additives to food packaging Silver nanoparticles Titanium nitride Nano-titanium dioxide Nano- zinc oxide Nano clay

5. NANO MATERIALS

6. Improved packaging Nano materials are mixed into polymer matrix Improving barrier properties Used in bottles of beer, edible oils and carbonated drinks and films. FDA approved

7. 1.Nano coatings Coatings are thin film of edible material placed between food components Provide barrier to mass transfer Mainly two categories: water soluble polysaccharides and lipids Poly saccharides are mainly hydrocolloids Lipid contents are mainly animal and vegetable fat BENEFITS Improved retension of flavour,sugars,acids,texture and colour Improved stability

8. Nano-laminates Consists of two or more layers of material. It is used for production of edible coatings and films over conventional technologies Much easy to incorporate active functional agents The properties are depended on characteristics of film-forming materials used.

9. 3.Clay nanoparticles & nanocristals

10. Active packaging Nano particles interact directly with food or environment for better protection Commercialised by Kodak company It stops microbial growth once the package is opened and rewrapped

11. 1.Antimicrobial films Helps to control growth of pathogenic and spoilage micro- organisms Used because of the structural integrity and barrier property Ag nanoparticles absorb ethylene TiO 2 - photocatalysis there by decreasing E.coli Carbon nanotubes: Antibacterial property

12. 2.Oxygen scavenging film Oxygen leads to deterioration of many foods Direct oxidation: Browning of fruits Rancidity of vegetable oil Indirect oxidation: Spoilage by aerobic microbes Oxygen scavengers maintain low levels of oxygen Eg : Titania nanoparticles in oxygen sensitive products

13. 3.UV absorbing films Nano crystalline TiO 2 They also inactivates E.coli Metal doping improves light absorbance So increased photocatalytic activity under UV

14. SmART PACKAGING Able to know about the state of packed product Able to respond to external stimuli Also communication and identify the product to assurance quality and safety Includes : 1.spoilage indicators 2.oxygen indicators 3.product identification and traceability

15. 1.Nanosensors To trace the internal or external conditions of foods(pellet, container) It detects gases and when spoilage occurs package colour changes No need of expiry date Commercially developed Engineered ones change colour to warn consumers at the start of spoilage Nestle British Airways

16. 2.Freshness and spoilage indicators Surface property Interaction between gases produced and gas sensors Poly aniline, poly acetylene: widely used Fish industry: changes in amines On spoilage metabolic changes occurs and change in gases

17. 2.Oxyygen indicators Activated colorimetric oxygen indicator Uses UVA and Titanium dioxide Colour recovery is directly proportional to oxygen exposure SnO 2 photosensitizes colorimeter on UVB light exposure

18. 4. Product identification and traceability Nano based tracking technologies Commercial nano -barcodes in electroplated inert metals into templates. Active tags uses radio frequency detection Tags are smaller, flexible and can be printed on thin labels

19. Safety ISSUES There may be migration of particles into food. 2 mechanisms: The detachment of Ag nanoparticles from the composites Oxidative dissolution of ions Safe and successful implication is by: Food regulation Health regulation Environmental regulation

20. Case study 1 TITLE: Development of cellulose-based bactericidal nanocomposites containing silver nanoparticles and their use as active food packaging. AUTHORS: Márcia R. de Moura, Luiz H.C. Mattoso , Valtencir Zucolotto YEAR: 2012 MANUSCRIPT SOURCE: Journal of Food Engineering

21. Materials required Materials: Hydroxypropyl methylcellulose AgNO 3 and polyvinyl alcohol (PVA) used without purification. Escherichia coli and Staphylococcus aureus Deionized water was used to prepare all the solutions employed.

22. Methods employed Preparation of silver nanoparticles ( AgNPs ) Particle size distribution and zeta potential analyses Thin film fabrication Film characterization Microbiological analysis

23. Results and Discussion Different bands are produced due to stretching of different intermolecular and intra molecular bonds. Nanocomposites containing larger nano -particles exhibited lower mechanical resistance However overall mechanical resistance increased. Smaller size nanoparticles have more ability in occupying the empty spaces and there by decreasing water vapour permeability. Most antibacterial activity is towards gram positive than compared to gram negative strains.

24. conclusion HPMC / Ag nano particles are having : Good mechanical and barrier property Increased tensile strength High bacterial effect

25. Case study 2 TITLE: Effect of nanocomposite packaging containing Ag and ZnO on reducing pasteurization temperature of Orange Juice AUTHOR: Aryou Emamifar , Mahdi Kadivar , Mohammad Shahedi and Sabihe Solimanian-Zad Year: 2011

26. Materials and methods LDPE resin pellets and ZnO , nano particle powder Twin screw extruder machine Preparation of orange juice Microbial evaluations Ascorbic acid degradation

27. Results and discussion When the quantity of nanoparticle increases agglomeration also increases. LDPE : significant decrease in fungi and total bacteria population Not only reduction in browning index but also improvement in acetic acid retension

28. conclusion New approach for preserving and extending shelf life of light pasteurised orange juice at low temp is achieved by nanoparticle composites

29. conclusion Packaging : ensure the delivery of product in best condition to the consumer for the intended use Nano packaging should be designed in such a way to release antimicrobials, antioxidants, flavors , enzymes and nutraceuticals to extend the shelf life of the food products.

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33. THANK YOU