Table 3.
Application of several types of nano techniques for food packaging and preservation in food sector.
| Nano-structured materials/particles | Techniques | Activity | Applications in Food Technology | Reference |
|---|---|---|---|---|
| Silver-Based | Nanoparticles: Categorize in inorganic and metal oxide nanomaterials | improved barrier and mechanical characteristics; yellowness, poor transparency, and heat stability; higher antioxidant activity; antibacterial activity that is effective against gram-positive and gram-negative bacteria | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (Arfat et al., 2017; Jafari et al., 2016; Ramachandraiah et al., 2017) |
| Zinc Oxide | powerful antibacterial agent; irradiation with UV-A had no influence on the mechanical characteristics of the nanomaterial produced; activated oxygen scavenging materials are used to prevent oxygen flow within packing containers | packaging highlights for food preservation emphasizes its antimicrobial impact and is utilized to extend the shelf life of fresh foodstuffs with inhibited foodstuffs from adhering together | (Esmailzadeh et al., 2016; Mizielińska et al., 2018) | |
| Copper-Based | used to prevent bacteria, viruses, and fungus from growing; since of their large surface area, they were able to interface with cell membranes, and the antibacterial action was amplified; antimicrobial activity, permeation of water vapor, barrier characteristics, UV rays, and heat resistance | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (Almasi et al., 2018; Lomate et al., 2018; Shankar et al., 2017) | |
| Titanium dioxide | offers several benefits, including being inexpensive, nontoxic, and photo-stable; gaining traction as a better photocatalyst particles for economical and power applications (water splitting, air or gas and water decontamination, antibacterial, and surfaces that clean themselves); antibacterial activity; polymer nanocomposites' mechanical characteristics have been enhanced; milk, cheese, and other various products are used as food whiteners | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (Roilo et al., 2018; Xing et al., 2012; Yadav et al., 2016) | |
| Silicon dioxide | exhibits hygroscopic applicability by absorbing water molecules in food; moisture leakage is being decreased; serves as a food coloring, drying and anti-caking agents; typical particle size, large surface area, stability, biocompatibility, low toxicity, poor heat conductivity, and superlative insulation | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (Jones et al., 2008; Mallakpour and Nazari, 2018) | |
| Nano-Clay and Silicate | increased overall volatiles, antioxidant activity, and organic acids; antibacterial activity | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (López-Rubio et al., 2019) | |
| Polymer-Based: PVA (polyvinyl alcohol) | Nanoparticles: Categorize in organic biopolymer-based nanomaterials | improve the mechanical qualities associated with its suitable structure, as well as hydrophilic features such as solvent resistance, mechanical performance, biocompatibility, and high hydrophilicity; better antibacterial action, no cytotoxicity impact, and cell survival more than 90% | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (Gaaz et al., 2015; Sarwar et al., 2018) |
| Polymer-Based: PLA (polylactic acid) | demonstrates important features such as excellent mechanical capabilities, renewability, crystallinity, biodegradability, and processability | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (Sun et al., 2018; Swaroop and Shukla, 2018) | |
| Polymer-Based: PHBV (3-hydroxybutyrate-co-3-hydroxyvalerate) | resistance to flammability, mechanical characteristics, heat stability, and rheological behavior have been enhanced; lead to improved water barrier and thermal characteristics | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (López-Rubio et al., 2019) | |
| Polysaccharide-Based: Starch-Based | mechanical characteristics are strongly influenced, and this may minimize water vapor transmission and moisture absorption; integrated with multi-walled carbon nanotubes and enhanced by nanotube inclusion | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (Aqlil et al., 2017; Shahbazi et al., 2017) | |
| Polysaccharide-Based: Cellulose-Based | nanocellulose's crystallinity index was lower than that of micro-crystalline cellulose; gram-negative and positive microorganisms were both suppressed by the anti-bacterial effectiveness | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (López-Rubio et al., 2019) | |
| Polysaccharide-Based: Chitosan-Based | integrated with epicatechin gallate nano capsules and evaluated their antioxidant activities; integrated into packaging films; effective contact surface significantly reduced fruit microbiological deterioration | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (Buslovich et al., 2017; Liang et al., 2017) | |
| Protein-Based: Zein-Based | strengthened mechanical and water moisture barrier characteristics while having no influence on film elongation; hydrophilicity and fractional free volume decreased; bacterial growth was considerably slowed; demonstrated an increase in tensile strength, a reduction in elasticity, and an initial rise in tensile strength | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (Gilbert et al., 2018; López-Rubio et al., 2019; Oymaci and Altinkaya, 2016) | |
| Protein-Based: Whey Protein Isolate-Based | permeability of films to water vapor has been reduced; films' water resistance and barrier characteristics have been enhanced; reduced the degree of transparency | active packaging for food preservation in prolonging the food shelf-life and to control the pathogenic and spoilage microorganism/bacteria | (López-Rubio et al., 2019) | |
| Nanocomposites with zinc oxide, pediocin, and silver coating | Nanocomposites | lipopolysaccharide degradation; damage the bacterial DNA in an irreversible way; assist in the fight against microorganisms | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Sundaramoorthy & Nagarajan, 2022) |
| Polymer & nanoparticles (nano clay) | gas barriers are used to reduce carbon dioxide leaks from carbonated beverage bottles | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Yotova et al., 2013) | |
| Nanolaminates (nanoencapsulation) | meats, cheeses, vegetables, fruits, and baked products are all coated in it | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Miranda et al., 2022) | |
| Garlic oil nanocomposites coated with PEG | eliminate insects that commonly infects packaged food items at shops | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Miranda et al., 2022) | |
| DS13 Top Screen & Guard IN Fresh | scavenge ethylene molecules to support in the ripening of fruits and vegetables | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Ghosh et al., 2022) | |
| Nanocor | to restrict carbon dioxide from leaking from a drink, it is used in the production of plastic beer bottles | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Ashfaq et al., 2022) | |
| Aegis | assist in the retention of carbon dioxide in carbonated beverages by acting as oxygen scavengers | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Yotova et al., 2013) | |
| Immobilization of enzymes | greater surface area and quicker transmission rates are enabled | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Kumar and Kirupavathy, 2022) | |
| PAC Nano Ceram | assists in the fast absorption of undesirable elements that can generate a bad smell and an unpleasant taste | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Sarkar et al., 2022) | |
| Bio nanocomposites (cellulose & starch) | deposition substances for packaging purposes have been shown to be efficient | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Pradhan et al., 2015) | |
| Imperm (nylon) | oxygen scavenging is the purpose of this mechanism | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Thirumurugan et al., 2013) | |
| Durethan (polyamide) | provides rigidity to fruit juice paper packaging jars | improved food packaging composition with distinctive characteristics (antimicrobial agent) | (Davis et al., 2013) | |
| Nano biosensors | Nano sensors | bacteria and viruses are being identified | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Coles and Frewer, 2013) |
| Nano-smart dust | investigation of all forms of pollutants in the environment | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Coles and Frewer, 2013) | |
| Abuse indicators | evaluation of whether the target temperature was obtained | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Su et al., 2013) | |
| Nano barcodes | evaluation of the agricultural product's quality | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Coles and Frewer, 2013) | |
| Interferometry with reflections | infections of packaged foodstuffs with E. coli were detected | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Bashir et al., 2022) | |
| Indicator of the entire temperature history | identification of temperature variations in frozen foodstuffs; temperature changes over time are observed | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Hu and Miao, 2022) | |
| Indicator for partial temperature history | when the temperature rises over a particular threshold, the time-temperature history is amalgamated | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Su et al., 2013) | |
| Plasmon-coupled emission biosensors on the surface (with Au) | pathogenic microorganism identification | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Senturk and Otles, 2016) | |
| Biosensor arrays, nano-test strips, electronic noses, and nanocantilevers are among the technologies being developed | when it comes into touch with any indication of deterioration in the foodstuff, it changes color | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Biswal et al., 2012) | |
| Smart biosensors and biomimetic sensors (biomimetic membranes and proteins) | assist in the identification and eradication of infections by acting as fictitious cell surfaces; mycotoxins and a variety of other hazardous chemicals are detected | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Coles and Frewer, 2013) | |
| DNA and single-walled carbon nanotubes | pesticide residues on the exterior of vegetables and fruits are detected; crop's development requires constant monitoring of the soil's condition | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Sozer and Kokini, 2009) | |
| Nano sensors made of metals (platinum, palladium, and gold) | light, humidity, heat, gas, and chemical changes are observed and converted into electrical impulses; observation of any abnormalities in the food's color; toxins like aflatoxin B1 have been identified in milk; identification of any gases generated because of deterioration | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Kang et al., 2007; Meetoo, 2011) | |
| Time-temperature indicator/integrator iSTrip | thermal record is used to detect food deterioration | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Li et al., 2005) | |
| Immunosensors made of cerium oxide and nanocomposites made of chitosan | numerous toxins, including ochratoxin A, were revealed | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Mousavi and Rezaei, 2011) | |
| Polyaniline with carbon black | microorganisms that infest food are identified; diagnosis of infections that are transmitted by food; carcinogens in food items are being revealed | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Biswal et al., 2012; Vidhyalakshmi et al., 2009) | |
| Silicon nanowire transistors with carbon nanotubes | cholera toxin and staphylococcal enterotoxin B identification | smart (intelligent) food packaging in prolonging the shelf-life and to control and identify the pathogenic and spoilage bacteria | (Mousavi and Rezaei, 2011) |