Nano-composites in food packaging

Sneha KachharaVIII semester

Centre for Converging Technologies

Image credits:Dr. Maria Smolander, VTT Finland

OUTLINE

IntroductionNanomaterials in food packagingExamples and comparative studiesAdvantages & limitationsRelevance for developing countriesConclusion

Challenges

• Easy, recyclable, reasonably priced packaging• Fresh, durable, nutrient-rich food

http://www.brown-machine.com/food-packaging-thermoforming.html

What are Nano-composites?

• Multiphase material • At least one of the constituent phases has one

dimension less than 100 nm

Food packaging

• To protect and preserve food • To maintain quality and safety• To increase shelf life• To recycle, reduce waste

Production Processing Transport Storage

Why use nanomaterials in food industry

Expectations• Improvement of mechanical properties • Improvement of barrier properties• Active packaging• Biodegradability and intelligent functionality

Nanomaterials in food packaging

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

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

ZnO coated thin films

ZnO coated thin films

Inorganic-organic polymers

• Multilayer Hybrid polymers• polymers+inorganic oxides+active oxygen

layers• Flexible, transparent, almost non permeable,

low cost• Oxygen, water vapor, flavor permeation

Inorganic-organic polymers

Inorganic-organic polymers

• 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

Silver and zinc nps in LDPE

Silver and zinc nps in LDPE

Nano-packaging for Kiwifruit

• Ethylene treated Kiwifruit• Cold storage: upto 28 days• Ag and TiO2 nanoparticles in polythene

Nano-packaging for Kiwifruit

Nano-packaging for Kiwifruit

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

Advantages

• Innovation & economic growth• Light-weighting• Greater protection and preservation of the

food• Improved performance of bio-based materials

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.”

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

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.

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

Thank you!