Proof of concept study for different-sized chitosan nanoparticles as carbon dioxide (CO2) indicators in food quality monitoring

Engineered Nanomaterial Coatings for Food Packaging: Design, Manufacturing, Regulatory, and Sustainability Implications

“…In addition, it protects against fraud and counterfeit products and indicates exposure to some harmful factors such as insufficient temperature or high oxygen levels [102,103]. Active packaging provides protection and preservation based on mechanisms activated by natural or acquired factors (antimicrobial activity, biodegradable activity) and reduces food loss due to their shelf life extension [104]. Although many studies on new applications of nanomaterials in food packaging are reported every day, most of the materials are still at the stage of feasibility and demonstration studies, and employment in the food packaging industry has not yet been approved due to safety issues, which may be due to the transfer of nanomaterials from the packaging to the food matrix [105].…”

Application of nanotechnology in food: processing, preservation, packaging and safety assessment

“…Intelligent packaging does not have to preserve the food, instead, it just monitors specific characteristics of the food packaging. 2(a) intelligent food packaging-in associated with detailed responses and promotion on the proven quality of packaged foodstuffs, it serves as a protection against deception and counterfeit goods, as well as an indication of the condition of visibility to certain unfavorable circumstances like inadequate temperature levels or excessive O 2 saturation ( Suh et al., 2016 ; Wang et al., 2017 ); 2(b) active food packaging-protects and preserves food by processes triggered by innate and attained factors (antioxidant and antimicrobial activity of packaging materials itself) and reduces food waste by prolonging shelf life ( Wyrwa and Barska, 2017 ). The utilization of nanoparticles in food manufacturing introduces up a plethora of potentials, which include either improving the authentic polymer capabilities (barrier or mechanical characteristics) or introducing novel features (active or biologically active packaging, sensing and controlling) based on nano additives intrinsic characteristics.…”

Nanomaterial in Food Packaging: A Comprehensive Review

“…The use of nanoparticles in bionanocomposite mate-rials increases their mechanical and barrier properties, such as elasticity, gas barrier qualities (barrier against oxygen, carbon dioxide, and flavor compound diffusion), and stability under various temperature and moisture conditions [38]. Second, smart (intelligent) packaging acts in terms of information feedback and marketing on realtime quality of packaged food products, as well as a guard against fraud and fake products and an indicator of the situation of exposure to certain adverse factors such as insufficient temperatures or high oxygen levels [39,40]. Third, active packaging provides protection and preservation through mechanisms engaged by inherent and/or acquired elements (antimicrobial activity, biodegradable activity), resulting in a reduction in food product loss through shelf life extension [41].…”