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Journal of Food Quality and Hazards Control، جلد ۱۱، شماره ۳، صفحات ۱۴۹-۱۵۶
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عنوان انگلیسی Application of Nanomaterials in Food Packaging: A Review Study
چکیده انگلیسی مقاله
Nanotechnology is one of the unused innovations which has opened its way to different businesses, and is broadly utilized in several areas. One of these industries which play a crucial role in wellbeing of the community is bundling industry. This is a review study conducted on nanotechnology in food packaging. Data collection was based on study features, nanotechnology, nano-composites, and food packaging. The results of research studies have revealed that nanotechnology-based packaging was able to repair packages and prevent food spoilage. Advantages of nanotechnology in food industry, including the ability to enrich as well as encapsulate and preserve useful compounds for their controlled delivery to the target cell, the ability to cover undesirable flavors, the utilization of dynamic, and shrewdly packaging and its application in food quality and security diagnostics have encouraged using this technology. Using these packages will protect food against exchange of oxygen and moisture from the external. Furthermore, nano-materials can be used to protect food from spoilage. Natural polymers such as sugars and proteins are able to form green nano-composites in combination with nano-materials and biomaterials such as cellulose nanofibers, which are non-toxic, biodegradable, and biocompatible, and are transformed into the environment by decomposing organisms. Knowing the capabilities of nanotechnology, it is hoped that the current food packaging systems can be modified and products can be introduced to the community in accordance with the culture of proper nutrition.

DOI: 10.18502/jfqhc.11.3.16586
کلیدواژه‌های انگلیسی مقاله Nanotechnology, Food Packaging, Nanocomposites, Nanomaterials
نویسندگان مقاله | J. Sadeghizadeh-Yazdi
Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran, Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran


| G.A. Nayik
Marwadi University Research Center, Department of Microbiology, Marwadi University, Rajkot,Gujarat 360003, India


| M.S. Hajimirzadeh
Deputy for Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran


| N. Akramzade
Foods and Drugs Laboratory, Deputy of Food and Drug, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1612-1&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده تخصصی
نوع مقاله منتشر شده Review article
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