The importance and use of nanopacking in food industry

• Main Authors: Dimitrijević Mirjana, Bošković Marija, Baltić Milan, Karabasil Neđeljko, Teodorović Vlado, Vasilev Dragan, Katić Vera
• Format: Article
• Language: srp
• Published: Faculty of Veterinary Medicine, Belgrade 2015-01-01
• Series: Veterinarski Glasnik
• Subjects: nanotechnology; packaging; antibacterial properties; meat
• Online Access: http://www.doiserbia.nb.rs/img/doi/0350-2457/2015/0350-24571502139D.pdf

In order to satisfy the increasing demand for food production which will reach the consumers in a safe condition, and at the same time meet their expectations in terms of quality, the packaging industry has been continually developing and striving to implement new technologies such as nanotechnology. By application of nanoparticles and other nanomaterials of various organic and inorganic compounds in standard packaging materials, the quality of packaging such as polymer-flexibility, gas barrier properties, temperature/moisture/ light stability, thermal and chemical stability and biodegradability has been improved. Moreover, the use of polymer nanotechnology enables constant monitoring of packaging conditions, providing in that way the preservation of fresh food, extension of shelf life of foods and improvement of products quality and safety. The application of nanopackaging on the market is slowed due to lack of data on potential risk to human health and the impact on the environment, as well as to lack of legal regulations. These shortcomings affect public perception of nanotechnology, but when these problems are overcome application of nanopackaging promises to become an irreplaceable part of industrial production of food.