Nanotechnology for Food Packaging and Food Quality Assessment

Marco Rossi, Daniele Passeri, Alberto Sinibaldi, Mariglen Angjellari, Emanuela Tamburri, Angela Sorbo, Elisabetta Carata, Luciana Dini

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Nanotechnology has paved the way to innovative food packaging materials and analytical methods to provide the consumers with healthier food and to reduce the ecological footprint of the whole food chain. Combining antimicrobial and antifouling properties, thermal and mechanical protection, oxygen and moisture barrier, as well as to verify the actual quality of food, e.g., sensors to detect spoilage, bacterial growth, and to monitor incorrect storage conditions, or anticounterfeiting devices in food packages may extend the products shelf life and ensure higher quality of foods. Also the ecological footprint of food chain can be reduced by developing new completely recyclable and/or biodegradable packages from natural and eco-friendly resources. The contribution of nanotechnologies to these goals is reviewed in this chapter, together with a description of portable devices (“lab-on-chip,” sensors, nanobalances, etc.) which can be used to assess the quality of food and an overview of regulations in force on food contact materials.

Original languageEnglish
Title of host publicationAdvances in Food and Nutrition Research
PublisherAcademic Press Inc.
Pages149-204
Number of pages56
DOIs
Publication statusPublished - Jan 1 2017

Publication series

NameAdvances in Food and Nutrition Research
Volume82
ISSN (Print)1043-4526

Keywords

  • Actve/intelligent packaging
  • Anticounterfeit
  • Antimicrobial
  • Gas barrier
  • Lab-on-chip
  • Nanomaterials
  • Nanotechnology
  • Quality assessment
  • Regulation
  • Sensors

ASJC Scopus subject areas

  • Food Science

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