A review on recent technologies adopted by food industries and intervention of 2D-inorganic nanoparticles in food packaging applications
| Autor: | Tingirikari Jagan Mohan Rao, Punuri Jayasekhar Babu, Akriti Tirkey |
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| Rok vydání: | 2021 |
| Předmět: |
Food industry
business.industry digestive oral and skin physiology MathematicsofComputing_GENERAL Active packaging General Chemistry Shelf life Biochemistry Industrial and Manufacturing Engineering Food packaging Intervention (law) Agriculture Food processing Food microbiology Biochemical engineering business ComputingMilieux_MISCELLANEOUS Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 247:2899-2914 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-021-03848-1 |
| Popis: | Storage and preservation of food products is posing a great challenge to food processing industry. In majority of cases, the shelf life of foods is being compromised by the food borne pathogens and the packing material used for the storage of food. Hence, there is a great need to find alternate food processing and storage strategies to overcome the existing technologies and find a possible solution to combat the menace of food pathogens. The recent surge in technological innovations has revolutionized the application of nanoparticles in food industry. These nanoparticles are known to exhibit unique properties such as antimicrobial, biotherapeutic, enhancing the shelf-life, maintaining the quality, attributing the flavour to food products and also significantly contributing in food packaging sector. The present review describes the importance of various inorganic nanoparticles (INPs) being employed in food packaging industry as an additives (antimicrobial, color and flavour), packing materials and as a nanosensors for smart packaging. Importantly, this review disserted about the recent technologies adopted by the food industries for food packaging applications. |
| Databáze: | OpenAIRE |
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