Antimicrobial activity of nanomaterials for food packaging applications
Radusin, Tanja I. (Institute of Food Technology, Novi Sad (Serbia)) | Ristić, Ivan S. (Faculty of Technology, Novi Sad (Serbia)) | Pilić, Branka M. (Faculty of Technology, Novi Sad (Serbia)) | Novaković, Aleksandra R. (Institute of Food Technology, Novi Sad (Serbia))
Food packaging industry presents one of the fastest growing industries nowadays. New trends in this industry, which include reducing food as well as packaging waste, improved preservation of food and prolonged shelf-life together with substitution of petrochemical sources with renewable ones are leading to development of this industrial area in diverse directions. This multidisciplinary challenge is set up both in front of food and material scientists. Nanotechnology is recently answering to these challenges, with different solutions-from improvements in materials properties to active packaging solutions, or both at the same time. Incorporation of nanoparticles into polymer matrix and preparation of hybrid materials is one of the methods of modification of polymer properties. Nano scaled materials with antimicrobial properties can act as active components when added into polymer, thereby leading to prolonged protective function of pristine food packaging material. This paper presents a review in the field of antimicrobial nanomaterials for food packaging in turn of technology, application and regulatory issues.
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