Critical Incident Analysis in Food Packaging and Nanotechnology

The provided content is a collection of academic articles, books, and online sources related to nanotechnology in food packaging. The sources cover various aspects, including the potential applications of nanomaterials in food packaging, public acceptance of nanotechnology-based foods and packaging, and the benefits and limitations of using nanotechnology in the food industry. The content also includes information on regulation and legislation related to nanotechnology use in food packaging.

Applications of
Nanotechnology in the
Packaging Industry

Acknowledgements
I take this opportunity to express my deep sense of gratitude and whole hearted thanks
to all those who guided and inspired me in the completion of this project.
I would like to extend my gratitude to our Head of Department for being the source of
guiding light for this project.
I am deeply indebted to my internal guide DR ARTHUR TATHAM for extending his
support and valuable guidance without which this project would not have been possible.
I would like to express my heartfelt thanks to DR ARA KANEKENIAN for their
invaluable advice and whole hearted assistance at every step in the process of
completing this project.
My special thanks to all the lectures of CARDIFF METROPOLITAN UNIVERSITY for
their assistance, I am also indebted to my family and friends who encouraged and
helped me to complete this project.
Last but not the least I thank the “ALMIGHTY” for being there with me all the time while
doing this project.
Thanking you
Regard
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Declaration
I Sohil Shardul Pawar (ST20071106) a student of Cardiff Metropolitan University,
pursuing MSc Food science & Technology course hereby declare that the project
work carried on application of Nanotechnology in packaging industry. It is the
original work carried out by me availing the guidance of my project guide Dr.
Arthur Tatham. I am presenting this thesis during the academic year 2015-2016 in
fulfillment of my masters in food technology.
I also declare that this project work is not submitted to any other university to any
other degree.
Signature
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Declaration
This work has not previously been accepted in substance for any degree and is not being
concurrently submitted in candidature for any degree.
Signed ……………………. (Candidate)
Date …………………….
Statement 1
This dissertation is the result of my own work and investigations, except where otherwise stated.
Other sources are acknowledged by footnotes giving explicit references. A bibliography is
appended.
Signed ……………………. (Candidate)
Date …………………….
Statement 2
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I hereby give consent for my dissertation, if accepted, to be available for photocopying and for
inter-library loan, for deposit in the University’s e-Repository, and that the title and summary
may be available to outside organizations.
Signed ……………………. (Candidate)
Date …………………….
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ABSTRACT
Aim: To analyze the applications of nanotechnology in food packaging
Background: Food packaging is concerned with application of art, science and technology in
preparing the food products for market. Packaging protects food by acting as a barrier from
oxygen, moisture, dust etc. and thus extends the shelf life of food. With rapid growth in the food
packaging industry there has been application of various technologies in this sector.
Nanotechnology is the engineering of functional systems at molecular level. It is being
increasingly used for food packaging due to additional benefits.
Methods: Secondary methods of data collection were used. Electronic search was carried out and
databases such as BioMed Central and Science Direct were referred. There has been use of
search terminologies and Boolean operators. The search was guided by inclusion and exclusion
criteria.
Findings: Nanotechnology has various applications in food packaging sector. These include
nanolaminates, nanocoating, Ripsense labels, colorimetric lables, nanosensors etc. these are
capable of indicating the freshness of food products in various categories such as fruits,
vegetables, dairy, meat products etc. These aim to make the lives of people convenient and
enhance food safety for the consumer thereby increasing the shelf life of food. However, there is
possibility of nanoparticles leaching from packaging into food products. Consumers and
regulatory bodies have raised concerns regarding the impact of nanoparticles on health of people
and environment.
Conclusion: Nanotechnology promises a more convenient future for consumers in the food
packaging sector. However, the risks associated with it may decrease consumer acceptance.
There is a need to have in place more appropriate laws and regulations for proper management of
nanotechnology in food packaging.
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TABLE OF CONTENTS
Table of Contents.............................................................................................................................2
Acknowledgement……………………………………………………………………………….
Dedication…………………………………………………………………………………………
Declaration………………………………………………………………………………………...
Abstract…………………………………………………………………………………………….
CHAPTER 1-INTRODUCTION.....................................................................................................3
Background………………………………………………………………………………………..
Definition of Nanotechnology……………………………………………………………………
Research Rationale……………………………………………………………………………….
Aims and Objectives…………………………………………………………………………….
CHAPTER 2- Research methodology ..........................................................................................11
Introduction………………………………………………………………………………………
CHAPTER 3- LITERATURE REVIEW………………………………………………………..19
Introduction………………………………………………………………………………………
U.V Protection…………………………………………………………………………………...25
Gas Barrier………………………………………………………………………………………26
Anti-microbial properties of packaging materials……………………………………………….27
Determination Of Spoilage Agent
(A). Pathogens…………………………………………………………………………………...28
(B). Allergens……………………………………………………………………………………29
Food Application Of Nanotechnology…………………………………………………………..30
Application Of Nanotechnology In Food Processing……………………………………………31
Governance and Innovation in Nanotechnology………………………………………………...31
Smart Packaging…………………………………………………………………………………32
Consumers Acceptance………………………………………………………………………….35
Nanotechnology and Friends of Earth (FOE)…………………………………………………...37
Legislation in the U.K. ………………………………………………………………………….38
Role of FSA In Packaging Industry……………………………………………………………..40
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CHAPTER 4 - DISCUSSION…………………………………………………………………...42
CHAPTER 5- CONCLUSION…………………………………………………………………..45
Recommendation………………………………………………………………………………...46
REFERENCES ………………………………….........................................................................48
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CHAPTER 1-INTRODUCTION
Background
What is food packaging and its functions?
Packaging has been defined as the art, science and technology so as to prepare products
for market. It can also be defined as presentation of product from raw to processed format by
making use of paper, glass, plastic, aluminum and wood (Stampfli et al, 2010). It is the
technology through which products are enclosed or protected for distribution, storage, sale and
use. It refers to the process of designing, evaluating and production of packages (Coles et al,
2003). Packaging for food additionally provides protection from tampering. It also caters to the
special physical, chemical or biological needs of the food. Further, packaging has a special
function for the food as it bears nutritional facts label and other information about food (Paine
and Paine, 2012).
Packaging provides several advantages for the food. It provides physical protection to the
food. These include protecting them from shock, vibration, temperature and bacteria. The second
function of packaging is barrier protection. A barrier from oxygen, water vapor, dust, is also
required so as to extend the shelf life and keeping the contents clean, fresh as well as safe
(Silvestre et al , 2011). Some packages are designed in a manner that they contain dessicants or
oxygen absorbers. There is also maintenance of modified or controlled atmospheres in some of
the food packages (Ebnesajjad, 2012). Information transmission is the third function of food
packaging. It further allows for efficient handling of food followed by communicating
information about how to use, transport, recycle, or dispose the package (Robertson, 2012).
Further, food packaging carries out the function of containment or agglomeration.
Typical grouping of smaller items can be achieved in one package. This allows efficient
handling. Containment of liquids, powders and granular materials is necessary. Moreover,
packaging and labels provide assistance to the marketers in encouraging potential buyers to
purchase the products (Arora and Padua, 2010). Package design has been considered to be a
constantly evolving phenomenon. Food packaging is also essential for security concerns. An
important role is played by packaging in reducing the security risks of shipment. Through
packaging, tamper evident features can be incorporated which help in detecting tampering
(Robertson, 2012)
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Furthermore, the risk of package pilferage can also be reduced with the help of specially
engineered packaging. Packaging also provides authentication seals so that it can be indicated
that the package and its contents are not counterfeit. Various anti-theft devices such as RFID
(Radio Frequency Identification) tags, dye packs, or electronic article surveillance tags are also
contained in food packaging. This helps in retail loss prevention (Rudel et al, 2011).
Rapid growth in food packaging industry
There has been considerable growth in the food packaging industry. There are a number
of trends which are responsible for this growth. According to the data released by Future of
Global Packaging, there has been a forecast that food packaging demands with reach an average
growth rate of 3.4% by the year 2018. It has been valued to be around $284 billion (Packaging
Market Reports, 2015). India and China have further been regarded as one of the fastest growing
markets for consumer flexible packaging. They have been forecasted with a growth rate of 9.4%
and 6.9% over a period of 2015–2020 (Smyth, 2015).
Increase in urbanization, development of more retail chains has increased the demand of
innovative food packaging. There has been rise in the consumption of convenience foods.
Customers demand features such as ease opening, portability and single use packaging (Srinivas
et.al, 2010). The aspects such as visual appeal and convenience also play a significant role in
driving the growth of food packaging market. Paper, rigid and flexible plastic, metal and glass
are the materials which were traditionally used in packaging food articles. Packaging is required
for foods like dairy products, sauces, fruits and vegetables, fish and poultry, bakery and
confectionery products, meat etc. In order to preserve the quality and nutritional value of food
items, there has been application of nanotechnology to food packaging.
Definition nanotechnology
Nanotechnology can be defined as engineering of functional systems at molecular level.
It further refers to the projected ability of constructing items from bottom by making use of
techniques and tools (Silvestre et al, 2011). It thereby led to creation of complete, high
performance products.
The U.S. National Nanotechnology Initiate (NNI) defines nanotechnology in the
following manner. It refers to understanding and controlling matter at dimension in the range of
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1 and 100 nanometers, where there starts a unique phenomenon thereby giving rise to novel
applications (What is Nanotechnology, 2015). The area of nanotechnology further encompasses
nanoscale science, engineering, and technology. There is further an involvement of imaging,
measuring, modeling, and manipulating matter at the given scale of length.
Nanotechnology offers a promising solution for improving the shelf life of food. In this
regard, there has been a heavy use of nanomaterials in food packaging industry. It is majorly due
to wide range of advanced functional properties that can be brought to the packaging materials
(Imran et al. 2010). Until now the food packaging industry emphasized packaging foods in
standard packing film made from flexible plastics. These led to a provision of protective,
oxygen-free atmosphere. However, the food materials were still slightly permeable to oxygen
and other gases (Nanotechnology in the Food Packaging Industry, 2015). This means that the
protective atmosphere provided by flexible plastics may leak out thereby leading to entry of
oxygen. This may cause damage to food. This is where nanotechnology shows its effect where a
coating just a few nanometers thick can be considered as sufficient to create an impermeable
layer (Neethirajan and Jayas, 2011). This may happen without compromising with the flexibility
or leading to increased cost.
There has been slow and limited application of nanotechnology in the food industry.
There are several concerns about the extent to which there are can be leaching of nanomaterials
into the food. The effect of nanomaterials on the health of people is another concern in this area.
Nanosilver, for instance, if enters the body in any quantity, may upset the balance of beneficial
organisms that help in digestion (Rashidi and Khosravi-Darani, 2011). There are some concerns
regarding the use and safety of nanofoods. The concerns make it important to demonstrate that
the nanoparticles will be solubilized or digested in the gut. It also needs to be confirmed that free
nanoparticles do not get entry into the blood (Huang, 2012). Engineered nanoparticles (ENP)
additives have added to the issues associated with nanotechnology in the area of food packaging.
This is because toxicological properties of most of ENPs are not yet known (Fulekar, 2010).
Growing scientific evidence indicates that cellular barriers can be crossed by free nanoparticles.
These may then reach to those targets in the human body where larger equivalents have not yet
reached.
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Application of biotechnology in food packaging industry
Biotechnology has led to the invention of intelligent packaging. Through it, different
sensors in can be used in food packaging. These can indicate information about the quality of
food to the customer. With the help of biotechnology, these sensors can be coupled with the
biochemical reaction taking place inside the food. These help in indicating the deterioration of
quality of food through reactions such as lipid oxidation. Another application of biotechnology in
food packaging is use of gas indicators. They are another type of intelligent packaging option
(Stampfli et al. 2010). Thermo chromic inks (changes color either with temperature or record
highest temperatures) are another application of biotechnology in food packaging. These are
sensitive to temperature and thus lead to improved packaging options for food. Moreover,
biotechnology is used for developing food packaging materials which are completely
biodegradable (Shimasaki, 2014). Further, biotechnology finds its application in developing
packaging for food which is efficient at reducing spoilage. With the help of biotechnology, such
plastic wraps could be created which help in preventing food from getting spoiled. These inhibit
the growth of bacteria (Panesar and Maewaha, 2013). Plastics that prevent biofilm formation
have been created by combining natural antibiotic substances and controlled- release
biodegradable polymers.
Advantages of food packaging by nanotechnology
Reduced food wastage
Intelligent packaging technology has provided innovative options for food packaging. Smart
plastics which have been used for packaging foods indicate deterioration of food quality (Coles
and Frewer, 2013). Avoidance of food waste is an important aspect of food chain. Intelligent
packaging options involve the use of modified atmosphere package. This helps in significantly
cutting down the amount of food wastage. This is because, smart packaging options help in
reassuring the person that the food is still healthy to be consumed. These also indicate the part of
food which is stale and needs to be discarded. In this way, application of nanotechnology helps
in reducing food wastage.
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Food safety - reduced food poisoning
There are many spoilage organisms which are aerobic, in order to stay alive, these require
oxygen. Application of nanotechnology in food packaging has allowed for the development of
modified atmosphere packaging. This type of packaging works by replacing the air in pre-
packaged fresh foods with a mixture of gas (Bradley et.al, 2011). This mixture is low in oxygen.
This reduces the growth of microbes and helps in maintaining the color, texture and flavor of
food. The mixture also contains high content of carbon dioxide. This slows down the growth of
gram negative bacteria such as Pseudomonas and enterobacteria. In this manner, food safety is
ensured.
Shelf life of food
Shelf life of food is define as the length of time for which it can be stored without
becoming unfit for consumption (Stelle, 2004). It is the recommended maximum time for which
fresh produce can be stored. Expiration dates provide guidance on the basis of normal and
expected handling as well as exposure to temperature. The safety of a food is not ensured by
expiration date. As long as the canned foods are not exposed to freezing temperatures or above
900C, they are safe to be used (Mahalik and Nambiar, 2010). 'Sell by date' is often referred to as
expiration date. Even after the expiration date, most of the food items are still edible. Also, a
production which has passed its shelf life may be safe for consumption. However, there is no
guarantee of its quality. Shelf life is dependent on the gradation mechanism of product. It cannot
be adequately regarded as an indicator of the time for which food can be safely stored.
Research gap
Various researches have carried out in this area. Duncan (2011) carried out a study on
applications of nanotechnology in food safety. The author focused on barrier materials,
antimicrobials and sensors. Further, discussion was done on the commercial status and
understanding of health implications of these technologies (Duncan, 2011). Siegrist et al, (2008)
conducted study on perceived risks and perceived benefits of different nanotechnology foods and
food packaging. The authors examined the perceptions of people on 19 nanotechnology
applications. It was found that nanotechnology food packaging was less problematic as
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compared to nanotechnology foods (Siegrist et al, 2008). Sozer and kokini (2009) studied
applications of nanotechnology in food sector. The authors summarized the applications of
nanotechnology which are relevant to food and nutraceuticals (Sozer and Kokini, 2009).
However, none of the research has focused particularly the application of nanotechnology
to food packaging. Therefore a gap has been left by the previous researches. In order to fill this
gap, the present research was carried out. Through this, the researcher focused on applications of
nanotechnology in packaging of food.
Research rationale
What is the research issue?
The traditional food packaging industry makes use of multilayer structures so as to assist
in providing different properties and functionalities to packaging. These multilayers are very
expensive and are also difficult to recycle. Other than this there is also a presence of several
issues in terms of providing foods a small shell life, lack of food safety and quality while
packaging foods. There is also an issue of gas and water vapour permeability through the plastics
that affect food.
Why is it an issue now?
At the present time the food industry spends around $84 billion a year on the area of food
packaging. Here, approximately 8% of price is spent on packaging of foods (EU Project Applies
Nanotechnology to Food Packaging, 2015). Hence, there is a need to design packaging strategies
that are both functional and cost effective in nature.
What could the research shed light on?
The present research will shed light on how nanotechnology can be used in food
packaging industry. It will further asses the ways by which nanotechnology has brought a
substantial improvement in the overall food packaging.
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Aims and Objectives
Aim: The aim of the study is to analyze the applications of nanotechnology in food packaging.
Objectives: The objectives of the present dissertation are the following:
 To study the concept of nanotechnology
 To analyze the applications of nanotechnology in food packaging
 Assess the potential risk to human health caused by nano-packaging materials.
 To recommend ways to improve food packaging through the use of nanotechnology.
Dissertation structure
The structure of the present dissertation on nanotechnology will consist of the following
chapters:
 Chapter 1- Introduction: Comprises an introduction to the topic and areas concerning it.
In this section, information will be provided about nanotechnology and its applications in
food packaging. Emphasis will be laid on application of nanotechnology in food
packaging. The research gap is identified in this chapter. Research on the topic as well as
further research possible will also be discussed. Aims and objectives are also decided in
this section. Further, structure of dissertation will be presented along with analyzing the
significance of research topic.
 Chapter 2- Research Methodology: This section provides details about the methodology
that is adopted for carrying out the research. Search strategy for the research is presented
in this chapter. Further, it provides information about the electronic search conducted,
key search words used and inclusion and exclusion criteria. Further, limitations of
research are also discussed.
 Chapter 3- Literature review: in this chapter, viewpoints of different authors are
discussed. It consists of presenting the methodological contributions to the topic by using
secondary sources. Published information in the area of nanotechnology and its
application to food packaging will be discussed in this chapter. The methodology used by
different authors was critically analyzed.
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 Chapter 4- Discussion: In this chapter, main findings in each area are discussed. Critical
analysis of the theoretical contributions made by different authors on the subject area will
be done in this section. Arguments will also be presented. In this way, major areas and
aspects which are related to the topic will be discussed her.
 Chapter 5- Conclusion and recommendations: this is the last chapter of the dissertation.
After discussion of the findings, conclusion will be given about the applications of
nanotechnology in food packaging. Areas of improvement will be identified in the field
of nanotechnology application in food packaging. On the basis of it, recommendations
will be provided.
Significance of the research
The present research on nanotechnology in food packaging is important in terms of
developing understanding about the importance of packaging to the food industry. The topic of
the present research is significant due to a number of reasons. The following points describe the
significance of research topic:
Organizations involved in the food packaging industry will be benefit from the present
research. They will gain information about the novel methods and techniques of food packaging
through application of Nanotechnology. Further, they will learn about the benefits and
limitations of nanotechnology in food packaging. Moreover, the present research is significant
because it will make the organizations of food industry aware of the customer concerns with
respect to use of nanotechnology in packaging food. Therefore, they can improve their processes
by learning about the pitfalls in the use of nanotechnology (Sastry et al. 2010).
The present research is significant because it will help the scientists by providing them
latest information about application of nanotechnology in food packaging. It will further help
them to invent novel methods of preserving food through the use of nanotechnology.
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CHAPTER 2- RESEARCH METHODOLOGY
Introduction
In order to take the dissertation forward, there is a requirement to adopt appropriate
methodology. This comprises of selecting appropriate research design, formulating the research
question through PICO framework and deciding the search strategy. In order to carry out the
research, there is a need to select appropriate data collection methods (Ihantola and Kihn, 2011).
Further, ethical considerations have also to be followed. The present chapter informs about the
various research techniques and tools that have been used for carrying out the study. Also,
justifications for using particular techniques has been provided.
Research design
Research design is a crucial aspect of research. It defines the type of study that is to be
conducted. Further, the research question, dependent and independent variables, data collection
methods etc. are all determined by the research design (Harrison and Reilly, 2011). There are
different types of research design such as descriptive, analytical, experimental, exploratory etc.
Descriptive research design provides answer to the 'What' question. In can be analyzed that good
description is fundamental to research. A study with this design aims to depict its participants in
an accurate manner. Therefore, this design works to describe the people in the study. In contrast
to this, exploratory research design deals with selecting and understanding a vague problems.
This is type of research is conducted for a problem which has not been clearly defined.
Exploratory design helps in determining the best data collection methods (Franklin, 2012).
Analytical research design is used for identifying and quantifying associations between variables.
For the present research on nanotechnology and its applications in food packaging,
descriptive research design has been chosen. The present study aimed to analyze the applications
of nanotechnology in packaging of food. Therefore, the researcher was required to describe the
aspects related to nanotechnology. Use of descriptive design helped in describing this
phenomenon in a better manner. The characteristics of nanotechnology could be described in a
detailed manner. Further, its applications in food packaging could be studied. Descriptive design
also helped in studying food packaging and concerns associated with it. Hence, applications of
nanotechnology to this area could be clearly understood.
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Data collection
Data collection forms the next important step while carrying out a research. It is
concerned with the adoption of appropriate methods for gathering relevant information. There
are basically two methods of data collection. They are called as primary and secondary data
collection methods. Primary data collection is concerned with gathering first-hand information. It
is the data which is collected by the research for the first time specifically to address the
objectives of a particular study (Grafton et al, 2011). There are various tools and techniques for
collecting primary data such as interviews, observation, focus groups, questionnaires, etc. All
these help in gaining the views and opinions of participants of the study. In contrast to this,
secondary data is the information that has already been published as works of other authors. It is
called as the second hand information (McGrath and O'Toole, 2012). There are various sources
of collecting secondary data such as journals, books, online articles, blogs, government reports,
etc.
For the present research on nanotechnology, secondary data collection methods have
been used. The researcher was required to explore the field of nanotechnology and its aspects.
Further, the area of food packaging was to be studied. Most importantly, the research aimed at
analyzing the applications of nanotechnology in food packaging. Hence, secondary data was
used because it provided vast information about the subject matter. Large amount of data was
readily available on the topic. Moreover, it enabled the researcher to examine the information
over a longer period of time. It also proved to be a less expensive mode of data collection.
Moreover, it provided the ease of access (Secondary Research – Advantages, 2015). Use of
Nanotechnology is a debatable topic due to the concerns about its adverse effects. Therefore, it
was more suitable to collect the data through secondary sources. Convenience was offered by
internet while accessing secondary data online. It assisted in saving time of the researcher.
Secondary data on nanotechnology and its applications in food packaging helped in clarifying
the research question. In the present study, secondary data was obtained from books, journals,
online blogs, articles, government reports etc.
Search strategy
For carrying out the present research on nanotechnology, there was a need to search for
secondary data. In order to effectively carry out the search, a definite plan was used by the
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researcher. Search strategy for the present study comprised of deciding the key search terms, use
of Boolean operators, conduction electronic search using various data bases and establishing the
inclusion and exclusion criteria. When search tools are to be used, it is important to have an
appropriate search strategy so that relevant information pertaining to the research topic can be
obtained (Flick, 2011).
Electronic search
For gathering data, computerized databases were referred. E-database is considered as an
organized collection of information on a specific subject such that the data can be searched and
retrieved electronically. It covers journal articles, books reviews etc. there are full text data bases
which contain whole content of an article (Cronin et al, 2008). These were referred because they
provided the advantage of high searching speed. A single query could yield millions of results in
a couple of seconds. Moreover, another advantage was that the data could be retrieved from any
place thus adding to the flexibility and convenience of the researcher. The following are relevant
databases that were used to obtain information on applications of nanotechnology in food
packaging:
Databases selected Description
BioMed Central It is a UK based publisher which contains
291 peer reviewed open access journals on
science, technology and medicine. It makes
the original research articles freely
accessible online immediately after they are
published (BioMed Central, 2015).
Science Direct This is a leading scientific database which
offers full text of journal articles and book
chapters from approximately 2500 journals
and 26, 000 books. It is a combination of
authoritative, technical, full text and health
publications (What is ScienceDirect, 2015).
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(Google Scholar was used to develop key words and to look at popularity of them)
Search terminologies
While searching the journal articles from relevant databases, search terminologies are
used. These comprise of key search words. Key words are described as significant words which
are used for describing information in catalog or database. These act as main variables for the
search. Before the search for journal articles is begun, the key search words are formed
(Schwester, 2011). They are used because keywords have a significant impact on the number of
relevant records that are retrieved. The key search terms consist of all the possible words related
to the research topic. These also include the synonyms of the research topic. In the present
dissertation, the following key search terms have been used:
TERM 1 Applications, uses, utilization
TERM 2 Food, edible articles, eatables
TERM 3 Packaging, packet, container
TERM 4 Nanotechnology, biotechnology, engineering
Boolean operators
Boolean operators are one of the important aspects while carrying out search using
computerized databases. These are used for connecting and defining relationship between the
search terms. Boolean operators are simple words which can be used as conjugations (Bryman,
2012). With their help, key words in a search can be combined or excluded which yield more
focused and productive results. In the present study on nanotechnology, Boolean operators have
been used so that the search can be narrowed or broadened. The three Boolean operators are
AND, OR and NOT. They were used for connecting various pieces of information so that search
could be focused and relevant articles could be retrieved.
Boolean AND was used for narrowing the results. This is because AND instructs the
search engine to search all those records that contain the first key word and then those records
which contain the second key word. Following this, only those records which contain both the
key words are retrieved (Ritchie et al, 2013). Therefore, with this, all those records were
retrieved which contain both 'nanotechnology' and 'Packaging' as search terms. Further, operator
OR was used for broadening the search. This connects two or more similar concepts or
synonyms and instructs the database to retrieve those records which contain any of the search
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terms. With the help of OR operator, all those records could be retrieved that contained either
'nanotechnology' or 'biotechnology' as search terms.
Inclusion and exclusion criteria
It is important for the researcher to clarify the inclusion and exclusion criteria for participation in
the study. Inclusion criteria are those features that are required to be possessed by the prospective
subjects if they are to be included in a study (Punch, 2013). In contrast to this, exclusion criteria
are those features on the basis of which prospective subjects are disqualified from being included
in the study. Therefore, these criteria exclude subjects from being included in a research. The
inclusion and exclusion criteria may be the features such as age, gender, stag of disease, race,
etc. (General Guidance, 2006). It can be analysed that it is necessary for the subjects to have
certain attributes so that it becomes possible to accomplish the purpose of research. It is due to
this reason that inclusion and exclusion criteria were specified by the researcher in present study
on applications of nanotechnology in food packaging. By defining these criteria, the likelihood
of producing reliable and reproducible results increased.
While carrying out the present research on applications of nanotechnology in food packaging, the
following inclusion and exclusion criteria were established by researcher:
Inclusion criteria Exclusion criteria
Researches done in English language Research published in any language other
than English
Research studies carried out in the years
2004- 2015
Research studies carried out prior to 2004
Research on applications of nanotechnology
in food packaging
Research carried out on applications of
nanotechnology in any area other than food
packaging
The researcher used language as inclusion and exclusion criteria. Researches done in
English language were included in the study while those published in any language other than
English were excluded. This is because the researcher could get familiar with the area of the
study with the help of researches done in English language. Journal articles published in other
languages were excluded because it was difficult to understand the subject area with them.
Moreover, it also consumed more time as translation of text was required. Studies done prior to
year 2004 were excluded from the present research on nanotechnology. This is because they
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would provide outdated information which could impact the results of the research.
Nanotechnology is an evolving field which has seen many interventions in the recent years.
Hence, it was suitable to include only those studies which were conducted in the years 2004 to
2015 were included. The present research aimed to analyse the applications of nanotechnology in
food packaging. In order to accomplish the purpose of the present research, only those studies
were included which provided information on applications of nanotechnology in food packaging.
Ethical consideration
Plagiarism
This is another ethical consideration that was followed by the research. Presenting the
words, data and ideas of other authors with the implication that they are one's own is regarded as
committing theft of intellectual property (Gray, 2013). This is considered to be in the category of
plagiarism and thus is a research misconduct. Hence, in the present research, it was ensured that
the content taken from works of the authors is properly rephrased and written in own words of
the researcher. Also, the works of the authors were cited properly and accurately.
Limitations of research
There are various limitations that were faced by researcher while carrying out the present
research on application of nanotechnology in food packaging. A quantitative design was not
adopted for the present study. Failure to do so would significantly limit the ability of the study to
make broader generalizations from the results (Structure, 2012). However, qualitative design did
not reduce the quality of findings of the study. Moreover, the researcher was required to explore
and describe the details of the ways in which nanotechnology is used in food packaging. This
could be better done with a qualitative design. It also provided flexibility to the researcher as
modifications could be done after the study began.
Another limitation of the study was that primary data was not used. The present study
about applications of nanotechnology was based on only secondary data collection methods. Due
to this, the researcher may not have been able to collect the data which is tailored specifically for
the purpose of the study. Also, it may be possible that the researcher missed on collecting recent
22

data. This is because, primary data helps in gathering recent information about the research topic
(Primary Research – Advantages, 2015). However, it can be critically analysed that secondary
method was more suitable for accomplishing the purpose of present research. This is because,
applications of nanotechnology is a sensitive topic due to the concerns of customers about the
adverse impacts of nanomaterials that pass into the food from the package. Therefore, it may be
possible that honest information could not have obtained from the respondents had the researcher
collected primary data on it. Hence, secondary research was chosen for the present study which
helped in looking into the aspects of application of nanotechnology in food packaging in a much
more detailed manner.
For carrying out the research, limited time was available to the researcher. This could
have limited the information that was referred to by the researcher. When a research is to be
carried out, a number of interdependent activities are to be performed (Ihantola and Kihn, 2011).
Data is to be collected, literature is read for carrying out critical analysis, findings are to be
obtained and discussed etc. All these tasks require time so that the research can be conducted in
an efficient manner. However, the researcher had limited time to undertake the present research
on applications of nanotechnology in food packaging. But, efforts were made by the researcher
to study the aspects related to applications of nanotechnology in detail.
23

CHAPTER 3- LITERATURE REVIEW
Introduction
Nanotechnology has been applied to food packaging in a number of ways. It has provided
convenient options of improving the shelf life of food. Nanotechnology plays an important role
in bringing a wide range of advanced functional properties to packaging materials. It has helped
in creating packaging materials and films that form a part of intelligent packaging.
Nanotechnology applications in food sector comprise of smart packaging options which include
biosensors, gas indicators, and thermo chromic inks etc. which help in indicating food spoilage
(Coles and Frewer, 2013). Moreover, those packaging materials have been created which act as a
barrier between food and external environment and help in preventing spoilage of edible items.
Nanofilms, which are coating materials of just a few nanometer thickness, is another application
of nanotechnology.
Food spoilage can be reduced by controlling the factors that lead to its deterioration.
Food gets contaminated due to growth of micro-organisms and action of enzymes which are
present inside the food. Microbial growth occurs only when the microorganisms get suitable
temperature, moisture, air and ph. Therefore, food spoilage can be reduced if optimum growth
conditions are not provided to the microbes (Bradley et al, 2011). Thermo chromic ink helps in
providing optimal shelf life through an easily mixed two part ink system. This helps in
communicating freshness as well as expiration of food item. There have been various
innovations in nanotechnology with the use of gold and silver particles in packaging. In the
present dissertation, literature review focuses on various applications of nanotechnology in food
packaging. Various studies on the research topic have been critically analyzed.
Recent reviews
Duncan (2011) carried out a study on applications of nanotechnology in food packaging
and food safety. The author discussed several applications of nanomaterials in food packaging.
Apart from covering the technical aspects of this topic, the author also focused upon
understanding the current commercial status as well as the understanding of health implications
of use of nanotechnology in food packaging (Duncan, 2011).
Alfadul and Elneshwy (2010) conducted a study on use of nanotechnology in food
processing packaging and safety. The authors conducted a review and paid special attention to
24

reflection on food quality and safety (Alfadul and Elneshwy, 2010). The journal articles used by
the authors were up- to- date. However, no information has been provided about appraising the
articles. This suggests that the quality of articles was not evaluated before using them.
Similar to this, Goyal and Goyal (2012) conducted a critical review to study the use of
nanotechnology in food packaging. The authors studied about Nano-composite based edible
material and their properties and applications. Further, legal and ethical barriers were also
explored in the study (Goyal and Goyal, 2012).
Buzby (2010) carried out research on applications of nanotechnology for food. The
authors addressed six questions about nanotechnology in their article. These questions were
related to food applications of nanotechnology (Buzby, 2010). Aspects related to safety of
nanotechnology for food application were discussed. Further, the authors explored potential
environmental impacts and key marketing concerns regarding nanotechnology. The article
contributed to developing a broader understanding about the issues associated with
nanotechnology for food packaging.
Ravichandran (2010) explored the applications of nanotechnology in food and food
processing. The article focused upon innovative green approaches, opportunities and
uncertainties in the global market. The author explore areas such as nano-dispersion and
nanocapsules. As per the findings of the study, nanosensors, which are placed in the packaging
material, help in detecting spoilage (Ravichandran, 2010). Micro fluidic sensors have a major
advantage of being small sized. Due to this, they can be used for detecting compounds of interest
in only micro litres of sample volume. According to the study, novel food packaging is the most
promising benefit that nanotechnology has offered. It was found that the nanotechnology
industry is struggling with the concerns of public over safety. However, the food packaging
industry has gained pace with the introduction of nanotechnology products.
Mishra et al., (2012) carried out research to provide overview of application of
nanotechnology in food and dairy processing. As per the findings of the research, applications of
nanotechnology in food packaging comprised of nanolaminates, nanocomposite bottles etc.
Today, the customers demand a number of features in packaging of food products. They want the
quality, freshness and safety of foods to be protected. According to the authors, nanotechnology
uses microscopic particles and is an effective and affordable option (Mishra et al, 2012). One of
25

the applications of nanotechnology in food packaging is that it can be designed to release
antioxidants, enzymes and flavours in the food to extend its shelf life. The study found that nano-
coatings are new innovation of nanotechnology. These are edible coatings and films which are
recently being used as a packaging option for a variety of foods such as meats, vegetables, fruits,
candies, bakery products etc. Further, novel laminate films can be created with the help of
nanotechnology. These are suited to be used in food and dairy products (Mishra et al, 2012).
Reig et al. (2014) carried out research on nanomaterials. The authors made a
classification of the latest advancements that have been made in the field of nanotechnology.
Further, Multi Criteria Decision Analysis was done so that the most relevant nanomaterials in the
area of food packaging (Reig et al, 2014).
Robinson (2011) carried out research on value chains and explored the governance and
innovation involved in nanotechnology. Nanotechnology has been considered as a promising
techno science which enable a vast array of products. The article provides an argument that it
important to move beyond the vast umbrella term of nanotechnology so that the governance
challenges can be explored. The research focussed on investigating governance of nano
applications in food packaging by analysing the industrial value chain. As per the views of
author, this will not only help in identifying the activities but also the potential impacts of
nanotechnology. In order to investigate the techno- specific promises that stem from
nanotechnology, it is important to focus on value chain. Nanotechnology has entered into various
parts of agri-food sector. Therefore it is important to explore the emerging governance
arrangements of nanotechnology with respect to food packaging (Robinson, 2011).
Garcia et al., (2010) conducted a review to discuss some of the potential applications of
nanotechnology in agro- food sector. With the applications of nano-composites the use of edible
and biodegradable films can be expanded. With this, packaging waste associated with processed
food can be minimized. As per the views of authors, nanotechnology has become very important
for the food sector. By incorporating nanomaterials into food packaging, barrier properties of
packaging materials can be improved (Garcia et al., 2010).
Othman (2014) reviewed various types of biopolymer and nano-sized filler that form bio-
nanocomposite materials. Generally, a non-biodegradable substances are used for food
packaging. These are not able to meet the demands of the society with respect to sustainability.
26

In order to develop biodegradable food packaging, numerous biopolymers have been exploited
(Othman, 2014).
The reviews gave an overview of the current areas of research in nano technology as applied to
food packaging. It was decides to use the structure of Duncan’s (2011) review and the literature
review was organised into some important aspects related to nanotechnology and its applications
in food sector which are be discussed here.
U.V. Protection
According to Bradley et al., (2011), UV radiation proves to be damaging for certain
groups of food, for example in initiating oxidative reactions in fat-rich foods and bleaching
colour in certain fruit and vegetables. It can also affect the food adversely due to generation of
free radicals. This happens on account of a variety of photochemical reactions. UV radiations
lead to changes in flavor of citrus products. UV treatment also degrades beta-carotene, vitamin A
and vitamin C. UV light processing is a viable alternative that is used for reduction of levels of
undesirable microorganisms in food products (Bradley et al., 2011).
There are various nanoparticles which have antimicrobial properties like titanium dioxide
(TiO2). These particles have photocatalyzed antimicrobial activity. Due to this, these particles are
only active in the presence of UV light. For example, there are some common food borne
pathogens against which titanium dioxide particles have been found to be effective. These
includes pathogens such as Vibrio parahaemolyticus, L. monocytogenes and Salmonella
choleraesuis subsp. However, titanium dioxide articles are effective against these food borne
pathogens only under UV illumination not in the dark. Ebnesajjad, (2012) found that additional
benefit may be provided by food packaging films that contained titanium dioxide nanoparticles.
This is concerned with protecting the food content from oxidizing effects of UV radiation
(Ebnesajjad, 2012). Along with that, films containing titanium dioxide nanoparticles are efficient
at maintaining good optical clarity. This is because TiO2 nanoparticles are effective short
wavelength light absorbers and possess high photostability. Batt (2002) agreed that TiO2
particles become transparent but at the same time these also retain their characteristics of
27

ultraviolet absorption. Due to these properties they can be applied for making transparent wraps,
plastic containers or films.
Imran et al, (2010) reported that zinc oxide nanoparticles were useful when incorporated
into plastic packaging. This is because they block UV rays and are capable of providing anti-
bacterial protection (Imran et al. 2010). In addition they also improved the strength and stability
of plastic film. Rudel et al., (2011) also confirmed that zinc oxide and magnesium oxide
nanoparticles are not only affordable but also but also prove to be safer option for protecting
food against UV radiation (Rudel et al., 2011). Moreover, these can be used for making
transparent plastics thus adding the convenience. It not only enables the aspect of consumer
inspection of the content but also locks out UV radiation. Therefore, quality aspects of the
product are protected.
Gas Barrier
As per the views of Siegrist et al. (2007), one of the most critical issues in food
packaging is that no material is completely impermeable to atmospheric gases. In some
applications, it is undesirable to have high barriers to diffusion of gases. For example, certain
fresh fruits and vegetables need a continual supply of oxygen for enhancement of their shelf life
(Siegrist et al, 2007). Oxygen is required by them so that there takes place sustained cellular
respiration. However, it can be critically evaluated that the containers which are used for
packaging carbonated beverages need to have high barriers for oxygen and carbon dioxide. This
is essential for preventing oxidation and de-carbonation of beverage contents. But, Fulekar,
(2010) found that there are some other products in which it is necessary to prevent migration of
oxygen or water vapor as compared to the prevention of carbon dioxide (Fulekar, 2010). Srinivas
et al, (2010) agreed that the demands on food packaging industry have increased due to the
presence of these complexities. This is because food products require packaging which is not
only sophisticated but also has packaging functions which are remarkably different (Srinivas et
al. 2010).
There are a large number of interrelated factors which determine the permeability of a
polymer to oxygen or moisture. These are, for example, hydrogen bonding characteristics,
polydispersity, polymeric side chains and processing methodology (Mahalik and Nambiar,
28

2010). They also asserted that polymer nano-composites (PNCs) are the latest materials which
are aimed at catering to the sophisticated demands of different food and beverage products with
respect to diffusion of atmospheric gases. PNCs are manufactured through dispersion of an inert
nanoscale filler throughout the polymeric matrix. These filler materials comprise of silicate and
clay nano-platelets (Mahalik and Nambiar, 2010). The permeability of polymeric materials to
atmospheric gases is dependent on the rate at which the gas molecules are adsorbed through the
matrix. There are two ways in which nano size fillers in the polymer matrix impact the barrier
properties. These create a tortuous path for diffusion of gases. This is because, the filler materials
are impermeable inorganic crystals. This makes the gas molecules diffuse around them rather
than taking a straight line path. Therefore, it can be said that tortuousity is the primary
mechanism through which barrier properties of packaging materials are impacted by nano fillers
(Neethirajan and Jayas, 2011). The second way through which nanoparticles act as a barrier to
atmospheric gases is by causing changes in the polymer matrix art the interfacial regions.
Favorable polymer- nanoparticle interactions lead to immobilization of polymer strands that are
located in close proximity to each nanoparticle.
Duncan (2011) in his study carried out a review of several inert nanoscale fillers in a
polymer matrix. Incorporation of these materials the matrix helped in becoming impermeable to
gases (Duncan, 2011). It can be analyzed that nanomaterials, mixed into polymer matrix provide,
have improved gas barrier properties. It also make the packaging temperature and humidity
resistant. Nanotechnology provides a coating which is just a few nanometers thick but sufficient
to create a layer which is totally impermeable to gases. Moreover, nanotechnology also does not
compromise on the flexibility and does not add to the cost of packaging.
Antimicrobial properties of packaging materials
There are a variety of advantages of edible antimicrobial coatings. These are developed
so that the growth of micro-organisms can be reduced or inhibited. Antimicrobial food packaging
is aimed at reducing surface contamination of processed and prepare foods such as sliced meats
and sausages. Cooksey (2005) asserted that the area of antimicrobial packaging is based on
enhancing safety as well as quality measures which are already used by food industry. There are
several conditions which are considered when antimicrobial packaging system is designed. It is
29

important to ascertain the regulatory status of antimicrobial agent. There are other microbial
systems which rely on the diffusing or releasing antimicrobial agents.
In the situations when food cannot be consumed immediately after it is necessary that it
should be packed in a material which protects it from pathogenic micro-organisms. According to
Duncan (2011), there is a long history of silver being used as antimicrobial agent in storage of
food and beverages. Silver nanoparticles act as potent agents against a number of bacterial
species. Arora and Padua, (2010) carried out a study on migration of silver and copper from
nano-composites. It was found that one of the most critical parameters in driving migration was
the percentage of nano-fillers in the nano-composites. Nanotechnology, when used in the food
packaging sector, makes it possible to modify the permeability of packaging material. It thus
helps in developing active antimicrobial surfaces (Arora and Padua, 2010). Nanoscale materials
emerged as novel agents for making antimicrobial surfaces due to their large surface area to
volume ratio, physical and chemical properties. Antimicrobial properties of nanoparticles makes
them efficient at increasing the shelf life pf food products and keeping it safe for consumption of
humans. Lipid based nano- encapsulation is also used as nano-delivery system for antimicrobials.
Bereka (2015) found that silver zeolites contain antimicrobial properties due to their ability to
produce ROS which lead to cell death. Moreover, sustained microbial activity is shown by silver
based nano-composites which is better suited for long term packaging of food (Bereka, 2015).
Detection of spoilage agents
Pathogens
Nanotechnology which is the science of very small materials has had a big impact in food
packaging. It possesses the potential of bringing improvements in quality and safety of food.
Nanosensors are being worked upon which are targeted towards improvement in detection of
pathogens in food system. Nanomaterials also have the capability to be used for making sensors
which are capable of detecting very low levels of molecular signals of spoilage and food borne
pathogens (Rudel et al. 2011). Nanosensors which are embedded in food packages will be
capable of determining if the food has become stale due to action of spoilage agents.
Nanosensors have various other applications in food storage with respect to detection of
pathogens as spoilage agents. There are sensors for grain storage which conduct polymer
30

nanoparticles. These respond to the analytes and volatiles in the food storage environments.
Through this, detection of source and type of spoilage can be done. The advantage of this
technology is that thousands of nanoparticles can be placed on a single sensor. These accurately
detect the presence of fungi or insects in the packaged grains.
Further, nanosensors also help in provision of quality assurance by tracking micro-
organisms. Nanosensors include those particles which are engineered at nanoscale. These
particles attach to the pathogens and other contaminants of food. These are the selectively
identified by fluorescence or magnetic devices. This provides the advantage of detecting a wide
range of pathogenic micro-organisms with the help of just one sensor. Quantum dots are used as
a fluorescent marker in the detection of E. coli. This is coupled with immune-magnetic
separation. Another application of nanotechnology is the use of electronic nose (Huang, 2012).
This is a device with the help of which different types of odors can be detected. It comprises of
gas sensors which form the main content in the detection of spoilage of food. Poly (dimethyl
siloxane) (PDMS) chips help in immune-sensing of Staphylococcus enterotoxin B (SEB) in milk.
Gold nano particle coated quartz crystal microbalance based DNA sensor helps in detection of E.
coli. It can be analyzed that the use of nanoparticles improves the detection of pathogenic
bacteria by amplifying the signals (Pannucci and Wilkin, 2011).
Further, microfluidics which are coupled with micro – motors, micro – arrays and micro
– heaters help in generation pf low power consumption devices. These can be applied for
detecting food pathogens. This is because these possess a very high degree of sensitivity and
specificity (Rudel et al. 2011).
Allergens
Nanotechnology has its application in detection of food spoilage caused by allergens.
Some people exhibit allergic reactions after intake of food. These comprise of clinical symptoms
which may be from mild to fatal reactions. Avoiding the intake of allergen contaminated food is
the only way to prevent allergic reactions (Mahalik and Nambiar, 2010). Therefore, in order t
protect those people, there is requirement of reliable product information. It is not easy to detect
specific allergens. This is because they are present in limited amounts. Also, they are masked by
the complex food matrix. Sensitive and reliable detection technologies are essential for food
31

monitoring. Nanosensors detect allergen proteins so that adverse reactions to foods such as
peanuts, gluten etc. can be prevented. Liposome nano-vesicles have been discovered which help
in detecting peanut allergen proteins. Biosensors are capable of coupling the advantages of
optical fiber technology. It also uses a parameters for specific bio-recognition elements. With the
help of biosensor, different food products can be accurately screened for presence of food
allergens (Paine and Paine, 2012). Food allergy detection is an ever increasing challenge for food
industry with respect to both social and economic impact. Biosensors detect allergens and can be
embedded in clear packaging films.
Food applications of nanotechnology
Buzby (2010) conducted research on food applications of nanotechnology. The research
questions of the study are relevant. These inquired about safety, potential impacts and key
marketing concerns related to nanotechnology. These also pertain to the benefits of
nanotechnology. The study added new information about applications of nanotechnology. It
contributed to a broader understanding by consumers about issues related to nanotechnology for
applications in food sector. These issues were openly discussed by authors with the use of
balanced information and scientific findings. No information was provided about the study
design. A well-developed study design is essential as it protects against bias. However, it can be
critically evaluated that in this study the authors have not informed about study design. It is
important for the researcher to assess key potential sources of bias. But, in the study by Buzby
(2010), sources of bias have not been assessed which indicate towards weakness of the study.
Bias is defined as a systematic error that prevents researcher from considering a question
in an unprejudiced manner (Pannucci and Wilkin, 2011). The quality of a research is judged by
the degree to which bias was prevented by the researcher through proper implementation of
study design. It can be critically analyzed that the article does not provide information about the
degree to which the bias was prevented. This might have influenced the conclusion of the study.
But, the conclusions that the author presents, are reasonable, on the basis of the accumulated
data. The findings have been generalized by the author to broader contexts. While critically
appraising an article, it is an important step to identify potential conflict of interest and the way it
was managed. However, potential conflicts of interests have not been identified in this study.
32

Applications of nanotechnology in food processing
Studies carried out by Ravichandran (2010) explored applications of nanotechnology in food
processing. The research question of the study addresses an important topic and adds to the
information about the subject. The study informs about innovative green approaches,
opportunities and uncertainties for global market with respect to nanotechnology. Various
developments of nanotechnology were explored by the author. The study added some new
information to what is already known about nanotechnology. The study provided information on
nanodispersions and nanocapsules, association colloids, nanoemulsions, biopolymeric
nanoparticles etc. In the area of packaging, the study provided important information about
nanolaminates, food contact materials and nanosensors. Topics such as smart packaging and
active packaging were discussed in details in the study. It also informed about use of clay
nanoparticles for improving plastic packaging.
The process of selecting appropriate and specific research question has a major bearing
on the importance and relevance of findings. However, it can be critically evaluated that the
study did not present a well-developed specific research question. But, it properly identified the
parameter to be studied and the outcomes of interest pertaining to it. The present study was a
review. This design is appropriate for the aspect that the researcher decided to study. It can be
critically analyzed that the study methods did not address key potential sources of bias. This may
have affected the precision of the study. However, the conclusion presented by the author was
reasonable on the basis of the gathered data. Neither the statistically significant findings were
overemphasized nor were large and potentially important differences dismissed. Conflicts of
interest occur when personal the personal factors are capable of influencing professional roles
and responsibilities. Therefore, while carrying out a research, it is important for the researcher to
identify conflicts of interest and ways to deal with them. However, in the present study, these
were not identified.
Governance and innovation in nanotechnology
The study conducted by Robinson (2011) explores value chain as a linking framework for
examining governance and innovation in nanotechnology. It is necessary for a research article to
address an important topic and add to the existing knowledge about the subject. The study by
Robinson (2011) addresses an important topic, nanotechnology in the food packaging sector.
33

Therefore, it can be said that the research question of the article is relevant. The study adds large
amount of new information to the application of nanotechnology in food packaging sector. It
examined nanotechnology by considering value chain as an entrance point. Further, the author
discussed drivers and trends in food packaging innovation. Also, information has been provided
on waste disposal policy and practice, recyclability and biodegradation. Type of research
question indicates the optimal study design and impacts the findings. Article by Robinson (2011)
poses research question about the application of nanotechnology in food packaging sector.
It can be analysed that the study poses a well-developed research question as it addresses
two components; the studied parameter and outcomes of interest. Another significant aspect that
is to be considered is the avoiding bias in the study. However, it can be critically evaluated that
the study methods of the present article did not address potential sources of bias. This could have
impacted the findings of the study and the ways in which they have been reported. The data
gathered by the author justified the conclusion. However, it can be critically analysed that
conflicts of interest have not been identified in the study.
Smart packaging
Arvanitoyannis and Stratakos (2012) found that there have been changes in the
preferences of consumers to safe food. It is due to this, there have been a number of innovations
in packaging technologies (Arvanitoyannis and Stratakos, 2012). Traditional packaging of food
was done with the purpose of protecting and communicating about eatables. It was also done for
convenience and containment. Packaging is adopted so that the product is protected from
deteriorative effects of external environmental conditions. These include conditions such as heat,
light, presence and absence of moisture, microorganisms, pressure etc. Brody et al., (2008)
asserted that packaging can be considered to be active if it is capable of performing functions
other than acting as an inert barrier to the external environmental conditions. Active packaging
can be defined as a system which is based on positive interaction of the product, package and
environment so that the shelf life could be increased (Brody et al, 2008). Devi et al., (2013)
define smart packaging as a type of packaging which is capable of increasing shelf life and
maintaining the quality of food by improving safety and sensory properties. There are certain
active materials which are aimed at maintaining or improving the condition of food. These
34

materials help in extending the shelf life. The authors asserted that these materials are designed
in a manner so that the components, which release or absorb substances to or from packaged
food, can be incorporated (Devi et al, 2013).
As per the views of Dobrucka and Cierpiszewski (2014), smart packaging is undertaken
with the objective of enhancing preservation of food in the package. Shelf life is also promoted
by smart packaging through the use of various strategies such as oxygen removal, addition of
chemicals, temperature control, moisture control etc. (Dobrucka and Cierpiszewski, 2014). It can
be analysed that due to these advances, there have been many developments in the area of food
packaging. According Dolmaci et al., (2012), advancements in the packaging have helped in
delaying oxidation in muscle foods, controlled microbial growth, migration of moisture in dried
products etc. Moreover, atmospheric concentration of gaseous compounds inside the package
can be selectively modified with the help of smart packaging. This is done with the use of micro
perforation, polymer blending, coating, lamination etc. (Dolmaci et al., 2012).
However, Dolmaci et al., (2012) were of the view that smart packaging works to enhance
various attributes of products such as its aroma, flavour, colour, look etc. (Dolmaci et al., 2012).
It can be analysed that customers want the packaged food to look and taste the same as freshly
made food. Therefore, it an important function that smart packaging performs of maintaining the
food attributes. Intelligent or smart packaging works by switching on and off in response to
alterations in the internal and external conditions of the environment. Dobrucka and
Cierpiszewski, (2014) claimed that smart packaging provides information to the customers about
exact age and wellness of food. In this way, it helps in reducing food borne illnesses ( Dobrucka
and Cierpiszewski, 2014). It can be analysed that smart packaging is of great use to the people as
it plays a significant role in keeping them healthy. According to Stampfli et al., (2010), the sector
of smart packaging can be broken down into three subcategories. Information on the time which
has passed since the food was packed is provided by time-temperature indicators. These also
help in determining if the food is ready for consumption (Stampfli et al, 2010).
There are other types of foods such as meat and fish which unique labels so that the
freshness of package contents can be accurately communicated. There are dyes in colorimetric
labels for fish. These change their colour in response to the pH fluctuations that effect meat
spoilage. These changes in dyes help in indicating the extent to which the food is fresh to be
35

consumed. Buzby (2010) found that smart packaging technology can be used for monitoring the
spoilage of fruits. Fruit labelling works by responding to the aroma which is given off by the
food contained inside the package (Buzby, 2010). This indicates the level of ripeness of fruits.
This aromatic fruit label is called as 'Ripe sense'.
Another application of nanotechnology is nanolaminates. With the help of these novel
laminate films can be created which are suitable for food products. In a nanolaminates, there are
two or more layers of materials with nanometer dimensions. These layers are physically or
chemically bonded to each other. Nanolaminates are more advantageous for preparing edible
coatings and films as compared to conventional technologies. There are a variety of different
adsorbing that can be used for the creation of different layers. These include polyelectrolytes,
colloidal particles, charged lipids etc. The different layers of nanolaminates coatings contain a
variety of active functional agents such as antimicrobials, enzymes, colours etc. These are
functional agents which are capable of increasing the shelf life and quality of coated foods.
Consumer acceptance
The society in today's world has become increasingly technology- obsessed. As per the
views of Bouwmeester et al., (2009), in a technology obsessed society, the best way in which
consumers can be kept interested is by offering them an additional function of the product that
they are buying (Bouwmeester et al., 2009). It can be analysed that use of nanotechnology in
food packaging is efficient at offering that additional function. It can be critically evaluated that
since consumers have lived without smart packaging for so long, they would be interested in it.
This signifies their acceptance towards use of nanotechnology in food packaging. Labels and
other types of packaging used for food products are efficient at indicating the freshness and state
of the product. However, there are views contrary to this as well.
According to Chau et al., (2007), the use of expiration dates, sell by dates, use by dates
etc. can mislead the consumers. These are also not required for sale. It can be analysed that meats
are marked with a sell by dates. This means that they are still good for a period of time after they
are purchased (Chau et al., 2007). The label on meat products does not communicate the
information that most of the home refrigerators do not have the capacity to be cold enough to
keep the meat products good for more than two days after the listed date. Hence, spoiled meat is
36

being consumed by people unknowingly. Being aware of this fact, consumer acceptance of use
of nanotechnology in food packaging may be less.
There are other studies that have been conducted on consumer acceptance of
nanotechnology in good packaging. Roosen and et.al. (2011), carried out a choice experiment in
Munich, Germany. The author used a questionnaire on willingness- to- pay. The authors found
that the access conditions and contents determined the value of information for consumers. It
was found that health information decreased the consumer acceptance and willingness to pay
(Roosen et al. 2011). Information about health make the consumers aware about the ill effects
when nanomaterials migrate form the packaging to the food. However, Chaudhry et al., (2008)
asserted that consumer acceptance of nanotechnology in food packaging was determined by a
number of characteristics. Consumers judge the food products on the basis of their colour,
texture and taste (Chaudhry et al., 2008). As nanotechnology helps in designing smart packaging
options for food, consumers accept it for certain products.
Moreover, there are several other reasons for which consumers accept nanotechnology in
food packaging. Nanotechnology enables consumers to detect the freshness of food, content of
oxygen inside the package and quality of food. Also, these can be known through an easy, visual
method which has been devised through the use of nanotechnology. Food packages are designed
with special sensors which are able to detect the presence of food spoilage. Currall et al., (2006)
claimed that nanotechnology in food packaging is accepted by the consumers because it brings
convenience to their lives (Currall, et al., 2006). However, Sorrentino et al, (2007) argue that
consumers are hesitant to accept new technology in food. They readily accept new technology in
case of other consumer products, but not in food. While consumers are willing to accept
nanotechnology in other product, they still have concerns about its use in food packaging. Apart
from the worries about ill effects of consumption of nanomaterials through food package,
consumers are also concerned about the ethical and moral issues that would arise with the use of
nanotechnology in food packaging (Sorrentino et al., 2007). It can be analysed, that in such a
situation, the extent to which consumers accept the use of nanotechnology in food packaging will
be decided by the degree of trust the customers have on this industry. It will also depend on the
trust that consumers have on the government to protect them from hazards. However, it can be
critically evaluated that if the customers are provided information about what aspects of
37

nanotechnology are being used and the reason behind their use, then it can increase consumer
acceptance.
Frewer et al, (2011) claimed that acceptance of nanotechnology by consumers is a key
concern of marketing. Consumer acceptance is governed by a number of factors. These include
the consumer perceptions of risks and benefits (Frewer et al., 2011). Other factors which
influence the acceptance of consumers are perceived naturalness, perceived quality, price,
cultural norms, general attitudes and values. Oberdorster et al., (2005) suggests that consumer
acceptance nanotechnology in food packaging is also impacted by diverse cultures, values and
traditions in different parts of the world (Oberdorster et al., 2005). Consumers find those foods
which incorporate nanotechnology as more problematic. Moreover, it has been found that when
consumers frame their impressions about perceived risks and they trust the industry and
government as a source of nanotechnology information. This determines whether they will
accept the application of nanotechnology for food packaging or not. According to Luong et al.,
(2008), consumers have low level of trust on industry as well as government in the area of
nanotechnology (Luong et al., 2008). It can be analysed that consumer acceptance for application
of nanotechnology in food packaging will be low. The author found that similarities are drawn
by consumers between nanotechnology and previously introduced technologies (Luong et al.
2008). This impacts the perception of consumers and hence their acceptance.
Nanotechnology and Friends of the Earth (FOE)
Friends of Earth is an environmental group which takes steps towards a healthier and just
world. It has raised concerns over the use of nanotechnology. A new report released by this body
documented a tenfold increase in unregulated and unlabelled non-foods products in American
market since the year 2008. Government and policy makers in various countries are being
pushed by FOE to regulate nanotechnology industries. As per the report of FOE, food packaging
is one of the earliest applications of nanotechnology (Nanotechnology in Food & Agriculture,
2008). There has been development of edible nanocoating which is as thin as 5nm and is
invisible to the human eye. It can be used for fruits, vegetables, fish, meat products, bakery and
confectionery items etc. This provides a barrier to the moisture and gas exchange. It was found
38

that nanoscale antimicrobials, flavours, anti-oxidants, fragrances etc. can be released by
packaging into the food (Nanotechnology in Food & Agriculture, 2008).
The report by Friends of Earth disclosed that several health risks have been posed by
nanopackaging. Nanoparticles or particles which are a few hundred manometers in size, disrupt
the function of cells and interfere with the defence activities. According to Chau, Shiuan-Huei
and Gow-Chin, (2007), the new packaging technology which has been created for enhancing
shelf life of food is potentially toxic (Chau, Shiuan-Huei and Gow-Chin, 2007). FOE suggests
the need to regulate nanotechnology in food packaging. This is because, according to this
environmental group, nanomaterials in the packaging can leach into food and cause harm to
consumers. Public safety could be at risk due to lack of packaging regulations under the food
standards code.
Another risk of use of nanotechnology for food packaging is that the ingested non-
degradable nanoparticles can cause long term pathological effects. Sometimes toxic response is
not provoked by non- degradable nanoparticles and small micro particles. These particles then
accumulate in our bodies. Overtime, these result into the development of nanopathologies such
as granulomas, lesions, cancer, blood clots etc. Yawson and Kuzma, (2010) have found out
occupational health risks associated with use of nanotechnology in food packaging. Workers
who handle, manufacture and transport foods with smart packaging are likely to be highly
exposed to nanomaterials on a regular basis (Yawson and Kuzma, 2010). Scientist do not have
knowledge about the level to which worker may be exposed to nanomaterials. Nanomaterials are
readily able to gain access to the blood stream after inhalation. Some nanomaterials can also
penetrate the skin.
Legislation in UK
There are various legislations which govern food packaging in UK. The Food Standards
Act 1999 was introduced in the House of Commons 1999 (The Food Standards Act 1999, 2015).
According to Hu et al., (2009), the main purpose of the Food Standards Act 1999 is to establish
Food Standards Agency and provide it the required functions and powers (Hu et al., 2009). In
this way, this legislation works to protect public health and consumer's interest. As per this
legislation, it is the responsibility of the food businesses to ensure that the food does not include
39

anything which causes damage to the health of the people (Food Law and Enforcement, 2015).
However, it can be critically evaluated that nanomaterials are known to cause ill effects on the
health of people. It is also evident that these materials may migrate from packaging into the food.
From this, it can be said that nanotechnology in food packaging may be injurious to the health of
consumers.
EC Regulation No 1935/2004 has a number of requirements which cover the packaging
of foods. As per this regulation, the packaging materials must be such that their constituents
should not migrate to the food in quantities which harm human health (Understanding Food
Packaging, 2015). According to Chun (2009), active packaging materials, which involve the use
of nanotechnology, must comply with the regulations in food additives. Regulations require that
the smart packaging technologies should not disguise problems such as food spoilage. It can be
analysed that application of nanotechnology in food packaging complies with this requirement
(Chun, 2009). As it is based on detecting food spoilage through the aid of sensors, it cannot
disguise consumers. EC Regulation No 1935/2004 also requires that the nanomaterials which are
used for food packaging should undergo safety assessment (Commission Regulation (EC) No
450/2009, 2009). Also, the nanoparticles should be assessed on a case- by- case basis. However,
it can be critically analysed that the assessment measures are not suitable for nanomaterial.
However, the existing laws are inadequate in assessing the risks that are posed by nano
food packaging. This is because the understanding about toxicity of nanomaterials is poorly
developed. According to Bieberstein et al. (2013), there are significant knowledge gaps as a
result of which it is difficult to develop effective regulation against management of
nanotechnology in food packaging (Bieberstein et al., 2013). Moreover, it has been found that
existing regulations do not consider nanomaterials as new chemicals. This does not trigger any
requirement for safety testing. However, Bradley et al., (2011) argue that all nanomaterials
should be considered as nanomaterials (Bradley et al., 2011). But, it can be critically evaluated
that current methods which are used for measuring exposure are not suitable for nanotechnology
(Nanotechnology in Food & Agriculture, 2008). Existing regulations are dependent on the mass
of material which products expected exposure rates. However, Groves et al., (2011) found that
the approach of mass of material as a predictor of exposure will not be suitable for nanomaterials
(Groves et al., 2011). This is because the toxicity of nanomaterials can be much greater than per
40

unit of mass. As per the views of Rogers-Hayden and Pidgeon, (2006), even if a new safety
testing is implemented for nanomaterials, the current test guidelines will be inadequate for
nanomaterials (Rogers-Hayden and Pidgeon, 2006).
Role of FSA in packaging industry from last five years
Food Standards Agency (FSA) plays a statutory role as it has a prime objective of
protecting public health and other interests of the consumer in the area of food and drink
(Regulation and Legislation, 2015). Madsen et al., (2012) asserted that Food Standards Agencies
play a significant role in the area of food packaging as these guard the health of people. Food
packaging is a sector which impacts the health of the people. Protective packaging of food helps
in preventing its spoilage (Madsen et al., 2012). At the same time, any ill effects of packaging
materials are capable of taking a huge toll on the life of the consumers. From this it can be
analyzed that Food Standards Agency plays a crucial role in packaging industry. As per the
views of Wyness et al., (2012), guidance is issued by Food Standards Agency to food businesses
and industry representatives. It monitors and controls the average amount of Aluminum in the
food. Packaging materials which contain Aluminum are therefore monitored by the agency. In
this way, it regulates the packaging industry (Wyness et al., 2012).
Food Standards Agency published its strategy in 2009 (Food Standards Agency, 2011).
Five years ago, this government body made a commitment to review the strategy annually and
ensure that it protects the health of the public. The strategy of FSA consists of six outcomes
which ensure that the food is safe. The organization works in all stages of food supply. These
outcomes are the following:
 The food which is produced or sold in UK is safe to eat.
 The food imported is safe for consumption.
 Consumer’s interests are given priority by the food producers and caterers in relation to
food.
 Consumers have the necessary information and understanding so that they are able to
make informed choices about what they eat (Food Standards Agency, 2011).
41

 Effective, proportionate and risk based regulation is established. There is clarity about the
responsibilities of food business operators. The interests of consumers are protected from
fraud and other risks.
 Also, there is risk based, proportionate and effective enforcement which is focused on
improvement of public health (Food Standards Agency, 2011).
42

CHAPTER 4- DISCUSSION
After carrying out literature review, it can be discussed that nanotechnology has a number
of applications for food packaging. The preferences of consumers regarding safe food have
changed. This shift in preferences have led to the emergence of innovations in food packaging.
The consumers wants that along with protecting the food, packaging should also be capable of
developing a positive interaction of product, package and environment. In other words, the
packaging should be capable of enhancing the shelf life of the product. In this regard, smart
packaging is an application of nanotechnology which is equipped with sensory properties (Arora
and Padua, 2010). Smart packaging provides the advantage of enhancing the preservation of
food. Nanotechnology has brought various advances in the field of food packaging which
involve use of strategies such as addition of chemicals, removal of oxygen, moisture and
temperature control etc. With the help of these applications of nanotechnology, it has become
possible to delay oxidation in muscle foods, control migration of moisture, microbial growth etc.
Moreover, modification of atmospheric concentration of gases inside the package is also done
with the help of application of nanotechnology (Fulekar, 2010).
Apart from this, nanotechnology help in inventing those food package materials which
lead to enhancement of various attributes of food products such as look, flavor, color, aroma etc.
It was found that customers want that the food should look and taste the same as freshly made
food. Nanotechnology has led to invention of time- temperature indicators. Another application
of nanotechnology in food packaging is colorimetric labels which communicate meat spoilage by
changing their color in response to pH fluctuations. Similarly, fruit labeling tells about the
freshness of fruits by responding to the aroma which is given off by them. Further,
nanolaminates help in preparing edible coatings and films (Ebnesajjad, 2012).
As the world today has become increasingly obsessed with technology, the use of
nanotechnology gains consumer acceptance to a considerable level. Moreover, having lived
without nanotechnology for so long, the consumers would like to use it. Also, it is being
accepted by consumers due to the additional functions that it performs. However, there are health
concerns associated with nanomaterials which may migrate from packaging into the food (Rudel
et al. 2011). This may decrease consumer acceptance for application of nanotechnology in food
packaging. But, it may be accepted by consumers for certain products because nanotechnology
43

helps in maintaining the color, texture and taste of edible items. Also, it helps the consumers in
detecting freshness of food and its quality. In this way, nanotechnology brings convenience to
the lives of customers. But, people are also concerned about the moral and ethical issues that
arise due to use of nanotechnology in food packaging (Siegrist et al, 2007). With reduction of
trust on nanotechnology, consumer acceptance may also decrease. Diverse cultures, values,
traditions, perception of risks and benefits, perceived naturalness etc. also impact consumer
acceptance for nanotechnology in food packaging.
Environmental groups such as Friends of Earth (FOE) have concerns over the use of
nanotechnology for food packaging (Srinivas et al, 2010). This is because this environmental
body found that edible nanocoating used for packaging food materials can lead to release of
nanoscale antimicrobials, flavors, anti-oxidants and fragrances from packaging into food. This
may be highly toxic and can lead to serious health problems. Apart from that, there are concerns
over the ingested non- degradable nanoparticles which may result in long term pathological
effects. Accumulation of non- degradable nanoparticles over time may result in development of
nanopathologies such as cancer, granuloma, cancer etc. (Sozer and Kokini, 2009).
Use of nanotechnology in food packaging is governed by various legislations which help
in checking the ill effects of it. The Food Standards Act 1999 and EC Regulation No 1935/2004
protect the health of the public as these check the food businesses and their activities (Srinivas
et.al. 2010). These legislations compel the food businesses to ensure that the food sold by them
does not include any substance which is toxic. Therefore, if nanotechnology poses harm to
people's health, then it cannot be used for packaging as per this Act. In contrast this, EC
Regulation No 1935/2004 establishes requirements that need to be fulfilled by businesses with
respect to food packaging. Application of nanotechnology in food packaging sector will be
strictly checked by this regulation as it requires that smart packaging technologies should not
disguise problems related to food spoilage. Moreover, safety assessment of nanoparticles is made
a priority by this regulation. Therefore, it has the potential to provide solutions for the concerns
that consumers have regarding use of nanotechnology in food packaging sector. But, there is yet
another barrier to this which is that the assessment measures are not suitable for nanomaterials.
Also the existing laws cannot be considered to be adequate for assessing and evaluating
the risks that arise due to the use of nanotechnology in food packaging (Stampfli, Siegrist and
44

Kastenholz, 2010). However, it is also true that there exist knowledge gaps which make it
difficult to formulate effective regulation against management of nanomaterials and use of
nanotechnology in food packaging. Approach of mass of material which is used for finding out
the expected exposure rate of a product, is not suitable for nanomaterials. The reason is that
toxicity of nanomaterials can be greater than per unit of mass. Along with the regulations, Food
Standards Agency (FSA) also plays an important statutory role in the area of food packaging as it
has the responsibility to protect the interests of consumers in the food and drink sector
(Shimasaki, 2014). The outcomes of strategy formulated by FSA makes this organization work
in all stages of food supply. These outcomes have a crucial place when discussing applications of
nanotechnology in food packaging as they emphasize on establishing proportionate, effective and
risk based regulation.
Considering the above mentioned points it can be said that customer acceptance with
respect to use of nanotechnology in food packaging is dependent on their concerns about health
and environmental safety. They are not only concerned about the nanopathologies arising from
leaching of nanoparticles into food but also about the damage that these particles can cause to
environment. Therefore, application of nanotechnology in food packaging sector will gain
acceptance from consumers when they are assured about the ways in which concerns related to
nanomaterials are dealt.
In this regard, it can be said that future trends in application of nanotechnology in food
packaging sector will be directed towards bringing a more transparent approach. With the
increase in awareness regarding impact of various nanoparticles on health, consumers expect a
more responsible approach with respect to application of nanotechnology in food packaging.
This suggests that future trends can be introduction of novel strategies that could check leaching
of nanoparticles into food. These will be directed towards producing packages and materials that
have stronger mechanical and thermal performance thereby capable of holding nanoparticles.
45

CHAPTER 5- CONCLUSION
This chapter provides a summary of findings with regards to applications of nanotechnology in
food packaging sector. Along with this, the conclusion chapter also reflected on the extent to
which the research objectives have been met. The present dissertation contributes to a broader
and deeper understanding of the application of nanotechnology in food packaging sector.
Further, it also discusses the various aspects related to nanotechnology and its application in food
packaging sector. Customer acceptance has been reviewed along with the role of legislations and
Food Standards Agency. The aim of the research was to analyse applications of nanotechnology
in food packaging. From the research, it can be concluded that nanotechnology has a number of
applications for food packaging sector. However there are numerous concerns about risks of
nanomaterials and their safety use in the context of human health.
The first objective of the dissertation was to study the concept of nanotechnology. From
the research it can be inferred that nanotechnology is regarded as the engineering of functional
systems at molecular level. It deals with controlling and understanding matter at dimension in the
range of 1 and 100 nanometres. A promising solution is offered by nanotechnology for bringing
improvement in the shelf life of food. However, the nanomaterials have been found to be slightly
permeable to oxygen and other gases. But, there are other benefits that are provided by
nanotechnology in food packaging.
The second objective of the study was to analyse the applications of nanotechnology in
food packaging. From the dissertation it can be concluded that a stimulating route is presented by
the concept of nanomaterials for creation of new and innovative food packaging. There has been
realization of packaging materials with a large variety of properties. Smart packaging has come
up as a new option which has the capability of providing additional features as compared to
traditional packaging. Various conditions are responsible for the spoilage of food such as
presence or absence of moisture, pressures, micro-organisms, temperature etc. From the research,
it can be concluded that nanotechnology has led to the creation of active packaging which is
capable of increasing the shelf life of food. Smart packaging, which an application of
nanotechnology, leads to enhancement of food preservation by using strategies such as oxygen
removal, temperature control, addition of chemicals, moisture control etc. Various techniques of
46

nanotechnology such as lamination, polymer blending, coating, micro perforation etc. help in
creating effective packaging for food products thus leading to their better preservation for longer
periods.
Moreover, nanotechnology also promises to maintain the flavour, aroma, taste and colour
of the packaged food to make it equivalent to freshly prepared food. Perishable food items such
as fruits and vegetables can be efficiently packaged with the help of nanolaminates and nano
coatings. Colorimetric labels are a novel application of nanotechnology. These labels are able to
communicate the freshness of meat products by changing their colour. 'Ripsense' labels
effectively inform about the freshness of fruits. Therefore, these applications have provided
convenience to the customers by providing an easy visual method.
It can be concluded that nanotechnology has various useful applications in food
packaging. It provides several distinctive and unique characteristics with respect to preserving
food in better condition as compared to traditional packaging. However, despite great
possibilities that exist for use of nanotechnology in food packaging, it is difficult to predict the
future scenario. Although, the consumers are willing to replace simple traditional packaging with
multifunctional intelligent packaging, but health concerns act as a barrier. Leaching of
nanomaterials from packaging into the food products is the major concern. Other issues are
related to ethical and moral concerns of people. But, it is evident that the packaging materials
created by use of nanotechnology will be able to fulfil the requirements of preserving different
types of food products such as fruits, vegetables, dairy products, beverages etc.
Recommendations
Nanotechnology has been efficiently used for creation of innovation packaging for
various types of food products. However, the conclusion indicates concerns of consumers
regarding application of nanotechnology in food packaging sector. Therefore, there is scope for
providing certain recommendations through which there can be better use of nanotechnology for
food packaging. They are the following:
 Invention of new methods for checking leaching of nanomaterials: There should be
invention of novel methods that could check the leaching of nanomaterials from
packaging into food products. This is justified because it is a major concern of the
47

government as well as consumers that migration of nanomaterials into food may lead to
various serious nanopathologies (Huang, 2012).
 Provision of adequate information: In the sector of food packaging, there should be
provision of adequate information about the nanomaterials incorporated into the
packaging. This is required because the customers will trust packaging only when they
feel that the company is providing information in a transparent manner. It is also justified
as nowadays the customers have become increasingly aware on the new technologies
that are being used in food packaging and their impacts on health and environment.
Therefore provision of adequate information will lead to their satisfaction and will
improve consumer acceptance of nanotechnology in food packaging.
 Appropriate legal and regulatory oversight: There is need of development of
appropriate legal and regulatory provision that could check application of
nanotechnology in food packaging sector. Also, these should be placed in a manner that
they provide adequate protection to consumers, workers, environment and society. This
is required because the existing laws are not adequate for control and management of
nanomaterials and risks associated with them. (Bradley, Castle and Chaudhry, 2011).
However, it should be ensured that these rules and regulations do not critically impede
technological innovations and development of nanotechnology industry.
48

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