MSc Food Science & Tech: Applications of Nanotechnology in Packaging

This report, prepared by a student from Cardiff Metropolitan University for their MSc in Food Science & Technology, investigates the applications of nanotechnology within the food packaging industry. The study explores various aspects, including the definition of nanotechnology, its rationale in food packaging, and the methodologies employed for data collection, primarily utilizing secondary research methods and electronic databases like BioMed Central and Science Direct. The report delves into the specific applications of nanotechnology, such as nanolaminates, nanocoatings, Ripsense labels, colorimetric labels, and nanosensors, and their role in enhancing food safety, extending shelf life, and providing convenience to consumers. It also addresses the potential risks associated with nanotechnology in food packaging, including the leaching of nanoparticles into food products and the concerns raised by consumers and regulatory bodies regarding the impact of nanoparticles on health and the environment. The report concludes by emphasizing the need for appropriate laws and regulations to manage nanotechnology in food packaging effectively, ensuring consumer safety and promoting the responsible use of this innovative technology.

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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