Nanotechnology can increase the shelf life of food products while maintaining their taste, color and quality.
The study findings have been published in the European Journal of Food Research and Technology.
A new study has shown that nanotechnology can play an important role in increasing the shelf life of food products while maintaining their taste, color and quality. This has been revealed in a joint study conducted by the National Institute of Technology Andhra Pradesh and Mizoram University. Researchers claim that nanoparticle-based packaging materials can enhance functional properties such as self-life, taste and texture of packaged foods, compared to conventional and non-biodegradable packaging.
The findings of this study have been published in the European Journal of Food Research and Technology.
Dr Tingirikari Jagan Mohan Rao, Assistant Professor, Department of Biotechnology at NIT Andhra Pradesh, said the study underscores the role of nanoparticles in providing mechanical stability to packing materials. The study results show how nano-sensors can be developed for packaging materials with antimicrobial properties. The technology can also help detect pathogens, pesticides and allergens, as well as prevent spoilage and contamination of food products.
According to Dr Rao, inorganic nanoparticles help in food preservation by increasing the shelf-life of food products and releasing antioxidants that protect food from harmful ultraviolet radiations.
The focus of the study is to follow eco-friendly practices in food packaging such as proper labeling which could pave the way for cytotoxic studies on humans and animals.
Dr Punari Jayasekhar Babu of NIT Mizoram University pointed out that so far very little work has been done to evaluate the toxic effects of nanoparticles on mammalian cells under natural conditions. Inorganic nanoparticles are insoluble and present a great challenge of bioaccumulation in human cells, which can lead to biotoxicity. Thus, its use in the food processing industry may be hindered.
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