JOURNAL OF PACKAGING SCIENCD AND TECHNIQUES
Year:2020 | Volume:11 | Issue:1 (42)|Papers Count:7

Nanotechnology is the science of very small materials that play an important role in the food production and packaging. Also it is recognized as the most innovative modern technique by introducing the latest enhancements in the food packaging industry by improving mechanical, barrier and thermal properties of food packaging, detecting pathogens and spoilage microorganisms, enhancing the shelf-life of food, reducing food waste and costs, resolving environmental issues and also by introducing smart, active and improved packaging by maintaining the food quality and its safety aspects; that public perception will be crucial to the realization of these technological enhancements. Therefore, this review article attempts to focus on the implementation of nanotechnology as a powerful tool in the development of food packaging to improve food quality and safety. It is hoped that by using the science of nanotechnology, the current food packaging systems will be modified and products with better and safer nutritional quality will be sent to the global market. Also, despite the small amount of nanoparticles, it is possible to change the properties of packaging materials without significant changes in density, transparency and processing characteristics. Therefore, this review article attempts to focus on the implementation of nanotechnology as a potent tool in developing food packaging to improve food safety and quality. It is hoped that by utilizing nanotechnology, the current food packaging systems will be modified and products with better and safer nutritional quality will be introduced to the global markets.

Increasing production and consumption of Poultry meat in Iran, as well as its growing trend in the world, raises concerns about maintaining its quality. Using methods to reduce waste and maintain the quality of this product is very important. Temperature, moisture, light and active water are among the most important factors that adversely change the quality of poultry meat and it is possible to control all of these factors with Modified Atmosphere Packaging (MAP) and Vacuum packaging (VP). It is also possible to use other techniques such as active packaging, intelligent packaging and antimicrobial packaging in combination with Modified Atmosphere Packaging. By eliminating the worries of quality reduction, it multiplied the shelf life and eliminated the need for freezing because freezing reduces the quality of the product and consumes a lot of energy.

The development of packaging is in response to reducing consumer concerns about food safety. The role of packaging has shifted from marketing and distribution in the past to measuring and communicating to meet the needs of the food industry and buyers. Intelligent packaging is a smart device or label that dynamically shows the quality of the packaged product, and has been considered as an alternative to the traditional static dating approach. Among the various types of sensor devices, optical indicators are relatively simple to operate for both the manufacturer and the consumer. The goal in intelligent packaging is to provide safer and higher quality products. In intelligent systems, the condition of packaged food is monitored to provide information on the quality of packaged food during transportation and storage. These technologies are designed to increase the demand for safer foods with better shelf life. The intelligent packaging market is expected to have a promising future in terms of packaging materials.

New packaging is not only responsible for including and protecting food from external factors, but also has other benefits that include increased storage time, prevent spoilage and nutrient loss, and determine the shelf life of food. Increased demand for foods with fresh properties, reduced synthetic additives and preservatives, low environmental degradation and safety, have led researchers and industries to develop milder processing technologies and more eco-friendly packaging solutions. In this regard, the use of nano-emulsions to improve food packaging performance is compatible with sustainable development and new functions in conventional coatings and films. Nano-emulsions that have unique optical stability and rheological properties, including: protection, encapsulating and delivery of hydrophobic bioactive and functional compounds (including natural preservatives such as: plant essential oils, nutraceuticals, vitamins, colors, and fl avors, surfactants (including naturallyoccurringproteins and carbohydrates), are used to design nano-emulsions with the desired food grade for packaging applications. In this paper, nano-emulsions in biopolymer matrices used in food packaging are investigated as well as their potential antimicrobial activity against foodborne pathogens.

The present research aims at assessing the impact of the quality, creativity and attractiveness of packaging on consumer purchasing intention by considering the role of the mediating of customer effect and cognition. The present study was conducted in terms of its purpose and the required data were collected through distribution of questionnaires among 403 chocolate consumers in Tehran. To assess the validity of the questionnaire, content validity and convergent validity were used and Cronbach's alpha method was used to determine the reliability. The research hypotheses were evaluated using structural equation modeling (SEM) and regression method. Data analysis was done by SPSS and Smart-PLS software. The results of the research show that the packaging elements: the quality, creativity and attractiveness of packaging affect the feeling and cognition of customers. Research findings also show that the customer's effect (emotion) do not affect the intention to buy, but the customer's knowledge of the Purchase Intentions is effective.

Food packaging ensures long-term storage and protection of all types of food against physical, chemical and biological factors. In some food packaging, one of the purposes of packaging is to keep its contents away from oxygen and external contaminants. Today, it is an important part of the materials used to package food from petroleum products. This has caused many environmental problems. One of the proposed solutions for this issue is the use of materials with photocatalytic activity along with synthetic (petroleum) polymers. Minerals that have this property include titanium dioxide and zinc oxide. These light-sensitive materials are excited by receiving light. Hence, a hole (h*) in the valence band and an electron (e-) in the conduction band of these semiconductor compounds are created. The electron-hole pair leads to the production of active radicals which are responsible for attacking the plastic polymer chains. Consequently, changes in weight, mechanical properties, and plastic morphology are observed by realizing carbon dioxide and carbonyl groups. These changes demonstrate the decomposition of petroleum based polymers in the environment.

The aim of this study was to investigate the effect of polyaniline conductive nano-polymer on the structural, functional and biological properties of chitosan bio-composite. In this study, conductive polyaniline nanoparticles were used to improve the structural properties of chitosan. For this purpose, chitosan-polyaniline nanocomposite in combination of different concentrations of polyaniline and synthesis time (1-60 minutes) with the aim of producing antibacterial and biodegradable packaging was synthesized; also physical, structural, and functional properties of the films were investigated. Structural properties were investigated using infrared spectroscopy and X-ray diffraction and also the size, shape and morphology of the synthesized particles were studied using scanning electron microscopy (SEM). The results showed that the polyaniline nanoparticles synthesized in the chitosan polymer matrix are spherical in dimensions of 45-50 nm. The study of the effect of polyaniline on the physical properties of chitosan films also showed that with increasing the concentration of polyaniline and the synthesis time, the water solubility and water vapor permeability of the films decreased. Also, due to the fading of synthesized nanocomposites at high concentrations of poly-aniline, synthesized nanocomposites can be used in the packaging of light-sensitive foods.