Food packaging technology is incessantly evolving in response to the growing challenges in modern society. Active and intelligent packaging systems are two innovative branches of the packaging field, which permit the advancement of food product with extended shelf life, better food quality and safety.
Scientific works are mentioned with a lot of emphasis on the utilization of technology for the development of recent packaging materials with improved mechanical, barrier and antimicrobial properties and on the utilization of bio-based nanocomposites as some way to enhance the technological properties of green materials, thus substituting typical non-biodegradable petroleum-based plastic packaging materials.
Current approch in nanoscience and technology intend unique and innovative applications within the food business. Technology exposed to be an economical methodology in several fields, notably the food business and also the area of functional foods. Although as is the circumstance with the growth of any novel food processing technology, food packaging material, or food ingredient, further studies are required to demonstrate the potential advantages of nanotechnologies and designed nanomaterials designed to be used in foods while not adverse health effects. Nanoemulsions display excellent physical constancy against gravitational partition and droplet accumulation, and improved bioavailability of encapsulated materials, which make them appropriate for food applications. Nano-encapsulation is that the most crucial supporting technologies having the chance to safeguard bioactive chemicals.
Low diffusion of active and intelligent packaging in EU countries has been related to their high costs and to the lack of a worldwide accepted legislation about their safety issues. Even though much progress has been made, further research still needs to be conducted on how these solutions may affect product characteristics.
This features the applications of ongoing nanotechnology research in food technology and agriculture, as well as nanoemulsion, nanocomposites, nanosensors, nano-encapsulation, food packaging, and propose future developments within the developing field of agrifood nanotechnology. Also, an outline of nanostructured materials, and their current applications and future views in food science also are given.