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SeyedReihani, S., Ahari, H. (2020). Study on Nano-Packaging Coatings and its Role on Quality Control of Food Products. Electronic and Cyber Defense, 10(40), 74-88.
S. Fstemeh SeyedReihani; Hamed Ahari. "Study on Nano-Packaging Coatings and its Role on Quality Control of Food Products". Electronic and Cyber Defense, 10, 40, 2020, 74-88.
SeyedReihani, S., Ahari, H. (2020). 'Study on Nano-Packaging Coatings and its Role on Quality Control of Food Products', Electronic and Cyber Defense, 10(40), pp. 74-88.
SeyedReihani, S., Ahari, H. Study on Nano-Packaging Coatings and its Role on Quality Control of Food Products. Electronic and Cyber Defense, 2020; 10(40): 74-88.

Study on Nano-Packaging Coatings and its Role on Quality Control of Food Products

علوم و فنون بسته‌بندی
Article 7, Volume 10, Issue 40, March 2020, Pages 74-88    PDF (1.96 M)
Document Type: Scientific Paper
Authors
S. Fstemeh SeyedReihani1; Hamed Ahari* 2
1Post Doctoral Research Fellow, Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2Associate Prof/Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Receive Date: 23 October 2019,  Revise Date: 21 November 2019,  Accept Date: 21 January 2020 
Abstract
Nanotechnology can be used in the food industry for food production, processing, storage and quality control. Nanomaterials, because of their new properties, dissimilar to conventional microscale materials can enhance the sensory quality of foods by presenting new texture, color and appearance. Nanotechnology is used to design nano-sensors and detect harmful components in foods and smart packaging systems, as it enables the detection of food contamination at a very high speed and sensitivity. Smart and active packaging has led to many innovations for the food industry and other industries in the future. Using nanotechnology, new packaging is being improved that enhances the shelf life of foods by improving the mechanical, antimicrobial and inhibitory properties. This article provides an overview on the classification, basic methods, and safety issues of nanomaterials in the food industry.
Keywords
Nanomaterial; Active Packaging; Smart Packaging; Quality Control; Shelf Life
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