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• W1569171541 abstract "The demand for minimally processed, easily prepared and ready-to-eat ‘fresh’ food products, globalization of food trade, and distribution from centralized processing pose major challenges for food safety and quality. Recently, extensive studies have been conducted to develop non-thermal processing techniques (PEF, HHP, IR, UV, US) as replacements for thermal processing in order to keep the freshness of food along with extending its shelf life. Although some of these technologies are capable of decontaminating of food, they are energy-intensive and require costly equipment; hence, their yet relatively limited commercial applications. However, the use of proper packaging technology to minimize food losses and provide safe and sound food products has always been the focus of food packaging. Nanotechnology has potential to influence the packaging sector greatly. Nanoscale innovations in the forms of pathogen detection, active packaging, antimicrobial packaging and barrier formation are poised to elevate food packaging to new heights. This chapter lays foundations for the role of antimicrobial polymer nanocomposites in food packaging (Emamifar et al., 2010; Brody et al., 2008). This chapter briefly describes new food packaging and focus mainly on the applications of nanotechnology in food packaging. Effort will be made to considerable extent to explore the potential of using antimicrobial polymer metal nanocomposites for food packaging industry. Moreover, the antimicrobial performance of the most common nanoparticles based on zinc oxide, titanium oxide and nanosilver applied directly to plastic films, will be described. This chapter also demonstrates the effect of nanocomposite packaging containing Ag and ZnO on the shelf life of fresh orange juice and on inactivation of Lactobacillus plantarum in orange juice as a case study." @default.
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• W1569171541 date "2011-07-27" @default.
• W1569171541 modified "2023-10-12" @default.
• W1569171541 title "Applications of Antimicrobial Polymer Nanocomposites in Food Packaging" @default.
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• W1569171541 doi "https://doi.org/10.5772/18343" @default.
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