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- W3204768590 abstract "Food packaging has evolved from just containing to actively participating in enhancing the shelf life of food. Indeed, the scientific advances in food packaging are ever-evolving, and the 21st century of scientific advancement is chaired by nanotechnology. Nanotechnology has revolutionized food packaging, mostly biodegradable, active and intelligent, and smart packaging. In food packaging science, nanotechnology is gaining tremendous momentum in the present era because of its capability to improve food products’ quality and safety. Active packaging, one of the branches of food packaging science, has also been impacted by nanotechnology because of the change in nanomaterials’ properties that enhance the activity in terms of oxygen scavenging, ethylene scavenging, and even antimicrobial activity. Accordingly, several organic and inorganic nanomaterials have been explored in the last two decades for the fabrication of active packaging systems viz., antimicrobial, oxygen scavenging, and ethylene scavenging. However, metal-derived nanoparticles are most extensively studied because of their stability during processing and broader properties. Nevertheless, nanoparticles’ toxicities in food applications need to be checked before commercializing nano-based packaging materials. This chapter is intended to provide the basics of nanotechnology and different nanomaterials that have been cited in the literature for the development of active films. Also, detailed scientific literature of nano-based active packaging applications to enhance food quality and safety in the form of oxygen-scavenging, ethylene-scavenging, and active antimicrobial packaging have also been presented." @default.
- W3204768590 created "2021-10-11" @default.
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- W3204768590 date "2021-09-24" @default.
- W3204768590 modified "2023-09-26" @default.
- W3204768590 title "Nanoactive Packaging for Quality Enhancement" @default.
- W3204768590 doi "https://doi.org/10.1201/9781003127789-5" @default.
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