Nanotechnology can extend the shelf life of food products while preserving taste, color and quality.
The study findings have been published in the European Food Research and Technology journal
A new study has shown that nanotechnology can play an important role in extending the shelf life of foods while preserving taste, color and quality. This has come to light in a joint study conducted by the National Institute of Technology Andhra Pradesh and Mizoram University. Researchers claim that the nanoparticle-based packaging materials can improve functional properties, such as the shelf life, taste and texture of packaged food products, compared to conventional and non-biodegradable packaging.
The findings of this study have been published in the European Food Research and Technology journal.
dr. Tingirikari Jagan Mohan Rao, assistant professor of the Department of Biotechnology at NIT Andhra Pradesh, said the study underscores the role of nanoparticles in providing mechanical stability to the packaging material. The outcome of the research shows how nanosensors can be developed for packaging materials with antimicrobial properties. The technology can also help detect pathogens, pesticides and allergens and prevent spoilage and contamination of food products.
According to Dr. Rao’s inorganic nanoparticles help preserve food by extending the shelf life of food products and releasing antioxidants that protect the food from harmful ultraviolet radiation.
The focus of the study is on adherence to environmentally sound food packaging practices, such as proper labelling, which could pave the way for cytotoxic studies in humans and animals.
dr. Punari Jayasekhar Babu of NIT Mizoram University reported that very little work has been done so far to evaluate the toxic effects of nanoparticles on mammalian cells under natural conditions. Inorganic nanoparticles are insoluble and pose a major challenge to bioaccumulation in human cells, which can lead to biotoxicity. Its use in the food processing industry may thus be hindered.
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