Nanoencapsulation Technology: Boon to Food Packaging Industries

Abstract

Several drawbacks prevail while practicing the preservation of the food stuffs through conventional techniques. Nanoparticles enclosing active principles are claimed to enhance the efficacy as well as shelf life of preservatives. The synthesis and utilization of innovative materials in nano-sized system for the food packaging is very challenging in the current scenario. The choice of materials to be used for encapsulation of active components must be nontoxic and biodegradable, efficient to bind active ingredients, cost-effective, and resistant to changing environmental conditions including high temperature, humidity, and mechanical pressure, as well as have strong barrier properties. Nanoencapsulation techniques for active packaging have gained wide applicability in different food industries globally due to their efficiency in shelf life enhancement, preservation of the natural properties (color, flavor, and aroma), controlled release properties, and value addition in several food systems. Furthermore, the nanoencapsulation technique is also efficient in protecting the food from widespread microbial contamination of pathogenic nature. In addition, the encapsulation of bioactive compounds exhibiting strong insect repellent activity and anti-rodent properties has immense future possibilities in protection of packaged foods. However, several challenging safety issues on nanoencapsulated materials still need to be resolved before their application by food industries as well as consumers. The present article deals with the current advances and limitations in nanoencapsulation technologies employed for food preservation, along with their application in food packaging industries and future perspective. © 2020, Springer Nature Switzerland AG.