جستجوی مقالات مرتبط با کلیدواژه "smart packaging" در نشریات گروه "مکانیک"

Maintaining the quality and safety of food and thus maintaining people's health has been one of the most important concern of mankind since long time. One of the useful solutions to solve this problem is to switch to food packaging. Recognizing the nature of different foods, the emergence of availability and safe sources, and awareness of consumer expectations caused packaging to change from a simple cover to today's modern packaging with advanced functions. Making suitable packaging for each product, in addition to maintaining the quality and health of the product, can reduce the amount of food waste caused by unfavorable storage. Today, plastics are used more widely than other materials in the packaging industry and since these materials are derived from petroleum and in addition to consuming fossil fuels which are non-renewable resources, these remain in the environment for years and environmental concerns are increasing day by day. More about them, in this article, we review the different materials used in the packaging industry, their advantages and disadvantages, and general knowledge of new techniques and methods in food packaging. Also, special attention has been given to the investigation of novel packaging, which have more desirable features compared to the current common packaging in the country. In spite of these features such as better preservation of product quality and high marketability, in our country industrialization has not yet been carried out widely. In order to collect this article, from the September 2022 to the end of December 2022, a number of 196 articles were received and studied from the search engines MDPI, ScienceDirect, Google Scholar, CiteSeerx, Springer, Civilica and Scientific Information Database (SID), among which 108 sources was used.

Nanotechnology is the science of very small materials that play an important role in the food production and packaging. Also it is recognized as the most innovative modern technique by introducing the latest enhancements in the food packaging industry by improving mechanical, barrier and thermal properties of food packaging, detecting pathogens and spoilage microorganisms, enhancing the shelf-life of food, reducing food waste and costs, resolving environmental issues and also by introducing smart, active and improved packaging by maintaining the food quality and its safety aspects; that public perception will be crucial to the realization of these technological enhancements. Therefore, this review article attempts to focus on the implementation of nanotechnology as a powerful tool in the development of food packaging to improve food quality and safety. It is hoped that by using the science of nanotechnology, the current food packaging systems will be modified and products with better and safer nutritional quality will be sent to the global market. Also, despite the small amount of nanoparticles, it is possible to change the properties of packaging materials without significant changes in density, transparency and processing characteristics. Therefore, this review article attempts to focus on the implementation of nanotechnology as a potent tool in developing food packaging to improve food safety and quality. It is hoped that by utilizing nanotechnology, the current food packaging systems will be modified and products with better and safer nutritional quality will be introduced to the global markets.

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.