Sushma Hvanur | International Journal of Composite and Constituent Materials | Vol 10, Issue 01 | pp. 40-45 | ISSN: 2456-5237
Abstract
The dairy industry plays a crucial role in global diets, with India as the leading milk producer and dairy exporter. The Indian dairy market is expected to grow significantly by 2030, underscoring the need to maintain high standards of food quality and safety. Dairy products like milk, cheese, and butter are prone to deterioration due to their complex composition and exposure to environmental factors, which require efficient packaging solutions. Effective packaging not only protects products from environmental influences but also retards food quality deterioration and supports sustainable food management by minimizing waste and preserving safety. Recent advancements in nanotechnology present promising solutions for the dairy industry. Nanomaterials, such as nanoparticles, nanoclay, and nanocomposites significantly enhance packaging performance by improving mechanical strength, thermal stability, and barrier properties, which extend shelf life and ensure product safety. The integration of nanotechnology-driven packaging solutions offers new possibilities for addressing challenges related to food quality, safety, and sustainability. This review explores the application of nanotechnology in dairy product packaging, focusing on the benefits over conventional materials and highlighting its potential to revolutionize the industry. By adopting these innovative packaging technologies, the dairy sector can meet the growing demands for high-quality, safe products while minimizing environmental impacts. As the dairy industry continues to expand, nanotechnology will play a pivotal role in shaping the future of food packaging and ensuring the delivery of superior dairy products to consumers worldwide.
Keywords:Nanotechnology, dairy, packaging, food quality, sustainability
Keywords
Nanotechnology, dairy, food quality, packaging
References
1. Adeyeye SAO, Ashaolu TJ. Applications of nano-materials in food packaging: A review. 2. J Food Process Eng. Blackwell Publishing Inc. 2021;44. 3. Alamri MS, Qasem AAA, Mohamed AA, Hussain S, Ibraheem MA, Shamlan G, et al. Food packaging’s materials: A food safety perspective. Saudi J Biol Sci. Elsevier B.V.; 2021;28:4490–9. 4. Ameta SK, Rai AK, Hiran D, Ameta R, Ameta SC. Use of nanomaterials in food science. In: Biogenic Nano-Particles and their Use in Agro-ecosystems. Springer Singapore; 2020. p. 457–88. 5. Barage S, Lakkakula J, Sharma A, Roy A, Alghamdi S, Almehmadi M, et al. Nanomaterial in food packaging: A comprehensive review. J Nanomater. Hindawi Limited; 2022;2022. 6. Barukčić I, Ščetar M, Lisak Jakopović K, Kurek M, Božanić R, Galić K. Overview of packaging materials for Dairy packaging. Croatian J Food Technol. 2021;16. 7. Brandelli A, Lopes NA, Pinilla CMB. Nanostructured antimicrobials for quality and safety improvement in dairy products. Foods. 2023 Jun 29;12(13):2549. 8. Bratovcic A. Nanomaterials in food processing and packaging, its toxicity and food labeling. 2020. 9. Hahladakis JN, Velis CA, Weber R, Iacovidou E, Purnell P. An overview of chemical additives present in plastics: Migration, release, fate and environmental impact during their use, disposal and recycling. J Hazard Mater. Elsevier B.V.; 2018;344:179–99. 10. Karaman AD, Özer B, Pascall MA, Alvarez V. Recent advances in dairy packaging. Food reviews int. 2015 Oct 2;31(4):295–318. 11. Krishnan V, Jayakumar K, Dhananchezian M, Siva Shankar V, Thulasiram R, Priyankka AL, et al. Proceeding paper applications of nanomaterials on a food packaging system-A review. 2024. Available from: https://doi.org/10.3390/engproc2024061004 12. Mestdagh F, De Meulenaer B, De Clippeleer J, Devlieghere F, Huyghebaert A. Protective influence of several packaging materials on light oxidation of milk. J Dairy Sci. 2005;88(2):499–510. 13. Müller P, Schmid M. Intelligent packaging in the food sector: A brief overview. Foods. MDPI Multidisciplinary Digital Publishing Institute; 2019;8. 14. Osmólska E, Stoma M, Starek-Wójcicka A. Application of biosensors, sensors, and tags in intelligent packaging used for food products—A review. Sensors. MDPI; 2022;22. 15. Patel A, Patra F, Shah N, Khedkar C. Application of nanotechnology in the food industry: Present status and future prospects. In: Impact of Nanoscience in the Food Industry. Elsevier Inc.; 2018. p. 1–27. 16. Perera KY, Hopkins M, Jaiswal AK, Jaiswal S. Nanoclays-containing bio-based packaging materials: Properties, applications, safety, and regulatory issues. J Nanostructure Chem [Internet]. 2024;14:71–93. Available from: https://doi.org/10.1007/s40097-023-00525-5. 17. Pilevar Z, Bahrami A, Beikzadeh S, Hosseini H, Jafari SM. Migration of styrene monomer from polystyrene packaging materials into foods: Characterization and safety evaluation. Trends in Food Sci Technol. Elsevier Ltd; 2019;91:248–61. 18. Ricardo J, Pires A, Rodrigues C, Coelhoso I, Fernando AL, Gomes V, et al. Current applications of bionanocomposites in food processing and packaging. 2023. Available from: https://doi.org/10.3390/polym15102336. 19. Ščetar M, Barukčić I, Kurek M, Jakopović KL, Božanić R, Galić K. Packaging perspective of milk and dairy products. Mljekarstvo. 2019;69(1):3–20. 20. Stefano Gerna, Paolo D’Incecco, Sara Limbo, Marta Sindaco, Luisa Pellegrino. Strategies for exploiting milk protein properties in making films and coatings for food packaging: A review. Foods. MDPI; 2023;12. 21. Tsagkaris AS, Tzegkas SG, Danezis GP. Nanomaterials in food packaging: State of the art and analysis. J Food Sci Technol. Springer; 2018;55:2862–70.
