College of Agricultural Engineering Sciences, University of Baghdad, Iraq
Nanotechnology is used in food packaging to improve packaging properties such as gas leakage, heat and moisture resistance during packaging. Nanoparticles provide antimicrobial features through the development of innovative packaging systems to sense biochemical or microbial changes in food and detect the causes of food contamination and diseases to be used as a product monitoring tool for food safety and to avoid food fraud. Recently, nanoshells have been produced consisting of templates of polymers, where the dimensions of the pore holes are controlled, enabling them to prevent the exchange of moisture and gases with the external medium, which affects the distribution and use of coloring materials, flavoring materials, antioxidants, enzymes and anti-brown coloring materials. In packaging fresh food products such as meat, cheese, vegetables, fruits and others and preserving them even after opening the package by treating the surfaces of the outer packages with a thin transparent anti-oxidant layer.