Abstract
One of the main and attractive application of nanotechnology is in food preservation, particularly the use of nano-films on the surface of the flexible and rigid packaging of different materials. For these systems, international regulations are more flexible with respect to other food applications. Thus, the contact of nanomaterials on food enables include nanocontainers with control release properties, which allow to maintain antimicrobial and antioxidant properties, or to serve as platforms to release aromas or off-flavors during the periods of storage, distribution, and food transportation, and that can also facilitate the arrangement of ready-to-eat products in small portions with broad benefits for consumers. There are numerous natural biopolymers that have been used in the preparation of nano-films to manufacture sustainable and eco-friendly packaging materials. However, they have poor barrier properties and little or moderate thermal resistance. Thus, the use of filling compounds today represents a way to improve all of these properties and to modify the release kinetics, therefore the effectiveness of different compounds and active substances. In this chapter, we will review the materials used in nano-films, preparation methods, functionality, applications, and the properties of nano-films, considering the importance or the release of active substances according to the behavior of materials employed, also highlighting the characteristics and current novelty of the applications of these nano-films in the conservation of different foods and any aspects from existing regulations.
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Zambrano-Zaragoza, M.L., González-Reza, R.M., Quintanar-Guerrero, D., Mendoza-Muñoz, N. (2020). Nano-Films for Food Packaging. In: Hebbar, U., Ranjan, S., Dasgupta, N., Kumar Mishra, R. (eds) Nano-food Engineering. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-44552-2_10
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