Nano-packaging technology extends food shelf life

Hongda Chen, head of the National Project for Bioengineering and Nanotechnology at the US Department of Agriculture, points out that nanopacking can reduce the risk of microbial contamination in foods, extend food shelf life and reduce food waste. Such research can help humans use technology to solve food safety problems.

Recently, at the annual meeting of the Food Science and Technology Society in Las Vegas in 2017, Dr. Chen participated in discussions on nanotechnology and packaging.

Dr. Chen said that for the application of nanotechnology in the food industry, the National Institute of Food and Agriculture of the US Department of Agriculture has invested more than US$100 million in the past few years. The origin of nanotechnology can be traced back to a speech by Richard Feynman (a theoretical physicist who won the Nobel Prize in 1959).

Dr. Chen pointed out that packaging is the stage for the industrialization of nanotechnology. Packaging has multiple roles, including sealing, protection, preservation, marketing, communications, and convenience.

“Our goal is smart packaging.” Examples of nanotechnology applications in packaging include: reduced moisture absorption, antimicrobial coatings, and time and temperature metrics (temperature range that can be tolerated based on freshness and shelf life).

He emphasized the food safety of nanotechnology and used risk exposure time as a criterion of risk.

Compounds that have been used for nanoparticles include gold, silver, zinc oxide, iron oxide, titanium dioxide, and silicon dioxide. In recent decades, this technology has been widely used internationally.

Dr. Chen mentioned New Zealand's research on the safety of nanotechnology. There is no evidence that nanopackaging can lead to health risks. He pointed out that another study showed that the number of particles migrating from nanopacks into food is far below the legal limit.

He said: "We should make full use of nanotechnology to ensure food safety, quality, senses and health."

After Dr. Chen’s speech, Tony Jin, a food technology expert from the US Department of Agriculture, presented the latest developments in the non-heat treatment and packaging technology units.

He pointed out that from the raw material to the dining table, there will be many steps on the road leading to pollution.

Microbial contamination usually starts at the surface of the food. Dr. Jin pointed out that many foods are not lethal to microbes, and antimicrobial packaging is the "last defense."

The use of nanotechnology includes coated food, food packaging or film packaging. Some edible substances can carry nanoparticles, including pectin, cellulose and gelatin. Zinc oxide is one of the feasible materials for this technology. Zinc oxide meets the generally accepted safety certification (GRAS) and has been shown to kill E. coli and Salmonella. Magnesium oxide is also a viable material. However, Dr. Jin admitted that there are still some concerns about this technology. However, he is full of hope.

"Nanotechnology food packaging can extend food shelf life and reduce food waste," he said. "This could affect many aspects of food processing and food packaging."