International presenter from Bangladesh explained about the application of nanotechnology in food packaging. Nano-based "smart" and "active" food packaging provides several advantages over conventional packaging methods ranging from providing better packaging materials with better mechanical strength, barrier properties, antimicrobial films to nanosensing for pathogen detection and reminding consumers of food safety status. . The application of nanocomposites as active ingredients in packaging and coating materials can also be used to improve food packaging.


Using inorganic nanoparticles, strong antibacterial activity can be achieved at low concentrations and more stable under extreme conditions. Therefore, in recent years, the use of these nanoparticles in antimicrobial food packaging has attracted great interest. Many nanoparticles such as silver, copper, chitosan, and metal oxide nanoparticles such as titanium oxide or zinc oxide have been reported to have antibacterial properties.


Nanocomposites and nanolamines have been actively used in food packaging to provide a barrier from extreme thermal and mechanical shocks that extend the shelf life of foods. In this way, the incorporation of the nanoparticles into the packaging material offers quality food with a longer shelf life.


The incorporation of nanoparticles in polymers has enabled the development of more resistant packaging materials with cost-effectiveness. The use of inert nanoscale fillers such as clay and silicate nanoplatelets, silica (SiO2) nanoparticles, chitin or chitosan into the polymer matrix makes it lighter, stronger, fire resistant , and better thermal properties.


Antimicrobial nanocomposite films prepared by impregnating fillers (having at least one dimension in the nanometric or nanoparticle range) into polymers offer bidirectional benefits due to their structural integrity and barrier properties.


Following are some of the different types of nanopackaging:

1. Improved Packaging
Nano materials to achieve:

- gas barrier,
- temperature resistance,
- moisture resistant,
- etc.

2. Active Packaging
Nanomaterial incorporation to achieve:

- inactivation of the pathogen
- extends shelf life
- improve food safety
3. Smart Packaging
Nanomaterial incorporation to achieve:

- Recognition of decay
- Recognition of pathogens
- Food quality monitoring


Nanotechnology in this context can also be utilized for pathogen detection. Biosensors based on carbon nanotubes have also been successfully applied to detect microorganisms, toxins and other degradable products in food and beverages. Furthermore, the use of an electronic tongue or nose consisting of an array of nano sensors monitors the condition of the food by giving a signal to the aroma or gas released by the food. Electric noses based on quartz crystal microbalance (QCM) can detect interactions between various scents and chemicals that have been coated on the surface of QCM crystals.


Despite the many advantages of nanotechnology to the food industry, the safety concerns associated with nanomaterials cannot be ignored. The small size of this nanomaterial can increase the risk of bioaccumulation in the organs and tissues of the body. For example, silica nanoparticles used as anti-caking agents can be cytotoxic to human lung cells upon exposure. Regulatory authorities must develop several standards for commercial products to ensure product quality, health and safety, and environmental regulations.


The above material was presented by a presenter from Bangladesh in an international webinar entitled "Prospect of Nanotechnology in Food Processing and Food Packaging" which was held by STEKOM University in collaboration with the University of Bangladesh and various other parties. The name of the presenter from Bangladesh is Sharifa Sultana, PhD. The presenter's academic position is Associate Professor & Associate Head, Department of Pharmacy, FAHS at Daffodil International University, Bangladesh.


This international webinar activity is part of the implementation of STEKOM University's commitment to increase various international activities. This was done in order to realize the vision to become an international-class university. Various international activities carried out by STEKOM University continue from year to year. There are international activities that are sustainable and there are also some international activities that are not sustainable. All types of international activities are accommodated and regulated by the International department of STEKOM University.