Dépôt numérique

Applications of nanotechnology in food microbiology

Jaiswal, Lily; Shankar, Shiv et Rhim, Jong-Whan (2019). Applications of nanotechnology in food microbiology In: Methods in Microbiology. Academic Press, San Diego, pp. 43-60.

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Currently, the food packaging industry presents one of the fastest growing industries globally. One of the most serious concerns in the food packaging industry is reducing environmental burdens by reducing food packaging waste or replacing non-biodegradable plastic packaging materials with eco-friendly biopolymer-based packaging materials to ensure food safety and extend the shelf life of packaged food. The advent of nanotechnology has recently been applied to overcome these challenges of food and environmental issues. Developing nanocomposite-based packaging materials by mixing nanofillers and biopolymers is one way to enhance the performance properties of the packaging materials and further enhance its functionality. Various types of organic and inorganic nanomaterials with antimicrobial activity act as active ingredients when mixed polymer to prevent microbial contamination and extend the shelf life of packaged foods. This chapter presents applications of nanotechnology in food microbiology concerning food packaging. © 2019 Elsevier Ltd

Type de document: Chapitre de livre
Mots-clés libres: Nanotechnology; Nanoparticles; Antimicrobial; Biopolymer; Food packaging
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 03 févr. 2020 15:45
Dernière modification: 03 févr. 2020 15:45
URI: https://espace.inrs.ca/id/eprint/8586

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