A critical review on nano-food packaging and its applications.

2020 ◽  
Vol 25 (3) ◽  
Author(s):  
Sheelendra M BHATT
Keyword(s):  
Carbon Nanotubes ◽  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Review Paper ◽  
Food Additives ◽  
Functional Nanomaterials ◽  
Release Property ◽  
Food Processing Sector ◽  
Good Food

The present manuscript addresses the effect of nanotechnology in various food sectors. Increasedfood functionality, enhanced flavor, reduced delivery of food additives are some of theappealing choices raising plausibility of high health advantages hypothesized in future. At theface of explosion of information, it is important to monitor them in a brief and updated manner.In this manner, new nanomaterials like carbon nanotubes, nano-biopolymers have diverseapplications in food packaging, good food release property with enhanced food safety features.Furthermore, nano-encapsulation of probiotics, nano applications in food processing sector andother related issues, new functional nanomaterials for use in food along with their propertieshave been talked about in this review paper.

scholarly journals Application of Nanoparticles In Ensuring Food Safety

2020 ◽  
pp. 367-369
Author(s):  
T. Ganesh Kumar ◽  
P. Mahesh Reddy ◽  
C. V. Rajagopala Reddy
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Food Packaging ◽  
Free Food ◽  
Food Microbiology ◽  
Life Extension ◽  
Food Science ◽  
Industry Applications

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties.

scholarly journals Bacteriocins: Production, different strategies of purification and applications

2019 ◽  
Vol 10 (3) ◽  
pp. 1808-1817 ◽  
Author(s):  
Vishakha Sharma ◽  
Rahul C Ranveer ◽  
Neelam Jain ◽  
Gajender Kumar Aseri
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Food Preservation ◽  
Safety Parameters ◽  
Pharmaceutical Industries ◽  
Quality Of Food ◽  
Antibacterial And Antifungal ◽  
Food Safety And Quality

Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.

scholarly journals Pemberdayaan Masyarakat melalui Edukasi Cara Pembuatan Pangan Olahan yang Baik, Bahan Tambahan Pangan, dan Kemasan Pangan untuk Penguatan Jaminan Keamanan pada Pelaku UMKM Bidang Makanan di Balikpapan

2021 ◽  
Vol 6 (6) ◽  
pp. 625-634
Author(s):  
Juni Ekowati ◽  
Rosita Handayani ◽  
Dewi Melani Hariyadi ◽  
Mohammad Rizki Fadhil Pratama ◽  
Putri Hamidah Khairunnisa ◽  
...  
Keyword(s):  
Food Safety ◽  
Community Service ◽  
Food Packaging ◽  
Statistical Tests ◽  
Food Additives ◽  
Well Being ◽  
Good Health ◽  
Educational Process ◽  
Learning Activity

Food safety is a complex issue that involves stakeholders in its handling. The point of food safety is growing widely and is becoming a concern in the community because it is related to the quality of consumers' good health and well-being. The community service activities based on quality education focused on Good Processed Food Manufacturing Practices (CPPOB), safe use of Food Additives (BTP), and consideration of packaging selection that ensures food safety. Education is carried out to increase the understanding of SMEs actors regarding regulations of CPPOB, the use of BTP, and provisions on Food Packaging. The education process is carried out online using the Zoom Meeting platform. Learning activity is carried out in one direction through lectures and questions and answers sessions. The increase in participants' understanding was measured by comparing the distribution of average scores, pretest, and post-test statistical tests. The effectiveness and quality of the educational process were measured using an evaluation questionnaire with predetermined indicators. The education carried out related to CPPOB, the use of BTP, and the selection of food packaging performed by the community service team of the Department of Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Airlangga to SMEs in Balikpapan has proven to increase the understanding of business actors. It can fulfill their needs and target activity evaluation indicators that have been determined.

scholarly journals Perubahan Sistem Pelayanan Makanan pada Usaha Kuliner Selama Masa Pandemi COVID-19 dan Era Kebiasaan Baru di Kota Makassar

2020 ◽  
Vol 6 (Khusus) ◽  
pp. 61
Author(s):  
Nurbaya Nurbaya ◽  
Wahyu Chandra ◽  
Ansar Ansar
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Service System ◽  
Food Service ◽  
Processing System ◽  
Safety Standards ◽  
Safety And Health ◽  
Health Standards ◽  
Food Safety Standards

Food safety is one of the people's concerns in buying and consuming food during the Covid-19 pandemic. This requires culinary entrepreneurs to meet food safety standards in the food processing system. This study aims to determine the food service system carried out by culinary entrepreneurs during the Covid-19 pandemic and in the era of new normal in Makassar City. With a qualitative approach, 33 informants were selected purposively to be involved in this study which was distributed into 17 in-depth interviews and 3 FGDs. Data analysis was carried out in three stages, namely data reduction, data presentation, and conclusion or verification. This research found that culinary entrepreneurs applied health standards in their restaurants by providing handwashing facilities, barrier plastic, keeping tables/chairs apart, and requiring consumers to wear masks. Food processing requires food processors to use disposable plastic gloves and masks as well as tighter food packaging. It is concluded that culinary entrepreneurs have implemented safety and health standards in the food service system both in food processing and food packaging. It is highly recommended that culinary entrepreneurs perform routine cleaning and disinfecting at their restaurants so that efforts to prevent Covid-19 can be maximized, especially in the culinary business sector.

Food packaging and nanotechnology: safeguarding consumer health and safety

2019 ◽  
Vol 49 (6) ◽  
pp. 1164-1179 ◽  
Author(s):  
Samuel Ayofemi Olalekan Adeyeye
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Health And Safety ◽  
Nano Materials ◽  
Consumer Health ◽  
Content Type ◽  
Safety Issues ◽  
Packaged Foods ◽  
Materials Used

Purpose Nanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of nano-materials or particles in food packaging have been suggested, potential risks and health hazards of nano-materials or particles are possible as a result of migration of their particles into food materials. The purpose of this review therefore assessed nanotechnology and its applications in food packaging, consumer acceptability of nano-packaged foods and potential hazards and safety issues in nano-packaged foods. Design/methodology/approach This review takes a critical assessment of previous literature on nanotechnology and its impact on food packaging, consumer health and safety. Findings Applications of nanotechnology in food packaging could be divided into three main divisions: improved packaging, which involves mixing nano-materials into polymers matrix to improve temperature, humidity and gas barrier resistance of the packaging materials. Active packaging deals with direct interaction between nano-materials used for packaging and the food to protect it as anti-microbial or oxygen or ultra violet scavengers. Smart packaging could be used to sense biochemical or microbial changes in foods, as well as a tracker for food safety, to prevent food counterfeit and adulteration. The review also discussed bio-based food packaging which is biodegradable. Bio-based packaging could serve as veritable alternative to conventional packaging which is non-degradable plastic polymers which are not environmental friendly and could pose a threat to the environment. However, bio-based packaging could reduce material waste, elongate shelf life and enhance food quality. However, several challenges are envisaged in the use of nano-materials in food packaging due to knowledge gaps, possible interaction with food products and possible health risks that could result from the nano-materials used for food packaging. Originality/value The increase in growth and utilisation of nanotechnology signifies wide use of nano-materials especially in the food sector with arrays of potential benefits in the areas of food safety and quality, micronutrients and bioactive ingredients delivery, food processing and in packaging Active studies are being carried out to develop innovative packages such as smart, intelligent and active food packaging to enhance effective and efficient packaging, as well as balanced environmental issues. This review looks at the future of nano-packaged foods vis-à-vis the roles played by stakeholders such as governments, regulatory agencies and manufacturers in looking into consumer health and safety issues related to the application of nano-materials in food packaging.

Analysis of Safety Street Food In Public Primary Schools in Padang City

2021 ◽  
Vol 6 (2) ◽  
Author(s):  
Prima Yaumil Fajri ◽  
Cesar Welya Refdi ◽  
Risa Meutia Fiana
Keyword(s):  
Food Safety ◽  
Observational Study ◽  
Primary School ◽  
Food Processing ◽  
Primary Schools ◽  
Microbial Contamination ◽  
Food Additives ◽  
Sampling Technique ◽  
Chemical Contamination ◽  
Street Food

Food safety is the main issue in street food for student in primary school. Street food that unhealthy can be caused by unhygienic food processing or storage. Microbial contamination, chemical contamination from the air or application of food additives at risk become critical point food safety in street food for student in primary school. The aim of this research was to know street food that often consumed by students some public primary schools in Padang City and its safety. This research is an observational study with purposive sampling technique. The result of this research showed that there is chemical contamination from lead, may caused of the location of food stall and how it is processed. Street food of school children observed from selected public primary schools in Padang City was suspected of containing borax and formalin proved negative.Keywords : borax, chemical contamination, formalin, lead, street food 

scholarly journals UPAYA PENINGKATAN MUTU PRODUK RUJAK BUAH (LOTIS) PEDAGANG KAKI LIMA DI PABELAN KARTASURA

Warta LPM ◽  
2018 ◽  
Vol 21 (2) ◽  
pp. 40-48
Author(s):  
Aan Sofyan
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Food Processing ◽  
Personal Hygiene ◽  
Hazardous Material ◽  
Food Grade ◽  
Grade Material ◽  
Good Food ◽  
Lack Of Knowledge

This dedication program is an effort to solve partner problems. Partners coupled in this devotion program is a fruit salad or lotis merchant. The problems faced by partners are lack of knowledge about hygiene and sanitation in food processing (fruit salad/lotis). This condition is seen among others from carts used every day to sell salad/lotis salad. Wooden wagon material with coated paint is a hazardous material for use in food processing. Coat that is used to coat wood is a non-food grade material that can be included in the food sold. The purpose of this IbM program is to help partners improve wagon conditions by designing carts with safer materials by the principle of sanitation and food safety in food processing. Also, the purpose of this program is to increase knowledge about hygiene and sanitation for partners; this is done by providing reading media in the form of booklets that contain guidelines on the application of the principles of hygiene, sanitation and good food security in food processing. The next goal is to raise awareness of the partners always to maintain personal hygiene so that the opportunities of contamination from humans to food can be reduced or eliminated.

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