x Acta Scientific | International Open Library | Open Access Journals Publishing Group

Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 4 Issue 8

Nanomaterials in Food Processing and Packaging, its Toxicity and Food Labeling

Amra Bratovcic*

Department of Physical Chemistry and Electrochemistry, Faculty of Technology, University of Tuzla, Bosnia and Herzegovina

*Corresponding Author: Amra Bratovcic, Department of Physical Chemistry and Electrochemistry, Faculty of Technology, University of Tuzla, Bosnia and Herzegovina.

Received: July 21, 2020; Published: August 11, 2020



 Over the past few decades, nanotechnology has increasingly been considered to be attractive technology that has revolutionized the food sector. Nanomaterials, unlike conventional microscale materials, having novel characteristics can improve sensory quality of foods by imparting novel texture, colour, appearance, processability and stability during shelf life. The physicochemical characteristics of a nanomaterial are important as they can affect the outcome of the risk assessment. This paper provides an overview of the application of nanotechnology in the field of food processing and packaging. In addition, this paper also discussed toxic effects of nanomaterials and food labeling. The results of this paper shows that today there is a divided opinion on the use of nanotechnology in food processing and packaging because on the one hand there are the results of the study which reveal that the majority of consumers prefer the use of nanotechnology-based solutions, while on the other hand there is immense public concern regarding the toxicity and environmental effect of these nanoparticles.

Keywords: Nanomaterials; Food Processing; Food Packaging; Toxicity; Food Labeling



  1. Bratovcic A. “Different Applications of Nanomaterials and Their Impact on the Environment”. SSRG International Journal of Material Science and Engineering (IJMSE)1 (2019a): 1-7.
  2. Cartelle M and Zurita J. “La nanotecnología en la producción y conservación de alimentos”. 608 RCAN Revista Cubana de Alimentación y Nutrición1 (2015): 184-207.
  3. Bratovčić A., et al. “Application of polymer nanocomposite materials in food packaging”. Croatian Journal of Food Science and Technology2 (2015): 86-94.
  4. Wallace Hayes A. “Nanotechnology in the Food Industry: A Short Review”. in Nanotechnology, Food Safety Magazine (2017).
  5. “Study says consumers prefer nanotechnology in active food packaging”. Nano - The magazine for small science.
  6. Patel A., et al. “Application of Nanotechnology in the Food Industry: Present Status and Future Prospects”. Chapter 1 in Impact of Nanoscience in the Food Industry (2018): 1-27.
  7. Bratovcic A. “Synthesis, characterization, applications, and toxicity of lead oxide nanoparticles”. Intech Open (2020a).
  8. Bratovcic A. “Degradation of micro- and nano-plastics by photocatalytic methods”. Journal of Nanoscience and Nanotechnology Applications 3 (2019b): 206.
  9. Bratovcic A. “Nanocomposite Hydrogels Reinforced by Carbon Nanotubes”. International Journal of Engineering Research and Applications5. Series-IV (2020b): 30-41.
  10. Ranjan S., et al. “Nanoscience and nanotechnologies in food industries, opportunities and research trends”. Journal of Nanoparticle Research 16 (2014): 2464.
  11. Nile SH., et al. “Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives”. Nano-Micro Letters 45 (2020).
  12. Bratovcic A and Suljadic J. “Micro- and nano-encapsulation in food industry”. Croatian Journal of Food Science and Technology1 (2019): 113-121.
  13. Bratovcic A and Saric E. “Determination of essential nutrients and cadmium in the white quinoa and amaranth seeds”. Croatian Journal of Food Science and Technology1 (2019): 135-139.
  14. Bratovcic A and Saric E. “Biogenic Elements as Cofactors in Enzymes and Their Amount in the Chia Seed”. In: Karabegović I. (eds) New Technologies, Development and Application II. NT 2019. Lecture Notes in Networks and Systems. Springer, Cham. (2020).
  15. Bratovcic A. “Antioxidant Enzymes and their Role in Preventing Cell Damage”. Acta Scientific Nutritional Health3 (2020c): 01-07.
  16. Bratovcic A. “Effect of Temperature Extraction on the Potassium and Calcium Content in the Lemon and Orange Water Peel Extracts”. Journal of Advances in Chemistry 17 (2020d): 35-43.
  17. Singh T., et al. “Application of Nanotechnology in Food Science: Perception and Overview”. Frontiers in Microbiology 8 (2017): 1501.
  18. Bata-Vidács I., et al. “Nanotechnology and microbial food safety. Microbial Pathogens and Strategies for Combating Them: Science, Technology and Education”. Formatex, Badajoz, Spain (2013): 155-159.
  19. European Food Safety Authority (EFSA) “The potential risks arising from nanoscience and nanotechnologies on food and feed safety” (2009).
  20. Yadav SK. “Tissue science and engineering realizing the potential of nanotechnology for agriculture and food technology”. Journal of Tissue Science and Engineering 8 (2017): 8-11.
  21. Poças MFF., et al. “Smart packaging technologies for fruits and vegetables” in Smart Packaging Technologies for Fast Moving Consumer Goods, ed. By J. Kerry, P. Butler (2008).
  22. Roselli M., et al. “Zinc oxide protects cultured enterocytes from the damage induced by Escherichia coli”. The Journal of Nutrition12 (2003): 4077-4082.
  23. Sawai J. “Quantitative evaluation of antibacterial activities of metallic oxide powders (ZnO, MgO and CaO) by conductimetric assay”. Journal of Microbiological Methods 54 (2003): 177-182.
  24. Ezhilarasi P. N., et al. “Nanoencapsulation techniques for food bioactive components: a review”. Food and Bioprocess Technology 6 (2013): 628-647.
  25. Cioffi N., et al. “Copper nanoparticle/polymer composites with antifungal and bacteriostatic properties”. Chemistry of Materials21 (2005): 5255-5262.
  26. Emamifar A., et al. “Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice”. Food Control 3-4 (2011): 408-413.
  27. Stoimenov P.K., et al. “Metal oxide nanoparticles as bactericidal agents”. Langmuir17 (2002): 6679-6686.
  28. Tan H., et al. “Quaternized chitosan as an antimicrobial agent, antimicrobial activity, mechanism of action and biomedical applications in orthopedics”. International Journal of Molecular Science1 (2013): 1854-1869.
  29. Yoon KY., et al. “Susceptibility constants of Escherichia coli and Bacillus subtilis to silver and copper nanoparticles”. The science of total environment2-3 (2007): 572-575.
  30. Duncan TV. “Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors”. Journal of Colloid and Interface Science1 (2011): 1-24.
  31. Bratovcic A. “Biosynthesis of green silver nanoparticles and its UV-Vis characterization”. IJISET -International Journal of Innovative Science Engineering and Technology7 (2020e): 170-176.
  32. Han M and Li S. “Study on the medical application of silver material. Micro- and Nanotechnology, Materials, Processes, Packaging, and Systems IV”. Melbourne, Australia, 09 December. Society of Photo-Optical Instrumentation Engineers, Washington, United States (2008).
  33. Biswas K., et al. “Nutritional assessment study and role of green silver nanoparticles in shelf-life of coconut endosperm to develop as functional food”. Saudi Journal of Biological Sciences5 (2020): 1280-1288.
  34. Ghosh C., et al. “Role of Nanomaterials in Food Preservation”. In: Prasad R. (eds) Microbial Nanobionics. Nanotechnology in the Life Sciences. Springer, Cham.
  35. Belli B. Eating Nano, The environmental magazine (2012).
  36. Maisanaba S., et al. “Toxicological evaluation of clay minerals and derived nanocomposites: a review”. Environmental Research 138 (2015): 233-254.
  37. Farhoodi M. “Nanocomposite materials for food packaging applications: characterization and safety evaluation”. Food Engineering Reviews 8 (2016): 35-51.
  38. Sharma V., et al. “DNA damaging potential of zinc oxide nanoparticles in human epidermal cells”. Toxicology Letters3 (2009): 211-218.
  39. Sharma C., et al. “Nanotechnology: An Untapped Resource for Food Packaging”. Frontiers in Microbiology 8 (2017): 1735.
  40. Geiser M., et al. “Ultrafine particles cross cellular membranes by nonphagocytic mechanisms in lungs and in cultured cells”. Environmental Health Perspectives11 (2005): 1555-1560.
  41. Li N., et al. “Ultrafine particulate pollutants induce oxidative stress and mitochondrial damage”. Environmental Health Perspectives4 (2003): 455-460.
  42. Echegoyen Y and Nerín C. “Nanoparticle release from nano-silver antimicrobial food containers”. Food and Chemical Toxicology 62 (2013): 16-22.
  43. Schrand AM., et al. “Metal-based nanoparticles and their toxicity assessment”. Wiley Interdisciplinary Reviews. Nanomedicine and Nanobiotechnology5 (2010): 544-567.
  44. Pinget G., et al. “Impact of the Food Additive Titanium Dioxide (E171) on Gut Microbiota-Host Interaction”. Frontiers in Nutrition 6 (2019): 57.
  45. Hardy A., et al. “Guidance on risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain: Part 1, human and animal health”. EFSA Journal7 (2018): 5327-5395.
  46. H Yu., et al. “An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety”. Hindawi Journal of Chemistry (2018).
  47. Sekhon B. “Food nanotechnology - An overview”. Nanotechnology, Science and Applications 3 (2010): 1-15.
  48. Project on Emerging Nanotechnologies. Consumer products inventory (2014).
  49. Fletcher N and Bartholomaeus A. “Regulation of nanotechnologies in food in Australia and New Zealand”. International Food Risk Analysis Journal2 (2011): 33-40.
  50. Cushen M., et al. “Nanotechnologies in the food industry -Recent developments, risks and regulation”. Trends in Food Science and Technology1 (2012): 30-46.
  51. Suppan S. “Legalizing nanomaterials in EU food and feed products”. Institute for Agriculture and Trade Policy (2018).
  52. Tran V., et al. “An economic analysis of nanofood labeling”. Journal of Policy Modeling 41 (2019): 1-20.


Citation: Amra Bratovcic. “Nanomaterials in Food Processing and Packaging, its Toxicity and Food Labeling". Acta Scientific Nutritional Health 4.9 (2020): 07-13.

Member In

News and Events

  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is September 30, 2020.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of “Best Article of the Issue”.
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.
  • Contact US