NIT Andhra Pradesh develops nanoparticle-powered food packaging materials

Nanoparticle-based materials offer greater advantage over conventional and non-biodegradable packing materials by enhancing the functional properties of foods such as bio-availability, taste, and enhancing the shelf-life. 

Researchers from the National Institute of Technology (NIT) Andhra Pradesh and other institutes have demonstrated how the concept of nanotechnology can be used to develop food packaging materials that enhance the shelf-life, maintain quality, retain flavour and colour of packed food materials. 

The research team led by Tingirikari Jagan Mohan Rao, Department of Biotechnology, NIT Andhra Pradesh, has published their work in ‘Journal of European Food research and Technology’. 

“Nanoparticle-based materials offer a greater advantage over conventional and non-biodegradable packing materials by enhancing the functional properties of foods such as bio-availability, taste, texture, flavor, and shelf-life. Additionally, nanomaterials in the form of sensors can be employed to maintain the temperature, detect pathogens, pesticides, toxins, and other chemicals in packed foods,” NIT AP said. 

Rao said, “The research emphasises the role of nanoparticles to provide mechanical stability to packing material and shows how the nano-sensors can be developed to detect pathogens, contamination, pesticides, and allergens and enhances the antimicrobial properties of packing material to prevent food spoilage and contamination.” 

“In addition to this, the role of inorganic nanoparticles in food preservation is to increase shelf-life and release of antioxidants protecting the food from harmful ultraviolet radiations. The research also discusses the food safety aspects related to nanomaterials and follows eco-friendly practices such as proper labelling on the food items, following safety regulation for disposal, to perform cytotoxic studies on humans and animals,” he added. 

CSP Rao, Director, NIT Andhra Pradesh, appreciated the work done by the faculty members and the scholars. He also encouraged the staff for such interdisciplinary-based collaborative research work for emerging applications. 

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