In recent years the innovation of novel nanomaterials plays a vital role in many areas. Among those areas, the most important factor of bio-nanocomposites is in food packaging industry by having the reason that these advances are interested in improvement of food quality and safety. In food packaging, a major interest is on development of high barrier properties against the diffusion of oxygen, carbon dioxide, flavor compounds, and water vapor. Day by day in the globalization, food packaging requires a long shelf life, along with monitoring the safety and quality based upon international standards. This chapter inculcates biodegradability of bio-nanocomposite, antimicrobial properties, mechanical and thermal properties for food packaging applications.

1. Bio-nanocomposites for Food
Packaging Applications:
A Significant Importance of
the Materials
By
Dr. T. Ranjeth Kumar Reddy
PhD., PDF
Assistant Professor of Physics
Presidency University
Bangalore

4. Introduction
• Factors
affecting food
quality and
safety
• History of
Packaging
Biopolymers and
Bio-
nanocomposites
• About
Biopolymers
• Types of
Biopolymers
Properties of
Bio-
nanocomposites
for Packaging
• Different
Properties
• Barrier
Properties
Topics to be Delivered ………….

5. Introduction

6. https://www.newfoodmagazine.com/article/4427/the-quality-and-safety-of-flexible-packaging-materials/
Factors for affecting food quality and safety

7. https://www.structuralgraphics.com/blog/a-brief-history-of-packaging/history-of-packaging-flowchart/

8. Levels of
Packaging
First
Level
•Packaging for end user goods avoid
contamination;
•Interruptions of microbial, chemical, and
biochemical spoilage;
• Decreases weight loss or gain;
•Delivers physical protection; and visually presents
the product to the end user in a format that
improves overall product look and meets user
desires and expectations
Second
Level
•The second level of
packaging discovers to
deliver improved
product and quality
control according to
the basic packaging
demands and
applications

11. Potential Applications of Bionanocomposites in the Food Packaging Sector
Product Feature Application
Improved packaging performance (mechanical, thermal,
barrier properties)
Shelf-life extension, down-gauging of film,
reduction in package waste
Thermal stability Heat resistance, dimensional stability
Optical property
See-through packaging, ultraviolet-screening
packaging
Biodegradation
Enhanced biodegradation, environmentally friendly
packaging
Active packaging
Shelf-life extension, oxygen scavenger,
antimicrobial packaging
Intelligent packaging
Interaction with the environment, self-cleaning,
self-healing, indication of deterioration
Delivery and controlled release Nutraceuticals, bioactive compounds
Monitoring product conditions
Time-Temperature Integrator (TTI), freshness
indicator, leakage indicator, gas detector
Nanosensor
Indication of food quality, sensing and signaling
microbiological and biochemical changes
Nanocoating Surface reinforcement of base packaging material
Antimicrobial Active antimicrobial and antifungal surfaces
Information on product
Radiofrequency identification (RFID), nano-
barcode, product authenticity

12. Biopolymers and Bionanocomposites

13. What are Biopolymers?

14. What is Bionanocomposite?

15. Properties of
Bionanocomposites for
food packaging

17. Tensile Properties of Bionanocomposites
Reddy, T. Ranjeth Kumar, Hyun-Joong Kim, and Ji-Won Park. "Bio-nanocomposite Properties and
its Food Packaging Applications." Ebook: Polymer Science: Research Advances, Practical
Applications and Educational Aspects; Méndez-Vilas, A., Solano, A., Eds (2016).

18. Effect of organoclay (Cloisite 30B) content on biodegradability of polybutylene succinate (PBS)
and its clay nanocomposites
J.-W. Rhim et al. / Progress in Polymer Science 38 (2013) 1629– 1652 1639
Biodegradation

19. TTI colour response at different pH conditions
V.A. Pereira Jr. et al. / Food Hydrocolloids 43 (2015) 180e188
Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage)

20. V.A. Pereira Jr. et al. / Food Hydrocolloids 43 (2015) 180e188
TTI colour response in contact with pasteurized milk at 25 C and different
time intervals.
Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage)

21. M. Abdollahi et al. / Journal of Food Engineering 111 (2012) 343–350
Swelling

22. Barrier Properties

24. What is Regular Atmosphere?

25. What is Modified Atmosphere?
If there is any deviation in their regular atmosphere it is Known as Modified
atmosphere
What is Controlled atmosphere?
An atmosphere in which oxygen, carbon dioxide and nitrogen concentrations as well
as temperature and humidity are regulated

26. What are the Major commodity products?
 Fruits
 Vegetables
 Meat
How to increase the Shelf life time of these products?
 By Using Modified Atmosphere Packaging (MAP)
 Air surrounding the food modified
Which type of Packaging Materials used for Different Products?
 Meat and fish and cheese are non-respiring products needing very low
gas permeability films and so-called high barrier films are used. The initial
flushed gas-mixture will be maintained inside the MA package.
 Fruits and Vegetables are respiring products where the interaction of
the packaging material with the product is important and so low barrier or
so-called high permeability films are used.

27. Then How to increase shelf life time of Fruits and
Vegetables?
By lowered level of O2 and a heightened level of
CO2.
 This kind of package slows down the normal
respiration of the product to prolong its shelf-life.
On what factors the shelf life depends?
 Like the size of the product
 Severity of preparation
 Maturity of the product
 Type of tissue that have an effect to the shelf-
life
What level of Oxygen and CO2 has required to
prevent from bacterial and fungal growth ?
 Oxygen level should be 3% to 5%
 CO2 level should be < 10%
 Other than non-vegetables(snacks) packaged
with 99.9% Nitrogen .

28. What is Oxygen Transmission Tate?
Oxygen transmission rate (OTR) is the
measurement of the amount of oxygen gas
that passes through a substance over a
given period.
cm³.20μ/m².24hr.atm
cm³.mil / 100in².24hr.atm -

29. What is Water vapor Transmission Rate?
water vapor transmission rate (WVTR), is a measure of the passage of
water vapor through a substance.
International unit for the MVTR is g/m²/day

30. What is Carbon Dioxide Transmission Rate?
CO2 Transmission Rate , is a measure of the passage of CO2through a
substance.
International unit for the CO2 TR is (cc.mL/m2 day)

31. Diffusion of water vapor through porous media
Tortuosity is an intrinsic property of a porous material usually defined as the
ratio of actual flow path length to the straight distance between the ends of
the flow

32. Barrier comparison of different films

33. Reddy, T. Ranjeth Kumar, Hyun-Joong Kim, and Ji-Won Park. "Bio-nanocomposite Properties and
its Food Packaging Applications." Ebook: Polymer Science: Research Advances, Practical
Applications and Educational Aspects; Méndez-Vilas, A., Solano, A., Eds (2016).
WVP values of different nanocomposites

34. Gas permeabilities of PLSNMs: (a) CO2 permeability; (b) O2 permeability; (c) N2 permeability
J.-W. Rhim et al. / Progress in Polymer Science 38 (2013) 1629– 1652

35. Photograph of antimicrobial test results of chitosan and chitosan based nanocomposite films
against S. aureus: (1) neat chitosan film (2) chitosan/Na-MMT (3) chitosan/Cloisite 30B (4)
chitosan/Nano-silver (5) chitosan/Ag-Ion (5%) (6) chitosan/Ag-Ion (20%) (Permissions from Jong-
Whan Rhim (2006))
Antimicrobial activity

36. Safety Considerations of Usage Food Additive and Food Contact
The following mentioned points to be considerable for additive and contact materials for
food packaging.
 Food additive as a substance that is practically expected to become a component of food
under the intended conditions of use.
 The materials in interaction with food stuffs has safe the health of consumers by
confirming that no material in interaction with food stuffs can bring about a chemical
reaction which would change the composition or organoleptic properties of these food
stuffs (taste, appearance, texture or even smell).
 While adding the food additive or food contact, a suitable labeling needed to advance
traceability or safety of use.
 The declarations of compliance require with prescribed member of States in their own
provisions.
 There is substantial requirement to evolve the information of food packaging by using
active (e.g nanoparticles) and intelligent packaging (e.g informative like sensors)
methods.
 In active packaging systems, the food additive intentionally release substances into
package must be listed in the positive lists of the additives and it must satisfy the
technological need.
 In an intelligent packaging systems are not designed to intentionally, release substances
into or onto food.
 There is a limit to usage of non-authorized substances through the functional barrier
(which consists one or more layers of food-contact materials which ensure that meet
rules and regulations) should not exceed 0.01 mg per kg food.
 When applying nanotechnology, the complete assessment of particles can use only for
additive or contact.
 The labelling information of additive or contact must be informative and affirmative.
Reddy, T. Ranjeth Kumar, Hyun-Joong Kim, and Ji-Won Park. "Bio-nanocomposite Properties and its Food Packaging
Applications." Ebook: Polymer Science: Research Advances, Practical Applications and Educational Aspects; Méndez-Vilas, A.,
Solano, A., Eds (2016).

40. Dr. T. Ranjeth Kumar Reddy
PhD., PDF
Assistant Professor of Physics
Presidency University
Bangalore
E-mail: ranjithreddy155@gmail.com
ranjethkumar@presidencyuniversity.in
Mobile Number: 8978975961