Testing Migration from Food Packaging Materials

Graphical abstract Nanotechnology may revolutionize the food industry by providing stronger, high-barrier packaging materials, more potent antimicrobial agents, and a host of sensors which can detect trace contaminants, gasses or microbes in packaged foods. Highlights ► Focuses on the use of nanomaterials in food packaging and sensing applications. ► Polymer nanocomposites offer high gas barriers, strength, and flame retardancy. ► Silver and metal oxide nanoparticles are potent biocides. ► Nanosensors and assays detect gasses, small molecules and microorganisms. ► Economic outlook and health and safety implications are also briefly reviewed.

A review of current and projected nanotechnology-derived food ingredients, food additives and food contact materials is presented in relation to potential implications for consumer safety and regulatory controls. Nanotechnology applications are expected to bring a range of benefits to the food sector, including new tastes, textures and sensations, less use of fat, enhanced absorption of nutrients, improved packaging, traceability and security of food products. The review has shown that nanotechnology-derived food and health food products are set to grow worldwide and, moreover, a variety of food ingredients, additives, carriers for nutrients/supplements and food contact materials is already available in some countries. The current level of applications in the European food sector is at an elementary stage; however, it is widely expected that more and more products will be available in the EU over the coming years. The toxicological nature of hazard, likelihood of exposure and risk to consumers from nanotechnology-derived food/food packaging are largely unknown and this review highlights major gaps in knowledge that require further research. A number of uncertainties and gaps in relevant regulatory frameworks have also been identified and ways of addressing them proposed.

The development of nanocomposites is a new strategy to improve physical properties of polymers, including mechanical strength, thermal stability, and gas barrier properties. The most promising nanoscale size fillers are montmorillonite and kaolinite clays. Graphite nanoplates are currently under study. In food packaging, a major emphasis is on the development of high barrier properties against the migration of oxygen, carbon dioxide, flavor compounds, and water vapor. Decreasing water vapor permeability is a critical issue in the development of biopolymers as sustainable packaging materials. The nanoscale plate morphology of clays and other fillers promotes the development of gas barrier properties. Several examples are cited. Challenges remain in increasing the compatibility between clays and polymers and reaching complete dispersion of nanoplates. Nanocomposites may advance the utilization of biopolymers in food packaging.