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Dr. Muhammad Baqir MR Fakhrildin
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Dr. D. Padmavathi*


“NANOTECHNOLOGY”, is a newly emerging trend in novel food packaging technique. It can increase the shelf life of foods, minimize the spoilage, ensures food safety, repair the tears in packaging, reduce the problem of food shortage, and finally improve the health of the people. Food packages embedded with nanoparticles can alert the consumer demands about the safety of the foods. It can release preservatives to extend the shelf life of food in packages. It is hoped that “Nano food packaging “has a great potential in food industries as it may be used to manufacture about 25% of all food packaging in future. In food industry it can be utilised to detect bacteria in packaging, or produce stronger flavours and colour quality and safety by increasing the barrier properties. It holds great promise to provide benefits not just within food products but also around food products. It promotes new chances for innovation in the food industry at immense speed and have very good emerging health concerns too. Emphasis is given to assess the safety of ingredients in nanoparticles before their use in food products including packaging. The present study adopted BAKERY PRODUCTS for different types of NANO PACKAGES such as, Bio based packaging, Improved packaging, Active packaging, and Smart packaging. Bio based packaging, including biodegradable and biocompatible packages, a best alternative to actual packaging that uses non-degradable plastic polymers. Improved packaging focuses on Nano materials that improves barrier properties, flexibility, strength and stability. Active packages is based upon active nanomaterials such as antimicrobials and oxygen scavenging materials. Smart or Intelligent packaging refers to smart functions by nanomaterials such as Nano sensors and nanodevices that detect freshness or monitor changes in packaging integrity. The Nano based food products were forwarded to shelf life analysis to reveals the best item. The Best shelf life Nano based baked goods were further planned to subjected for Nutritional analysis too.

Keywords: Nanotechnology, Nano food packaging, Human health, Bakery products, Shelf life, Nutrient analysis

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