An Investigation and Analysis of Implementing Advantages of Silver nano-particles in Food Industry Packaging

gita amirsadri¹

1) payamenoor univercity

Publication : 3rd international conference of Science and Engineering(3icesconf.com)
Abstract :
Every year thirty percent of produced agricultural products are wasted in Iran while 7 to 8 percent of them are wasted due to improper packaging. Therefore, using new methods of packaging can be a very important contribution to economically improve and enhance the food industry and reduce the waste. One of the new methods is using nano-particles. The present study aimed at investigating the advantages of using silver nano-particles especially in increasing the shelf life of products in the packages containing silver nano-particles which cause anti-bacterial properties in the packages when they are compared with ordinary packaging. Thus, these packages can be used in export and distribution and storage processes and also they can be used in travels in order to replace them with big ice Colemans which are used to prevent food spoilage in the roads. This study first made a review of silver properties and a detailed history of its uses from past to present and then it investigated the mechanism of antimicrobial action of silver and finally it examined some food products which have been imposed by these packaging and the percentage of silver application and its cost as well as the results of this study. Regarding the reviewed studies, it is concluded that using this kind of packaging with a specific amount of silver is not only expensive but also it enhances the quality and freshness of the food and its shelf life. Besides, since this kind of packaging is being produced in many countries, the use of nano-particles in specific ranges can lead to the health and safety of the food. Keywo
Keywords : Nano-particles: They are the particles with dimensions less than 100 nm and by manipulating at molecular and atomic levels they produced materials with special properties such as heat resistance and penetration of gases and higher moisture and strength. Organoleptic properties: It described seeing smelling tasting and touching the food that cause a consumer s interest or hatred. Nanocomposites: They are made by combining nano-particles with polymer solution which create thin plates for packaging