Nontoxic packaging by using nanotechnology for storing food and fruits without artificial preservatives with new

Rapid development of nanotechnology is expected to transform many areas of food science and food industry with increasing investment and market share. Nanotechnology has the potential to improve foods, making them tastier, healthier, and more nutritious, to generate new food products, new food packaging, and storage. In addition to this, nanomaterials can be used to make packaging that keeps the product inside fresher for longer. Nanotechnology offers food safety in terms of packaging for ensuring a longer shelf life by avoiding spoilage or loss of food nutrients. The use of food preservatives varies greatly depending on the country. Many developing countries that do not have strong governments to regulate food additives face either harmful levels of preservatives in foods or a complete avoidance of foods that are considered unnatural or foreign. Active packaging has a desirable role in food preservation other than providing an inert barrier to the external conditions. It mainly refers to the packaging systems that respond to changes in the environment. They act by releasing desirable molecules such as antimicrobial or antioxidant agents, or act as gas scavengers. In this study, different samples of Sn and Ce co-doped TiO2 nanoparticles (0.5–1–2 mol% Ce and 1–5–10 mol% Sn) were prepared via simple sol–gel synthesis method by using cerium nitrate hexahydrate as cerium precursor, Tin(II) chloride dehydrate as Tin precursor, and titanium (IV) butoxide (TBT) as titanium precursor. The effects of co-doping on the structural, optical, and photocatalytic properties of nanoparticles were studied by X-ray diffraction (XRD), Field emission SEM (FE-SEM), TEM and UV–Vis absorption spectroscopy. Surface chemical state of nanoparticle was thoroughly examined by atomic X-ray photoelectron spectroscopy (XPS).

کلیدواژه ها:

Nano packaging ، food ، artificial preservatives. Nanotechnology ، nontoxic