Nanoparticles to revolutionise shelf-life
15 August 2016 • Author(s): Roy Manuell
Iranian researchers have discovered how to improve polymeric materials in packaging by manipulating nanoparticles of clay and iron oxide.
The maximisation of shelf life has long been a priority for manufacturers and retailers and if we are to consider the specifics, the defence of products against heat, light, moisture, oxygen, microorganisms, insects and dust represents in essence, what the packaging industry fundamentally considers to be the means in which to do so.
Creating the right conditions within a product’s packaging is of essential importance and recently, the industry has seen several diverse methods and opinions on how best to achieve this.
Gholamreza Khalaj directed the Iranian research project and outlined that “the plan aimed to improve various properties of polymeric materials used in food and pharmaceutical packaging by taking advantage of clay and iron oxide nanoparticles.
“The use of this nanocomposite packaging can cause a marked increase in shelf-life of the products it contains,” he continued.
“These two types of nanoparticles offer two different mechanisms to prevent passage of oxygen from the package; simultaneous use of clay and iron nanoparticles brings about synergic effects to further boost the shelf life of food and pharmaceuticals.”
The research conducted by member of the Islamic Azad University of Saveh has led to the technology now being produced on an industrial scale.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd