Hydrophobicity Research Papers - Academia.edu (original) (raw)

In all fields of food science, there is an increasing interest in utilizing nanostructures for improving the performance of food products and processes. Many structures in
foods are within 100 nm size range, and because of their unique physical properties, take a significant task in the delivery of nutrients or more in general, show enhanced
bioactivity. By manufacturing foods using particular processing or environmental conditions, it is possible to obtain nanostructures. The small size affects their
functional properties, when compared to structures with similar composition, but larger in size. In foods, these structures are usually dispersed in solution, and they
are not biologically persistent, i.e., they are digested and hydrolyzed, and they do not accumulate in organs or in the environment. Because of their physical properties
and especially their enhanced surface area, these structures tend to be more efficacious in encapsulating bioactive and improving texture and structures or more in
general show some improved processing and nutritional functionality. The low-temperature discharge plasma treatment of polymers is used for surface sterilization
of food packaging foils. The bulk and mass transport properties of discharge plasma-treated films must be explored and quantified. These properties are
important for packages, and they are suitable for both respiring and non-respiring foods and also for safety product assessment. The use of discharge plasma to aid in the deposition of biologically actives and antimicrobials can help expand the emerging field of edible films and active food packaging. Future studies should focus on study of antimicrobial efficiency after their immobilization on low-temperature plasma-grafted polyolefin surfaces. The use of natural antimicrobial
agents is a very promising alternative because of their appeal as natural The food security is a big issue in the world, and antimicrobial packaging could play a role in
food security assurance, comprehensively agreed with industrial sectors, farmers, producers, wholesalers, retailers, governments, and consumers. A following trend in food packaging technology consists from research and
development of new material that exhibits significantly improved barrier properties against gases and vapors. Low-permeable materials can decrease the total amount
of packaging materials required, as they are made of thin or lightweight materials with high-barrier properties. A significant trend in food packaging technology today
is convenience, especially with regard to manufacturing, distribution, transportation, sales, marketing, consumption, and waste disposal. Another important trend is safety as it relates to public health and security against bioterrorism. The Foodborne illnesses and the malicious alteration of foods must be eliminated from the food chain. The food safety will become a major active food packaging application. Food packaging technologies are linked also to consumer studies. Consumers tend to seek out new materials with new functions, and new food packaging systems reflect
current food processing technologies, lifestyle changes, and scientific research.