Nanotechnology is based on precise manipulation of atoms and molecules to manufacture products on a macro scale. In the food industry, nanotechnology is used in the production of active packaging coated with natamycin and other antifungal substances that have a clear objective: to lengthen the life of packaged foods.
Nanohydrogels are able to transport and release natamycin in response to external temperature stimuli in active food packaging.
Food preservation is an idea that dates back a long way – it could be said from as far back as prehistoric times – and its main aim is to ensure that the quality of food remains intact. These active packagings containing natamycin are not only physical protection that prevents food contamination, but also a way to ensure the quality of packaged food products.
Many studies have been carried out on active packaging with natamycin – mainly in the conservation of cheeses, cured meats and fruit. In all of them, natamycin acts as a natural inhibitor of mould and yeast, prolonging the shelf life of foods contained in this type of packaging with nanotechnology.