Nano-biotechnology breakthrough and food-packing industry- A Review

Document Type : Reviews


The Regional Center for Mycology and Biotechnology, Al-Azhar University, Cairo, Egypt.


Nanobiotechnology has been renowned as extremely essential scientific and industrialized advancements that have the actual ability to renovate virtually each feature of lifetimes and economy. Chemical and physical methods for the synthesis of nanoparticles are the common approaches, but their use is limited because they are costly and harmful to the environment. In this method, the biological systems such as bacteria, fungi, plants were used to transform the organic metal into metal nanoparticles via the reactive capacity of proteins and metabolites present in these organisms. The biogenic synthesis using biological routes especially fungal pathways is, therefore, the best choice.  The use of fungi in the green synthesis of metal nanoparticles has been reported in several promising studies, since fungi contain enzymes and proteins as reducing agents and can be invariably used for the synthesis of metal nanoparticles from their salts. Generally, microbial nanobiotechnology can adapt of packaging stuff, rising barrier characteristics, refining mechanical and heat-resistance, evolving functioning antimicrobial exteriors, and generates nano-biodegradable packaging stuffs. Improving intelligent packaging to elevate the nutritional goods validity timing via nanobiotechnology became the ambition of many corporations. This review will focus on tremendous benefits of nanobiotechnology in nutrition trade concerning Foodstuff Wrapping systems and materials. Such packaging (wrapping) structures would be able to fix minor holes/tears, react to ecological conditions as temperature and/or moisture changes and attentive the client if the food is spoiled. Nanobiotechnology has utilized in inventive improvement of biosensors for recognition of pathogens and chemical pollutants. Elaboration of food analytical approaches for the uncovering of tiny aggregates of a chemical and/or any microbial pollutant during food processing is an extra prospective practice of nanobiotechnology. This will leads to further safety for the food handling approaches.