the use of innovative nano emulsions and nano-silver composites packaging for anti-bacterial properties: an article review

nowadays, the use of innovative nano-technology in the food industry quality control has significantly increased and it is widely employed in numerous fields such as diagnosis of microbial toxin of foods using nano-biosensors, increasing food shelf-life with the help of nano-clay and nano-silver packaging, as well as changing some of the unpleasant organoleptic properties such as taste, color, and smell which are specifically important in marine products, so that the usage of this technology is growing with an increasing pace . numerous branches of this technology such as nano-injection is used in medical fields in order to inject chemical mixtures for chemotherapy to the patients and avoiding the spread of these mixtures in the body organs and blood circulation system, in a way that the target tissue is only affected and  goes under chemotherapy. hey are utilized in diverse fields such as laboratory facilities, production of laboratory covers for impeding the penetration of acidic and even microbial materials into the cloths, as well as production of anti-acid tiles and ceramics which resist inflammation, absorption of acidic materials and solvents. using zinc nano-composites like nano-titanium dioxide in food packaging has also had a paramount effect in controlling the contamination of products and increasing their shelf-life without apparent and physical changes of the product. besides increasing the shelf-life and lag phase, one of the basic implications of nano-packaging covers is increasing the durability phase (stability phase) which in line with the discretion of the producer can improve the sensual quality of the packaged samples. these samples can change in terms of texture, smell and color depending on the additives added to the nano-packaging covers and resolve the unpleasant smells disseminated from chicken, fish and shrimp in most of the cases.