Migration of Various Nanoparticles into Food Samples: A Review

Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. However, nanoparticles may have an adverse impact on human health. This has led to legislative and regulatory concerns. The inhibitory effects of nano packaging on different microorganisms, such as Salmonella, E. coli, and molds, have been studied. Nanoparticles, like other materials, may have a diverse set of properties that need to be determined. In this review, different features of silver, clay and copper nanoparticles, such as their anti-microbial, cell toxicity, genetic toxicity, mechanical properties, and migration, are critically evaluated in the case of food packaging. Specifically, the viewpoints of WHO, FDA, and ESFA, concerning the nano-silver application in food packaging, are discussed as well

Role of AuNPs in Active Food Packaging Improvement: A Review

There is a worldwide concern about food loss due to reduced shelf life among food science researchers. Hence, it seems that any techniques contributing to improved food packaging are most welcome in the food sector. It has been demonstrated that the administration of nanotechnology-based techniques such as metal-based nanoparticles can fade away the unresolved obstacles in shortened shelf life and environmental concerns. Along with substantial signs of progress in nanoscience, there is a great interest in the usage of green synthesis-based methods for gold nanoparticles as the most advantageous metals, when compared to conventional chemistry-based methods. Interestingly, those aforementioned methods have significant potential to simplify targeted administration of gold nanoparticles due to a large surface-volume ratio, and diminished biohazards, aimed at increasing stability, and induction of anti-microbial or antioxidant properties. However, it is necessary to consider the hazards of gold nanoparticles including migration for food packaging purposes

Effects of nano-bentonite polypropylene nanocomposite films and modified atmosphere packaging on the shelf life of fresh cut iceberg lettuce

In this study, the shelf life of fresh-cut iceberg lettuce (Lactuca sativa L.) was evaluated. Lettuce samples were washed with disinfectant agents and sodium hypochlorite and then soaked in an ascorbic acid solution. Next, samples were stored packaging films containing three levels (1% and 3% and 0% as a control film) of nano bentonite particles (NBPs) filler in a modified atmosphere for 12 days at 4 ℃. Various physicochemical parameters such as color, texture, pH, titratable acidity, dehydration, moisture, dry matter, chlorophyll content, microbial quality and sensory properties were investigated. Results indicated that nano-packaging had a significant ability to maintain the sensory, physicochemical properties of lettuce at the fifth (1% nano-composite film) and ninth (3% nano-composite film) days of storage compared to the control films. The greatest growth of molds and yeasts were observed in the control films which demonstrates the effectiveness of the application of bentonite nanoparticle fillers

Effects of Nano-Bentonite Polypropylene Nanocomposite Films and Modified Atmosphere Packaging on the Shelf Life of Fresh-Cut Iceberg Lettuce

In this study, the shelf life of fresh-cut iceberg lettuce (Lactuca sativa L.) was evaluated. Lettuce samples were washed with disinfectant agents and sodium hypochlorite and then soaked in an ascorbic acid solution. Next, samples were stored in packaging films containing three levels (1% and 3% and 0% as a control film) of nano-bentonite particles (NBPs) as a filler in a modified atmosphere for 12 days at 4 °C. Various physicochemical parameters such as color, texture, pH, titratable acidity, dehydration, moisture, dry matter, chlorophyll content, microbial quality, and sensory properties were investigated. Results indicated that nano-packaging had a significant ability to maintain the sensory physicochemical properties of lettuce at the fifth (1% nano-composite film) and ninth (3% nano-composite film) days of storage when compared to the control films. The greatest growths of molds and yeasts were observed in the control films, which demonstrates the effectiveness of the application of bentonite nanoparticle fillers

Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review

Cheese is a perishable commodity due to the dynamic biochemical and microbiological changes that occur throughout its manufacture, ripening, and marketing. Consequently, the cheese sector relies heavily on packaging. Growing environmental concerns regarding non-biodegradable cheese manufacturing and packaging components have motivated research into bio-nanomaterials as an alternative. By controlling the O2 and CO2 exchange rates and functioning as a vehicle for antimicrobial compounds, bio-nanocomposite sheets might be employed to minimize cheese’s weight loss and microbial breakdown. Bio-nanocomposites are organic polymeric materials made of two major components, one of which serves as a biopolymer structure (continuous phase) and the other as a reinforced material (dispersed phase) with dimensions between 1 and 100 nm. These components share characteristics such as flexibility, biocompatibility, biodegradability, green composites, and affordability. Bio-nanocomposites employed as antibacterial agents in the food coatings industry may inhibit the growth of microorganisms on food substrates, hence increasing the shelf life of the product. The beneficial antibacterial activity of bio-nanocomposites shows that they have several applications in the food industry. In this article, we will discuss the advantages and features of bio-nanocomposite films or coatings put to cheese slices in order to increase storage duration and reduce the usage of non-biodegradable materials. This study discusses the most recent scientific findings pertaining to bio-packaging ingredients and cheese variants

Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-Enriched <i>Aloe</i><i>vera</i> Coatings on Fresh Figs (<i>Ficus carica</i> L.)

In the present investigation, Aloe vera gel (AVG)-based edible coatings enriched with anthocyanin were prepared. We investigated the effect of different formulations of aloe-vera-based edible coatings, such as neat AVG (T1), AVG with glycerol (T2), Aloe vera with 0.2% anthocyanin + glycerol (T3), and AVG with 0.5% anthocyanin + glycerol (T4), on the postharvest quality of fig (Ficus carica L.) fruits under refrigerated conditions (4 °C) for up to 12 days of storage with 2-day examination intervals. The results of the present study revealed that the T4 treatment was the most effective for reducing the weight loss in fig fruits throughout the storage period (~4%), followed by T3, T2, and T1. The minimum weight loss after 12 days of storage (3.76%) was recorded for the T4 treatment, followed by T3 (4.34%), which was significantly higher than that of uncoated fruit (~11%). The best quality attributes, such as the total soluble solids (TSS), titratable acidity (TA), and pH, were also demonstrated by the T3 and T4 treatments. The T4 coating caused a marginal change of 0.16 in the fruit titratable acidity, compared to the change of 0.33 in the untreated fruit control after 12 days of storage at 4 °C. Similarly, the total soluble solids in the T4-coated fruits increased marginally (0.43 °Brix) compared to the uncoated control fruits (>2 °Brix) after 12 days of storage at 4 °C. The results revealed that the incorporation of anthocyanin content into AVG is a promising technology for the development of active edible coatings to extend the shelf life of fig fruits