(Bio)Nanotechnology in Food Science—Food Packaging

Primožič, Mateja; Knez, Željko; Leitgeb, Maja

doi:10.3390/nano11020292

Cited by 157 publications

(58 citation statements)

References 224 publications

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“…The use of nanosensors has a great interest in smart packaging due to their potential ability to detect, identify, and quantify pathogens, toxins, allergens, and other chemical markers [118]. When introduced in food packaging they can be useful to monitor food freshness and help in the determination of a more accurate shelf-life [119]. Several nanosensors have been developed and used in a wide range of applications, and a more detailed overview is given in lately published reviews [37,120,121].…”

Section: Other Potential Applications Of Bio-based Sensorsmentioning

confidence: 99%

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Rodrigues

Souza

Coelhoso

et al. 2021

Sensors

113

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Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.

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Section: Other Potential Applications Of Bio-based Sensorsmentioning

confidence: 99%

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Rodrigues

Souza

Coelhoso

et al. 2021

Sensors

113

View full text Add to dashboard Cite

show abstract

“…According to European Food Safety Authority (EFSA), the overall migration of silver nanoparticles should not exceed 0.05 mg/kg in food products [ 218 ]. Hence, additional research regarding the exposure assessment and toxicity of the nanomaterials should be carried out before their application [ 219 ].…”

Section: Nanotechnology and Nanomaterialsmentioning

confidence: 99%

“…The anti-microbial agent will be entrapped, thus its solubility and stability during processing will be enhanced [ 224 ]. Nanotechnology could also enhance the bioavailability of anti-microbial agents in meat products, by nano-encapsulation; however, as was mentioned above additional research regarding the exposure assessment and toxicity of the nanomaterials should be carried out [ 219 ].…”

Section: Regulations Limitations and Future Perspectivesmentioning

confidence: 99%

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Papadochristopoulos

Kerry

Fegan

et al. 2021

Foods

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Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

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“…The incorporation of MNPs has significantly enhanced the shelf life of canned or preserved food with efficient management of spoilage. This has resolved the crises of food spoilage and ensuring food reaches to masses [ 35 ].…”

Section: Introductionmentioning

confidence: 99%

Metal-based nanoparticles, sensors, and their multifaceted application in food packaging

et al. 2021

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Due to the global rise of the human population, one of the top-most challenges for poor and developing nations is to use the food produces safely and sustainably. In this regard, the storage of surplus food (and derived products) without loss of freshness, nutrient stability, shelf life, and their parallel efficient utilization will surely boost the food production sector. One of the best technologies that have emerged within the last twenty years with applications in the packaging of food and industrial materials is the use of green mode-based synthesized nanoparticles (NPs). These NPs are stable, advantageous as well as eco-friendly. Over the several years, numerous publications have confirmed that these NPs exert antibacterial, antioxidant, and antifungal activity against a plethora of pathogens. The storage in metal-based NPs (M-NPs) does not hamper the food properties and packaging efficiency. Additionally, these M-NPs help in the improvement of properties including freshness indicators, mechanical properties, antibacterial and water vapor permeability during food packaging. As a result, the nano-technological application facilitates a simple, alternate, interactive as well as reliable technology. It even provides positive feedback to food industries and packaging markets. Taken together, the current review paper is an attempt to highlight the M-NPs for prominent applications of antimicrobial properties, nanosensors, and food packaging of food items. Additionally, some comparative reports associated with M-NPs mechanism of action, risks, toxicity, and overall future perspectives have also been made.

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(Bio)Nanotechnology in Food Science—Food Packaging

Cited by 157 publications

References 224 publications

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Metal-based nanoparticles, sensors, and their multifaceted application in food packaging

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