Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality

Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applications

“…Identifying and quantifying the hazards presented by nanoparticles, if any, and addressing them in order to reduce eventually determined risks are, and will be, a key research topic in the future of food packaging research. A good number of studies have been targeted at the identification of nanomaterial hazards in food packaging, however, it is acknowledged that there is still considerable uncertainty about the potential harmful effects associated with nanoscale particles (Cushen, Kerry, Morris, Cruz-Romero, & Cummins, 2013, 2014a, 2014bHannon et al, 2015;Kuorwel, Cran, Orbell, Buddhadasa, & Bigger, 2015;Llorens, Lloret, Picouet, Trbojevich, & Fernandez, 2012;Panea, Ripoll, González, Fernández-Cuello, & Albertí, 2014 (Donaldson, Stone, Tran, Kreyling, & Borm, 2004;Goodman, McCusker, Yilmaz, & Rotello, 2004;Sun, Fu, Lin, & Huang, 2002). Nanoparticles of a few nanometers in size can also cross the cell membrane and enter the cell cytoplasm.…”

“…Therefore, thorough risk assessment in the area of nanotechnology in the food packaging sector should clarify potential risks (O'Brien & Cummins, 2011). Although there have been studies aimed at understanding the interaction, adsorption, uptake and retention of nanomaterials that have potential in food packaging, especially non-natural antimicrobial materials based on Ag, TiO 2 , ZnO, Cu etc., the risk assessment of these materials are not complete (Cushen et al, 2013(Cushen et al, , 2014aGolja et al, 2017;Panea et al, 2014). Studies showed that amongst the nanomaterials studies, those having less solubility and degradability in the biological medium, can be more dangerous compared to the soluble ones.…”

The Study of Changes in the Structural and Mechanical Properties of Turkey Fillet During Storage

“…This parameter characterizes the structure firmness of material at little deformation speeds. For assessing the structure of such complicated systems as meat it is not expedient to use it [8] that is why it was offered to use the cylindrical indenter and fix the resistance force of product, dipping indenter at the permanent speed up to the permanent depth [9]. At dipping the resistance force increases fast (Fig.…”

Risks and Safety of Using Nanotechnologies of Food Products: A Review

“…Исследования миграции наночастиц из упаковки в пищевые продукты показали, что мигрирует только небольшое количество наночастиц кремния глини-стых нанокомпозитов, наносеребра и ZnO, количество которых находится в пределах, установленных Евро-пейской комиссией (ЕК) [7,29] и зависит от темпера-туры и продолжительности хранения [30].…”

“…Investigations of nanoparticle migration from packages into food products showed migration of only small amounts of silica nanoparticles, clay nanocomposites, nano-silver and ZnO, which amounts were in the limits established by the European Commission (EC) [7,29] and depended on the storage temperature and duration [30].…”