Nano‐Food Packaging: An Overview of Market, Migration Research, and Safety Regulations

Bumbudsanpharoke, Nattinee

doi:10.1111/1750-3841.12861

Cited by 334 publications

(127 citation statements)

References 58 publications

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“…38 In principle, nanoparticles in packaging may leach into food products and therefore be ingested as part of the human diet. 39 However, a recent risk assessment suggests that this does not occur to an appreciable level for ZnO nanoparticles. 38 The antimicrobial activity of ZnO nanoparticles has been partly attributed to their ability to penetrate into microbial cells and generate ROS that damage key cellular components thereby leading to cytotoxicity.…”

Section: Inorganic Nanoparticlesmentioning

confidence: 99%

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

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Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the application of nanotechnology in foods. In particular, there is concern about the direct incorporation of engineered nanoparticles into foods, such as those used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals, or those used to modify the optical, rheological, or flow properties of foods or food packaging. This review article summarizes the application of both inorganic (silver, iron oxide, titanium dioxide, silicon dioxide, and zinc oxide) and organic (lipid, protein, and carbohydrate) nanoparticles in foods, highlights the most important nanoparticle characteristics that influence their behavior, discusses the importance of food matrix and gastrointestinal tract effects on nanoparticle properties, emphasizes potential toxicity mechanisms of different food-grade nanoparticles, and stresses important areas where research is still needed. The authors note that nanoparticles are already present in many natural and processed foods, and that new kinds of nanoparticles may be utilized as functional ingredients by the food industry in the future. Many of these nanoparticles are unlikely to have adverse affects on human health, but there is evidence that some of them could have harmful effects and that future studies are required.

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Section: Inorganic Nanoparticlesmentioning

confidence: 99%

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

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“…They were reported to keep bread and also fruits, vegetables, herbs, cheeses, soups, sauces, and meats fresher 3 or even 4 times longer and to reduce the bacterial growth by 98% compared to conventional food containers [80].…”

Section: Nanotechnology Application In Active Packagingmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

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“…The nanomaterials have unique physical and chemical properties when compared to that of macroscale materials of the same chemical compositions (Duncan 2011). Nanotechnology is described by scientific community as the revolutionary super-cutting-edge field (Chellaram et al 2014;Imran et al 2010;Rashidi and Khosravi-Darani 2011) that intends to revolutionize future manufacturing industry including chemical processing, mechanical industry, electronic technology, sensors technology, and from pharmaceutical industry to agricultural and food supply chain (Bumbudsanpharoke and Ko 2015;Dasgupta et al 2015;Neethirajan and Jayas 2011;Sarapulova et al 2015).…”

Section: Nanotechnology and Food Industrymentioning

confidence: 99%

“…Taking the advantages of nanotechnology, there is active research in food storage, food processing and packaging, food safety and quality monitoring systems (Ranjan et al 2014), tracking, tracing, brand protection and actives/nutrients delivery systems ( Fig. 1) (Bumbudsanpharoke and Ko 2015;Cushen et al 2012;Feng et al 2015;Rashidi and Khosravi-Darani 2011). Despite this research, Fig.…”

Section: Nanotechnology and Food Industrymentioning

confidence: 99%

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

et al. 2016

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In recent decades, there is a global advancement in manufacturing industry due to increased applications of nanotechnology. Food industry also has been tremendously changing from passive packaging to innovative packaging, to cope with global trends, technological advancements, and consumer preferences. Active research is taking place in food industry and other scientific fields to develop innovative packages including smart, intelligent and active food packaging for more effective and efficient packaging materials with balanced environmental issues. However, in food industry the features behind smart packaging are narrowly defined to be distinguished from intelligent packaging as in other scientific fields, where smart materials are under critical investigations. This review presents some scientific concepts and features pertaining innovative food packaging. The review opens new research window in innovative food packaging to cover the existing disparities for further precise research and development of food packaging industry.

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Nano‐Food Packaging: An Overview of Market, Migration Research, and Safety Regulations

Cited by 334 publications

References 58 publications

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

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