Relevance of Nanomaterials in Food Packaging and its Advanced Future Prospects

Chaudhary, Pallavi; Fatima, Faria; Ankur, Kumar

doi:10.1007/s10904-020-01674-8

Cited by 184 publications

(96 citation statements)

References 113 publications

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“…In addition, these nanoparticles have been recently approved by the European Food Safety Authority (EFSA) to be used as a transparent ultraviolet (UV) light absorber in polyolefins for food packaging applications [38]. The addition of ZnO-NPs to polymer matrices such as polyurethane and chitosan has been reported to decrease water vapor and oxygen transmission rate compared to the neat films [39] while some authors reported the use of ZnO-NPs in modified atmosphere packaging (MAP) [40]. Few reports have been found combining ZnO-NPs and pectin.…”

Section: Introductionmentioning

confidence: 99%

Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties

Mellinas

Jiménez

Garrigós

2020

Foods

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In this work, pectin-based active films with a cocoa bean shell extract, obtained after waste valorisation of residues coming from the chocolate production process, and zinc oxide/zinc nanoparticles (ZnO/Zn-NPs) at different concentrations, were obtained by casting. The effect of the active additive incorporation on the thermal, barrier, structural, morphological and optical properties was investigated. Moreover, the photocatalytic properties of the obtained films based on the decomposition of methylene blue (MB) in aqueous solution at room temperature were also studied. A significant increase in thermal and oxidative stability was obtained with the incorporation of 3 wt% of ZnO/Zn-NPs compared to the control film. The addition of 5 wt% cocoa bean shell extract to pectin significantly affected the oxygen barrier properties due to a plasticizing effect. In contrast, the addition of ZnO/Zn-NPs at 1 wt% to pectin caused a decrease in oxygen transmission rate per film thickness (OTR.e) values of approximately 50% compared to the control film, resulting in an enhanced protection against oxidation for food preservation. The optical properties were highly influenced by the incorporation of the natural extract but this effect was mitigated when nanoparticles were also incorporated into pectin-based films. The addition of the extract and nanoparticles resulted in a clear improvement (by 98%) in UV barrier properties, which could be important for packaged food sensitive to UV radiation. Finally, the photocatalytic activity of the developed films containing nanoparticles was demonstrated, showing photodegradation efficiency values of nearly 90% after 60 min at 3 wt% of ZnO/Zn-NPs loading. In conclusion, the obtained pectin-based bionanocomposites with cocoa bean shell waste extract and zinc oxide/zinc nanoparticles showed great potential to be used as active packaging for food preservation.

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Section: Introductionmentioning

confidence: 99%

Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties

Mellinas

Jiménez

Garrigós

2020

Foods

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“…nanoparticles are due to their high antimicrobial activity very suitable agents for antimicrobial active packaging systems [ 69 ]. TiO 2 nanoparticles as non-toxic to human body and approved as a food additive and for food contact material are often applied to food packaging [ 70 ]. Further studies on the post digestion and adsorption effect to the body are required to ensure its safe use in the food industry [ 71 ].…”

Section: Food Packagingmentioning

confidence: 99%

“…However, the toxicity seems to depend on the type and size of the nanoparticles [ 216 ]. Side effects caused by nanoparticles exposure include the formation of reactive oxygen species (ROS), protein denaturation, mitochondrial disorder, and phagocytosis dysfunction [ 70 ]. A potential concern should be focused on the migration of nanomaterials from the packaging or the sensing element inside the packaging into the food.…”

Section: Safety and Environmental Concerns Of (Bio)nanotechnology mentioning

confidence: 99%

(Bio)Nanotechnology in Food Science—Food Packaging

2021

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Background: Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging. It offers an advanced expectation of food packaging that can ensure longer shelf life of products and safer packaging with improved food quality and traceability. Scope and approach: This review recent focuses on advances in food nanopackaging, including bio-based, improved, active, and smart packaging. Special emphasis is placed on bio-based packaging, including biodegradable packaging and biocompatible packaging, which presents an alternative to most commonly used non-degradable polymer materials. Safety and environmental concerns of (bio)nanotechnology implementation in food packaging were also discussed including new EU directives. Conclusions: The use of nanoparticles and nanocomposites in food packaging increases the mechanical strength and properties of the water and oxygen barrier of packaging and may provide other benefits such as antimicrobial activity and light-blocking properties. Concerns about the migration of nanoparticles from packaging to food have been expressed, but migration tests and risk assessment are unclear. Presumed toxicity, lack of additional data from clinical trials and risk assessment studies limit the use of nanomaterials in the food packaging sector. Therefore, an assessment of benefits and risks must be defined.

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“…This is a form of wet‐chemical procedure that involves a chemical solution that serves as a precursor to link participating particles. Sol–gel synthesis of nanoparticles is achieved by metallic oxides and chlorides that are applied as components (Abdelhalim, Abdellah, Scarpa, & Lugli, 2014; Chaudhary, Fatima, & Kumar, 2020). The metallic oxides and chlorides are mixed in a chemical solution by spinning, stirring, and sonication to disperse the solid phase in the liquid phase (Chaudhary et al, 2020).…”

Section: Functions Of Packaging In Food Processingmentioning

confidence: 99%

Applications of nano‐materials in food packaging: A review

Albanie

Ashaolu

2021

J Food Process Engineering

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This review assesses applications of nano‐materials in food packaging. The review also discusses the features and uses of major nano‐materials that are commonly used in food and food products packaging. Migration research, consumer safety issues, and public health concerns are also discussed. Nano‐materials particularly nanoparticles due to their mechanical, optical, catalytic, and antimicrobial properties could play a major role in food packaging. Nano‐materials like silver nanoparticles (AgNPs) and nanoclay are currently major nano‐enabled food and food products packaging materials available in the market. Nano‐zinc oxide (ZnO) and titanium are also available in the market but to a less extent. Nano‐materials could be as antimicrobial to control microbial growth as well as improving barrier properties of food packages to increase the shelf life and freshness of packaged food products. However, despite the advantages of nano‐materials in food packaging, there is growing concern about the safety and potential risks due to migration of nano‐particles from food and food products contact materials to fish and fish products. In conclusion, for breakthrough in the use of nano‐materials in food and food products packaging, consumer acceptance challenges, technologies of manufacturing, costs and the regulation need to be given right perspective. Practical Application In recent time, researches have directed at improving knowledge of composition, processing and packaging technologies of food and food products by both developed and developing countries. Food and food products are bio‐systems that undergo deterioration immediately after harvesting or slaughtering as the case may be. This requires special handling to prevent food spoilage through contamination. Quality of food and food products can only be maintained when processed and packaged in appropriate packaging materials. The use of nano‐materials in food and food products packaging is promising area to improve packaging functionality, however, the knowledge about particle migration and toxicity remains limited. It is therefore necessary that food and food products should be handled with utmost care by using good and appropriate packaging materials that are non‐toxic, safe and environmental friendly.

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Relevance of Nanomaterials in Food Packaging and its Advanced Future Prospects

Cited by 184 publications

References 113 publications

Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties

Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties

(Bio)Nanotechnology in Food Science—Food Packaging

Applications of nano‐materials in food packaging: A review

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