Use of Metal Nanoparticles for Active Packaging Applications

Costa, Cristina; Conte, Amalia; Alessandro, M.; Nobile, D.

doi:10.1016/b978-0-12-800723-5.00031-0

Cited by 10 publications

(9 citation statements)

References 76 publications

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“…Metal-based nanoparticles, as active agents, are often used in the combination with other antimicrobial agents and in the combination with other various metal nanoparticles [ 72 , 73 , 74 ]. Nanoencapsulation techniques can be also used for entrapment of essential oils with the aim of their stabilization during processing and to improve their physicochemical properties as well as to enhance their health-promoting effects.…”

Section: Food Packagingmentioning

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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Section: Food Packagingmentioning

confidence: 99%

(Bio)Nanotechnology in Food Science—Food Packaging

2021

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“…Some recent reviews and book chapters discuss the use of AgNPs for this specific application [ 8 , 20 , 21 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 186 , 187 ]. These references highlight the antimicrobial activity of AgNPs, the mechanism of action against microorganisms, and the correlations existing between bioactivity and AgNP features such as size, shape, and concentration.…”

Section: Agnps In Food Packagingmentioning

confidence: 99%

The Pros and Cons of the Use of Laser Ablation Synthesis for the Production of Silver Nano-Antimicrobials

et al. 2018

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Silver nanoparticles (AgNPs) are well-known for their antimicrobial effects and several groups are proposing them as active agents to fight antimicrobial resistance. A wide variety of methods is available for nanoparticle synthesis, affording a broad spectrum of chemical and physical properties. In this work, we report on AgNPs produced by laser ablation synthesis in solution (LASiS), discussing the major features of this approach. Laser ablation synthesis is one of the best candidates, as compared to wet-chemical syntheses, for preparing Ag nano-antimicrobials. In fact, this method allows the preparation of stable Ag colloids in pure solvents without using either capping and stabilizing agents or reductants. LASiS produces AgNPs, which can be more suitable for medical and food-related applications where it is important to use non-toxic chemicals and materials for humans. In addition, laser ablation allows for achieving nanoparticles with different properties according to experimental laser parameters, thus influencing antibacterial mechanisms. However, the concentration obtained by laser-generated AgNP colloids is often low, and it is hard to implement them on an industrial scale. To obtain interesting concentrations for final applications, it is necessary to exploit high-energy lasers, which are quite expensive. In this review, we discuss the pros and cons of the use of laser ablation synthesis for the production of Ag antimicrobial colloids, taking into account applications in the food packaging field.

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“…Other studies obtained a shelf life extension by using modified atmosphere conditions (MAP) having low concentration or lack of oxygen and high carbon dioxide content, also combined with N 2 : this approach improved the microbial stability and sensory acceptability, and reduced lipid oxidation (Costa, Lucera, et al, 2016; Daniels et al, 1985; Dermiki et al, 2008; Gammariello et al, 2009). Other researchers studied the effect of Na 2 ‐EDTA, lysozyme and lactoperoxidase, essential oils, nanoparticles (copper and silver) or active coatings on cheese shelf life, obtaining interesting results (Belewu et al, 2012; Conte et al, 2007, 2009, 2011, 2013; Costa, Conte, et al, 2016; Costa et al, 2012, 2017; De Azeredo 2009; Del Nobile et al, 2012; Fernandez et al, 2009; Gammariello et al, 2011; Incoronato et al, 2011; Kennedy et al,2000; Martins et al, 2010; Mastromatteo et al, 2015, 2010; Sinigaglia et al, 2008; Vannini et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese

Natrella

Gambacorta

Faccia

2022

Food Processing Preservation

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Burrata cheese demand is sharply increasing on international market, but its shelf life is very short being limited to a few days due to its high perishability. A possible way to improve preservation is to promptly lower the temperature during the manufacturing process. This study aimed to obtain an immediate drop of the temperature of the product using a cryogenic agent (dry ice) during the filling phase in two different ways: by a dosing funnel (DI) or by direct addition of a flake of dry ice inside the product (INS). The chemical results showed that this technique tended to slow down the alteration processes: INS had lower content of lactic and acetic acid content, as for VOC content; lipolysis was also delayed since the free fatty acid content was less abundant in the experimental samples; the microbial counts showed better microbiological characteristic of experimental samples, in particular, Pseudomonas population; under the sensory point of view INS had better characteristics after 21 days. Novelty impact statement In this study, we used dry ice as cryogenic agent to immediate drop the temperature during burrata manufacturing, aiming to improve the product preservation. Study results revealed that this technique was able to delay the decaying process. On the chemical point of view, the arise of microbial‐derived metabolites was slowed down, as for the Pseudomonas growth, finally the sensory characteristics of the experimental samples was better than control.

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Use of Metal Nanoparticles for Active Packaging Applications

Cited by 10 publications

References 76 publications

(Bio)Nanotechnology in Food Science—Food Packaging

(Bio)Nanotechnology in Food Science—Food Packaging

The Pros and Cons of the Use of Laser Ablation Synthesis for the Production of Silver Nano-Antimicrobials

Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese

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