Nanotechnology: An Untapped Resource for Food Packaging

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

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.

Preparation of pectin/agar-based functional films integrated with zinc sulfide nano petals for active packaging applications

Here we report on the robust synthesis of zinc sulfide nanoparticles (ZnSNP) using a simple one-pot reaction. The prepared ZnSNP was characterized and confirmed to be a petal-shaped nanoparticle. The ZnSNP was added to fabricate the pectin/agar-based functional composite film. The integration of ZnSNP has greatly improved the physical properties of the film, such as mechanical and UV protection properties, without significantly changing the transparency of the film. The addition of the nanofillers did not affect the film's hydrophobicity, water vapor barrier, and thermal properties. Moreover, the composite film showed intense antibacterial activity against foodborne pathogenic bacteria, E. coli and L. monocytogenes. The functional bio-nanocomposite films based on pectin/agar have high potential in active packaging applications.

Biological Nanofactories: Using Living Forms for Metal Nanoparticle Synthesis

Metal nanoparticles are nanosized entities with dimensions of 1-100 nm that are increasingly in demand due to applications in diverse fields like electronics, sensing, environmental remediation, oil recovery and drug delivery. Metal nanoparticles possess large surface energy and properties different from bulk materials due to their small size, large surface area with free dangling bonds and higher reactivity. High cost and pernicious effects associated with the chemical and physical methods of nanoparticle synthesis are gradually paving the way for biological methods due to their eco-friendly nature. Considering the vast potentiality of microbes and plants as sources, biological synthesis can serve as a green technique for the synthesis of nanoparticles as an alternative to conventional methods. A number of reviews are available on green synthesis of nanoparticles but few have focused on covering the entire biological agents in this process. Therefore present paper describes the use of various living organisms like bacteria, fungi, algae, bryophytes and tracheophytes in the biological synthesis of metal nanoparticles, the mechanisms involved and the advantages associated therein.

Nanoremediation technologies for sustainable remediation of contaminated environments: Recent advances and challenges

A major and growing concern within society is the lack of innovative and effective solutions to mitigate the challenge of environmental pollution. Uncontrolled release of pollutants into the environment as a result of urbanisation and industrialisation is a staggering problem of global concern. Although, the eco-toxicity of nanotechnology is still an issue of debate, however, nanoremediation is a promising emerging technology to tackle environmental contamination, especially dealing with recalcitrant contaminants. Nanoremediation represents an innovative approach for safe and sustainable remediation of persistent organic compounds such as pesticides, chlorinated solvents, brominated or halogenated chemicals, perfluoroalkyl and polyfluoroalkyl substances (PFAS), and heavy metals. This comprehensive review article provides a critical outlook on the recent advances and future perspectives of nanoremediation technologies such as photocatalysis, nano-sensing etc., applied for environmental decontamination. Moreover, sustainability assessment of nanoremediation technologies was taken into consideration for tackling legacy contamination with special focus on health and environmental impacts. The review further outlines the ecological implications of nanotechnology and provides consensus recommendations on the use of nanotechnology for a better present and sustainable future.

The Epic of In Vitro Meat Production-A Fiction into Reality

Due to a proportionally increasing population and food demands, the food industry has come up with wide innovations, opportunities, and possibilities to manufacture meat under in vitro conditions. The amalgamation of cell culture and tissue engineering has been the base idea for the development of the synthetic meat, and this has been proposed to be a pivotal study for a futuristic muscle development program in the medical field. With improved microbial and chemical advancements, in vitro meat matched the conventional meat and is proposed to be eco-friendly, healthy, nutrient rich, and ethical. Despite the success, there are several challenges associated with the utilization of materials in synthetic meat manufacture, which demands regulatory and safety assessment systems to manage the risks associated with the production of cultured meat. The role of 3D bioprinting meat analogues enables a better nutritional profile and sensorial values. The integration of nanosensors in the bioprocess of culture meat eased the quality assessment throughout the food supply chain and management. Multidisciplinary approaches such as mathematical modelling, computer fluid dynamics, and biophotonics coupled with tissue engineering will be promising aspects to envisage the future prospective of this technology and make it available to the public at economically feasible rates.

A Critical Review of the Use of Surfactant-Coated Nanoparticles in Nanomedicine and Food Nanotechnology

Surfactants, whose existence has been recognized as early as 2800 BC, have had a long history with the development of human civilization. With the rapid development of nanotechnology in the latter half of the 20th century, breakthroughs in nanomedicine and food nanotechnology using nanoparticles have been remarkable, and new applications have been developed. The technology of surfactant-coated nanoparticles, which provides new functions to nanoparticles for use in the fields of nanomedicine and food nanotechnology, is attracting a lot of attention in the fields of basic research and industry. This review systematically describes these "surfactant-coated nanoparticles" through various sections in order: 1) surfactants, 2) surfactant-coated nanoparticles, application of surfactant-coated nanoparticles to 3) nanomedicine, and 4) food nanotechnology. Furthermore, current progress and problems of the technology using surfactant-coated nanoparticles through recent research reports have been discussed.

Innovations in nanoscience for the sustainable development of food and agriculture with implications on health and environment

A rapid increase in world population is leading to the rise in global demand of food and agriculture (agri) products. Nanotechnology and its applications have emerged as one of the most pioneering and promising technology for transforming conventional food and agri industries, with the aim of sustainable farming, improving the food security, quality and safety which could revolutionize the food and agri industries. Current developments in nanotechnology have led to the new paths progressively and bringing the radical changes the way food is perceived throughout the farming, transportation, processing, packaging, storage, monitoring and consumption. This review brings the current updates on novel nanomaterials in food and agri industries. Emphasis is given on the importance of nanotechnological applications, offering complete food solutions from farm to fork; including nutraceutical and functional foods, improving bioavailability, efficiency, nutritional status, nano-additives, food texture, color, taste and packaging. Agricultural sector also witnessed several nano-based products, such as nano-fertilizer, nano-pesticide, nano growth promoters and many more for the development of sustainable farming and crop improvement. Despite of numerous advantages of nanotechnology, there are still toxicity challenges, safety concerns, which needs to be addressed and demands transformations in regulatory policies. Rapid development is projected to transform several foods and agri sectors, with rapid increase in market stake and investment. Government agencies, private research centers as well as academicians are also coming together to explore the benefits of nanotechnology to improve food scarcity in the coming years.

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.

Green Design of Novel Starch-Based Packaging Materials Sustaining Human and Environmental Health

A critical overview of current approaches to the development of starch-containing packaging, integrating the principles of green chemistry (GC), green technology (GT) and green nanotechnology (GN) with those of green packaging (GP) to produce materials important for both us and the planet is given. First, as a relationship between GP and GC, the benefits of natural bioactive compounds are analyzed and the state-of-the-art is updated in terms of the starch packaging incorporating green chemicals that normally help us to maintain health, are environmentally friendly and are obtained via GC. Newer approaches are identified, such as the incorporation of vitamins or minerals into films and coatings. Second, the relationship between GP and GT is assessed by analyzing the influence on starch films of green physical treatments such as UV, electron beam or gamma irradiation, and plasma; emerging research areas are proposed, such as the use of cold atmospheric plasma for the production of films. Thirdly, the approaches on how GN can be used successfully to improve the mechanical properties and bioactivity of packaging are summarized; current trends are identified, such as a green synthesis of bionanocomposites containing phytosynthesized metal nanoparticles. Last but not least, bioinspiration ideas for the design of the future green packaging containing starch are presented.

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

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.

Effect of greenly synthetized silver nanoparticles on the properties of active starch films obtained by extrusion and compression molding

Replacing packaging plastics with biodegradable active materials is an emerging concern. In this context, thermoplastic starch (TPS) films and nanocomposites containing different concentrations of silver nanoparticles synthetized with starch and yerba mate (TPS-AgNP₁: 0.006 wt.% and TPS-AgNP₂: 0.015 wt.%) were developed by extrusion and compression molding. Spherical AgNP of 20-130 nm were obtained after the green synthesis and excellent adhesion between AgNP and the matrix was observed. Consequently, both composites exhibited higher stiffness and tensile strength values than TPS, indicating a reinforcing effect of AgNP. TPS-AgNP₁ showed the highest strain at break and toughness values, and TPS-AgNP₂ presented the lowest moisture content and ability to delay E. coli growth. Additionally, all materials disintegrated after 4 weeks of burial and resulted thermally stable up to 240 °C. This investigation provides a convenient and inexpensive way to develop starch-based nanocomposites with improved properties which appear to be promising as active packaging materials.

Porous Hybrids Structure between Silver Nanoparticle and Layered Double Hydroxide for Surface-Enhanced Raman Spectroscopy

Silver nanoparticle (AgNP), in terms of antibacterial, catalytic, electronic, and optical applications, is an attractive material. Especially, when prepared to furnish sharp edge and systematic particle orientation on the substrate, AgNPs can take advantage of surface-enhanced Raman spectroscopy (SERS). In this research, we suggested a synthetic method to immobilize the AgNP on metal oxide by utilizing Ag-thiolate and layered double hydroxide (LDH) as precursor and template, respectively. The layer-by-layer structure of LDH and Ag-thiolate transformed through reductive calcination to metal oxide and AgNP array. Physicochemical characterization, including powder X-ray diffraction, N₂ adsorption–desorption, microscopies, and X-ray photoelectron spectroscopy, revealed that the AgNP with sufficient crystallinity and particle gap was obtained at relatively high calcination temperature, ~600 °C. UV-vis diffusion reflectance spectroscopy showed that the calcination temperature affected particle size and electronic structure of AgNP. The prepared materials were subjected to SERS tests toward 4-nitrothiophenol (4-NTP). The sample obtained at 600 °C exhibited 50 times higher substrate enhancement factor (SEF) than the one obtained at 400 °C, suggesting that the calcination temperature was a determining parameter to enhance SERS activity in current synthetic condition.

(Bio)nanotechnology in Food Science-Food Packaging

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.

Advancements in applications of nanotechnology in global food industry

Nanotechnology has several applications in food industry and it significantly helps in characterization, fabrication, and manipulation of nanostructures. The nanostructures improve the solubility of food ingredients in vivo, along with enhancement in their bioavailability and controlled release at the target site. These nanostructures also serve as anticaking agents, nano-additives, delivery systems for nutraceuticals, etc. Present study highlights different forms of nanoengineered structures applied in food nanotechnology to tune the characteristics of conventional food ingredients and their applications. Literature survey highlighted the application of various types of nanostructures in the food industry. The study focusses on recent advancements in preparation methods of nanostructures as food additives and packaging stuffs along with pros and cons of their application in food industry. The shortcomings associated to nanotechnology in food science have illustrated along with its tentative future perespective. The impact of eco-toxicity due to application of nanostructures has also been discussed based on recent observations. This can suppressed by the application of bioedible polymers instead of synthetic polymers.

Relevance of Nanomaterials in Food Packaging and its Advanced Future Prospects

Biopolymers have been used in packaged foods to tackle environmental hazards due to their biodegradability and non-toxic nature. In addition to these merits, they have also several demerits such as poor mechanical properties and low resistance towards water. Nanomaterials have attracted great interest in recent years due to their phenomenal properties that makes them precedent in applications for food packaging as they enhance the mechanical, thermal and gas barriers properties, without compromising with the ability to become non-toxic and biodegradable. The most important nanomaterials used in food packaging are montmorillonite (MMT), zinc oxide (ZnO-NPs) coated silicate, kaolinite, silver NPs (Ag-NPs) and titanium dioxide (TiO₂NPs) as these, nanomaterials coated films makes a barrier against oxygen, carbon dioxide and favour compounds. They also possess oxygen scavenging capability, antimicrobial activity and tolerance towards temperature. The most difficult task related to the preparation of these nanocomposites is their complete distribution within the polymer matrix and their compatibility. Therefore, there is an increasing demand for improvement in the performance of nano-packaging materials including mechanical stability, degradability and effectiveness of antibacterial property.

Anthocyanin food colorant and its application in pH-responsive color change indicator films

Recently, interest in smart packaging, which can show the color change of the packaging film according to the state of the food and evaluate the quality or freshness of the packaged food in real-time, is increasing. As a color indicator, a natural colorant, anthocyanin, drew a lot of attention due to their various colors as well as useful functions properties such as antioxidant activity and anti-carcinogenic and anti-inflammatory effects, prevention of cardiovascular disease, obesity, and diabetes. In particular, the pH-responsive color-changing function of anthocyanins is useful for making color indicator smart packaging films. This review addressed the latest information on the use of natural pigment anthocyanins for intelligent and active food packaging applications. Recent studies on eco-friendly biodegradable polymer-based color indicator films incorporated with anthocyanins have been addressed. Also, studies on the use of smart packaging films to monitor the freshness of foods such as milk, meat, and fish were reviewed. This review highlights the potential and challenges for the use of anthocyanins as pH-responsive color-changing films for intelligent food packaging applications, which may be beneficial for further development of smart color indicator films for practical use.

Nanotechnology-based approaches for food sensing and packaging applications

The rapid advancement of nanotechnology has provided opportunities for the development of new sensing and food packaging solutions, addressing long-standing challenges in the food sector to extend shelf-life, reduce waste, assess safety and improve the quality of food. Nanomaterials can be used to reinforce mechanical strength, enhance gas barrier properties, increase water repellence, and provide antimicrobial and scavenging activity to food packaging. They can be incorporated in chemical and biological sensors enabling the design of rapid and sensitive devices to assess freshness, and detect allergens, toxins or pathogenic contaminants. This review summarizes recent studies on the use of nanomaterials in the development of: (1) (bio)sensing technologies for detection of nutritional and non-nutritional components, antioxidants, adulterants and toxicants, (2) methods to improve the barrier and mechanical properties of food packaging, and (3) active functional packaging. The environmental, health and safety implications of nanomaterials in the food sector, along with an overview of regulation and consumer perception is also provided.

Controlled Release of Thymol from Poly(Lactic Acid)-Based Silver Nanocomposite Films with Antibacterial and Antioxidant Activity

Thymol and silver nanoparticles (Ag-NPs) were used to develop poly(lactic acid) (PLA)-based films with antioxidant and antibacterial performance. Different amounts of thymol (6 and 8 wt%) and 1 wt% Ag-NPs were added to PLA to produce the active films. Ag-NPs and thymol were successfully identified in the nanocomposite structures using spectroscopic techniques. A kinetic study was performed to evaluate the release of thymol and Ag-NPs from the nanocomposites to an aqueous food simulant (ethanol 10%, v/v) at 40 °C. The diffusion of thymol from the polymer matrix was affected by the presence of non-migrating Ag-NPs, which showed non-Fickian release behavior. The ternary system including 1 wt% Ag-NPs and 8 wt% thymol showed clear antibacterial performance by reducing the cell viability of Escherichia coli and Staphylococcus aureus by around 40% after 3 and 24 h of storage at 4, 25, and 37 °C compared to neat PLA. Significant antioxidant behavior of all active films was also confirmed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The obtained nanocomposite films based on PLA and the addition of Ag-NPs and thymol were proven to have combined antioxidant and antibacterial performance, with controlled release of thymol. These formulations have potential applications in the development of innovative and customized active packaging systems to increase the shelf-life of food products.

Use of Nanomaterials in Food Science

The current global population is nearly 6 billion; due to this rapid population growth, there is a need to produce food in a more efficient, safe, and sustainable way, and it should be safe from the adverse effects of pathogenic organisms. A large proportion of population living in developing countries face daily food shortages as a result of environmental impacts or some other reasons like political instability, etc., while in the developed countries, food is surplus. For developing countries, the objective is to develop drought- and pest-resistant crops, with maximized yield. In developed countries, the food industry depends on consumer’s demand for fresher and healthier foodstuffs. The present chapter describes the use of nanoparticles in food science.

Preparation and Characterization of Silver(I) Ethylcellulose Thin Films as Potential Food Packaging Materials

Ag(I)-containing ethylcellulose (EC) films suitable as antbacterial packaging materials have been prepared and fully characterized. Different preparation methods, including the use of green casting solvents, are proposed. The Ag(I) acylpyrazolonato complexes, [Ag(Q^py,CF3 )(L)], L=benzylimidazole (Bzim) and L=ethylimidazole (EtimH), used as active additives, display different modes of interactions with EC, depending on their structural features. A thorough investigation of the EC liquid-crystalline lyotropic phase and its changes with the introduction of silver additives, has been conducted, revealing either the inclusion of complex molecules into the inner structure of the EC matrix or their dispersion on its surface. Moreover, the bactericidal activity of the prepared Ag(I) films seems to be related to the interaction between silver additives and the polymeric EC matrix. Indeed, the EC-2b films show a particularly good performance even with a low silver content, with a relative bacterial killing of about 100 %. Tests for Ag(I) migration have been performed by using three food stimulants under two assay conditions. Low values of silver release are recorded, particularly at low concentration of silver content, in the case of all new prepared Ag(I) films.

A proteome-wide assessment of the oxidative stress paradigm for metal and metal-oxide nanomaterials in human macrophages

Responsible implementation of engineered nanomaterials (ENMs) into commercial applications is an important societal issue, driving demand for new approaches for rapid and comprehensive evaluation of their bioactivity and safety. An essential part of any research focused on identifying potential hazards of ENMs is the appropriate selection of biological endpoints to evaluate. Herein, we use a tiered strategy employing both targeted biological assays and untargeted quantitative proteomics to elucidate the biological responses of human THP-1 derived macrophages across a library of metal/metal oxide ENMs, raised as priority ENMs for investigation by NIEHS's Nanomaterial Health Implications Research (NHIR) program. Our results show that quantitative cellular proteome profiles readily distinguish ENM types based on their cytotoxic potential according to induction of biological processes and pathways involved in the cellular antioxidant response, TCA cycle, oxidative stress, endoplasmic reticulum stress, and immune responses as major processes impacted. Interestingly, bioinformatics analysis of differentially expressed proteins also revealed new biological processes that were influenced by all ENMs independent of their cytotoxic potential. These included biological processes that were previously implicated as mechanisms cells employ as adaptive responses to low levels of oxidative stress, including cell adhesion, protein translation and protein targeting. Unsupervised clustering revealed the most striking proteome changes that differentiated ENM classes highlight a small subset of proteins involved in the oxidative stress response (HMOX1), protein chaperone functions (HS71B, DNJB1), and autophagy (SQSTM), providing a potential new panel of markers of ENM-induced cellular stress. To our knowledge, the results represent the most comprehensive profiling of the biological responses to a library of ENMs conducted using quantitative mass spectrometry-based proteomics. The results provide a basis to identify the patterns of a diverse set of cellular pathways and biological processes impacted by ENM exposure in an important immune cell type, laying the foundation for multivariate, pathway-level structure activity assessments of ENMs in the future.

Food packaging and nanotechnology: safeguarding consumer health and safety

Purpose

Nanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of nano-materials or particles in food packaging have been suggested, potential risks and health hazards of nano-materials or particles are possible as a result of migration of their particles into food materials. The purpose of this review therefore assessed nanotechnology and its applications in food packaging, consumer acceptability of nano-packaged foods and potential hazards and safety issues in nano-packaged foods.

Design/methodology/approach

This review takes a critical assessment of previous literature on nanotechnology and its impact on food packaging, consumer health and safety.

Findings

Applications of nanotechnology in food packaging could be divided into three main divisions: improved packaging, which involves mixing nano-materials into polymers matrix to improve temperature, humidity and gas barrier resistance of the packaging materials. Active packaging deals with direct interaction between nano-materials used for packaging and the food to protect it as anti-microbial or oxygen or ultra violet scavengers. Smart packaging could be used to sense biochemical or microbial changes in foods, as well as a tracker for food safety, to prevent food counterfeit and adulteration. The review also discussed bio-based food packaging which is biodegradable. Bio-based packaging could serve as veritable alternative to conventional packaging which is non-degradable plastic polymers which are not environmental friendly and could pose a threat to the environment. However, bio-based packaging could reduce material waste, elongate shelf life and enhance food quality. However, several challenges are envisaged in the use of nano-materials in food packaging due to knowledge gaps, possible interaction with food products and possible health risks that could result from the nano-materials used for food packaging.

Originality/value

The increase in growth and utilisation of nanotechnology signifies wide use of nano-materials especially in the food sector with arrays of potential benefits in the areas of food safety and quality, micronutrients and bioactive ingredients delivery, food processing and in packaging Active studies are being carried out to develop innovative packages such as smart, intelligent and active food packaging to enhance effective and efficient packaging, as well as balanced environmental issues. This review looks at the future of nano-packaged foodsvis-à-visthe roles played by stakeholders such as governments, regulatory agencies and manufacturers in looking into consumer health and safety issues related to the application of nano-materials in food packaging.

Nanocomposite packaging regulates extracellular ATP and programed cell death in edible mushroom (Flammulina velutipes)

Our previous study indicated that nanocomposite packaging material (Nano-PM) containing nano-Ag, nano-TiO₂, nano-SiO₂ and nanoattapulgite alleviated postharvest senescence of Flammulina velutipes by regulating respiration and energy metabolism. In this study, extracellular ATP (eATP) and programmed cell death (PCD) were employed as critical factors to further investigate the senescence mechanism of postharvest F. velutipes. Results demonstrated that Nano-PM delayed apyrase activity decrease and stimulated critical oxidative phosphorylation-related gene expression to inhibit eATP content increase, which is a crucial signaling molecule related to delaying senescence. The regulation of eATP resulted in alleviating PCD including chromosomal concentration, DNA fragmentation, Ca²⁺ influx, high caspase-1 activity and cytochrome c content and leading to high cell viability. Overall, Nano-PM alleviated PCD and postharvest senescence of F. velutipes by regulating extracellular ATP.

Influence of Nanocellulose Additive on the Film Properties of Native Rice Starch-based Edible Films for Food Packaging

BACKGROUND & OBJECTIVE

Starch-based edible films, which are transparent, odourless, biodegradable, tasteless, and semi-permeable to gases and food additives, have attracted the attention of the research community as the alternative food packaging materials to synthetic plastics. However, they pose poor water resistance and mechanical strength that should be improved for food packaging application. Few relevant patents to the topic have been reviewed and cited.

METHODS

Inclusion of nanoadditives in starch films can not only improve their mechanical and barrier properties but also can act as antimicrobial agent, oxygen scavenger, and biosensor. The present investigation is focussed on the effects of nanocellulose extracted from banana pseudostems on the film properties of rice starch-based edible films. Nanocellulose was extracted from dried banana pseudostems through isolation of cellulose and acid hydrolysis. Rice starch-based edible films were prepared through solution casting by adding nanocellulose of varying concentrations (0%, 2%, 4%, 6%, 8% & 10%).

RESULTS

The film properties, such as Water Vapour Permeability (WVP), mechanical strength (tensile strength, Young's modulus and percentage of elongation), film solubility in water and film colour, were determined. The test results were discussed and the effects of nanocellulose additives were studied.

CONCLUSION

From the results, it was clear that the addition of nanocellulose had improved the film properties, making the rice starch-based edible films a promising choice for food packaging applications.

Recent Developments in Food Packaging Based on Nanomaterials

The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.

Mass spectrometry-based proteomics for system-level characterization of biological responses to engineered nanomaterials

The widespread use of engineered nanomaterials or nanotechnology makes the characterization of biological responses to nanomaterials an important area of research. The application of omics approaches, such as mass spectrometry-based proteomics, has revealed new insights into the cellular responses of exposure to nanomaterials, including how nanomaterials interact and alter cellular pathways. In addition, exposure to engineered nanomaterials often leads to the generation of reactive oxygen species and cellular oxidative stress, which implicates a redox-dependent regulation of cellular responses under such conditions. In this review, we discuss quantitative proteomics-based approaches, with an emphasis on redox proteomics, as a tool for system-level characterization of the biological responses induced by engineered nanomaterials. Graphical abstract ᅟ.

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

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.

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

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.

Antimicrobial Resistance: Its Surveillance, Impact, and Alternative Management Strategies in Dairy Animals

Antimicrobial resistance (AMR), one among the most common priority areas identified by both national and international agencies, is mushrooming as a silent pandemic. The advancement in public health care through introduction of antibiotics against infectious agents is now being threatened by global development of multidrug-resistant strains. These strains are product of both continuous evolution and un-checked antimicrobial usage (AMU). Though antibiotic application in livestock has largely contributed toward health and productivity, it has also played significant role in evolution of resistant strains. Although, a significant emphasis has been given to AMR in humans, trends in animals, on other hand, are not much emphasized. Dairy farming involves surplus use of antibiotics as prophylactic and growth promoting agents. This non-therapeutic application of antibiotics, their dosage, and withdrawal period needs to be re-evaluated and rationally defined. A dairy animal also poses a serious risk of transmission of resistant strains to humans and environment. Outlining the scope of the problem is necessary for formulating and monitoring an active response to AMR. Effective and commendably connected surveillance programs at multidisciplinary level can contribute to better understand and minimize the emergence of resistance. Besides, it requires a renewed emphasis on investments into research for finding alternate, safe, cost effective, and innovative strategies, parallel to discovery of new antibiotics. Nevertheless, numerous direct or indirect novel approaches based on host-microbial interaction and molecular mechanisms of pathogens are also being developed and corroborated by researchers to combat the threat of resistance. This review places a concerted effort to club the current outline of AMU and AMR in dairy animals; ongoing global surveillance and monitoring programs; its impact at animal human interface; and strategies for combating resistance with an extensive overview on possible alternates to current day antibiotics that could be implemented in livestock sector.