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Abdollahi Boraei SB, Bakhshandeh B, Mohammadzadeh F, Haghighi DM, Mohammadpour Z. Clay-reinforced PVC composites and nanocomposites. Heliyon 2024; 10:e29196. [PMID: 38633642 PMCID: PMC11021979 DOI: 10.1016/j.heliyon.2024.e29196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 03/12/2024] [Accepted: 04/02/2024] [Indexed: 04/19/2024] Open
Abstract
Clay-reinforced polyvinyl chloride (PVC) composites and nanocomposites are one of the newest and most important compounds studied and used in various applications, including the biomedical, automotive industry, water treatment, packaging, fire retarding, and construction. The most important clays used in the synthesis of these composites are Bentonite, Montmorillonite, Kaolinite, and Illite. The addition of these nanoclays to the PVC matrix improves mechanical properties, thermal stability, and yellowness index properties. In this chapter, a detailed study of PVC and its properties, types of nanoclays and their properties, modification of nanoclays, production methods of composites, and nanocomposites of PVC/clay, their characterization, and applications have been performed. Herein, the types, properties, and applications of PVC/clay nanocomposites, as well as their challenges and future remarks, are reviewed.
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Affiliation(s)
- Seyyed Behnam Abdollahi Boraei
- Department of Biotechnology, College of Science, University of Tehran, Tehran, Iran
- Biomaterials and Tissue Engineering Department, Breast Cancer Research Center, Motamed Cancer Institute, ACECR, Tehran, 1517964311, Iran
| | - Behnaz Bakhshandeh
- Department of Biotechnology, College of Science, University of Tehran, Tehran, Iran
| | - Fatemeh Mohammadzadeh
- Department of Polymer Engineering and Color Technology, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran
| | - Dorrin Mohtadi Haghighi
- Department of Pharmaceutics, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Zahra Mohammadpour
- Biomaterials and Tissue Engineering Department, Breast Cancer Research Center, Motamed Cancer Institute, ACECR, Tehran, 1517964311, Iran
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2
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Soltan Dallal MM, Karimaei S, Hajighasem M, Hashemi SJ, Rahimi Foroushani A, Ghazi‐Khansari M, Partoazar A. Evaluation of zinc oxide nanocomposite with Aloe vera gel for packaging of chicken fillet against Salmonella typhi and Salmonella para typhi A. Food Sci Nutr 2023; 11:5882-5889. [PMID: 37823100 PMCID: PMC10563724 DOI: 10.1002/fsn3.3528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 06/03/2023] [Accepted: 06/08/2023] [Indexed: 10/13/2023] Open
Abstract
The growing demand for high food quality has been encouraging researchers in the food industry to apply biodegradable nanocomposites, which provide new opportunities and challenges for the advance of nanomaterials in the food industry. The objective of this study was to estimate the antibacterial activity and cytotoxicity effects of zinc oxide nanocomposite/zeolite (c/Zeo) with Aloe vera gel (AG) and its effect on the shelf life of chicken meat. The ZnONPs/Zeo was assessed using X-ray fluorescence (XRF) and field emission scanning electron microscopy (FE-SEM) analyses. The cytotoxicity effect of ZnONPs/Zeo was assessed by MTT assay. Then, the minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) of ZnONPs/Zeo and ZnONPs/Zeo-AG against Salmonella typhi and Salmonella para typhi A were investigated. Also, the preservative effect of nanocomposites on chicken fillets was evaluated. The results showed that these nanocomposites have the least cytotoxicity effect, resulting in good biocompatibility with the host. The MIC and MBC values of ZnONPs/Zeo-AG were lower than the ZnONPs/Zeo against S. typhi and S. paratyphi A. Both ZnONPs/Zeo-AG and ZnONPs/Zeo caused a significant decrease in the bacterial count of the chicken fillets. So, by spraying on meat, the number of bacteria presented a sharper decline as compared with the control group, resulting in an approximately 3.3 and 3-log10 reduction over 48 h in the ZnONPs/Zeo-AG and ZnONPs/Zeo treatment samples, respectively. In conclusion, antimicrobial packaging with ZnONPs containing A. vera is a beneficial solution for preserving and improving the quality, safety, and shelf life of fresh meat products.
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Affiliation(s)
- Mohammad Mehdi Soltan Dallal
- Department of Pathobiology, School of Public HealthTehran University of Medical SciencesTehranIran
- Food Microbiology Research CenterTehran University of Medical SciencesTehranIran
| | - Samira Karimaei
- Department of Pathobiology, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Maryam Hajighasem
- Division of Food Microbiology, Department of Pathobiology, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Seyed Jamal Hashemi
- Department of Parasitology and Mycology, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Abbas Rahimi Foroushani
- Department of Epidemiology and Biostatistics, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Mahmoud Ghazi‐Khansari
- Department of Pharmacology, School of MedicineTehran University of Medical SciencesTehranIran
| | - Alireza Partoazar
- Experimental Medicine Research CenterTehran University of Medical SciencesTehranIran
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da Silva DJ, Gramcianinov GB, Jorge PZ, Malaquias VB, Mori AA, Hirata MH, Lopes SAM, Bueno LA, Champeau M, Carastan DJ. PVC containing silver nanoparticles with antimicrobial properties effective against SARS-CoV-2. Front Chem 2023; 11:1083399. [PMID: 36993814 PMCID: PMC10042293 DOI: 10.3389/fchem.2023.1083399] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Accepted: 02/23/2023] [Indexed: 03/16/2023] Open
Abstract
Poly (vinyl chloride) (PVC) is commonly used to manufacture biomedical devices and hospital components, but it does not present antimicrobial activity enough to prevent biofouling. With the emergence of new microorganisms and viruses, such as Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) that was responsible for the global pandemic caused by Coronavirus Disease 2019 (COVID-19), it is evident the importance of the development of self-disinfectant PVC for hospital environments and medical clinics where infected people remain for a long time. In this contribution, PVC nanocomposites with silver nanoparticles (AgNPs) were prepared in the molten state. AgNPs are well-known as antimicrobial agents suitable for designing antimicrobial polymer nanocomposites. Adding 0.1 to 0.5 wt% AgNPs significantly reduced Young’s modulus and ultimate tensile strength of PVC due to the emergence of microstructural defects in the PVC/AgNP nanocomposites, but the impact strength did not change significantly. Furthermore, nanocomposites have a higher yellowness index (YI) and lower optical bandgap values than PVC. The PVC/AgNP nanocomposites present virucidal activity against SARS-CoV-2 (B.1.1.28 strain) within 48 h when the AgNP content is at least 0.3 wt%, suitable for manufacturing furniture and hospital equipment with self-disinfectant capacity to avoid secondary routes of COVID-19 contagion.
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Affiliation(s)
- Daniel J. da Silva
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, SP, Brazil
| | - Guilherme B. Gramcianinov
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, SP, Brazil
| | - Pamela Z. Jorge
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, SP, Brazil
| | - Vanessa B. Malaquias
- Department of Clinical and Toxicological Analysis, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - Augusto A. Mori
- Department of Clinical and Toxicological Analysis, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - Mário H. Hirata
- Department of Clinical and Toxicological Analysis, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - Sergio A. M. Lopes
- BRGoods Indústria e Comércio de Produtos Hospitalares, Indaiatuba, SP, Brazil
| | - Luciano A. Bueno
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, SP, Brazil
| | - Mathilde Champeau
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, SP, Brazil
- *Correspondence: Mathilde Champeau, ; Danilo J. Carastan,
| | - Danilo J. Carastan
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, SP, Brazil
- *Correspondence: Mathilde Champeau, ; Danilo J. Carastan,
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Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02934-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
AbstractIn this study, bionanocomposite coating solutions were created using polyvinyl alcohol (PVA) and chitosan (Cs), with different concentrations of cinnamon essential oil in nanoemulsion (n-CEO; 0%, 5%, 10%, and 20%) and TiO2 nanoparticles (TiO2-NPs). The bionanocomposite was characterized using Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy with EDX, and mechanical and barrier property assessment. Additionally, antimicrobial and antioxidant properties and total phenols were evaluated. Generally, mechanical and barrier properties were enhanced with increasing n-CEO concentrations with a favorable distribution in film matrix. Moreover, total phenols, antioxidant, and antimicrobial activities were also enhanced a broader inhibition pattern against A. flavus, gram-positive, and gram-negative bacteria. The influence of n-CEO and TiO2-NPs blended into bionanocomposite on preservation of fresh chicken breast fillets during 21 days of refrigeration was evaluated. Added n-CEO concentration, especially 20%, and TiO2-NPs enhanced antimicrobial properties and extended preservation time up to 14 days compared to uncoated samples. Furthermore, weight loss was decreased during storage of coated samples. Thus, PVA/Cs/TiO2–NPs with n-CEO bionanocomposites may be useful as a coating for chicken breast fillets to control microbial growth and reduce weight loss during cold storage.
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Lactoferrin-Chitosan-TPP Nanoparticles: Antibacterial Action and Extension of Strawberry Shelf-Life. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02927-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Sayadi M, Mojaddar Langroodi A, Amiri S, Radi M. Effect of nanocomposite alginate-based film incorporated with cumin essential oil and TiO 2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef. Food Sci Nutr 2022; 10:1401-1413. [PMID: 35592286 PMCID: PMC9094457 DOI: 10.1002/fsn3.2724] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 11/26/2021] [Accepted: 12/07/2021] [Indexed: 01/07/2023] Open
Abstract
The environmental problems of synthetic plastics in food packaging have led researchers to synthesize biodegradable films. In this study, nanocomposite alginate‐based films containing TiO2 nanoparticles (1%) and cumin essential oil (CEO, 2%) were fabricated and the potential of these films to protect beef from chemical [pH, total volatile base nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA)] and microbial [total viable count, Enterobacteriaceae, lactic acid bacteria, Listeria monocytogenes, and Pseudomonas spp.] spoilage was evaluated during 24 days of storage (4°C). The active films significantly induced the reduction in lipid oxidation, microbial growth, and TVBN values, improved the sensory attributes of treated samples, maintained the redness of meats for a longer time, and increased the shelf life of beef from 4 to 16 days. The results of this study showed that TiO2/CEO alginate‐based nanocomposite film has a great potential for application in meat and meat products.
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Affiliation(s)
- Mehran Sayadi
- Department of Food Safety and Hygiene School of Health Fasa University of Medical Sciences Fasa Iran
| | - Ali Mojaddar Langroodi
- Department of Food Safety and Hygiene School of Health Fasa University of Medical Sciences Fasa Iran
| | - Sedigheh Amiri
- Department of Food Science and Technology Yasooj Branch Islamic Azad University Yasooj Iran.,Sustainable Agriculture and Food Security Research Group Yasooj Branch Islamic Azad University Yasooj Iran
| | - Mohsen Radi
- Department of Food Science and Technology Yasooj Branch Islamic Azad University Yasooj Iran.,Sustainable Agriculture and Food Security Research Group Yasooj Branch Islamic Azad University Yasooj Iran
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7
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A Review of Nonbiodegradable and Biodegradable Composites for Food Packaging Application. J CHEM-NY 2022. [DOI: 10.1155/2022/7670819] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Abstract
The dependency on nonbiodegradable-based food packaging, increase in population growth, and persistent environmental problems are some of the driving forces in considering the development of biodegradable food packaging. This effort of green packaging has the potential to solve issues on plastic wastes through the combination of biodegradable composite-based food packaging with plant extracts, nanomaterials, or other types of polymer. Modified biodegradable materials have provided numerous alternatives for producing green packaging with mechanical strength, thermal stability, and barrier performance that are comparable to the conventional food packaging. To the best of our knowledge, the performance of nonbiodegradable and biodegradable composites as food packaging in terms of the above properties has not yet been reviewed. In this context, the capability of biodegradable polymers to substitute the nonbiodegradable polymers was emphasized to enhance the packaging biodegradation while retaining the mechanical strength, thermal stability, barrier properties, and antioxidant and antimicrobial or antibacterial activity. These are the ultimate goal in the food industry. This review will impart useful information on the properties of food packaging developed from different polymers and future outlook toward the development of green food packaging.
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Khan MJ, Ramiah SK, Selamat J, Shameli K, Sazili AQ, Mookiah S. Utilisation of pullulan active packaging incorporated with curcumin and pullulan mediated silver nanoparticles to maintain the quality and shelf life of broiler meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1080/1828051x.2021.2012285] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Muhammad Jamshed Khan
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang, Malaysia
- Department of Livestock and Poultry Production, Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan, Pakistan
| | - Suriya Kumari Ramiah
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang, Malaysia
| | - Jinap Selamat
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang, Malaysia
| | - Kamyar Shameli
- Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia, Jalan Sultan Yahya Petra, Kuala Lumpur, Malaysia
| | - Awis Qurni Sazili
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang, Malaysia
| | - Saminathan Mookiah
- Malaysian Palm Oil Board 6, Persiaran Institusi, Bandar Baru Bangi Kajang, Selangor, Malaysia
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Aziman N, Jawaid M, Mutalib NAA, Yusof NL, Nadrah AH, Nazatul UK, Tverezovskiy VV, Tverezovskaya OA, Fouad H, Braganca RM, Baker PW, Selbie S, Ali A. Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat. Foods 2021; 10:foods10112812. [PMID: 34829093 PMCID: PMC8617763 DOI: 10.3390/foods10112812] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/27/2021] [Accepted: 09/30/2021] [Indexed: 11/16/2022] Open
Abstract
The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli, which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality.
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Affiliation(s)
- N. Aziman
- Alliance of Research & Innovation for Food (ARIF), Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, Kuala Pilah 72000, Negeri Sembilan, Malaysia;
| | - M. Jawaid
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: author:
| | - N. A. Abdul Mutalib
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - N. L. Yusof
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - A. H. Nadrah
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - U. K. Nazatul
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - V. V. Tverezovskiy
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - O. A. Tverezovskaya
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - H. Fouad
- Applied Medical Science Department, Community College, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia;
| | - R. M. Braganca
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - P. W. Baker
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - S. Selbie
- Scitech Adhesive Systems Ltd., Castle Park Industrial Estate, Flint CH6 5XA, UK;
| | - A. Ali
- Centre of Excellence for Postharvest Biotechnology, School of Biosciences, University of Notthingham Malaysia, Jalan Broga 43500, Semenyih, Malaysia;
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Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat. Foods 2021; 10:foods10071598. [PMID: 34359468 PMCID: PMC8305275 DOI: 10.3390/foods10071598] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/30/2021] [Accepted: 07/06/2021] [Indexed: 12/14/2022] Open
Abstract
Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.
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Sani MA, Azizi-Lalabadi M, Tavassoli M, Mohammadi K, McClements DJ. Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:1331. [PMID: 34070054 PMCID: PMC8158105 DOI: 10.3390/nano11051331] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 02/06/2023]
Abstract
Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran;
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
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12
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Deng J, Ding QM, Jia MX, Li W, Zuberi Z, Wang JH, Ren JL, Fu D, Zeng XX, Luo JF. Biosafety risk assessment of nanoparticles: Evidence from food case studies. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 275:116662. [PMID: 33582638 DOI: 10.1016/j.envpol.2021.116662] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 12/21/2020] [Accepted: 02/02/2021] [Indexed: 05/04/2023]
Abstract
Nanotechnology provides a wide range of benefits in the food industry in improving food tastes, textures, sensations, quality, shelf life, and food safety. Recently, potential adverse effects such as toxicity and safety concerns have been associated with the increasing use of engineered nanoparticles in food industry. Additionally, very limited information is known concerning the behavior, properties and effects of food nano-materials in the gastrointestinal tract. There is explores the current advances and provides insights of the potential risks of nanoparticles in the food industry. Specifically, characteristics of food nanoparticles and their absorption in the gastrointestinal tract, the effects of food nanoparticles against the gastrointestinal microflora, and the potential toxicity mechanisms in different organs and body systems are discussed. This review would provide references for further investigation of nano-materials toxicity effect in foods and their molecular mechanisms. It will help to develop safer foods and expand nano-materials applications in safe manner.
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Affiliation(s)
- Jing Deng
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China; College of Packaging and Material Engineering, College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou, 412007, China
| | - Quan Ming Ding
- College of Packaging and Material Engineering, College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou, 412007, China
| | - Ming Xi Jia
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
| | - Wen Li
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China; College of Packaging and Material Engineering, College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou, 412007, China.
| | - Zavuga Zuberi
- Department of Science and Laboratory Technology, Dar Es Salaam Institute of Technology, P.O. Box 2958, Dar Es Salaam, Tanzania
| | - Jian Hui Wang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan, 410114, China
| | - Jia Li Ren
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
| | - Da Fu
- Central Laboratory for Medical Research, Shanghai Tenth People's Hospital, Tongji University School of Medicine, Shanghai, 200072, China
| | - Xiao Xi Zeng
- College of Packaging and Material Engineering, College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou, 412007, China
| | - Jun Fei Luo
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
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13
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Kundu M, Rajesh, Krishnan P, Gajjala S. Comparative Studies of Screen-Printed Electrode Based Electrochemical Biosensor with the Optical Biosensor for Formaldehyde Detection in Corn. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02604-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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14
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15
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Ahmadi A, Ahmadi P, Ehsani A. Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life. Food Sci Nutr 2020; 8:5461-5473. [PMID: 33133549 PMCID: PMC7590311 DOI: 10.1002/fsn3.1812] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 07/16/2020] [Accepted: 07/18/2020] [Indexed: 01/01/2023] Open
Abstract
The casting method was employed to prepare gelatin-based nanocomposite films containing different concentrations of cellulose nanofiber (CNF) as a reinforcement filler (2.5%, 5%, and 7.5% w/w of gelatin) as well as zinc oxide nanoparticles (ZnO NPs) as an antimicrobial agent (1%, 3%, 5%, and 7% w/w of gelatin). The results showed that the incorporation of 5% CNFs (optimum concentration) significantly boosted the films' stiffness (YM; by 47%) and strength (TS; by 72%) but decreased its flexibility (EAB; by 28%), water vapor permeability, and moisture absorption. The best G/CNF film antibacterial activity was provided by the 5% concentration of ZnO NPs according to the disk diffusion assay; Gram-positive bacteria were inhibited significantly more than Gram-negative bacteria. The antimicrobial efficacy of the G/CNF/ZnO NPs film as a food packaging material was assessed via counts of Staphylococcus aureus and Pseudomonas fluorescens inoculated on chicken fillets (as a food model) in the treatment (G/5% CNF/5% ZnO) and control groups (plastic bag). The antibacterial film led to a significant reduction in the bacterial load of the chicken fillets (p < .05), especially against the Gram-positive strain. This study illustrated that G/CNF/ZnO NPs films can be utilized as active packaging to prolong the shelf life of different perishable foods such as meat.
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Affiliation(s)
- Azam Ahmadi
- Student Research CommitteeTabriz University of Medical SciencesTabrizIran
| | - Parisa Ahmadi
- Student Research CommitteeTabriz University of Medical SciencesTabrizIran
- Department of Food Sciences and TechnologyFaculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Ali Ehsani
- Department of Food Sciences and TechnologyFaculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
- Food and Drug Safety Research CenterTabriz University of Medical ScienceTabrizIran
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16
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Istiqola A, Syafiuddin A. A review of silver nanoparticles in food packaging technologies: Regulation, methods, properties, migration, and future challenges. J CHIN CHEM SOC-TAIP 2020. [DOI: 10.1002/jccs.202000179] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Arsi Istiqola
- Industrial Management of Service, Food and Nutrition IPB University (Bogor Agricultural University) Bogor Indonesia
| | - Achmad Syafiuddin
- Department of Public Health, Faculty of Health Universitas Nahdlatul Ulama Surabaya Surabaya Indonesia
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17
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Use of Safe Substances as Additives for PVC Films and Their Effect on Enzymatic Browning of Gala Apples. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02474-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Properties and antimicrobial activity of polyvinyl alcohol-modified bacterial nanocellulose packaging films incorporated with silver nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105411] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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Luo S, Zhang P, Gao D. Preparation and Properties of Antimicrobial Poly(butylene adipate-co-terephthalate)/TiO2 Nanocomposites Films. J MACROMOL SCI B 2020. [DOI: 10.1080/00222348.2020.1712045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Shuangling Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Ping Zhang
- Department of Packaging Engineering, Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - De Gao
- Department of Packaging Engineering, Ningbo Institute of Technology, Zhejiang University, Ningbo, China
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20
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Mohammadi H, Kamkar A, Misaghi A, Zunabovic-Pichler M, Fatehi S. Nanocomposite films with CMC, okra mucilage, and ZnO nanoparticles: Extending the shelf-life of chicken breast meat. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100330] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Amjadi S, Emaminia S, Nazari M, Davudian SH, Roufegarinejad L, Hamishehkar H. Application of Reinforced ZnO Nanoparticle-Incorporated Gelatin Bionanocomposite Film with Chitosan Nanofiber for Packaging of Chicken Fillet and Cheese as Food Models. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02286-y] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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22
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Deshmukh SP, Patil SM, Mullani SB, Delekar SD. Silver nanoparticles as an effective disinfectant: A review. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 97:954-965. [PMID: 30678983 PMCID: PMC7127744 DOI: 10.1016/j.msec.2018.12.102] [Citation(s) in RCA: 295] [Impact Index Per Article: 59.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 12/18/2018] [Accepted: 12/25/2018] [Indexed: 01/29/2023]
Abstract
The paradigm modifications in the metallic crystals from bulky to micro-size to nano-scale have resulted in excellent and amazing properties; which have been the remarkable interests in a wider range of applications. Particularly, Ag NPs have much attention owing to their distinctive optical, chemical, electrical and catalytic properties that can be tuned with surface nature, size, shapes, etc. and hence these crystals have been used in various fields such as catalysis, sensor, electronic components, antimicrobial agents in the health industry etc. Among them, Ag NPs based disinfectants have paid attention due to the practical applications in our daily life. Therefore the Ag NPs have been used in different sectors such as silver-based air/water filters, textile, animal husbandry, biomedical and food packaging etc. In this review, the Ag NPs as a disinfectant in different sectors have been included in detail.
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Affiliation(s)
- S P Deshmukh
- Department of Chemistry, Shivaji University, Kolhapur 416 004, MS, India; Department of Chemistry, D.B.F. Dayanand College of Arts and Science, Solapur 413 002, MS, India
| | - S M Patil
- Department of Chemistry, Shivaji University, Kolhapur 416 004, MS, India; Department of Chemistry, Karmaveer Hire College, Gargoti, Kolhapur 416 209, MS, India
| | - S B Mullani
- Department of Chemistry, Shivaji University, Kolhapur 416 004, MS, India
| | - S D Delekar
- Department of Chemistry, Shivaji University, Kolhapur 416 004, MS, India.
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23
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Braga LR, Rangel ET, Suarez PAZ, Machado F. Simple synthesis of active films based on PVC incorporated with silver nanoparticles: Evaluation of the thermal, structural and antimicrobial properties. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2017.12.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Wang M, Song X, Jiang J, Xia J, Li M. Influence of Zeolitic imidazolate framework-8 on the thermal stabilization of poly(vinyl chloride). Polym Degrad Stab 2018. [DOI: 10.1016/j.polymdegradstab.2018.01.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V. Active Packaging Applications for Food. Compr Rev Food Sci Food Saf 2017; 17:165-199. [PMID: 33350066 DOI: 10.1111/1541-4337.12322] [Citation(s) in RCA: 348] [Impact Index Per Article: 49.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 10/29/2017] [Indexed: 01/21/2023]
Abstract
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
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Affiliation(s)
- Selçuk Yildirim
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Bettina Röcker
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | | | - Julie Nilsen-Nygaard
- Nofima - Norwegian Inst. of Food, Fisheries and Aquaculture Research, 1430 Aas, Norway
| | - Zehra Ayhan
- Faculty of Engineering, Dept. of Food Engineering, Sakarya Univ., Serdivan, Sakarya, Turkey
| | - Ramune Rutkaite
- Faculty of Chemical Technology, Dept. of Polymer Chemistry and Technology, Kaunas Univ. of Technology, 50254 Kaunas, Lithuania
| | - Tanja Radusin
- Inst. of Food Technology, Univ. of Novi Sad, 21000 Novi Sad, Serbia
| | - Patrycja Suminska
- Faculty of Food Sciences and Fisheries, Center of Bioimmobilization and Innovative Packaging Materials, West Pomeranian Univ. of Technology, 71-270 Szczecin, Poland
| | - Begonya Marcos
- IRTA, Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Véronique Coma
- UMR CNRS 5629, LCPO, Bordeaux Univ., 33607 PESSAC cedex, France
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26
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Wang M, Jiang J, Xia J, Li S, Li M. Phosphate ester groups-containing ricinoleic acid-based Ca/Zn: Preparation and application as novel thermal stabilizer for PVC. J Appl Polym Sci 2017. [DOI: 10.1002/app.45940] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mei Wang
- Institute of Chemical Industry of Forestry Products, CAF; Nanjing 210042 People's Republic of China
- Key Laboratory of Biomass Energy and Material, Jiangsu Province; Nanjing 210042 People's Republic of China
- National Engineering Laboratory for Biomass Chemical Utilization; Nanjing 210042 People's Republic of China
- Key and Laboratory on Forest Chemical Engineering, SFA; Nanjing 210042 People's Republic of China
| | - Jianchun Jiang
- Institute of Chemical Industry of Forestry Products, CAF; Nanjing 210042 People's Republic of China
- Key Laboratory of Biomass Energy and Material, Jiangsu Province; Nanjing 210042 People's Republic of China
- National Engineering Laboratory for Biomass Chemical Utilization; Nanjing 210042 People's Republic of China
- Key and Laboratory on Forest Chemical Engineering, SFA; Nanjing 210042 People's Republic of China
| | - Jianling Xia
- Institute of Chemical Industry of Forestry Products, CAF; Nanjing 210042 People's Republic of China
- Key Laboratory of Biomass Energy and Material, Jiangsu Province; Nanjing 210042 People's Republic of China
- National Engineering Laboratory for Biomass Chemical Utilization; Nanjing 210042 People's Republic of China
- Key and Laboratory on Forest Chemical Engineering, SFA; Nanjing 210042 People's Republic of China
- Institute of Forest New Technology, CAF; Beijing 100091 People's Republic of China
| | - Shouhai Li
- Institute of Chemical Industry of Forestry Products, CAF; Nanjing 210042 People's Republic of China
- Key Laboratory of Biomass Energy and Material, Jiangsu Province; Nanjing 210042 People's Republic of China
- National Engineering Laboratory for Biomass Chemical Utilization; Nanjing 210042 People's Republic of China
- Key and Laboratory on Forest Chemical Engineering, SFA; Nanjing 210042 People's Republic of China
| | - Mei Li
- Institute of Chemical Industry of Forestry Products, CAF; Nanjing 210042 People's Republic of China
- Key Laboratory of Biomass Energy and Material, Jiangsu Province; Nanjing 210042 People's Republic of China
- National Engineering Laboratory for Biomass Chemical Utilization; Nanjing 210042 People's Republic of China
- Key and Laboratory on Forest Chemical Engineering, SFA; Nanjing 210042 People's Republic of China
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27
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Hosseini Nasab N, Jalili MM, Farrokhpay S. Application of paraffin and silver coated titania nanoparticles in polyethylene nanocomposite food packaging films. J Appl Polym Sci 2017. [DOI: 10.1002/app.45913] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Nafiseh Hosseini Nasab
- Department of Polymer Engineering, Science & Research Branch; Islamic Azad University; Tehran Iran
| | - Mohammad Mehdi Jalili
- Department of Polymer Engineering, Science & Research Branch; Islamic Azad University; Tehran Iran
| | - Saeed Farrokhpay
- School of Chemical Engineering; University of Queensland; St. Lucia, Brisbane Queensland 4072 Australia
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28
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Kernberger-Fischer I, Kehrenberg C, Klein G, Schaudien D, Krischek C. Influence of modified atmosphere and vacuum packaging with and without nanosilver-coated films on different quality parameters of pork. Journal of Food Science and Technology 2017; 54:3251-3259. [PMID: 28974810 DOI: 10.1007/s13197-017-2768-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/15/2017] [Accepted: 07/20/2017] [Indexed: 10/19/2022]
Abstract
Pork is often marketed in packages with high oxygen atmosphere (MAP) or vacuum to improve shelf life and appearance. As silver ions have antibacterial effects, food contact films coated with silver might improve the shelf life of meat. In the present study, pork was wrapped in commercially available films, coated with nanosilver particles, and stored in the two packaging variants MAP and vacuum for 12 days. During storage, samples were analyzed on days 1 (before packaging), 4, 8 and 12 for microbiological contamination, meat quality (e.g., pH, color), and for the percentages of the myoglobin (Mb) redox forms. In addition, the effects of the film were examined after inoculation of the meat with high quantities of methicillin-resistant Staphylococcus aureus (MRSA) cells before vacuum storage for 8 days. MAP storage resulted in higher lightness (L*) values, lower liquid loss and higher Mb oxidation compared to vacuum. Microbiological spoilage was partly affected by the packaging variants with reducing effects of the MAP. The nanosilver-coating only affects the Mb redox form percentages of the pork cutlets and on day 4 the L* values, whereas microbiological parameters were not influenced. As the nanosilver coating had no influence on the total viable bacteria counts as well as Pseudomonas spp., Enterobacteriaceae and MRSA counts, an advantage of the nanosilver coating on the shelf life could be excluded.
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Affiliation(s)
- Isa Kernberger-Fischer
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Corinna Kehrenberg
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Guenter Klein
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Dirk Schaudien
- Fraunhofer-Institute for Toxicology and Experimental Medicine ITEM, Nikolai-Fuchs-Strasse 1, 30625 Hannover, Germany
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
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29
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Morris MA, Padmanabhan SC, Cruz-Romero MC, Cummins E, Kerry JP. Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applications. Meat Sci 2017; 132:163-178. [PMID: 28499770 DOI: 10.1016/j.meatsci.2017.04.234] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 04/19/2017] [Accepted: 04/27/2017] [Indexed: 11/26/2022]
Abstract
Fresh and processed muscle-based foods are highly perishable food products and packaging plays a crucial role in providing containment so that the full effect of preservation can be achieved through the provision of shelf-life extension. Conventional packaging materials and systems have served the industry well, however, greater demands are being placed upon industrial packaging formats owing to the movement of muscle-based products to increasingly distant markets, as well as increased customer demands for longer product shelf-life and storage capability. Consequently, conventional packaging materials and systems will have to evolve to meet these challenges. This review presents some of the new strategies that have been developed by employing novel nanotechnological concepts which have demonstrated some promise in significantly extending the shelf-life of muscle-based foods by providing commercially-applicable, antimicrobially-active, smart packaging solutions. The primary focus of this paper is applied to subject aspects, such as; material chemistries employed, forming methods utilised, interactions of the packaging functionalities including nanomaterials employed with polymer substrates and how such materials ultimately affect microbes. In order that such materials become industrially feasible, it is important that safe, stable and commercially-viable packaging materials are shown to be producible and effective in order to gain public acceptance, legislative approval and industrial adoption.
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Affiliation(s)
- Michael A Morris
- Advanced Materials and Bioengineering Research (AMBER), School of Chemistry, Trinity College Dublin, College Green, Dublin 2, Ireland.
| | - Sibu C Padmanabhan
- Advanced Materials and Bioengineering Research (AMBER), School of Chemistry, Trinity College Dublin, College Green, Dublin 2, Ireland; Department of Chemistry, University College Cork, Cork, Ireland
| | - Malco C Cruz-Romero
- Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
| | - Enda Cummins
- School of Biosystems & Food Engineering, Agriculture and Food Science, Belfield, Dublin, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, Cork, Ireland.
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