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Jieying S, Tingting L, Caie W, Dandan Z, Gongjian F, Xiaojing L. Paper-based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications. Compr Rev Food Sci Food Saf 2024; 23:e13373. [PMID: 38778547 DOI: 10.1111/1541-4337.13373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/26/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
The environmental challenges posed by plastic pollution have prompted the exploration of eco-friendly alternatives to disposable plastic packaging and utensils. Paper-based materials, derived from renewable resources such as wood pulp, non-wood pulp (bamboo pulp, straw pulp, reed pulp, etc.), and recycled paper fibers, are distinguished by their recyclability and biodegradability, making them promising substitutes in the field of plastic food packaging. Despite their merits, challenges like porosity, hydrophilicity, limited barrier properties, and a lack of functionality have restricted their packaging potential. To address these constraints, researchers have introduced antimicrobial agents, hydrophobic substances, and other functional components to improve both physical and functional properties. This enhancement has resulted in notable improvements in food preservation outcomes in real-world scenarios. This paper offers a comprehensive review of recent progress in hydrophobic antimicrobial paper-based materials. In addition to outlining the characteristics and functions of commonly used antimicrobial substances in food packaging, it consolidates the current research landscape and preparation techniques for hydrophobic paper. Furthermore, the paper explores the practical applications of hydrophobic antimicrobial paper-based materials in agricultural produce, meat, and seafood, as well as ready-to-eat food packaging. Finally, challenges in production, application, and recycling processes are outlined to ensure safety and efficacy, and prospects for the future development of antimicrobial hydrophobic paper-based materials are discussed. Overall, the emergence of hydrophobic antimicrobial paper-based materials stands out as a robust alternative to plastic food packaging, offering a compelling solution with superior food preservation capabilities. In the future, paper-based materials with antimicrobial and hydrophobic functionalities are expected to further enhance food safety as promising packaging materials.
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Affiliation(s)
- Shi Jieying
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
| | - Li Tingting
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Wu Caie
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Zhou Dandan
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Fan Gongjian
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Li Xiaojing
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
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San H, Laorenza Y, Behzadfar E, Sonchaeng U, Wadaugsorn K, Sodsai J, Kaewpetch T, Promhuad K, Srisa A, Wongphan P, Harnkarnsujarit N. Functional Polymer and Packaging Technology for Bakery Products. Polymers (Basel) 2022; 14:polym14183793. [PMID: 36145938 PMCID: PMC9501505 DOI: 10.3390/polym14183793] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/30/2022] Open
Abstract
Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products.
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Affiliation(s)
- Horman San
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Ehsan Behzadfar
- Chemical Engineering Department, Ryerson University, Toronto, ON M5B 2K3, Canada
- Sustainable Packaging Lab, School of Graphic Communications Management, Ryerson University, Toronto, ON M5B 2K3, Canada
| | - Uruchaya Sonchaeng
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Kiattichai Wadaugsorn
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Janenutch Sodsai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Thitiporn Kaewpetch
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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3
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Li N, Du H, Mao L, Xu G, Zhang M, Fan Y, Dong X, Zheng L, Wang B, Qin X, Jiang X, Chen C, Zou Z, Zhang J. Reciprocal regulation of NRF2 by autophagy and ubiquitin-proteasome modulates vascular endothelial injury induced by copper oxide nanoparticles. J Nanobiotechnology 2022; 20:270. [PMID: 35690781 PMCID: PMC9188091 DOI: 10.1186/s12951-022-01486-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Accepted: 06/01/2022] [Indexed: 12/30/2022] Open
Abstract
NRF2 is the key antioxidant molecule to maintain redox homeostasis, however the intrinsic mechanisms of NRF2 activation in the context of nanoparticles (NPs) exposure remain unclear. In this study, we revealed that copper oxide NPs (CuONPs) exposure activated NRF2 pathway in vascular endothelial cells. NRF2 knockout remarkably aggravated oxidative stress, which were remarkably mitigated by ROS scavenger. We also demonstrated that KEAP1 (the negative regulator of NRF2) was not primarily involved in NRF2 activation in that KEAP1 knockdown did not significantly affect CuONPs-induced NRF2 activation. Notably, we demonstrated that autophagy promoted NRF2 activation as evidenced by that ATG5 knockout or autophagy inhibitors significantly blocked NRF2 pathway. Mechanically, CuONPs disturbed ubiquitin–proteasome pathway and consequently inhibited the proteasome-dependent degradation of NRF2. However, autophagy deficiency reciprocally promoted proteasome activity, leading to the acceleration of degradation of NRF2 via ubiquitin–proteasome pathway. In addition, the notion that the reciprocal regulation of NRF2 by autophagy and ubiquitin–proteasome was further proven in a CuONPs pulmonary exposure mice model. Together, this study uncovers a novel regulatory mechanism of NRF2 activation by protein degradation machineries in response to CuONPs exposure, which opens a novel intriguing scenario to uncover therapeutic strategies against NPs-induced vascular injury and disease. CuONPs exposure activates NRF2 signaling in vascular endothelial cells and mouse thoracic aorta. KEAP1 is dispensable for NRF2 activation in CuONPs-treated vascular endothelial cells. CuONPs-induced autophagy facilitates NRF2 activation in vascular endothelial cells and mouse thoracic aorta. Autophagy and ubiquitin–proteasome reciprocally regulate NRF2 activation in CuONPs-treated vascular endothelial cells and mouse thoracic aorta.
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Affiliation(s)
- Na Li
- Molecular Biology Laboratory of Respiratory Disease, Institute of Life Sciences, Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Hang Du
- Chongqing Prevention and Treatment Center for Occupational Diseases, Chongqing Key Laboratory of Prevention and Treatment for Occupational Diseases and Poisoning, Chongqing, 400060, People's Republic of China
| | - Lejiao Mao
- Molecular Biology Laboratory of Respiratory Disease, Institute of Life Sciences, Chongqing Medical University, Chongqing, 400016, People's Republic of China.,Research Center for Environment and Human Health, School of Public Health, Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Ge Xu
- Molecular Biology Laboratory of Respiratory Disease, Institute of Life Sciences, Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Mengling Zhang
- College of Pharmacy, Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Yinzhen Fan
- Molecular Biology Laboratory of Respiratory Disease, Institute of Life Sciences, Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Xiaomei Dong
- Molecular Biology Laboratory of Respiratory Disease, Institute of Life Sciences, Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Lijun Zheng
- Molecular Biology Laboratory of Respiratory Disease, Institute of Life Sciences, Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Bin Wang
- Molecular Biology Laboratory of Respiratory Disease, Institute of Life Sciences, Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Xia Qin
- Department of Pharmacy, The First Affiliated Hospital of Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Xuejun Jiang
- Center of Experimental Teaching for Public Health, Experimental Teaching and Management Center, Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Chengzhi Chen
- Department of Occupational and Environmental Health, School of Public Health, Chongqing Medical University, 400016, Chongqing, People's Republic of China.,Research Center for Environment and Human Health, School of Public Health, Chongqing Medical University, Chongqing, 400016, People's Republic of China
| | - Zhen Zou
- Molecular Biology Laboratory of Respiratory Disease, Institute of Life Sciences, Chongqing Medical University, Chongqing, 400016, People's Republic of China. .,Research Center for Environment and Human Health, School of Public Health, Chongqing Medical University, Chongqing, 400016, People's Republic of China.
| | - Jun Zhang
- Molecular Biology Laboratory of Respiratory Disease, Institute of Life Sciences, Chongqing Medical University, Chongqing, 400016, People's Republic of China. .,Research Center for Environment and Human Health, School of Public Health, Chongqing Medical University, Chongqing, 400016, People's Republic of China.
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4
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Bauer AS, Leppik K, Galić K, Anestopoulos I, Panayiotidis MI, Agriopoulou S, Milousi M, Uysal-Unalan I, Varzakas T, Krauter V. Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension. Foods 2022; 11:697. [PMID: 35267329 PMCID: PMC8909407 DOI: 10.3390/foods11050697] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 02/01/2023] Open
Abstract
In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging's purpose; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign.
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Affiliation(s)
- Anna-Sophia Bauer
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, 1030 Vienna, Austria;
| | - Kärt Leppik
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia;
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR10000 Zagreb, Croatia;
| | - Ioannis Anestopoulos
- Department of Cancer Genetics, Therapeutics & Ultrastructural Pathology, The Cyprus Institute of Neurology & Genetics, AyiosDometios, Nicosia 2371, Cyprus; (I.A.); (M.I.P.)
- The Cyprus School of Molecular Medicine, AyiosDometios, Nicosia 2371, Cyprus
| | - Mihalis I. Panayiotidis
- Department of Cancer Genetics, Therapeutics & Ultrastructural Pathology, The Cyprus Institute of Neurology & Genetics, AyiosDometios, Nicosia 2371, Cyprus; (I.A.); (M.I.P.)
- The Cyprus School of Molecular Medicine, AyiosDometios, Nicosia 2371, Cyprus
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;
| | - Maria Milousi
- Department of Chemical Engineering, University of Western Macedonia, 50100 Kozani, Greece;
| | - Ilke Uysal-Unalan
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark;
- CiFOOD—Center for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;
| | - Victoria Krauter
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, 1030 Vienna, Austria;
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5
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A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies. Foods 2022; 11:foods11030319. [PMID: 35159469 PMCID: PMC8834264 DOI: 10.3390/foods11030319] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/10/2022] [Accepted: 01/17/2022] [Indexed: 02/04/2023] Open
Abstract
Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives. New frontiers, on the other hand, have recently been explored. Alternative methods of bread preservation, such as microbial fermentation, utilization of plant and animal derivatives, nanofibers, and other innovative technologies, have yielded promising results. This review summarizes numerous research findings regarding the bio-preservation of bread and suggests potential applications of these techniques. Among these techniques, microbial fermentation using lactic acid bacteria strains and yeast has drawn significant interest nowadays because of their outstanding antifungal activity and shelf-life extending capacity. For example, bread slices with Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 inhibited fungal development for up to 21 days with the lowest contamination score. Moreover, various essential oils and plant extracts, such as lemongrass oil and garlic extracts, demonstrated promising results in reducing fungal growth on bread and other bakery products. In addition, different emerging bio-preservation strategies such as the utilization of whey, nanofibers, active packaging, and modified atmospheric packaging have gained considerable interest in recent days.
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6
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A review on recent technologies adopted by food industries and intervention of 2D-inorganic nanoparticles in food packaging applications. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03848-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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8
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Ghorbanpour M, Bhargava P, Varma A, Choudhary DK, Ameta SC. Use of Nanomaterials in Food Science. BIOGENIC NANO-PARTICLES AND THEIR USE IN AGRO-ECOSYSTEMS 2020. [PMCID: PMC7120067 DOI: 10.1007/978-981-15-2985-6_24] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
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.
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Affiliation(s)
- Mansour Ghorbanpour
- Department of Medicinal Plants, Faculty of Agriculture and Natural Resources, Arak University, Arak, Iran
| | - Prachi Bhargava
- Department of Bioscience & Technology, Shri Ramswaroop Memorial University, Barabanki, Uttar Pradesh India
| | - Ajit Varma
- Amity Institute of Microbial Technology, Amity University, Noida, Uttar Pradesh India
| | - Devendra K. Choudhary
- Amity Institute of Microbial Technology, Amity University, Noida, Uttar Pradesh India
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9
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Hajizadeh H, Peighambardoust SJ, Peighambardoust SH, Peressini D. Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO
2
and TiO
2
nanoparticles. J Food Sci 2020; 85:1193-1202. [DOI: 10.1111/1750-3841.15079] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 01/21/2020] [Accepted: 01/22/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Hamed Hajizadeh
- Faculty of Chemical and Petroleum EngineeringUniv. of Tabriz Tabriz 51666‐16471 Iran
| | | | | | - Donatella Peressini
- Dept. of Agriculture, Food, Environmental and Animal SciencesUniv. of Udine via Sondrio 2/A 33100 Udine Italy
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10
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Peter A, Nicula C, Mihaly‐Cozmuta L, Mihaly‐Cozmuta A. New active package based on titania coated on cardboard for storage of fresh prepared orange juice. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12965] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anca Peter
- Department of Chemistry and BiologyTechnical University Cluj Napoca Baia Mare Romania
| | - Camelia Nicula
- Department of Chemistry and BiologyTechnical University Cluj Napoca Baia Mare Romania
| | | | - Anca Mihaly‐Cozmuta
- Department of Chemistry and BiologyTechnical University Cluj Napoca Baia Mare Romania
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11
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Huang Y, Mei L, Chen X, Wang Q. Recent Developments in Food Packaging Based on Nanomaterials. NANOMATERIALS (BASEL, SWITZERLAND) 2018; 8:E830. [PMID: 30322162 PMCID: PMC6215134 DOI: 10.3390/nano8100830] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 09/29/2018] [Accepted: 10/08/2018] [Indexed: 01/27/2023]
Abstract
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.
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Affiliation(s)
- Yukun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
| | - Lei Mei
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
| | - Qin Wang
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
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12
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Human exposure to nanoparticles through trophic transfer and the biosafety concerns that nanoparticle-contaminated foods pose to consumers. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.012] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Zhu Z, Cai H, Sun DW. Titanium dioxide (TiO 2 ) photocatalysis technology for nonthermal inactivation of microorganisms in foods. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.02.018] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Abstract
Metal oxide materials have been applied in different fields due to their excellent functional properties. Metal oxides nanostructuration, preparation with the various morphologies, and their coupling with other structures enhance the unique properties of the materials and open new perspectives for their application in the food industry. Chemical gas sensors that are based on semiconducting metal oxide materials can detect the presence of toxins and volatile organic compounds that are produced in food products due to their spoilage and hazardous processes that may take place during the food aging and transportation. Metal oxide nanomaterials can be used in food processing, packaging, and the preservation industry as well. Moreover, the metal oxide-based nanocomposite structures can provide many advantageous features to the final food packaging material, such as antimicrobial activity, enzyme immobilization, oxygen scavenging, mechanical strength, increasing the stability and the shelf life of food, and securing the food against humidity, temperature, and other physiological factors. In this paper, we review the most recent achievements on the synthesis of metal oxide-based nanostructures and their applications in food quality monitoring and active and intelligent packaging.
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Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4010009] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.
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16
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El-Naggar ME, Hassabo AG, Mohamed AL, Shaheen TI. Surface modification of SiO 2 coated ZnO nanoparticles for multifunctional cotton fabrics. J Colloid Interface Sci 2017; 498:413-422. [DOI: 10.1016/j.jcis.2017.03.080] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 03/17/2017] [Accepted: 03/18/2017] [Indexed: 10/19/2022]
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