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Hu Y, Li T. Smart food packaging: Recent advancement and trends. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 111:1-33. [PMID: 39103211 DOI: 10.1016/bs.afnr.2024.06.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/07/2024]
Abstract
Food packaging plays an important role in protecting the safety and quality of food products and enables communication with consumers. With the improved consumers' awareness of safety and quality of food products, the changes in consumers' lifestyle, and the growing demand for transparency of food products along the supply chain, food packaging technologies have evolved from only providing the four fundamental functions (i.e., protection and preservation, containment, communication and marketing, and convenience) to possessing additional functions including active modification of the inside microenvironment (i.e., active packaging) and monitoring the safety and quality of products in real-time (i.e., intelligent packaging). A variety of active and intelligent packaging systems have been developed to better protect and monitor the quality and safety of food products during the past several decades. Recently, advanced versions of smart packaging technologies, such as smart active packaging and smart intelligent packaging technologies have also been developed to enhance the effectiveness of conventional smart packaging systems. Additionally, smart packaging systems that harvest the advantages of both active packaging and intelligent packaging have also been developed. In this chapter, a brief overview of smart packaging technologies was provided. Specific technologies being covered include conventional smart packaging technologies and advanced smart packaging technologies, such as smart active packaging, smart intelligent packaging and dual-function smart packaging.
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Affiliation(s)
- Yaxi Hu
- Food Science Program, Department of Chemistry, Carleton University, Ottawa, ON, Canada.
| | - Tianqi Li
- Food Science Program, Department of Chemistry, Carleton University, Ottawa, ON, Canada
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2
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Gerassimidou S, Geueke B, Groh KJ, Muncke J, Hahladakis JN, Martin OV, Iacovidou E. Unpacking the complexity of the polyethylene food contact articles value chain: A chemicals perspective. JOURNAL OF HAZARDOUS MATERIALS 2023; 454:131422. [PMID: 37099905 DOI: 10.1016/j.jhazmat.2023.131422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 05/19/2023]
Abstract
Polyethylene (PE) is the most widely used type of plastic food packaging, in which chemicals can potentially migrate into packaged foods. The implications of using and recycling PE from a chemical perspective remain underexplored. This study is a systematic evidence map of 116 studies looking at the migration of food contact chemicals (FCCs) across the lifecycle of PE food packaging. It identified a total of 377 FCCs, of which 211 were detected to migrate from PE articles into food or food simulants at least once. These 211 FCCs were checked against the inventory FCCs databases and EU regulatory lists. Only 25% of the detected FCCs are authorized by EU regulation for the manufacture of food contact materials. Furthermore, a quarter of authorized FCCs exceeded the specific migration limit (SML) at least once, while one-third (53) of non-authorised FCCs exceeded the threshold value of 10 μg/kg. Overall, evidence on FCCs migration across the PE food packaging lifecycle is incomplete, especially at the reprocessing stage. Considering the EU's commitment to increase packaging recycling, a better understanding and monitoring of PE food packaging quality from a chemical perspective across the entire lifecycle will enable the transition towards a sustainable plastics value chain.
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Affiliation(s)
- Spyridoula Gerassimidou
- Sustainable Plastics Research Group (SPlasH), Brunel University London, Uxbridge UB8 3PH, United Kingdom
| | - Birgit Geueke
- Food Packaging Forum (FPF), 8045 Zurich, Switzerland
| | - Ksenia J Groh
- Eawag - Swiss Federal Institute of Aquatic Science and Technology, 8600 Dübendorf, Switzerland
| | - Jane Muncke
- Food Packaging Forum (FPF), 8045 Zurich, Switzerland
| | - John N Hahladakis
- Food-Energy-Water-Waste Sustainability (FEWWS) Program, Center for Sustainable Development, College of Arts and Sciences, Qatar University, P.O. Box: 2713, Doha, Qatar
| | - Olwenn V Martin
- Plastic Waste Innovation Hub, Department of Arts and Science, University College London, London WC1E 6BT, United Kingdom.
| | - Eleni Iacovidou
- Sustainable Plastics Research Group (SPlasH), Brunel University London, Uxbridge UB8 3PH, United Kingdom; Division of Environmental Sciences, College of Health, Medicine and Life Sciences, Brunel University London, Uxbridge UB8 3PH, United Kingdom.
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Perera KY, Hopkins M, Jaiswal AK, Jaiswal S. Nanoclays-containing bio-based packaging materials: properties, applications, safety, and regulatory issues. JOURNAL OF NANOSTRUCTURE IN CHEMISTRY 2023; 14:1-23. [PMID: 36747507 PMCID: PMC9893189 DOI: 10.1007/s40097-023-00525-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 01/10/2023] [Accepted: 01/12/2023] [Indexed: 05/27/2023]
Abstract
Food packaging is an important concept for consumer satisfaction and the increased shelf life of food products. The introduction of novel food packaging materials has become an emerging trend in recent years, which could be mainly due to environmental pollution caused by plastic packaging and to reduce food waste. Recently, numerous studies have been carried out on nanoclays or nanolayered silicate to be used in packaging material development as reinforcing filler composites. Different types of nanoclays have been used as food packaging materials, while montmorillonite (MMT), halloysite, bentonite (BT), Cloisite, and organically modified nanoclays have become of great interest. The incorporation of nanoclays into the packaging matrix improves the mechanical and barrier properties and at the same time prolongs the biodegradation of the packaging material. The purpose of this article is to examine the development of nanoclay-based food packaging materials. The review article highlights the current state of research on bio-based polymers with nanoclay for food packaging. In addition, the report analyses the mechanical, barrier, and antibacterial characteristics of nanoclay-based food packaging materials. Finally, it discusses the migration of nanoclays, toxicity levels, and the legislation associated with the application of nanoclays. Graphical abstract
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Affiliation(s)
- Kalpani Y. Perera
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7 Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin-City Campus, Grangegorman, Dublin, D07 H6K8 Ireland
| | - Maille Hopkins
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7 Ireland
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7 Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin-City Campus, Grangegorman, Dublin, D07 H6K8 Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7 Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin-City Campus, Grangegorman, Dublin, D07 H6K8 Ireland
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Effect of Repeated Contact to Food Simulants on the Chemical and Functional Properties of Nano ZnO Composited LDPE Films for Reusable Food Packaging. Polymers (Basel) 2022; 15:polym15010009. [PMID: 36616360 PMCID: PMC9824836 DOI: 10.3390/polym15010009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/05/2022] [Accepted: 12/12/2022] [Indexed: 12/24/2022] Open
Abstract
The effect of repeated contact with food simulants on the properties and functionality of zinc oxide (ZnO) in nanocomposite films was investigated to examine possible safety hazards from the point of view of long-term use as food packaging. Low-density polyethylene (LDPE) embedded with 5 wt% nano-ZnO was immersed in distilled water, 50% ethanol, 4% acetic acid, and n-heptane. The cycle of immersion-rinse-dry was repeated up to 40 times for same sample under constant condition. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray absorption spectroscopy (XAS), field emission-scanning electron microscopy (FE-SEM), and UV-Vis spectroscopy analyses were performed to identify the changes in the chemical and functional properties of the nanocomposite film. Acetic acid had the greatest impact on the LDPE-ZnO nanocomposite films, while other food simulants caused little change. A new carboxylate bond was formed by the reaction of ZnO with acetic acid, as evidenced by the FTIR spectra. In addition, XRD and XAS confirmed the phase changes of nano-ZnO into zinc salts such as zinc hydroxy acetate or zinc acetate dihydrate. Furthermore, the light barrier property of the nanocomposite film drastically decreased, owing to the change in the bandgap of ZnO and film morphology.
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Gabrić D, Kurek M, Ščetar M, Brnčić M, Galić K. Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials. Polymers (Basel) 2022; 14:polym14235069. [PMID: 36501462 PMCID: PMC9741052 DOI: 10.3390/polym14235069] [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: 10/24/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 11/24/2022] Open
Abstract
In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.
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Semple KE, Zhou C, Rojas OJ, Nkeuwa WN, Dai C. Moulded pulp fibers for disposable food packaging: A state-of-the-art review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100908] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Suvarna V, Nair A, Mallya R, Khan T, Omri A. Antimicrobial Nanomaterials for Food Packaging. Antibiotics (Basel) 2022; 11:antibiotics11060729. [PMID: 35740136 PMCID: PMC9219644 DOI: 10.3390/antibiotics11060729] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/21/2022] [Accepted: 05/26/2022] [Indexed: 11/16/2022] Open
Abstract
Food packaging plays a key role in offering safe and quality food products to consumers by providing protection and extending shelf life. Food packaging is a multifaceted field based on food science and engineering, microbiology, and chemistry, all of which have contributed significantly to maintaining physicochemical attributes such as color, flavor, moisture content, and texture of foods and their raw materials, in addition to ensuring freedom from oxidation and microbial deterioration. Antimicrobial food packaging systems, in addition to their function as conventional food packaging, are designed to arrest microbial growth on food surfaces, thereby enhancing food stability and quality. Nanomaterials with unique physiochemical and antibacterial properties are widely explored in food packaging as preservatives and antimicrobials, to extend the shelf life of packed food products. Various nanomaterials that are used in food packaging include nanocomposites composing nanoparticles such as silver, copper, gold, titanium dioxide, magnesium oxide, zinc oxide, mesoporous silica and graphene-based inorganic nanoparticles; gelatin; alginate; cellulose; chitosan-based polymeric nanoparticles; lipid nanoparticles; nanoemulsion; nanoliposomes; nanosponges; and nanofibers. Antimicrobial nanomaterial-based packaging systems are fabricated to exhibit greater efficiency against microbial contaminants. Recently, smart food packaging systems indicating the presence of spoilage and pathogenic microorganisms have been investigated by various research groups. The present review summarizes recent updates on various nanomaterials used in the field of food packaging technology, with potential applications as antimicrobial, antioxidant equipped with technology conferring smart functions and mechanisms in food packaging.
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Affiliation(s)
- Vasanti Suvarna
- Department of Pharmaceutical Chemistry & Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India;
| | - Arya Nair
- Department of Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India; (A.N.); (R.M.)
| | - Rashmi Mallya
- Department of Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India; (A.N.); (R.M.)
| | - Tabassum Khan
- Department of Pharmaceutical Chemistry & Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India;
- Correspondence: (T.K.); (A.O.)
| | - Abdelwahab Omri
- The Novel Drug & Vaccine Delivery Systems Facility, Department of Chemistry and Biochemistry, Laurentian University, Sudbury, ON P3E 2C6, Canada
- Correspondence: (T.K.); (A.O.)
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Ruggiero E, Santizo KY, Persson M, Delpivo C, Wohlleben W. Food contact of paper and plastic products containing SiO 2, Cu-Phthalocyanine, Fe 2O 3, CaCO 3: Ranking factors that control the similarity of form and rate of release. NANOIMPACT 2022; 25:100372. [PMID: 35559878 DOI: 10.1016/j.impact.2021.100372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/24/2021] [Accepted: 11/30/2021] [Indexed: 06/15/2023]
Abstract
The paper industry is an important sector annually consuming kilotons of nanoforms and non-nanoforms of fillers and pigments. Fillers accelerate the rate of drying (less energy needed) and product cost (increasing the load of low-cost fillers). The plastic industry is another use sector, where coloristic pigments can be in nanoform, and many food containers are made of plastic. Use of paper to wrap both wet and dry food is consumer practice, but not always intended by producers. Here we compare the release behavior of different nano-enabled products (NEPs) by changing a) nanoform (NF) characteristics, b) NF load, c) the nano-enabled product (NEP) matrix, and d) food simulants. The ranking of these factors enables an assessment of food contact by concepts of analogy, specifically via the similarities of the rate and form of release in food during contact. Three types of matrices were used: Paper, plastic ((Polylactic Acid (PLA), Polyamide (PA6), and Polyurethane (PU)), and a paint formulation. Two nanoforms each of SiO2, Fe2O3, Cu-Phthalocyanine were incorporated, additionally to the conventional form of CaCO3 that is always contained in paper to reduce cellulose consumption. Tests were guided by the European Regulation EC 1935/2004 and EU 10/2011. No evidence of particle release was observed: the qualitative similarity (the form of release) was high regarding the food contact of all NEPs with embedded NFs. Quantitative similarity of releases depended primarily on the NEP matrix, as this controls the penetration of the simulant fluid into the NEP. The solubility of the NF and impurities in the simulant fluid was the second decisive factor, as dissolution of the NF inside the NEP is the main mechanism of release. This led to complete removal of CaCO3 in acidic medium, whereas Fe and Si signals remained in the paper, consistent with the low release rates in an ionic form. In our set of 16 NEPs, only one NEP showed a dependence on the REACH NF descriptors (substance, size, shape, surface treatment, crystallinity, impurities), specifically attributed to differences in soluble impurities, whereas for all others the substance of the nanoform was sufficient to predict a similarity of food contact release, without influences of size, shape, surface treatment and crystallinity.
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Affiliation(s)
- Emmanuel Ruggiero
- BASF SE, Dept. Material Physics, 67056 Ludwigshafen, Germany; Avient, Milano, Italy
| | - Katherine Y Santizo
- BASF SE, Dept. Material Physics, 67056 Ludwigshafen, Germany; Virginia Tech, Blacksburg, VA USA
| | - Michael Persson
- Nouryon Pulp and Performance Chemicals AB, S-445 80 Bohus, Sweden; Chalmers Industriteknik Sven Hultins Plats 1, S-412 58 Gothenburg, Sweden
| | - Camilla Delpivo
- LEITAT Technological Center, C/Pallars 179-185, 08005 Barcelona, Spain
| | - Wendel Wohlleben
- BASF SE, Dept. Material Physics, 67056 Ludwigshafen, Germany; BASF SE, Dept. Experimental Toxicology and Ecology, 67056 Ludwigshafen, Germany.
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9
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Shao P, Liu L, Yu J, Lin Y, Gao H, Chen H, Sun P. An overview of intelligent freshness indicator packaging for food quality and safety monitoring. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Haji Abdolrasouli M, Jalali Dil E, Khorshidi Mal Ahmadi J. Interfacial lubricating effect in phase coarsening of polyethylene/polycaprolactone/polyethylene oxide tri‐continuous polymer blends. POLYM ENG SCI 2021. [DOI: 10.1002/pen.25755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
| | - Ebrahim Jalali Dil
- Department of Chemical Engineering École Polytechnique de Montréal Montreal Québec Canada
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11
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Hafttananian N, Zabihzadeh Khajavi M, Farhoodi M, Jahanbin K, Ebrahimi Pure A. Migration of nano-clay and nano-silica from low-density polyethylene nanocomposites into different food simulants. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00972-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Paidari S, Tahergorabi R, Anari ES, Nafchi AM, Zamindar N, Goli M. Migration of Various Nanoparticles into Food Samples: A Review. Foods 2021; 10:foods10092114. [PMID: 34574224 PMCID: PMC8466665 DOI: 10.3390/foods10092114] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 08/30/2021] [Accepted: 09/02/2021] [Indexed: 12/17/2022] Open
Abstract
Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. However, nanoparticles may have an adverse impact on human health. This has led to legislative and regulatory concerns. The inhibitory effects of nano packaging on different microorganisms, such as Salmonella, E. coli, and molds, have been studied. Nanoparticles, like other materials, may have a diverse set of properties that need to be determined. In this review, different features of silver, clay and copper nanoparticles, such as their anti-microbial, cell toxicity, genetic toxicity, mechanical properties, and migration, are critically evaluated in the case of food packaging. Specifically, the viewpoints of WHO, FDA, and ESFA, concerning the nano-silver application in food packaging, are discussed as well.
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Affiliation(s)
- Saeed Paidari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran; (S.P.); (E.S.A.); (N.Z.); (M.G.)
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
- Correspondence:
| | - Ensieh Sadat Anari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran; (S.P.); (E.S.A.); (N.Z.); (M.G.)
| | - Abdorezza Moahammdi Nafchi
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia;
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Nafiseh Zamindar
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran; (S.P.); (E.S.A.); (N.Z.); (M.G.)
| | - Mohammad Goli
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran; (S.P.); (E.S.A.); (N.Z.); (M.G.)
- Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
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Vidmar J, Hässmann L, Loeschner K. Single-Particle ICP-MS as a Screening Technique for the Presence of Potential Inorganic Nanoparticles in Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9979-9990. [PMID: 34414767 DOI: 10.1021/acs.jafc.0c07363] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this work, we show the potential of single-particle inductively coupled plasma-mass spectrometry (spICP-MS) as a screening technique for detection of inorganic nanoparticles (NPs) that are expected to be present in food. We demonstrate that the spICP-MS/MS method in combination with collision/reaction cell gases and microsecond dwell times offers sensitive and interference-free detection of NPs. We present the steps that have to be considered to correctly assess the presence of NPs in food, for example, setting a suitable threshold for discriminating particle events from the baseline and analyzing a sufficient number of blank samples to minimize false-positive results. We applied the proposed screening approach to the sequential detection of NPs containing 8 selected elements that could be potentially present in 13 different food products. The highest mass concentrations of NPs (in the mg/g range) were found in the samples with food additives which are known to contain a fraction of NPs. The presence of (nano)particles in some of the investigated food samples was also confirmed by scanning electron microscopy analysis. Moreover, for the example of Al-containing NPs in Chinese noodles, we demonstrate that identification of the source of NPs with an unknown composition can be challenging when using only spICP-MS as particle mass concentration and size distribution can only be estimated by assuming a certain particle composition/shape. Other complementary techniques for particle characterization, such as electron microscopy in combination with elemental analysis, are therefore required.
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Affiliation(s)
- Janja Vidmar
- Division for Food Technology, National Food Institute, Technical University of Denmark, Kemitorvet 201, Kgs. Lyngby DK-2800, Denmark
| | - Luisa Hässmann
- Division for Food Technology, National Food Institute, Technical University of Denmark, Kemitorvet 201, Kgs. Lyngby DK-2800, Denmark
| | - Katrin Loeschner
- Division for Food Technology, National Food Institute, Technical University of Denmark, Kemitorvet 201, Kgs. Lyngby DK-2800, Denmark
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Electrospun Nanosystems Based on PHBV and ZnO for Ecological Food Packaging. Polymers (Basel) 2021; 13:polym13132123. [PMID: 34203404 PMCID: PMC8272170 DOI: 10.3390/polym13132123] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 06/18/2021] [Accepted: 06/25/2021] [Indexed: 11/16/2022] Open
Abstract
The electrospun nanosystems containing poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and 1 wt% Fe doped ZnO nanoparticles (NPs) (with the content of dopant in the range of 0–1 wt% Fe) deposited onto polylactic acid (PLA) film were prepared for food packaging application. They were investigated by scanning electron microscopy (SEM), energy dispersive X-ray (EDX), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), antimicrobial analysis, and X-ray photoelectron spectrometry (XPS) techniques. Migration studies conducted in acetic acid 3% (wt/wt) and ethanol 10% (v/v) food simulants as well as by the use of treated ashes with 3% HNO3 solution reveal that the migration of Zn and Fe falls into the specific limits imposed by the legislation in force. Results indicated that the PLA/PHBV/ZnO:Fex electrospun nanosystems exhibit excellent antibacterial activity against the Pseudomonas aeruginosa (ATCC-27853) due to the generation of a larger amount of perhydroxyl (˙OOH) radicals as assessed using electron paramagnetic resonance (EPR) spectroscopy coupled with a spin trapping method.
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15
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Velásquez E, Espinoza S, Valenzuela X, Garrido L, Galotto MJ, Guarda A, López de Dicastillo C. Effect of Organic Modifier Types on the Physical-Mechanical Properties and Overall Migration of Post-Consumer Polypropylene/Clay Nanocomposites for Food Packaging. Polymers (Basel) 2021; 13:1502. [PMID: 34066956 PMCID: PMC8125780 DOI: 10.3390/polym13091502] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/01/2021] [Accepted: 05/03/2021] [Indexed: 11/17/2022] Open
Abstract
The deterioration of the physical-mechanical properties and loss of the chemical safety of plastics after consumption are topics of concern for food packaging applications. Incorporating nanoclays is an alternative to improve the performance of recycled plastics. However, properties and overall migration from polymer/clay nanocomposites to food require to be evaluated case-by-case. This work aimed to investigate the effect of organic modifier types of clays on the structural, thermal and mechanical properties and the overall migration of nanocomposites based on 50/50 virgin and recycled post-consumer polypropylene blend (VPP/RPP) and organoclays for food packaging applications. The clay with the most hydrophobic organic modifier caused higher thermal stability of the nanocomposites and greater intercalation of polypropylene between clay mineral layers but increased the overall migration to a fatty food simulant. This migration value was higher from the 50/50 VPP/RPP film than from VPP. Nonetheless, clays reduced the migration and even more when the clay had greater hydrophilicity because of lower interactions between the nanocomposite and the fatty simulant. Conversely, nanocomposites and VPP/RPP control films exhibited low migration values in the acid and non-acid food simulants. Regarding tensile parameters, elongation at break values of PP film significantly increased with RPP addition, but the incorporation of organoclays reduced its ductility to values closer to the VPP.
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Affiliation(s)
- Eliezer Velásquez
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Sebastián Espinoza
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
| | - Ximena Valenzuela
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Luan Garrido
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
| | - María José Galotto
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
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16
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Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review. COATINGS 2021. [DOI: 10.3390/coatings11050509] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Over the past decade, there has been an increasing demand for “ready-to-cook” and “ready-to-eat” foods, encouraging food producers, food suppliers, and food scientists to package foods with minimal processing and loss of nutrients during food processing. Following the increasing trend in the customer’s demands for minimally processed foodstuffs, this underscores the importance of promising interests toward industrial applications of novel and practical approaches in food. Along with substantial progress in the emergence of “nanoscience”, which has turned into the call of the century, the efficacy of conventional packaging has faded away. Accordingly, there is a wide range of new types of packaging, including electronic packaging machines, flexible packaging, sterile packaging, metal containers, aluminum foil, and flexographic printing. Hence, it has been demonstrated that these novel approaches can economically improve food safety and quality, decrease the microbial load of foodborne pathogens, and reduce food spoilage. This review study provides a comprehensive overview of the most common chemical or natural nanocomposites used in food packaging that can extend food shelf life, safety and quality. Finally, we discuss applying materials in the production of active and intelligent food packaging nanocomposite, synthesis of nanomaterial, and their effects on human health.
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17
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The effects of nanosilver and nanoclay nanocomposites on shrimp (Penaeus semisulcatus) samples inoculated to food pathogens. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00905-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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18
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Abstract
Packaging containing nanoparticles (NPs) can increase the shelf life of products, but the presence of NPs may hazards human life. In this regard, there are reports regarding the side effect and cytotoxicity of nanoparticles. The main aim of this research was to study the migration of silver and copper nanoparticles from the packaging to the food matrix as well as the assessment techniques. The diffusion and migration of nanoparticles can be analyzed by analytical techniques including atomic absorption, inductively coupled plasma mass spectrometry, inductively coupled plasma atomic emission, and inductively coupled plasma optical emission spectroscopy, as well as X-ray diffraction, spectroscopy, migration, and titration. Inductively coupled plasma-based techniques demonstrated the best results. Reports indicated that studies on the migration of Ag/Cu nanoparticles do not agree with each other, but almost all studies agree that the migration of these nanoparticles is higher in acidic environments. There are widespread ambiguities about the mechanism of nanoparticle toxicity, so understanding these nanoparticles and their toxic effects are essential. Nanomaterials that enter the body in a variety of ways can be distributed throughout the body and damage human cells by altering mitochondrial function, producing reactive oxygen, and increasing membrane permeability, leading to toxic effects and chronic disease. Therefore, more research needs to be done on the development of food packaging coatings with consideration given to the main parameters affecting nanoparticles migration.
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19
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Vilarinho F, Vaz MF, Silva AS. The Use of Montmorillonite (MMT) in Food Nanocomposites: Methods of Incorporation, Characterization of MMT/Polymer Nanocomposites and Main Consequences in the Properties. Recent Pat Food Nutr Agric 2021; 11:13-26. [PMID: 30931867 DOI: 10.2174/2212798410666190401160211] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 02/13/2019] [Accepted: 02/16/2019] [Indexed: 12/12/2022]
Abstract
BACKGROUND The clay Montmorillonite (MMT) is among the nanofillers more frequently used in food packaging. The uniform dispersion of nanoparticles in polymers confers considerable improvement of mechanical, thermal, optical, and/or barrier properties in polymer/clay nanocomposites. OBJECTIVE The aim is to ascertain the state of the art of the use of MMT for packaging purposes, with special emphasis on food applications. METHODS A literature review was carried out through recent papers and patents that focused on the incorporation of MMT in polymers. RESULTS This review emphasizes the interaction of MMT with polymers and their levels of incorporation in the nanocomposites. This work also highlights the analytical methodologies used for the characterization of the polymer/clay nanocomposites and the main consequences of the fillers in the properties of nanocomposites. Challenges remain about increasing the compatibility between clays and biopolymers to promote their utilization in food packaging. New strategies for immobilization of oxides, enzymes, essential oils, and other bioactive compounds are needed. CONCLUSION MMT-based composite materials are promising to be used in intelligent and active packaging.
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Affiliation(s)
- Fernanda Vilarinho
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
| | - Malia Fátima Vaz
- IDMEC, Institute of Mechanical Engineering, Instituto Superior Tecnico, University of Lisbon, Lisbon, Portugal
| | - Ana Sanches Silva
- National Institute of Agrarian and Veterinary Research (INIAV), Rua dos Lagidos, Lugar da Madalena, 4485- 655 Vairao, Vila do Conde, Portugal.,Center for Study in Animal Science (CECA), ICETA, University of Oporto, Oporto, Portugal
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20
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Sridhar A, Ponnuchamy M, Kumar PS, Kapoor A. Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2020; 19:1715-1735. [PMID: 33192209 PMCID: PMC7651826 DOI: 10.1007/s10311-020-01126-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 10/17/2020] [Indexed: 05/02/2023]
Abstract
Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.
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Affiliation(s)
- Adithya Sridhar
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Ponnusamy Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, 603110 India
| | - Ashish Kapoor
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
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21
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Emamhadi MA, Sarafraz M, Akbari M, Thai VN, Fakhri Y, Linh NTT, Mousavi Khaneghah A. Nanomaterials for food packaging applications: A systematic review. Food Chem Toxicol 2020; 146:111825. [PMID: 33096197 DOI: 10.1016/j.fct.2020.111825] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/28/2020] [Accepted: 10/17/2020] [Indexed: 12/17/2022]
Abstract
The application of nanotechnology in food packaging is widely considered during the last two decades. In this regard, numerous studies have been conducted regarding applying nanomaterials such as zinc oxide, clay, silver, carbon nanotube, titanium dioxide, and copper, and copper oxide in food packaging which were summarized in the current study. The employing of nano food packaging increases the physicochemical quality of food (color, flavor, moisture content, weight, bioavailability, and texture) and reduces the microbial load by cell-membrane function, Trojan-horse, and reactive oxygen mechanisms while they improve the barrier/mechanical properties of food packaging. Although nano food packaging has many advantages for public health, the associated toxicity due to migration, especially in acidic conditions, is considerable. Further studies regarding the advantages and disadvantages of this technique are recommended.
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Affiliation(s)
- Mohammad Ali Emamhadi
- Department of Forensic Medicine and Toxicology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mansour Sarafraz
- School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mitra Akbari
- Department of Eye, Amiralmomenin Hospital, School of Medicine, Guilan University of Medical Science, Rasht, Iran
| | - Van Nam Thai
- Ho Chi Minh City University of Technology (HUTECH) 475A, Dien Bien Phu, Ward 25, Binh Thanh District, Ho Chi Minh City, Vietnam
| | - Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Nguyen Thi Thuy Linh
- Institute of Research and Development, Duy Tan University, Danang 550000, Vietnam; Faculty of Environmental and Chemical Engineering, Duy Tan University, Danang 550000, Vietnam.
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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22
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Reddy PRK, Yasaswini D, Reddy PPR, Zeineldin M, Adegbeye MJ, Hyder I. Applications, challenges, and strategies in the use of nanoparticles as feed additives in equine nutrition. Vet World 2020; 13:1685-1696. [PMID: 33061246 PMCID: PMC7522939 DOI: 10.14202/vetworld.2020.1685-1696] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Accepted: 07/07/2020] [Indexed: 01/09/2023] Open
Abstract
The rapid expansion of nanotechnology has been transforming the food industry by increasing market share and expenditure. Although nanotechnology offers promising benefits as feed additives, their usage in equines is primarily geared toward immunotherapy, hyper-immunization techniques, drug delivery systems, grooming activities, and therapeutic purposes. Nanoparticles could be engaged as alternatives for antibiotic feed additives to prevent foal diarrhea. Gold nanoparticles are proved to provide beneficial effects for racehorses by healing joint and tendon injuries. Because of the poor bioavailability of micro-sized mineral salts, the usage of nano-minerals is highly encourageable to improve the performance of racehorses. Nano-Vitamin E and enzyme CoQ10 for equines are no longer a simple research topic because of the increased commercial availability. Employing nanotechnology-based preservatives may offer a promising alternative to other conventional preservatives in preserving the quality of equine feed items, even during an extended storage period. While nanoparticles as feed additives may provide multitudinous benefits on equines, they could elicit allergic or toxic responses in case of improper synthesis aids or inappropriate dosages. The safety of nano-feed additives remains uninvestigated and necessitates the additional risk assessment, especially during their usage for a prolonged period. To adopt nano-feed additives in horses, there is an extreme paucity of information regarding the validity of various levels or forms of nanoparticles. Further, the currently available toxicological database on the topic of nano-feed additives is not at all related to equines and even inadequate for other livestock species. This review aims to provide new insights into possible future research pertaining to the usage of nano-feed additives in equines.
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Affiliation(s)
| | - Duvvuru Yasaswini
- Department of Veterinary Medicine, College of Veterinary Science, Sri Venkateswara Veterinary University, Tirupati, India
| | - P Pandu Ranga Reddy
- Livestock Farm Complex, College of Veterinary Science, Sri Venkateswara Veterinary University, Proddatur, Andhra Pradesh, India
| | - Mohamed Zeineldin
- Institute for Genomic Biology, University of Illinois at Urbana-Champaign, USA.,Department of Animal Medicine, College of Veterinary Medicine, Benha University, Benha, Egypt
| | - M J Adegbeye
- Department of Animal Science, College of Agriculture, Joseph Ayo Babalola University, Ikeji-Arakeji, Nigeria
| | - Iqbal Hyder
- Department of Veterinary Physiology, NTR College of Veterinary Science, Sri Venkateswara Veterinary University, Gannavaram, India.,Department of Biotechnology, Institute of Farm Animal Genetics, Friedrich Loeffler Institute, Neustadt, Hannover, Germany
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23
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López de Dicastillo C, Velásquez E, Rojas A, Guarda A, Galotto MJ. The use of nanoadditives within recycled polymers for food packaging: Properties, recyclability, and safety. Compr Rev Food Sci Food Saf 2020; 19:1760-1776. [PMID: 33337105 DOI: 10.1111/1541-4337.12575] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 04/17/2020] [Accepted: 04/21/2020] [Indexed: 12/29/2022]
Abstract
Nanotechnology is considered a highly valued technology to reduce the current environmental problem that is derived from plastic accumulation. The need to recycle and reuse packaging materials is essential to create a sustainable society towards a circular economy. However, the reprocessing of polymers leads to the deterioration of their characteristic mechanical, optical, thermal, and barrier properties due to the degradation of their polymeric chains. When recycled polymers are reinforced with nanoadditives, aforementioned properties improve and their use in the circular economy is more viable. In this review, different types of nanoadditives and recent advances in the development of recycled polymer nanocomposites reinforced with nanoadditives will be presented. In addition, there is a description of two research topics of current interest, recyclability of nanocomposites and safety for food packaging applications. Recyclability of nanocomposites requires a study that includes the nature of the polymer matrix, the type of polymer and the concentration of nanofiller, the morphology, the presence of additives, and the conditions of the thermal-mechanical cycles. Finally, safety section is dedicated to clarify the migration process in nanoreinforced-recycled polymers in order to assess their safety for food contact applications.
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Affiliation(s)
- Carol López de Dicastillo
- Center of Innovation in Packaging (LABEN), Technology Faculty. CEDENNA (Center for the Development of Nanoscience and Nanotechnology), University of Santiago de Chile (USACH), Santiago, Chile
| | - Eliezer Velásquez
- Center of Innovation in Packaging (LABEN), Technology Faculty. CEDENNA (Center for the Development of Nanoscience and Nanotechnology), University of Santiago de Chile (USACH), Santiago, Chile
| | - Adrián Rojas
- Center of Innovation in Packaging (LABEN), Technology Faculty. CEDENNA (Center for the Development of Nanoscience and Nanotechnology), University of Santiago de Chile (USACH), Santiago, Chile
| | - Abel Guarda
- Center of Innovation in Packaging (LABEN), Technology Faculty. CEDENNA (Center for the Development of Nanoscience and Nanotechnology), University of Santiago de Chile (USACH), Santiago, Chile
| | - María José Galotto
- Center of Innovation in Packaging (LABEN), Technology Faculty. CEDENNA (Center for the Development of Nanoscience and Nanotechnology), University of Santiago de Chile (USACH), Santiago, Chile
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24
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Wang W, Guo T, Sun K, Jin Y, Gu F, Xiao H. Lignin Redistribution for Enhancing Barrier Properties of Cellulose-Based Materials. Polymers (Basel) 2019; 11:E1929. [PMID: 31771105 PMCID: PMC6960624 DOI: 10.3390/polym11121929] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 11/14/2019] [Accepted: 11/20/2019] [Indexed: 01/19/2023] Open
Abstract
Renewable cellulose-based materials have gained increasing interest in food packaging because of its favorable biodegradability and biocompatibility, whereas the barrier properties of hydrophilic and porous fibers are inadequate for most applications. Exploration of lignin redistribution for enhancing barrier properties of paper packaging material was carried out in this work. The redistribution of nanolized alkali lignin on paper surface showed excellent water, grease, and water vapor barrier. It provided persisted water (contact angle decrease rate at 0.05°/s) and grease (stained area undetectable at 72 h) resistance under long-term moisture or oil direct contact conditions, which also inhibited the bacterial growth to certain degree. Tough water vapor transmission rate can be lowered 82% from 528 to 97 g/m2/d by lignin redistribution. The result suggests that alkali lignin, with multiple barrier properties, has great potential in bio-based application considering the biodegradability, biocompatibility, and recyclability.
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Affiliation(s)
- Wangxia Wang
- School of Chemistry and Chemical Engineering, Yancheng Institute of Technology, Yancheng 224001, China; (W.W.); (K.S.)
- Jiangsu Provincial Key Lab of Pulp and Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, China; (T.G.); (Y.J.)
| | - Tianyu Guo
- Jiangsu Provincial Key Lab of Pulp and Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, China; (T.G.); (Y.J.)
| | - Kaiyong Sun
- School of Chemistry and Chemical Engineering, Yancheng Institute of Technology, Yancheng 224001, China; (W.W.); (K.S.)
- Jiangsu R & D Center of the Ecological Dyes and Chemicals, Yancheng Polytechnic College, Yancheng 224005, China
| | - Yongcan Jin
- Jiangsu Provincial Key Lab of Pulp and Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, China; (T.G.); (Y.J.)
| | - Feng Gu
- School of Chemistry and Chemical Engineering, Yancheng Institute of Technology, Yancheng 224001, China; (W.W.); (K.S.)
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B5A3, Canada
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25
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Abstract
PurposeNanotechnology 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/approachThis review takes a critical assessment of previous literature on nanotechnology and its impact on food packaging, consumer health and safety.FindingsApplications 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/valueThe 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.
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26
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Connolly M, Zhang Y, Brown DM, Ortuño N, Jordá-Beneyto M, Stone V, Fernandes TF, Johnston HJ. Novel polylactic acid (PLA)-organoclay nanocomposite bio-packaging for the cosmetic industry; migration studies and in vitro assessment of the dermal toxicity of migration extracts. Polym Degrad Stab 2019. [DOI: 10.1016/j.polymdegradstab.2019.108938] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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27
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Vera P, Canellas E, Barknowitz G, Goshawk J, Nerín C. Ion-Mobility Quadrupole Time-of-Flight Mass Spectrometry: A Novel Technique Applied to Migration of Nonintentionally Added Substances from Polyethylene Films Intended for Use as Food Packaging. Anal Chem 2019; 91:12741-12751. [DOI: 10.1021/acs.analchem.9b02238] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Paula Vera
- Analytical Chemistry Department, GUIA Group, I3A, University of Zaragoza, Ma de Luna 3, 50018 Zaragoza, Spain
| | - Elena Canellas
- Samtack Adhesivos Industriales, C/Cerámica,
no. 3, Pol. Magarola, 08292 Esparreguera, Barcelona, Spain
| | | | - Jeff Goshawk
- Waters Corporation, Wilmslow SK9 4AX, United Kingdom
| | - Cristina Nerín
- Analytical Chemistry Department, GUIA Group, I3A, University of Zaragoza, Ma de Luna 3, 50018 Zaragoza, Spain
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28
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Adeyeye SAO, Fayemi OE. Nanotechnology and food processing: between innovations and consumer safety. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2018.1476276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | - Olanrewaju Emmanuel Fayemi
- Biological Sciences, Mountain Top University, Prayer City, Ogun State, Nigeria
- Food Science & Technology, College of Basic and Applied Sciences, Mountain Top University, Prayer City, Ogun State, Nigeria
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29
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Jablonski J, Yu L, Malik S, Sharma A, Bajaj A, Balasubramaniam SL, Bleher R, Weiner RG, Duncan TV. Migration of Quaternary Ammonium Cations from Exfoliated Clay/Low-Density Polyethylene Nanocomposites into Food Simulants. ACS OMEGA 2019; 4:13349-13359. [PMID: 31460463 PMCID: PMC6705235 DOI: 10.1021/acsomega.9b01529] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Accepted: 07/25/2019] [Indexed: 06/10/2023]
Abstract
Clay/polymer nanocomposites (CPNs) are polymers incorporating refined clay particles that are frequently functionalized with quaternary ammonium cations (QACs) as dispersion aids. There is interest in commercializing CPNs for food contact applications because they have improved strength and barrier properties, but there are few studies on the potential for QACs in CPNs to transfer to foods under conditions of intended use. In this study, we manufactured low-density poly(ethylene) (LDPE)-based CPNs and assessed whether QACs can migrate into several food simulants under accelerated storage conditions. QACs were found to migrate to a fatty food simulant (ethanol) at levels of ∼1.1 μg mg-1 CPN mass after 10 days at 40 °C, constituting about 4% total migration (proportion of the initial QAC content in the CPN that migrated to the simulant). QAC migration into ethanol was ∼16× higher from LDPE containing approximately the same concentration of QACs but no clay, suggesting that most QACs in the CPN are tightly bound to clay particles and are immobile. Negligible QACs were found to migrate into aqueous, alcoholic, or acidic simulants from CPNs, and the amount of migrated QACs was also found to scale with the temperature and the initial clay concentration. The migration data were compared to a theoretical diffusion model, and it was found that the diffusion constant for QACs in the CPN was several orders of magnitude slower than predicted, which we attributed to the potential for QACs to migrate as dimers or other aggregates rather than as individual ions. Nevertheless, the use of the migration model resulted in a conservative estimate of the mass transfer of QAC from the CPN test specimens.
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Affiliation(s)
- Joseph
E. Jablonski
- Center
for Food Safety and Applied Nutrition, U.S.
Food and Drug Administration, Bedford
Park, Illinois 60501, United States
| | - Longjiao Yu
- Department
of Food Science and Nutrition, Illinois
Institute of Technology, Bedford
Park, Illinois 60501, United States
| | - Sargun Malik
- Department
of Food Science and Nutrition, Illinois
Institute of Technology, Bedford
Park, Illinois 60501, United States
| | - Ashutosh Sharma
- Department
of Food Science and Nutrition, Illinois
Institute of Technology, Bedford
Park, Illinois 60501, United States
| | - Akhil Bajaj
- Department
of Food Science and Nutrition, Illinois
Institute of Technology, Bedford
Park, Illinois 60501, United States
| | | | - Reiner Bleher
- Northwestern
University Atomic and Nanoscale Characterization Experimental (NUANCE)
Center, Northwestern University, Evanston, Illinois 60208, United States
| | - Rebecca G. Weiner
- Center
for Food Safety and Applied Nutrition, U.S.
Food and Drug Administration, Bedford
Park, Illinois 60501, United States
| | - Timothy V. Duncan
- Center
for Food Safety and Applied Nutrition, U.S.
Food and Drug Administration, Bedford
Park, Illinois 60501, United States
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30
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Abolghasemi-Fakhri L, Ghanbarzadeh B, Dehghannya J, Abbasi F, Adun P. Styrene monomer migration from polystyrene based food packaging nanocomposite: Effect of clay and ZnO nanoparticles. Food Chem Toxicol 2019; 129:77-86. [DOI: 10.1016/j.fct.2019.04.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 04/09/2019] [Accepted: 04/14/2019] [Indexed: 12/26/2022]
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31
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Yan JW, Hu C, Chen K, Lin QB. Release of graphene from graphene-polyethylene composite films into food simulants. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100310] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Sieg H, Ellermann AL, Maria Kunz B, Jalili P, Burel A, Hogeveen K, Böhmert L, Chevance S, Braeuning A, Gauffre F, Fessard V, Lampen A. Aluminum in liver cells - the element species matters. Nanotoxicology 2019; 13:909-922. [PMID: 30938204 DOI: 10.1080/17435390.2019.1593542] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Aluminum (Al) can be ingested from food and released from packaging and can reach key organs involved in human metabolism, including the liver via systemic distribution. Recent studies discuss the occurrence of chemically distinct Al-species and their interconversion by contact with biological fluids. These Al species can vary with regard to their intestinal uptake, systemic transport, and therefore could have species-specific effects on different organs and tissues. This work aims to assess the in vitro hepatotoxic hazard potential of three different relevant Al species: soluble AlCl3 and two nanoparticulate Al species were applied, representing for the first time an investigation of metallic nanoparticles besides to mineral bound γ-Al2O3 on hepatic cell lines. To investigate the uptake and toxicological properties of the Al species, we used two different human hepatic cell lines: HepG2 and differentiated HepaRG cells. Cellular uptake was determined by different methods including light microscopy, transmission electron microscopy, side-scatter analysis, and elemental analysis. Oxidative stress, mitochondrial dysfunction, cell death mechanisms, and DNA damage were monitored as cellular parameters. While cellular uptake into hepatic cell lines occurred predominantly in the particle form, only ionic AlCl3 caused cellular effects. Since it is known, that Al species can convert one into another, and mechanisms including 'trojan-horse'-like uptake can lead to an Al accumulation in the cells. This could result in the slow release of Al ions, for which reason further hazard cannot be excluded. Therefore, individual investigation of the different Al species is necessary to assess the toxicological potential of Al particles.
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Affiliation(s)
- Holger Sieg
- Department of Food Safety, German Federal Institute for Risk Assessment , Berlin , Germany
| | - Anna Lena Ellermann
- Department of Food Safety, German Federal Institute for Risk Assessment , Berlin , Germany
| | - Birgitta Maria Kunz
- Department of Food Safety, German Federal Institute for Risk Assessment , Berlin , Germany
| | - Pégah Jalili
- ANSES, French Agency for Food, Environmental and Occupational Health Safety, Fougères Laboratory , Fougères Cedex , France
| | | | - Kevin Hogeveen
- ANSES, French Agency for Food, Environmental and Occupational Health Safety, Fougères Laboratory , Fougères Cedex , France.,ASPIC Cellular Imaging Platform , Fougères , France
| | - Linda Böhmert
- Department of Food Safety, German Federal Institute for Risk Assessment , Berlin , Germany
| | - Soizic Chevance
- University of Rennes, CNRS, ISCR (Institut des Sciences Chimiques de Rennes) , Rennes , France
| | - Albert Braeuning
- Department of Food Safety, German Federal Institute for Risk Assessment , Berlin , Germany
| | - Fabienne Gauffre
- University of Rennes, CNRS, ISCR (Institut des Sciences Chimiques de Rennes) , Rennes , France
| | - Valérie Fessard
- ANSES, French Agency for Food, Environmental and Occupational Health Safety, Fougères Laboratory , Fougères Cedex , France
| | - Alfonso Lampen
- Department of Food Safety, German Federal Institute for Risk Assessment , Berlin , Germany
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33
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Xia Y, Rubino M, Auras R. Interaction of nanoclay-reinforced packaging nanocomposites with food simulants and compost environments. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:275-298. [PMID: 31151726 DOI: 10.1016/bs.afnr.2019.02.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The production of engineered nanomaterials (ENMs) has increased exponentially over the last few decades. ENMs, made from use of engineered nanoparticles (ENPs), have been applied to the food, agriculture, pharmaceutical, and automobile industries. Of particular interest are their applications in packaging nanocomposites for consumer and non-consumer goods. ENPs in nanocomposites are of interest as a packaging material because they reduce the amount of polymer needed, while improving the physical properties. However, the transformation of ENPs in nanocomposite production, their fate, and their toxicity remain unknown while in contact with the package content or after the end of life. The objectives of this chapter are (a) to provide an overview of the main nanoclays used in packaging; (b) to categorize the main polymeric packaging nanocomposites; (c) to provide an overview of the fate and mass transport of ENPs, especially nanoclays; (d) to describe the mass transfer of nanoclays in food simulants and in compost environments; and (e) to identify current and future research needs.
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Affiliation(s)
- Yining Xia
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Maria Rubino
- School of Packaging, Michigan State University, East Lansing, MI, United States.
| | - Rafael Auras
- School of Packaging, Michigan State University, East Lansing, MI, United States.
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Connolly M, Zhang Y, Mahri S, Brown DM, Ortuño N, Jordá-Beneyto M, Maciaszek K, Stone V, Fernandes TF, Johnston HJ. The influence of organic modification on the cytotoxicity of clay particles to keratinocytes, hepatocytes and macrophages; an investigation towards the safe use of polymer-clay nanocomposite packaging. Food Chem Toxicol 2019; 126:178-191. [PMID: 30797875 DOI: 10.1016/j.fct.2019.02.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 02/04/2019] [Accepted: 02/05/2019] [Indexed: 01/27/2023]
Abstract
Organically modified clays can be used as nanofillers in polymer-clay nanocomposites to create bio-based packaging with improved strength and barrier properties. The impact of organic modification on the physico-chemical properties and toxicity of clays has yet to be fully investigated but is essential to ensure their safe use. Two organoclays, named N116_HDTA and N116_TMSA, were prepared using a commercially available sodium bentonite clay and the organic modifiers hexadecyl trimethyl ammonium bromide (HDTA) and octadecyl trimethyl ammonium chloride (TMSA). An in vitro hazard assessment was performed using HaCaT skin cells, C3A liver cells, and J774.1 macrophage-like cells. Organic modification with HDTA and TMSA increased the hazard potential of the organoclays in all cell models, as evidenced by the higher levels of cytotoxicity measured. N116_TMSA caused the greatest loss in viability with IC50 values of 3.2, 3.6 and 6.1 μg/cm2 calculated using J774.1, HaCaT and C3A cell lines, respectively. Cytotoxic effects were dictated by the amount of free or displaced organic modifier present in the exposure suspensions. The parent bentonite clay also caused distinct cytotoxic effects in J774.1 macrophage-like cells with associated TNF-α release. Such information on the hazard profile of organoclays, can feed into risk assessments for these materials.
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Affiliation(s)
- Mona Connolly
- Heriot-Watt University, Riccarton Campus, Edinburgh, EH14 4AS, United Kingdom.
| | - Yu Zhang
- Heriot-Watt University, Riccarton Campus, Edinburgh, EH14 4AS, United Kingdom.
| | - Sohaib Mahri
- Heriot-Watt University, Riccarton Campus, Edinburgh, EH14 4AS, United Kingdom.
| | - David M Brown
- Heriot-Watt University, Riccarton Campus, Edinburgh, EH14 4AS, United Kingdom.
| | - Natalia Ortuño
- ITENE - Packaging, Transport. & Logistics Research Institute, C/ Albert Einstein, 1, Parque Tecnológico, 46980 Paterna, Valencia, Spain.
| | - Maria Jordá-Beneyto
- ITENE - Packaging, Transport. & Logistics Research Institute, C/ Albert Einstein, 1, Parque Tecnológico, 46980 Paterna, Valencia, Spain.
| | - Krystyna Maciaszek
- Heriot-Watt University, Riccarton Campus, Edinburgh, EH14 4AS, United Kingdom.
| | - Vicki Stone
- Heriot-Watt University, Riccarton Campus, Edinburgh, EH14 4AS, United Kingdom.
| | - Teresa F Fernandes
- Heriot-Watt University, Riccarton Campus, Edinburgh, EH14 4AS, United Kingdom.
| | - Helinor J Johnston
- Heriot-Watt University, Riccarton Campus, Edinburgh, EH14 4AS, United Kingdom.
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35
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Investigations into the Potential Abrasive Release of Nanomaterials due to Material Stress Conditions—Part B: Silver, Titanium Nitride, and Laponite Nanoparticles in Plastic Composites. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9020221] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Three plastic nanocomposites containing the nanomaterials silver, titanium nitride, and laponite were investigated on the potential to release nanoparticulates under stress conditions into food simulants. Nanocomposites were exposed to thermal, chemical, and mechanical stress followed by mechanical abrasion of their surface. Particle sensitive asymmetric flow field-flow fractionation (AF4) with multi-angle laser light scattering (MALLS) as well as inductively coupled plasma mass spectrometry (ICP-MS) detection was used to detect and quantify the respective nanoparticulates. The results of this study demonstrate that even under dynamic stress conditions nanoparticulates are not released from the nanocomposites into food.
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36
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He X, Deng H, Hwang HM. The current application of nanotechnology in food and agriculture. J Food Drug Anal 2019; 27:1-21. [PMID: 30648562 PMCID: PMC9298627 DOI: 10.1016/j.jfda.2018.12.002] [Citation(s) in RCA: 271] [Impact Index Per Article: 54.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Accepted: 12/03/2018] [Indexed: 12/25/2022] Open
Abstract
The rapid development of nanotechnology has been facilitating the transformations of traditional food and agriculture sectors, particularly the invention of smart and active packaging, nanosensors, nanopesticides and nanofertilizers. Numerous novel nanomaterials have been developed for improving food quality and safety, crop growth, and monitoring environmental conditions. In this review the most recent trends in nanotechnology are discussed and the most challenging tasks and promising opportunities in the food and agriculture sectors from selected recent studies are addressed. The toxicological fundamentals and risk assessment of nanomaterials in these new food and agriculture products are also discussed. We highlighted the potential application of bio-synthesized and bio-inspired nanomaterial for sustainable development. However, fundamental questions with regard to high performance, low toxic nanomaterials need to be addressed to fuel active development and application of nanotechnology. Regulation and legislation are also paramount to regulating the manufacturing, processing, application, as well as disposal of nanomaterials. Efforts are still needed to strengthen public awareness and acceptance of the novel nano-enabled food and agriculture products. We conclude that nanotechnology offers a plethora of opportunities, by providing a novel and sustainable alternative in the food and agriculture sectors.
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Affiliation(s)
- Xiaojia He
- The University of Georgia, Athens, GA, 30602,
USA
| | - Hua Deng
- Morgan State University, Baltimore, MD, 21251,
USA
| | - Huey-min Hwang
- Jackson State University, Jackson, MS, 39217,
USA
- Dalian Marinetime University, Dalian, Liaoning,
China
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37
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Cheng HM, Gao XW, Zhang K, Wang XR, Zhou W, Li SJ, Cao XL, Yan DP. A novel antimicrobial composite: ZnAl-hydrotalcite with p-hydroxybenzoic acid intercalation and its possible application as a food packaging material. NEW J CHEM 2019. [DOI: 10.1039/c9nj03943k] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
p-Hydroxybenzoic acid was intercalated into LDHs (Zn/Al ratio = 4 : 1). The former possesses anti-fungal activity and the latter shows the best antibacterial effect.
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Affiliation(s)
- Hui-Min Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Xue-Wei Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Kang Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Xin-Rui Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Wei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Shu-Jing Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Xue-Li Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Dong-Peng Yan
- Department of Chemistry
- Beijing Normal University
- Beijing 100875
- P. R. China
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38
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Bandyopadhyay J, Ray SS. Are nanoclay-containing polymer composites safe for food packaging applications?-An overview. J Appl Polym Sci 2018. [DOI: 10.1002/app.47214] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Jayita Bandyopadhyay
- DST-CSIR National Centre for Nanostructured Materials; Council for Scientific and Industrial Research; Pretoria 0001 South Africa
| | - Suprakas Sinha Ray
- DST-CSIR National Centre for Nanostructured Materials; Council for Scientific and Industrial Research; Pretoria 0001 South Africa
- Department of Applied Chemistry; University of Johannesburg; Doornfontein 2028 South Africa
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39
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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: 77] [Impact Index Per Article: 12.8] [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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40
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Gray PJ, Hornick JE, Sharma A, Weiner RG, Koontz JL, Duncan TV. Influence of Different Acids on the Transport of CdSe Quantum Dots from Polymer Nanocomposites to Food Simulants. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2018; 52:9468-9477. [PMID: 30004222 DOI: 10.1021/acs.est.8b02585] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
We fabricated polymer nanocomposites (PNCs) from low-density polyethylene and CdSe quantum dots (QDs) and used these materials to explore potential exposure after long-term storage in different acidic media that could be encountered in food contact applications. While the low-level release of QD-associated mass into all the food simulants was observed, exposure to dilute acetic acid resulted in more than double the mass transfer compared to that which occurred during exposure to dilute hydrochloric acid at the same pH. Conversely, exposure to citric acid resulted in a suppression of QD release. Permeation experiments and confocal microscopy were used to reveal mechanistic details underlying these mass-transfer phenomena. From this work, we conclude that the permeation of undissociated acid molecules into the polymer, limited by partitioning of the acids into the hydrophobic polymer, plays a larger role than pH in determining exposure to nanoparticles embedded in plastics. Although caution must be exercised when extrapolating these results to PNCs incorporating other nanofillers, these findings are significant because they undermine current thinking about the influence of pH on nanofiller release phenomena. From a regulatory standpoint, these results also support current guidance that 3% acetic acid is an acceptable acidic food simulant for PNCs fabricated from hydrophobic polymers because the other acids investigated resulted in significantly less exposure.
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Affiliation(s)
- Patrick J Gray
- Center for Food Safety and Applied Nutrition , U.S. Food and Drug Administration , Bedford Park , Illinois 60501 , United States
| | - Jessica E Hornick
- Biological Imaging Facility , Northwestern University , Evanston , Illinois 60208 , United States
| | - Ashutosh Sharma
- Department of Food Science and Nutrition , Illinois Institute of Technology , Bedford Park , Illinois 60501 , United States
| | - Rebecca G Weiner
- Center for Food Safety and Applied Nutrition , U.S. Food and Drug Administration , Bedford Park , Illinois 60501 , United States
| | - John L Koontz
- Center for Food Safety and Applied Nutrition , U.S. Food and Drug Administration , Bedford Park , Illinois 60501 , United States
| | - Timothy V Duncan
- Center for Food Safety and Applied Nutrition , U.S. Food and Drug Administration , Bedford Park , Illinois 60501 , United States
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41
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Soleimani J, Ghanbarzadeh B, Dehghannya J, Baheri Islami S, Sorouraddin S. Comparative Numerical Study of Titanium and Silver Nano-particles Migration from Nano-composite of Polystyrene into Simulants on Experimental Data Basis. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0091] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractNano-titanium dioxide and nano-silver combined with polystyrene granules to form a nano-composite film. Migration assess were performed by using food simulants 3% acetic acid (indicative acidic food) and 95% ethanol (indicative fatty food) at 40°C on different times of 2, 4, 6, 8 and 10 days. It was found that nanoparticle migration rate in acidic food was higher than fatty food. Diffusion coefficients of nanoparticles into simulants were estimated by inverse simulation of the migration process using finite-element method and experimental data of varied concentration. Simulation revealed an acceptable consistency between experimental data and predicted values. The numerical results indicated that the greatest diffusion coefficient was obtained by nano-titanium (2.8E-10 to 4.1E-9 m2s−1) in the 3% acetic acid. Results of concentration distribution confirmed a higher release rate and more uniformed distribution of nanoparticles for nano-titanium in the 3% acetic acid. It also found that in the migration process the diffusion coefficient is more important than the amount of nanoparticles concentration.
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42
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Food contact materials and gut health: Implications for toxicity assessment and relevance of high molecular weight migrants. Food Chem Toxicol 2017; 109:1-18. [PMID: 28830834 DOI: 10.1016/j.fct.2017.08.023] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 08/17/2017] [Accepted: 08/19/2017] [Indexed: 02/08/2023]
Abstract
Gut health is determined by an intact epithelial barrier and balanced gut microbiota, both involved in the regulation of immune responses in the gut. Disruption of this system contributes to the etiology of various non-communicable diseases, including intestinal, metabolic, and autoimmune disorders. Studies suggest that some direct food additives, but also some food contaminants, such as pesticide residues and substances migrating from food contact materials (FCMs), may adversely affect the gut barrier or gut microbiota. Here, we focus on gut-related effects of FCM-relevant substances (e.g. surfactants, N-ring containing substances, nanoparticles, and antimicrobials) and show that gut health is an underappreciated target in the toxicity assessment of FCMs. Understanding FCMs' impact on gut health requires more attention to ensure safety and prevent gut-related chronic diseases. Our review further points to the existence of large population subgroups with an increased intestinal permeability; this may lead to higher uptake of compounds of not only low (<1000 Da) but also high (>1000 Da) molecular weight. We discuss the potential toxicological relevance of high molecular weight compounds in the gut and suggest that the scientific justification for the application of a molecular weight-based cut-off in risk assessment of FCMs should be reevaluated.
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43
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Wu YM, Wang ZW, Hu CY, Nerín C. Influence of factors on release of antimicrobials from antimicrobial packaging materials. Crit Rev Food Sci Nutr 2017; 58:1108-1121. [DOI: 10.1080/10408398.2016.1241215] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yu-Mei Wu
- Packaging Engineering Institute, Jinan University, Zhuhai, China
- Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes, Jinan University, Zhuhai, China
- Zhuhai Key Laboratory of Product Packaging and Logistics, Jinan University, Zhuhai, China
| | - Zhi-Wei Wang
- Packaging Engineering Institute, Jinan University, Zhuhai, China
- Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes, Jinan University, Zhuhai, China
- Zhuhai Key Laboratory of Product Packaging and Logistics, Jinan University, Zhuhai, China
| | - Chang-Ying Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Cristina Nerín
- I3A, Department of Analytical Chemistry, University of Zaragoza, Campus Rio Ebro, Zaragoza, Spain
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44
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Scarfato P, Di Maio L, Milana MR, Giamberardini S, Denaro M, Incarnato L. Performance properties, lactic acid specific migration and swelling by simulant of biodegradable poly(lactic acid)/nanoclay multilayer films for food packaging. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1730-1742. [PMID: 28434378 DOI: 10.1080/19440049.2017.1321786] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The aim of the study was the development of a multifunctional, high-performance, fully biodegradable multilayer polylactic acid (PLA) film for food packaging applications. In particular, sealable multilayer PLA-clay nanocomposite systems with different layouts in terms of composition and relative thickness of the layers, all consisting of a PLA-clay nanocomposite layer between two pure PLA layers for direct food contact, were designed and produced by blown film co-extrusion. The films obtained were analysed for their morphology, functional properties and lactic acid (LA)-specific migration in 50% ethanol. The results showed that, with respect to the unfilled multilayer system, taken as a reference, the nanocomposite films had significant improvements, up to about 40%, in their barriers to oxygen and tensile strengths, and resulted in being more easily sealable over a wide heat-sealing temperature range (80-100°C) with higher seal strength. Moreover, all films had LA migrations always well below the former generic overall migration limit of 60 mg kg-1 food (10 mg dm-2) of European Union Regulation No. 10/2011 (deleted by the amending Regulation No. 2016/1416), even if their morphology was strongly modified during the migration tests due to the strong swelling action of the used simulant (simulant D1 = 50% ethanol (aq.) (v/v)) towards PLA.
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Affiliation(s)
- Paola Scarfato
- a Department of Industrial Engineering , University of Salerno , Fisciano , SA , Italy
| | - Luciano Di Maio
- a Department of Industrial Engineering , University of Salerno , Fisciano , SA , Italy
| | - Maria Rosaria Milana
- b Department of Environment and Primary Prevention , Istituto Superiore di Sanità , Rome , Italy
| | - Silvia Giamberardini
- b Department of Environment and Primary Prevention , Istituto Superiore di Sanità , Rome , Italy
| | - Massimo Denaro
- b Department of Environment and Primary Prevention , Istituto Superiore di Sanità , Rome , Italy
| | - Loredana Incarnato
- a Department of Industrial Engineering , University of Salerno , Fisciano , SA , Italy
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45
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Störmer A, Bott J, Kemmer D, Franz R. Critical review of the migration potential of nanoparticles in food contact plastics. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.01.011] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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46
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Canellas E, Vera P, Nerín C. Migration assessment and the ‘threshold of toxicological concern’ applied to the safe design of an acrylic adhesive for food-contact laminates. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1721-1729. [DOI: 10.1080/19440049.2017.1308017] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Elena Canellas
- GUIA Group, Department of Analytical Chemistry, University of Zaragoza, Zaragoza, Spain
- Department of Research and Development, Samtack Adhesivos Industriales, Barcelona, Spain
| | - Paula Vera
- GUIA Group, Department of Analytical Chemistry, University of Zaragoza, Zaragoza, Spain
| | - Cristina Nerín
- GUIA Group, Department of Analytical Chemistry, University of Zaragoza, Zaragoza, Spain
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47
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Su QZ, Lin QB, Chen CF, Wu LB, Wang ZW. Effect of organic additives on silver release from nanosilver-polyethylene composite films to acidic food simulant. Food Chem 2017; 228:560-566. [PMID: 28317763 DOI: 10.1016/j.foodchem.2017.01.148] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 01/25/2017] [Accepted: 01/31/2017] [Indexed: 11/28/2022]
Abstract
The effects of organic additives (Irgafos 168, Irganox 1076, Tinuvin 622, Chimassorb 944, UV-P, and UV-531) on silver release from nanosilver-polyethylene composite films into an acidic food simulant (3% acetic acid) were investigated using inductively coupled plasma mass spectrometry. The limits of detection and quantification, coefficient of determination, and recoveries of the method used were 3.7ngL-1, 12.4ngL-1, 0.999, and 89-113%, respectively. The results indicated that additives can affect silver release via two simultaneous processes: (i) reactions between organic additives and silver that promote silver release from the composite film to the acidic food simulant; and (ii) the promotion or inhibition of silver release by affecting silver oxidation. High temperature and humidity treatment of the composite films was found to significantly increase silver release by promoting silver oxidation.
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Affiliation(s)
- Qi-Zhi Su
- Key Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, Jinan University, Zhuhai 519070, China.
| | - Qin-Bao Lin
- Key Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, Jinan University, Zhuhai 519070, China.
| | - Chao-Fang Chen
- Zhuhai Border Inspection and Quarantine Bureau, Zhuhai 519015, China.
| | - Li-Bing Wu
- Zhuhai Border Inspection and Quarantine Bureau, Zhuhai 519015, China.
| | - Zhi-Wei Wang
- Key Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, Jinan University, Zhuhai 519070, China.
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48
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Golja V, Dražić G, Lorenzetti M, Vidmar J, Ščančar J, Zalaznik M, Kalin M, Novak S. Characterisation of food contact non-stick coatings containing TiO2 nanoparticles and study of their possible release into food. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:421-433. [DOI: 10.1080/19440049.2016.1269954] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Viviana Golja
- Environmental Health, National Institute of Public Health, Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
| | - Goran Dražić
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Laboratory for Materials Chemistry, National Institute of Chemistry, Ljubljana, Slovenia
| | - Martina Lorenzetti
- Department of Nanostructured Materials, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Janja Vidmar
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Janez Ščančar
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Maša Zalaznik
- Laboratory for Tribology and Interface Nanotechnology, Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia
| | - Mitjan Kalin
- Laboratory for Tribology and Interface Nanotechnology, Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia
| | - Saša Novak
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Nanostructured Materials, Jožef Stefan Institute, Ljubljana, Slovenia
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Jokar M, Pedersen GA, Loeschner K. Six open questions about the migration of engineered nano-objects from polymer-based food-contact materials: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:434-450. [DOI: 10.1080/19440049.2016.1271462] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Maryam Jokar
- Division of Food Technology, National Food Institute, Technical University of Denmark, Søborg, Denmark
| | - Gitte Alsing Pedersen
- Division for Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark, Søborg, Denmark
| | - Katrin Loeschner
- Division of Food Technology, National Food Institute, Technical University of Denmark, Søborg, Denmark
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50
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Liu F, Hu CY, Zhao Q, Shi YJ, Zhong HN. Migration of copper from nanocopper/LDPE composite films. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:1741-1749. [PMID: 27636863 DOI: 10.1080/19440049.2016.1237779] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Three nanocopper/low-density polyethylene (LDPE) composite films were tested in food simulants (3% acetic acid and 10% ethanol) and real food matrices (rice vinegar, bottled water and Chinese liquor) to explore the behaviours of copper migration using ICP-OES and GFAAS. The effects of exposure time, temperature, nanocopper concentration and contact media on the release of copper from nanocopper/LDPE composite films were studied. It was shown that the migration of copper into 10% ethanol was much less than that into 3% acetic acid at the same conditions. With the increase of nanocopper concentration, exposure time and temperature, the release of copper increased. Copper migration does not appear to be significant in the case of bottled water and Chinese liquor compared with rice vinegar with a maximum value of 0.54 μg mL-1 for the CF-0.25# bags at 70°C for 2 h. The presence and morphology of copper nanoparticles in the films and the topographical changes of the films were confirmed by field emission scanning electron microscope (FE-SEM) and atomic force microscope (AFM). In this manner, copper nanoparticles of different morphologies, sizes and distribution were found, and samples with higher nanocopper concentration had a more irregular topography. In the case of Fourier transform infrared spectroscopy (FTIR), no chemical bonds formed between copper nanoparticles and LDPE. Copper nanoparticles were just as physically dispersed in LDPE.
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Affiliation(s)
- Fang Liu
- a Department of Food Science and Engineering , Jinan University , Guangzhou , China
| | - Chang-Ying Hu
- a Department of Food Science and Engineering , Jinan University , Guangzhou , China.,b Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes , Jinan University , Zhuhai , China
| | - Quan Zhao
- c Guangdong Inspection and Quarantine Technology Center , Guangzhou , China
| | - Yu-Jie Shi
- a Department of Food Science and Engineering , Jinan University , Guangzhou , China
| | - Huai-Ning Zhong
- c Guangdong Inspection and Quarantine Technology Center , Guangzhou , China
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