Nanoiron‐Based Composite Oxygen Scavengers for Food Packaging

Foltynowicz, Zenon

doi:10.1002/9781119160243.ch6

Cited by 5 publications

(4 citation statements)

References 83 publications

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“…Some reports refer to the application of iron nanoparticles but from the strictly chemical point of view, they are usually iron oxides. Iron nanoparticles, especially zero-valent Coatings 2020, 10, 156 3 of 15 iron, are used as innovative active ingredients in oxygen scavengers for packaging and usually the application is protected by patent law [28]. However, in literature, there can be found descriptions of the potential bactericidal effect of nano-Fe 0 on Escherichia coli.…”

Section: Introductionmentioning

confidence: 99%

“…The specific migration of nano-iron from the packaging materials to packed products was investigated by Hamilton Company using composite oxygen scavengers based on nano-iron. Not even minimal iron migration from nano-iron contained in the cross-linked silicone matrix to model substances was observed [28]. Nevertheless, ZVI modified bentonite [37] and kaolinite [38] were approved by the European Food Safety Authority (EFSA) as non-nanoform species applicable in food packaging materials [39,40].…”

Section: Introductionmentioning

confidence: 99%

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Efficiency of Novel Antimicrobial Coating Based on Iron Nanoparticles for Dairy Products’ Packaging

et al. 2020

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The main function of food packaging is to maintain food's quality and safety. The use of active packaging, including antimicrobial materials, can significantly extend the shelf life of food. Many of these packaging solutions are based on the application of polymer films containing metal nanoparticles (e.g., Ag, Au, Cu) or metal oxides (e.g., TiO 2 , ZnO, MgO). However, the use of iron nanoparticles is rarely mentioned. In the study, polylactide (PLA) films containing zero-valent iron (ZVI) were made by casting method. Pure PLA films and PLA films with the addition of Fe 2 O 3 were used as comparative materials. The composition and structure of ZVI/PLA films were evaluated with scanning electron microscopy. The XRD spectra performed on ZVI/PLA films confirmed the presence of iron in the packaging material and revealed their oxide form (Fe 2 O 3 ). The addition of zero-valent iron in the concentration 1%, 3%, or 5% resulted in the formation of crystallographic planes measuring 40.8, 33.6, and 28.6 nm, respectively. The color and gloss of the films, and their antimicrobial activity against bacteria (Bacillus subtilis, Escherichia coli, Staphylococcus epidermidis) and fungi (Geotrichum candidum, Rhodotorula rubra) were also examined. The PLA films with addition of 3% of ZVI (w/w) inhibited the growth of all tested organisms in contrast to PLA and PLA/Fe 2 O 3 films. The addition of ZVI to polymer matrix caused changes in its appearance and optical properties. The ZVI/PLA coating used on polyolefin film allowed to extend the shelf life of goat cheese packed in examined material to 6 weeks. Considering the antimicrobial properties of the ZVI/PLA films and PLA biodegradability the obtained material can be successfully applied in the food industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Efficiency of Novel Antimicrobial Coating Based on Iron Nanoparticles for Dairy Products’ Packaging

et al. 2020

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“…By inducing oxidation [ 125 ] or promoting the growth of aerobic bacteria [ 172 ], oxygen in packaging reduces the quality and shelf life of certain foods, resulting in color changes [ 173 ], sensory changes [ 174 ], and nutritional losses [ 175 ]. Food packaging with a lower residual oxygen content is possible with the help of oxygen scavengers [ 176 ].…”

Section: Current Food Packaging Trendsmentioning

confidence: 99%

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

et al. 2022

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Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.

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“…Oxygen permeability can be reduced substantially by adding active oxygen scavengers (OS) in the core layer of multilayer structures. [52][53][54] The working principle is based on the oxidation of scavenging agents that react with oxygen. 36 Oxygen scavengers systems can be based on sachets containing antioxidant, sulfite-based enzymes, iron powder, ascorbic acid, and unsaturated fatty acids.…”

Section: Oxygen Barriers Systems and Mechanismsmentioning

confidence: 99%

Food packaging and its oxygen transfer models in active multilayer structures: A theoretical review

Batista

Wanzeller

Lim

et al. 2022

Journal of Plastic Film & Sheeting

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Many food products are sensitive to oxygen which can promote rancidity, aerobic microorganism growth, browning, vitamin degradation, flavor loss, and other undesirable reactions. Active packaging concepts have been successfully applied to delay these deteriorative phenomena. In particular, oxygen scavengers help limit O2 ingress into packaging thus extending product shelf-life and thereby reducing food waste. Besides oxygen barrier polymers, other composite materials have been developed to reduce the overall O2 permeability into the package by adding oxygen scavengers or barrier fillers into the packaging structures. Typical thermoplastic food packaging barrier properties are summarized, including commercially available ones, and reported in the patent literature. Furthermore, various mathematical models have been developed to predict the oxygen transport behavior in active packaging to simulate oxygen transport in polymeric and composite materials. Such models are helpful to provide a better understanding of the mass transport fundamentals involved and shorten product development cycle time and cost. This review provides an overview of various oxygen absorber systems used in active food packaging. It also summarizes the mathematical models that simulate oxygen transport and absorption in different polymer films. Finally, these models can be adapted for other polymers and O2 scavengers to simulate O2 transfer on active polymeric materials. Simulation tools help the fundamental understanding of the O2 transport behavior and facilitate to developing novel active packaging systems that extend food shelf-life and enhance their safety.

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Nanoiron‐Based Composite Oxygen Scavengers for Food Packaging

Cited by 5 publications

References 83 publications

Efficiency of Novel Antimicrobial Coating Based on Iron Nanoparticles for Dairy Products’ Packaging

Efficiency of Novel Antimicrobial Coating Based on Iron Nanoparticles for Dairy Products’ Packaging

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

Food packaging and its oxygen transfer models in active multilayer structures: A theoretical review

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