A review of silver nanoparticles in food packaging technologies: Regulation, methods, properties, migration, and future challenges

Istiqola, Arsi; Syafiuddin, Achmad

doi:10.1002/jccs.202000179

Cited by 84 publications

(50 citation statements)

References 124 publications

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“…There are over 1400 consumer and commercial products where silver nanoparticles (Ag-NPs) are incorporated such as food packaging materials [1][2][3], waste-water treatment [4,5], topical ointments or wound healing gels [6][7][8][9][10], coatings on medical devices such as stents to prevent biofilm formation [11][12][13], paints, and anti-reflective coatings, and fabric cleaning chemicals [14][15][16]. The use of AgNPs in these applications predominantly rests on their superior antimicrobial properties [13,[17][18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Silver Nanoparticles Stable to Oxidation and Silver Ion Release Show Size-Dependent Toxicity In Vivo

et al. 2021

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Silver nanoparticles (AgNPs) are widely used in commerce, however, the effect of their physicochemical properties on toxicity remains debatable because of the confounding presence of Ag+ ions. Thus, we designed a series of AgNPs that are stable to surface oxidation and Ag+ ion release. AgNPs were coated with a hybrid lipid membrane comprised of L-phosphatidylcholine (PC), sodium oleate (SOA), and a stoichiometric amount of hexanethiol (HT) to produce oxidant-resistant AgNPs, Ag–SOA–PC–HT. The stability of 7-month aged, 20–100 nm Ag–SOA–PC–HT NPs were assessed using UV–Vis, dynamic light scattering (DLS), and inductively coupled plasma mass spectrometry (ICP-MS), while the toxicity of the nanomaterials was assessed using a well-established, 5-day embryonic zebrafish assay at concentrations ranging from 0–12 mg/L. There was no change in the size of the AgNPs from freshly made samples or 7-month aged samples and minimal Ag+ ion release (<0.2%) in fishwater (FW) up to seven days. Toxicity studies revealed AgNP size- and concentration-dependent effects. Increased mortality and sublethal morphological abnormalities were observed at higher concentrations with smaller nanoparticle sizes. This study, for the first time, determined the effect of AgNP size on toxicity in the absence of Ag+ ions as a confounding variable.

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Section: Introductionmentioning

confidence: 99%

Silver Nanoparticles Stable to Oxidation and Silver Ion Release Show Size-Dependent Toxicity In Vivo

et al. 2021

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“…AgNPs are among the most studied and used antibacterial agents and therefore many research are devoted to the AgNPs effects and implications for human health [261][262][263]. Studies on zebrafish indicate that AgNPs and AuNPs enhance the secretion of alanine aminotransferase and aspartate aminotransferase.…”

Section: Toxicity Studiesmentioning

confidence: 99%

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Motelică

Ficai

et al. 2020

Foods

222

134

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This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.

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“…Inorganic NPs, such as magnetic, quantum dots, ceramic, and metallic NPs, are characterized by a central core, which is composed by inorganic particles [18]. Inorganic NPs are endowed with interesting magnetic, optical, electronic, or fluorescent properties.…”

Section: Inorganic Nanoparticlesmentioning

confidence: 99%

“…Moreover, ZnONPs are generally recognized as safe (GRAS) from the United States Food and Drug Administration, making it suitable for food contact applications [17]. Silver nanoparticles (AgNPs, referred as E174 in the food industry in the EU) are also widely used to improve the barrier, mechanical, and antibacterial properties of food packages, as well as to maintain the quality of food and meat products under the regulation of the United States Food and Drug Administration and the European Food Safety Authority [18].…”

Section: Introductionmentioning

confidence: 99%

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Lamri

Bhattacharya²,

Boukid

et al. 2021

Foods

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Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

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A review of silver nanoparticles in food packaging technologies: Regulation, methods, properties, migration, and future challenges

Cited by 84 publications

References 124 publications

Silver Nanoparticles Stable to Oxidation and Silver Ion Release Show Size-Dependent Toxicity In Vivo

Silver Nanoparticles Stable to Oxidation and Silver Ion Release Show Size-Dependent Toxicity In Vivo

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

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