Current Applications of Bionanocomposites in Food Processing and Packaging

Pires, João Ricardo Afonso; Rodrigues, Carolina; Coelhoso, Isabel M.; Fernando, Ana Luísa Almaça da Cruz

doi:10.3390/polym15102336

Cited by 12 publications

(3 citation statements)

References 159 publications

(245 reference statements)

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“…Of these products, 125 are packaging, corresponding to almost 30% of all innovation in the food sector. Most packaging nanostructures contain nanoclays, silver, and ZnO, whose main properties are the oxygen barrier, antimicrobial activity, and mechanical resistance [62]. The literature demonstrates nanotechnology's potential as a promising approach to developing more efficient and safer food packaging.…”

Section: The Advent and Potential Of Nanotechnology Packagingmentioning

confidence: 99%

Nanotechnology in Packaging for Food Industry: Past, Present, and Future

de Sousa,

Schlogl,

Estanislau

et al. 2023

Coatings

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Nanotechnology plays a crucial role in food preservation, offering innovative solutions for food monitoring and enabling the creation of packaging with unique functional properties. The nanomaterials used in the packaging can extend the shelf life of foods, enhance food safety, keep consumers informed about contamination or food spoilage, repair packaging damage, and even release preservatives to prolong the durability of food items. Therefore, this review aims to provide an overview of the diverse applications of nanotechnology in food packaging, highlighting its key advantages. Safety considerations and regulations related to nanotechnology packaging are also addressed, along with the evaluation of potential risks to human health and the environment, emphasizing that this field faces challenges in terms of safety considerations and regulations. Additionally, the development of nanotechnology-based packaging can drive advancements in food preservation by creating safer, more sustainable, and higher-quality packaging. Thus, nanotechnology offers the potential to enhance the efficiency and functionality of packaging, delivering substantial benefits for both manufacturers and consumers.

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Section: The Advent and Potential Of Nanotechnology Packagingmentioning

confidence: 99%

Nanotechnology in Packaging for Food Industry: Past, Present, and Future

de Sousa,

Schlogl,

Estanislau

et al. 2023

Coatings

Self Cite

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“…For example, solution intercalation and in situ polymerization methods often require precise control over the reaction conditions and may involve multiple steps. Changes to the conditions during polymerization can lead to variations in the properties of the bionanocomposite [31,76].…”

Section: Limited Scalability Of Bionanocompositesmentioning

confidence: 99%

Silver Bionanocomposites as Active Food Packaging: Recent Advances & Future Trends Tackling the Food Waste Crisis

Trotta,

Da Silva,

Massironi

et al. 2023

Polymers

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Food waste is a pressing global challenge leading to over $1 trillion lost annually and contributing up to 10% of global greenhouse gas emissions. Extensive study has been directed toward the use of active biodegradable packaging materials to improve food quality, minimize plastic use, and encourage sustainable packaging technology development. However, this has been achieved with limited success, which can mainly be attributed to poor material properties and high production costs. In the recent literature, the integration of silver nanoparticles (AgNPs) has shown to improve the properties of biopolymer, prompting the development of bionanocomposites. Furthermore, the antibacterial properties of AgNPs against foodborne pathogens leads towards food shelf-life improvement and provides a route towards reducing food waste. However, few reviews have analyzed AgNPs holistically throughout a portfolio of biopolymers from an industrial perspective. Hence, this review critically analyses the antibacterial, barrier, mechanical, thermal, and water resistance properties of AgNP-based bionanocomposites. These advanced materials are also discussed in terms of food packaging applications and assessed in terms of their performance in enhancing food shelf-life. Finally, the current barriers towards the commercialization of AgNP bionanocomposites are critically discussed to provide an industrial action plan towards the development of sustainable packaging materials to reduce food waste.

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“…Rosemary EO/Ch [12] and ginger EO/Ch [13] biobased films have been applied to fresh poultry meat, and Cinnamodendron dinisii Schwanke EO/Ch films have been applied to beef [14] in some other studies that show the applicability of chitosan loaded with active compounds to stabilize food deterioration reactions. Moreover, incorporating EOs in the polymer instead of directly in the food reduces the EO's risk of chemical instability and rapid oxidation and slows down their release into the food [15,16]. It also reduces the cost associated with the use of EOs as food preservatives and the negative impact on the sensory perception of the food where the EO was applied [17].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Food Packaging with Chitosan Biofilm Reinforced with Nanocellulose and Essential Oils

Silva,

Samba,

Mendes

et al. 2023

Macromol

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Active packaging with biobased polymers aim to extend the shelf life of food and to improve the environmental sustainability of the food industry. This new concept was tested with samples of fresh poultry meat wrapped with chitosan reinforced with 2.5% of commercial nanocellulose (NC) incorporating 1% of essential oils (EO) from Aloysia citrodora (ACEO) and Cymbopogon citratus (CCEO). The performance of the bionanocomposites containing EOs was assessed and compared with unwrapped meat samples and samples wrapped with chitosan/NC, during a 13 day period of refrigerated storage for several physicochemical parameters related to food deterioration and microbial growth. Wrapping the meat with the chitosan/NC polymer helped to increase the shelf life of the meat. The incorporation of EOs added extra activity to the biocomposites, further delaying the meat deterioration process, by halting the lipid oxidation and the Enterobactereaceae growth until the 9th day. The composition of both EOs was similar, with the main components contributing to the increased activity of the biopolymers being geranial and neral. The performance of ACEO surpassed that of CCEO, namely on the Enterobactereaceae growth. This trend may be associated with ACEO’s higher phenolic content and the higher antioxidant activity of the compounds released by the ACEO biopolymers.

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Current Applications of Bionanocomposites in Food Processing and Packaging

Cited by 12 publications

References 159 publications

Nanotechnology in Packaging for Food Industry: Past, Present, and Future

Nanotechnology in Packaging for Food Industry: Past, Present, and Future

Silver Bionanocomposites as Active Food Packaging: Recent Advances & Future Trends Tackling the Food Waste Crisis

Sustainable Food Packaging with Chitosan Biofilm Reinforced with Nanocellulose and Essential Oils

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