Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment

Abstract

The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, magnetic, electrical, and other properties, and for this reason are widely used in food packaging. Nanoparticles (NPs), nanocomposites (NCs), nanoclays (NCs), nanoemulsions (NEs), nanosensors (NSs), and nanostructures (NSTs) are some of the important nanomaterials that have been used in food packaging and preservation. Nanomaterials can offer solutions in food packaging and preservation through active and smart packaging, edible coatings, and the development of a wide range of capable nanosystems. Therefore, nanomaterials can be considered as important tools and efficient options for controlling, limiting, and improving safety parameters and food quality that are highly desirable in food technology. Innovative nanomaterials even achieve real-time food quality monitoring, providing an efficient option in food preservation applications. The toxicological risk posed by the use of nanomaterials in food packaging, particularly the case of edible nano-packaging, is significantly linked to the migration phenomenon as well as the occurrence of toxic effects on the exposed human body.

Characterization of Egyptian Monovarietal Koroneiki Virgin Olive Oil and Its Co-Products

“…From the data reported in Table 2, it was found that oleic acid was the highest (74.46%), while linolenic acid was the lowest (0.51%) in the KVOO. These results agreed with Agriopoulou et al [34], who found that the Koroneiki olive cultivar had a mean value of 76.70 % for C18:1 and 0.68 % for C18:3.…”

“…The total amount of phytosterols found in KVOO was 1080.82 ppm. This finding was in line with that of Agriopoulou et al, [34], who said that the total amount of phytosterols in the Messinian region's cv Koroneiki was 1033.3 ppm. The purity of VOO can almost entirely be predicted by the phytosterol profile.…”

“…According to the findings in Table 3, Δ5-avena and campesterols made up 4.1 and 2.27% of KVOO, respectively, whereas β-sitosterol made up the majority of phytosterols (59.17%). In contrast, Agriopoulou et al, [34] discovered that β-sitosterol, Δ-5-avenasterol, and campesterol, with mean values of 80.73%, 12.28%, and 3.71%, respectively, were the predominant phytosterols in koroneiki olive cultivar samples. It was observed that Egyptian KVOO has high concentrations of 24-methylene cyclosterol and cyclosteroal (14.0 and 13.7%, respectively).…”