Food packaging based on polymer nanomaterials

Silvestre, Clara; Duraccio, Donatella; Cimmino, Sossio

doi:10.1016/j.progpolymsci.2011.02.003

Cited by 786 publications

(433 citation statements)

References 129 publications

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“…The improved PNFP defining polymer flexibility, gas barrier properties, temperature and moisture stability while, the latter two express antimicrobial activities and sensitivity [41].…”

Section: Nano-coatingmentioning

confidence: 99%

Nanotechnology and Food. Is Nanotechnology for Food Applications Safe? : A Review

Khan¹

2015

NSTOA

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Nanoscience & Technology: Open AccessOpen Access Review Article nanotechnology arising a new emerging discipline called food nanotechnology. Literally Food and Drug Administration USA (FDA) gives the definition of food nanotechnology in a sense that the nanomaterials used in this case can have size up to 1000 nm because there has been some evidences that even at larger size the particles have same behavior at smaller scale [3].The technology provides its services in almost all sectors of food from production to marketing. In agriculture sector there are several applications available like nano-tech based pesticides and fertilizers with effective impact on plant growth, targeted genetic engineering and molecular farming with the help of nano-vectors which is hoping to take the place of viral vectors [4]. In food processing various industries are also taking leads and making the food with better quality and good nutritive value by utilizing the knowledge of nanotechnology and applying it in food sciences. For example, high impermeable packaging nanomaterials are used for protection of food from UV radiations and providing more strength to keep the food protected from outer environment, thus increasing their shelf life. Beside, nanosensors are also used for the detection of chemicals, gases and pathogens which can represent the spoilage and its rate. In modern terminology a word is given to such type of packaging which is known as smart packaging. Nutritive supplements using polymeric nano-coating with greater bioavailability are also introduced to complete the nutritional requirements. And it is a fact that the most participating research in food nanotechnology is in food processing section in which many researchers and industries are increasing their research in food safety with the help of nanotechnology. Some studies suggested that people are not accepting the direct involvement of nano-particles in food [5] due to some risk factors. So it is needed to provide some safety measurements by creating methods that avoid such direct involvement to reduce the risk and satisfy the community. Organization of Food Structure at Nano-LevelNanoparticles are not always synthetic but nature provide us a view of thinking how these particles are present in nature in various forms as in food, which is a combination of nano versus micro-particles. These molecules make an ordered organization AbstractFood nanotechnology is a combined discipline of food science and nanotechnology. It provides many applications almost in all areas of food technology. This article reviews the main focus in food nanotechnology research of food safety in various forms in which nano-biosensors and antimicrobials nano-agents are the works of interest. These tools are helpful in providing food security and together with nano-coating materials. It makes the base of smart packaging. It is now being estimated from the review that these nanoagents have great contribution in food safety but the health hazard risks due to accumulation of nanomaterials in food s...

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“…The improved PNFP defining polymer flexibility, gas barrier properties, temperature and moisture stability while, the latter two express antimicrobial activities and sensitivity [41].…”

Section: Nano-coatingmentioning

confidence: 99%

Nanotechnology and Food. Is Nanotechnology for Food Applications Safe? : A Review

Khan¹

2015

NSTOA

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“…During the last decade, the use of polymers as material for food packaging has incredibly increased due to its advantages over the use of traditional materials. In polymers world market, which has been increased of about 5 million tons in 1950 to almost 100 million tons at the present time, 42% corresponds to packaging and containers (Silvestre et al, 2011). In the following section, some nanotechnology derived applications of materials in contact with food are mentioned.…”

Section: Food Packagingmentioning

confidence: 99%

Nanotechnology and Food Industry

Gutiérrez¹,

Mussons²,

Gatón³

et al. 2012

Scientific, Health and Social Aspects of the Food Industry

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“…Important specifications to consider when using biocides include the compatibility of the compound with the matrix material, the leaching of the biocide agent, its chemical stability at different temperatures, and its performance against different microbes or cells. 15,16 Inappropriate selection of the biocide will result in very weak antimicrobial activity or putting the consumer at risk of acquiring an infection. 17 Among the different biocide agents uses, silver nanoparticles are the most studied ones.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial polyurethane foams having cationic ammonium groups

Udabe

Işık

Sardón

et al. 2017

J of Applied Polymer Sci

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Polyurethane foams were prepared by using functional quaternary ammonium monomers to endow the porous materials with antimicrobial properties. For this purpose, tri‐ and tetra‐hydroxyl functional quaternary ammonium compounds were synthesized and used as a triol and tetraol monomer in a polyurethane foam formulation. By this method, the cationic ammonium group is chemically incorporated into the polyurethane backbone. Polyurethane foams containing different amounts of the quaternary ammonium functional group were prepared and characterized by means of Fourier transform infrared spectroscopy, carbon solid‐state nuclear magnetic resonance, and scanning electron microscopy. The antimicrobial properties of the cationic polyurethane foams were evaluated toward Escherichia coli and Staphylococcus aureus Gram‐negative and Gram‐positive bacteria, respectively. Polyurethane foams containing more than 20% of quaternary ammonium component display high antimicrobial activity and can be used for several applications requiring antimicrobial properties. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 45473.

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Food packaging based on polymer nanomaterials

Cited by 786 publications

References 129 publications

Nanotechnology and Food. Is Nanotechnology for Food Applications Safe? : A Review

Nanotechnology and Food. Is Nanotechnology for Food Applications Safe? : A Review

Nanotechnology and Food Industry

Antimicrobial polyurethane foams having cationic ammonium groups

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