Migration evaluation of silver nanoparticles from antimicrobial edible coating to sausages

Marchiore, Nicolli Grecco; Manso, Isabela Jorge; Kaufmann, Karine Cristine; Lemes, Gislaine Franco; Pizolli, Ana Paula de Oliveira; Droval, Adriana Aparecida; Bracht, Lívia; Gonçalves, Odinei Hess; Leimann, Fernanda Vitória

doi:10.1016/j.lwt.2016.06.013

Cited by 42 publications

(24 citation statements)

References 31 publications

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“…The results are in agreement with other authors [ 55 , 56 ]. The lipid oxidation in meat during storage is a natural process although, an activating factor has to be present to initiate the reaction [ 57 ]. Lipid oxidation lowers the quality of meat, which in turn becomes unacceptable for consumers.…”

Section: Resultsmentioning

confidence: 99%

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

et al. 2017

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Abstract:We investigated the effect of sodium alginate hydrosols (1%) with 0.2% of NaCl treated with direct electric current (DC) used as a coating on microbial (Total Viable Counts, Psychrotrophic bacteria, yeast and molds, Lactic acid bacteria, Enterobacteriaceae), physiochemical (pH, lipid oxidation, antioxidant activity, weight loss, color) and sensory properties of skinned pork sausages or with artificial casing stored at 4 • C for 28 days. Moreover, the cytotoxicity analysis of sodium alginate hydrogels was performed. The results have shown that application of experimental coatings on the sausage surface resulted in reducing all tested groups of microorganisms compared to control after a 4-week storage. The cytotoxicity analysis revealed that proliferation of RAW 264.7 and L929 is not inhibited by the samples treated with 200 mA. Ferric reducing antioxidant power (FRAP) and free radical scavenging activity (DPPH) analyses showed that there are no significant differences in antioxidant properties between control samples and those covered with sodium alginate. After 28 days of storage, the highest value of thiobarbituric acid-reactive substances (TBARS) was noticed for variants treated with 400 mA (1.07 mg malondialdehyde/kg), while it was only slightly lower for the control sample (0.95 mg MDA/kg). The obtained results suggest that sodium alginate treated with DC may be used as a coating for food preservation because of its antimicrobial activity and lack of undesirable impact on the quality factors of sausages.

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Section: Resultsmentioning

confidence: 99%

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

et al. 2017

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“…• C was shown. More recently, antimicrobial edible coating containing silver nanoparticles was tested in vacuum packaged sausages stored at 10 • C. The authors found that antimicrobial activity of the AgNPs was able to inhibit lactic acid bacteria for 30 days, thus significantly increasing the shelf life of the sausages [70].…”

Section: Practical Application Of Edible Coating With Silver Nanopartmentioning

confidence: 99%

“…In addition, silver migrations throughout starch-based edible coating applied on sausages to the food matrix have also been analysed by Marchiore et al [70]. It was found that the concentration of silver nanoparticles, which was determined by ICP-MS, directly in the edible coating solution was 23.47 µg AgNPs mL −1 , and after application on the sausage surface the retained amount of AgNPs was 5.3 ng AgNPs g −1 sausages.…”

Section: Release Of Silver Nanoparticles From Edible Films and Coatinmentioning

confidence: 99%

Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review

Kraśniewska

Galus

Gniewosz

2020

IJMS

173

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Packaging is an integral part of food products, allowing the preservation of their quality. It plays an important role, protecting the packed product from external conditions, maintaining food quality, and improving properties of the packaged food during storage. Nevertheless, commonly used packaging based on synthetic non-biodegradable polymers causes serious environmental pollution. Consequently, numerous recent studies have focused on the development of biodegradable packaging materials based on biopolymers. In addition, biopolymers may be classified as active packaging materials, since they have the ability to carry different active substances. This review presents the latest updates on the use of silver nanoparticles in packaging materials based on biopolymers. Silver nanoparticles have become an interesting component of biodegradable biopolymers, mainly due to their antimicrobial properties that allow the development of active food packaging materials to prolong the shelf life of food products. Furthermore, incorporation of silver nanoparticles into biopolymers may lead to the development of materials with improved physical-mechanical properties.

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“…The direct influence of metal nanoparticles on food products has been studied by numerous scientists. Marchiore et al, (2017) assessed the migration of nanosilver to poultry sausage after it was immersed in the solution, vacuum packaged, and stored at the temperature of 10 AE 2 C. Silver nanoparticles proved well as an agent for controlling the growth of lactic bacteria on the surface of the product. The use of nanosilver extended the shelf life of the product.…”

Section: Safety Of Packaging With Metal Nanoparticlesmentioning

confidence: 99%

Possible applications of metal nanoparticles in antimicrobial food packaging

Dobrucka

Ankiel-Homa

2018

Journal of Food Safety

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Antimicrobial packaging is an important kind of active packaging that can release antimicrobial substances in order to enhance the quality and safety of food during extended storage. The development of nanotechnology opens the opportunity for innovation in many industrial sectors, including food packaging. Nanoparticles with antimicrobial properties can act as active components when added to a polymer, leading to a prolonged protective function of food packaging material. The main objective of this work was to present the possible applications of metal nanoparticles in antimicrobial food packaging. The subject matter of this work includes a very significant issue of safety of the packaging made with metal nanoparticles. Practical applications Metal nanoparticles have become an important part of our environment. They are applied in many areas of life, including packaging. This work presents some examples of using metal nanoparticles in antimicrobial packaging. This solution allows for preserving the quality and, consequently, safety of the packaged product. In addition, the presence of nanoparticles in polymer matrices improves the durability of packaging materials. Also, metal nanoparticles can improve properties of food packaging material.

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Migration evaluation of silver nanoparticles from antimicrobial edible coating to sausages

Cited by 42 publications

References 31 publications

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review

Possible applications of metal nanoparticles in antimicrobial food packaging

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