Migration of Silver and Copper Nanoparticles from Food Coating

Ahari, Hamed; Lahijani, Leila Khoshboui

doi:10.3390/coatings11040380

Cited by 34 publications

(19 citation statements)

References 120 publications

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“…Copper was used as an antimicrobial agent many centuries ago. Ancient Egyptians and the Roman Empire are believed to be the first users of copper for the prevention of wound infections [ 62 ]. Since Copper ions are toxic to live cells, the application of copper nanoparticles has made them a proper agent for anti-microbial purposes.…”

Section: Copper (Cu) Nanoparticlesmentioning

confidence: 99%

Migration of Various Nanoparticles into Food Samples: A Review

Paidari

Tahergorabi

Anari

et al. 2021

Foods

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Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. However, nanoparticles may have an adverse impact on human health. This has led to legislative and regulatory concerns. The inhibitory effects of nano packaging on different microorganisms, such as Salmonella, E. coli, and molds, have been studied. Nanoparticles, like other materials, may have a diverse set of properties that need to be determined. In this review, different features of silver, clay and copper nanoparticles, such as their anti-microbial, cell toxicity, genetic toxicity, mechanical properties, and migration, are critically evaluated in the case of food packaging. Specifically, the viewpoints of WHO, FDA, and ESFA, concerning the nano-silver application in food packaging, are discussed as well.

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Section: Copper (Cu) Nanoparticlesmentioning

confidence: 99%

Migration of Various Nanoparticles into Food Samples: A Review

Paidari

Tahergorabi

Anari

et al. 2021

Foods

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show abstract

“…Migration-based studies on NPs in food contact materials and food packaging are relatively scarce. Incidentally, difficulties in the characterization of NPs used in nanocomposites and inaccessibility of these analytic techniques (including atomic absorption, inductively coupled plasma-based emission or mass spectroscopy, and X-ray diffraction) for qualitative and quantitative analysis on the migration of NPs in nanocomposites are responsible for this limited research [8,163].…”

Section: Effects Of Migration Of Nanoparticles In Foods On Human Health Situationmentioning

confidence: 99%

“…The migration of NPs from packaging to packed food raised a public health concern and had been corroborated by animal oral administration and in vitro cell experiments. In this case, there is another study done by Ahari et al (2021) investigated the migration of Ag and Cu NPs from food coatings to food ingredients, cytotoxicity, and their hazardous effects on the health situation. They reported that the possibility of migration of Ag and Cu-based NPs is more in acidic environments.…”

Section: Effects Of Migration Of Nanoparticles In Foods On Human Health Situationmentioning

confidence: 99%

“…They reported that the possibility of migration of Ag and Cu-based NPs is more in acidic environments. Entrance of such ionic NPs to cellular microenvironments and damage host cells through changes in mitochondrial functions, adverse effects by ROS production, and induction of chronic disorders [163]. In general, two types of mechanisms can be adopted to explain the toxicity effects of migration of NPs-based nanocomposites from food packaging into food context on humans.…”

Section: Effects Of Migration Of Nanoparticles In Foods On Human Health Situationmentioning

confidence: 99%

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Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

et al. 2021

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Over the past decade, there has been an increasing demand for “ready-to-cook” and “ready-to-eat” foods, encouraging food producers, food suppliers, and food scientists to package foods with minimal processing and loss of nutrients during food processing. Following the increasing trend in the customer’s demands for minimally processed foodstuffs, this underscores the importance of promising interests toward industrial applications of novel and practical approaches in food. Along with substantial progress in the emergence of “nanoscience”, which has turned into the call of the century, the efficacy of conventional packaging has faded away. Accordingly, there is a wide range of new types of packaging, including electronic packaging machines, flexible packaging, sterile packaging, metal containers, aluminum foil, and flexographic printing. Hence, it has been demonstrated that these novel approaches can economically improve food safety and quality, decrease the microbial load of foodborne pathogens, and reduce food spoilage. This review study provides a comprehensive overview of the most common chemical or natural nanocomposites used in food packaging that can extend food shelf life, safety and quality. Finally, we discuss applying materials in the production of active and intelligent food packaging nanocomposite, synthesis of nanomaterial, and their effects on human health.

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“…However, the number of studies focusing on the application of nanopackaging technology in food microbiology is limited. Despite the antimicrobial effectiveness aspects of nanopackaging, it is important to stress the nanomaterial interactions with food ingredients and possible alterations of food quality ranged from sensory features to safety aspects ( Ahari and Lahijani, 2021 ). This largely depends on the nanomaterial doses and concentrations used in fabrication of nanopackages.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens

2021

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Food products contaminated by foodborne pathogens (bacteria, parasites, and viruses) cause foodborne diseases. Today, great efforts are being allocated to the development of novel and effective agents against food pathogenic microorganisms. These efforts even might have a possible future effect in coronavirus disease 2019 (COVID-19) pandemic. Nanotechnology introduces a novel food packaging technology that creates and uses nanomaterials with novel physiochemical and antimicrobial properties. It could utilize preservatives and antimicrobials to extend the food shelf life within the package. Utilizing the antimicrobial nanomaterials into food packaging compounds typically involves incorporation of antimicrobial inorganic nanoparticles such as metals [Silver (Ag), Copper (Cu), Gold (Au)], and metal oxides [Titanium dioxide (TiO2), Silicon oxide (SiO2), Zinc oxide (ZnO)]. Alternatively, intelligent food packaging has been explored for recognition of spoilage and pathogenic microorganisms. This review paper focused on antimicrobial aspects of nanopackaging and presented an overview of antibacterial properties of inorganic nanoparticles. This article also provides information on food safety during COVID-19 pandemic.

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Migration of Silver and Copper Nanoparticles from Food Coating

Cited by 34 publications

References 120 publications

Migration of Various Nanoparticles into Food Samples: A Review

Migration of Various Nanoparticles into Food Samples: A Review

Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens

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