Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Abstract

Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

The fourth industrial revolution in the food industry—part II: Emerging food trends

“…Recent advances in nanotechnology have provided promising prospects for different food packaging strategies and other applications in the food industry (Jagtiani, 2022;Sahoo et al, 2021). This technology and nanoparticles can help make sustainable packaging from food wastes (Gupta et al, 2022;Lamri et al, 2021). For example, nanotechnology was used to reduce wine waste in obtaining new food ingredients and sustainable packaging (Montagner et al, 2022).…”

Molecular Imaging and Nanotechnology—Emerging Tools in Diagnostics and Therapy

“…These properties are essential for medicines used in pharmacology and active compounds in cosmetics and nutraceuticals in fortified food. Antimicrobial properties of nanomaterials based on silver and gold nanoparticles are used both in medicine (e.g., in silver-coated patches and bandages), personal care products and cosmetics, and in the food industry (e.g., in chicken farms or in food storage equipment) [9][10][11]. There is a significant number of clinical trials involving nanoparticles; according to the ClinicalTrials.gov database, over 500 clinical trials, including nanoparticles, have been registered up to today [12].…”

“…There are several guidelines for nanomaterial handling and databases that help to determine the properties and possible toxic effects of some nanomaterials, but the management of toxicity and safe handling of nanoparticles are still debated and should be well-concerning, especially before their application in oral and parenteral preparations [ 7 , 9 , 18 , 19 , 20 , 21 ].…”

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

“…Non-loaded chitosan NP are another natural alternative for preventing lipid peroxidation in meat at a particle size ranging from 1–1000 nm [ 73 ]. They have shown significant antioxidant properties involving the formation of a fluorophore through interaction with chitosan and malondialdehyde amino groups, the initial compound formed during oxidation of polyunsaturated fatty acids [ 74 ].…”