Packaging Materials Manufactured from Natural Polymers Modified with Silver Nanoparticles

Федотова, А. В.; Snezhko, A. G.; Sdobnikova, O. A.; Samoilova, L. G.; Smurova, T.A.; Ревина, А. А.; Khailova, E. B.

doi:10.1177/0307174x1003701010

Cited by 17 publications

(12 citation statements)

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“…Pathogens in meat, such as Escherichia coli , Pseudomonas aeruginosa and Listeria monocytogenes , were inhibited by this type of packaging, based on a study on chicken breasts ( Panea et al, 2013 ). In another study by Fedotova et al (2010) , the inclusion of silver nanoparticles in a sausage casing made of cellulose and collagen film had strong antibacterial and antifungal effects.…”

Section: Meat Packaging: Improved Active and Smart Packagingmentioning

confidence: 98%

Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

Ramachandraiah

Han

Chin

2014

Asian Australas. J. Anim. Sci

114

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Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

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Section: Meat Packaging: Improved Active and Smart Packagingmentioning

confidence: 98%

Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

Ramachandraiah

Han

Chin

2014

Asian Australas. J. Anim. Sci

114

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“…Intrinsic factors like water activity, pH, microbes, enzymes, and the level of reactive compounds can be regulated by using specific raw materials and ingredients and appropriate processing parameters. Temperature, total pressure, light, partial pressure of various gases, relative humidity, and mechanical stress (human handling) are the common extrinsic factors that influence the rate of degradation reactions during food material storage [ 55 ]. It is worth noting that the microbial growth mostly occurs on the surface of the perishable foods, including muscle-based foods, and therefore, utilization of antimicrobial packaging efficiently controls the microbial growth compared to the application of antimicrobials as food additives.…”

Section: Mechanism Of Nanoparticle Activitymentioning

confidence: 99%

“…Polymers such as polyolefins, nylons, ethylene–vinyl acetate (EVA) copolymer, polyethyleneterephthalate (PET), polystyrene (PS), polyamides, and polyimides have been used for nanocomposite production [ 58 ]. For example, silver NPs immobilized in cellulose and collagen sausages casings showed potential bactericidal activity against E. coli and Staphylococcus aureus, but they were not harmful to humans and the environment [ 55 ]. Such superior antimicrobial activity against E. coli and S. aureus had been demonstrated with silver–polyamide nanocomposites, where the antimicrobial efficiency lasted for 28 days.…”

Section: Mechanism Of Nanoparticle Activitymentioning

confidence: 99%

Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives

et al. 2020

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HIGHLIGHTS• Different nanotechnologies and nanomaterials with their efficient applications in functional food development are summarized.• Nanotechnologies boosted the food, medicine, and biotechnology sector through enhanced food bioavailability, food processing, packaging, and preservation are also reviewed.• This comprehensive review on nanotechnologies in food science describes the recent trend and future perspectives for future functional nanofood research and development.ABSTRACT Nanotechnology is a key advanced technology enabling contribution, development, and sustainable impact on food, medicine, and agriculture sectors. Nanomaterials have potential to lead qualitative and quantitative production of healthier, safer, and high-quality functional foods which are perishable or semi-perishable in nature. Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products, preventing contamination, and production of enhanced food quality. This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing, packaging, security, and storage.Applications of nanotechnologies enhance the food bioavailability, taste, texture, and consistency, achieved through modification of particle size, possible cluster formation, and surface charge of food nanomaterials. In addition, the nanodelivery-mediated nutraceuticals, synergistic action of nanomaterials in food protection, and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed. Na no -Pa rtic les Nan o-Bio tech N a n o -S c a le R e a c ti o n E m u ls io n s Fullerene Liposome Dendrimer Quantum dot Gold nanoshell

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“…The new materials, which exhibited high bioactivity to different forms of microorganisms, are non-toxic to humans and the environment. Thus, they are extremely promising for biopackaging [60].…”

Section: Physical Properties Of Edible Films With Incorporated Silvermentioning

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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Packaging Materials Manufactured from Natural Polymers Modified with Silver Nanoparticles

Cited by 17 publications

References 0 publications

Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives

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

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