Smart nanopackaging for the enhancement of food shelf life

Rai, Mahendra; Ingle, Avinash P.; Gupta, Indarchand; Pandit, Raksha; Paralikar, Priti; Gade, Aniket; Chaud, Marco V.; Santos, Carolina Alves dos

doi:10.1007/s10311-018-0794-8

Cited by 99 publications

(38 citation statements)

References 101 publications

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“…These gaps should be addressed to enable informed decision-making for establishing policy frameworks, risk mitigation strategies, and precautionary control measures on food contamination and foodborne transmission of pathogens. In addition, smart food packaging (Gaikwad et al 2019;Pandit et al 2017;Rai et al 2019), biosensors (Brinda et al 2018;Jyoti and Tomar 2017) and nanosensors (Kumar et al 2017) for food safety may be explored as future technological solutions for the food industry to prepare for epidemics and pandemics to maintain a robust supply chain.…”

Section: Resultsmentioning

confidence: 99%

Can the coronavirus disease be transmitted from food? A review of evidence, risks, policies and knowledge gaps

et al. 2020

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The coronavirus disease 2019 (COVID-19) has brought speculations on possible transmission routes of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the causal agent of the pandemic. Air pollution has been linked to increased risks of COVID-19 infection and mortality rates in regions with poor air quality, yet no retrospective study has been reported on foodborne transmission of COVID-19. While studies have shown that low temperature could dramatically prolong the persistence on SARS-CoV-2 and other coronaviruses, frozen and refrigerated foods have been widely overlooked as potential vectors in policy frameworks and risk mitigation strategies. Food transmission evidence has been disclosed in China early July 2020 by the detection of SARS-CoV-2 on frozen foods, including their packaging materials and storage environments, with two re-emergent outbreaks linked to contaminated food sources. The contamination risk is augmented by a complex farm-to-table process, which favors exposure to food workers and ambient environments. Moreover, the food cold-chain also promotes contamination because laboratory studies showed that SARS-CoV-2 remained highly stable under refrigerated, at 4 °C, and freezing conditions, from − 10 to − 80 °C, on fish, meat, poultry, and swine skin, during 14-21 days. While data are lacking on long-term survival and infectivity under these conditions, ample evidence has been shown on other coronaviruses, including SARS-CoV-1. We therefore hypothesize that contaminated cold-storage foods may present a systematic risk for SARS-CoV-2 transmission between countries and regions. Here, we review the evidence, risk factors, current policy and knowledge gaps, on food contamination and foodborne transmission of SARS-CoV-2. Keywords Refrigerated • Frozen • Food • Coronavirus • Cold chain • Logistics Abbreviations ATP Agreement concerning the international carriage of perishable footstuffs and on the special equipment to be used for such carriage BCoV-88 Bovine coronavirus strain 88 CDC

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Section: Resultsmentioning

confidence: 99%

Can the coronavirus disease be transmitted from food? A review of evidence, risks, policies and knowledge gaps

et al. 2020

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“…A number of types of packaging materials are used in food sectors, which include active packaging, smart/intelligent packaging, edible coating, and biobased (biodegradable) polymeric films (Rai et al 2018). Nanotechnology-driven food packaging has been categorized as follows.…”

Section: Packaging and Food Safetymentioning

confidence: 99%

Use of Nanomaterials in Food Science

Ameta

Kumar²,

Hiran³

et al. 2020

Biogenic Nano-Particles and Their Use in Agro-Ecosystems

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The current global population is nearly 6 billion; due to this rapid population growth, there is a need to produce food in a more efficient, safe, and sustainable way, and it should be safe from the adverse effects of pathogenic organisms. A large proportion of population living in developing countries face daily food shortages as a result of environmental impacts or some other reasons like political instability, etc., while in the developed countries, food is surplus. For developing countries, the objective is to develop drought-and pest-resistant crops, with maximized yield. In developed countries, the food industry depends on consumer's demand for fresher and healthier foodstuffs. The present chapter describes the use of nanoparticles in food science.

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“…For this purpose, antioxidants, dyes, flavorings, essential oils, etc. have been added [25,26]. Research has also focused on intelligent packaging nano-materials with characteristics far superior to conventional films [19].…”

Section: Films and Coatings Used In The Food Industrymentioning

confidence: 99%

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

2020

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The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

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Smart nanopackaging for the enhancement of food shelf life

Cited by 99 publications

References 101 publications

Can the coronavirus disease be transmitted from food? A review of evidence, risks, policies and knowledge gaps

Can the coronavirus disease be transmitted from food? A review of evidence, risks, policies and knowledge gaps

Use of Nanomaterials in Food Science

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

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