The safety of nanomaterials in food production and packaging

Onyeaka, Helen; Passaretti, Paolo; Miri, Taghi; Al‐Sharify, Zainab T.

doi:10.1016/j.crfs.2022.04.005

Cited by 86 publications

(23 citation statements)

References 112 publications

(163 reference statements)

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“…Similarly, Evans et al (2017) , have critically reviewed the genotoxic effect of nanomaterials that may affect cellular mechanisms, including DNA damage and cell division. On the one hand, the attractive and unique characteristics of nanoparticles make them important to use in various fields, but on the other hand, they are a potential threat to the environment and humans ( Onyeaka et al, 2022 ).…”

Section: Nano-polymer With Risks Of Migration Into Foodmentioning

confidence: 99%

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

et al. 2023

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Natural polymer-based nanocomposites have received significant attention in both scientific and industrial research in recent years. They can help to eliminate the consequences of application of petroleum-derived polymeric materials and related environmental concerns. Such nanocomposites consist of natural biopolymers (e.g., chitosan, starch, cellulose, alginate and many more) derived from plants, microbes and animals that are abundantly available in nature, biodegradable and thus eco-friendly, and can be used for developing nanocomposites for agriculture and food industry applications. Biopolymer-based nanocomposites can act as slow-release nanocarriers for delivering agrochemicals (fertilizers/nutrients) or pesticides to crop plants to increase yields. Similarly, biopolymer-based nanofilms or hydrogels may be used as direct product coating to extend product shelf life or improve seed germination or protection from pathogens and pests. Biopolymers have huge potential in food-packaging. However, their packaging properties, such as mechanical strength or gas, water or microbial barriers can be remarkably improved when combined with nanofillers such as nanoparticles. This article provides an overview of the strategic applications of natural polymer nanocomposites in food and agriculture as nanocarriers of active compounds, polymer-based hydrogels, nanocoatings and nanofilms. However, the risk, challenges, chances, and consumers’ perceptions of nanotechnology applications in agriculture and food production and packaging have been also discussed.

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Section: Nano-polymer With Risks Of Migration Into Foodmentioning

confidence: 99%

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

et al. 2023

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“…The occurrence of organic nanoparticles in foods and human digestion is prevalent, such as nanostructures of casein micelles from native milk (Ogura & Okada, 2017). These organic nanoparticles, including cellulose and chitosan nanoparticles, were considered less toxic than inorganic nanoparticles due to their low biopersistence (McClements & Xiao, 2017; Onyeaka et al., 2022). In fact, most toxicity has been reported for inorganic nanoparticles, such as TiO 2 and Fe 2 O 3 nanoparticles, as they could penetrate into microbial cells and generate reactive oxygen species thereby damaging key cellular components, such as DNA (McClements & Xiao, 2017; Ranjan et al., 2019).…”

Section: Potential and Health Impacts Of Cellulose‐/chitosan‐based Na...mentioning

confidence: 99%

Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods

Wang

Warner

et al. 2023

Comp Rev Food Sci Food Safe

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Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep‐frying are a potential threat for food quality and safety. Cellulose‐ and chitosan‐based edible coatings have been widely applied to deep‐fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose‐ and chitosan‐based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep‐frying. Considering the potential for positive health outcomes, cellulose‐ and chitosan‐based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep‐fried foods.

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“…Coating ability is affected by particle size and chemical constituents (Suriati et al, 2022). Particles with a small size (nanocoating) cause a larger surface area resulting in an increase in solubility, release of active compounds, absorption, and attachment (Leena et al, 2020;Onyeaka et al, 2022). Nanocoating is a nanosized thin layer that can be incorporated with active additives such as antioxidants, antisenescence, and antimicrobials (Gago et al, 2020;Correa-Pacheco et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Nanocoating-konjac application as postharvest handling to extend the shelf life of Siamese oranges

Suriati

2023

Front. Sustain. Food Syst.

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Siamese orange fruit is very popular today, driven by the increasing public demand or healthy food. Siamese oranges contain bioactive phenolic compounds, carotenoids, vitamins, minerals, and fiber which are good for health. The weakness of Siamese oranges is their quality declines quickly and their short shelf life. Postharvest handling with the application of coatings from natural ingredients to extend the shelf life of orange fruits is currently needed to reduce the use of synthetic materials. Natural ingredients that have the potential to be used as base materials for coatings are konjac tubers because they contain glucomannan polysaccharides and bioactive compounds that can form coatings. The purpose of this study was to determine the effect of nanocoating-konjacon the shelf life of Siamese oranges. The research began with the preparation of the nanocoating-konjac formula as the main ingredient of the nanocoating and the application of the nano coating-konjac on the surface of Siamese oranges. This study used a completely randomized two-factor design, namely nanocoating-konjac application (without coating, coating, and nanocoating) and storage time (0, 5, 10, and 15 days), three replications. Variables observed: Weight loss, number of damaged fruits, color, texture, acidity, total soluble solids, water content, vitamin C, and total plate count. The data obtained was tested for diversity with SPSS, if it shows differences the test is continued with Duncan's Multiple Range Test. The conclusion of this research is the application of nanocoating-konjac, coating-konjac and without coating on Siamese oranges to determine the effect of weight loss, number of damaged fruits, color, texture, acidity, total dissolved solids, water content, vitamin C, and total plate count during storage. This research recommends that the application of nanocoating-konjac as postharvest handling can extend the shelf life of Siamese oranges until the 10th days.

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The safety of nanomaterials in food production and packaging

Cited by 86 publications

References 112 publications

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods

Nanocoating-konjac application as postharvest handling to extend the shelf life of Siamese oranges

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