Next Article in Journal
Milk Microbiota: A Source of Antimicrobial-Producing Bacteria with Potential Application in Food Safety
Previous Article in Journal
Effect of Heat Treatment on Smoothie Quality by Response Surface Methodology
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Proceedings
Volume 70
Issue 1
10.3390/foods_2020-07747
proceedings-logo
Submit to this Journal
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles thumb_up
...
Endorse textsms
...
Comment
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Proceeding Paper

Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment †

by
Sofia Agriopoulou
1,*,
Eygenia Stamatelopoulou
1,
Vasiliki Skiada
1,
Panagiotis Tsarouhas
2 and
Theodoros Varzakas
1,*
1
Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
2
Department of Supply Chain Management (Logistics), International Hellenic University, Kanellopoulou 2, 60100 Katerini, Greece
*
Authors to whom correspondence should be addressed.
†
Presented at the 1st International Electronic Conference on Food Science and Functional Foods, 10–25 Novem-ber 2020; Available online: https://foods_2020.sciforum.net/.
Proceedings 2021, 70(1), 7; https://doi.org/10.3390/foods_2020-07747
Published: 10 November 2020
(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)
Versions Notes

Abstract

:
The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, magnetic, electrical, and other properties, and for this reason are widely used in food packaging. Nanoparticles (NPs), nanocomposites (NCs), nanoclays (NCs), nanoemulsions (NEs), nanosensors (NSs), and nanostructures (NSTs) are some of the important nanomaterials that have been used in food packaging and preservation. Nanomaterials can offer solutions in food packaging and preservation through active and smart packaging, edible coatings, and the development of a wide range of capable nanosystems. Therefore, nanomaterials can be considered as important tools and efficient options for controlling, limiting, and improving safety parameters and food quality that are highly desirable in food technology. Innovative nanomaterials even achieve real-time food quality monitoring, providing an efficient option in food preservation applications. The toxicological risk posed by the use of nanomaterials in food packaging, particularly the case of edible nano-packaging, is significantly linked to the migration phenomenon as well as the occurrence of toxic effects on the exposed human body.

Published: 10 November 2020

1. Introduction

Nanotechnology or nanoscience uses materials and structures in the nanoscale range, usually 100 nm or less in at least one dimension, with a nanometer being 10−9 m [1,2]. Nanomaterial is defined as material having one or more dimensions in the range 1–100 nm [3]. Nano-sized materials are widely used in many scientific fields because they change their electrical, magnetic, optical, and other properties. Many nanomaterials are naturally produced, and some are artificially synthesized [4]. In addition, particles on the nanometer scale cause surface changes and solubility [5]. According to the European Commission Recommendation: “Nanomaterial means a natural, random or manufactured material containing particles, in the unbound state or as an inert or agglomerate and where, for 50% or more of the particles in the number size distribution, one or more most external dimensions are in the size range 1–100 nm” [6]. Although these materials have the same chemical composition as conventional ones, they have different physical and chemical properties due to their very small size [7]. In fact, these nanoscale materials have a high surface to volume ratio and surface activity [8].
The key role of food packaging is to preserve and protect food from unfavorable conditions throughout the supply chain [9]. The materials used in food packaging are intended to reduce or delay the deterioration of food quality, preventing the transportation of gases, such as oxygen from the external environment to foods, for a specific period of time until it is used by the consumer [10,11]. Research on food packaging materials aims to produce materials that will primarily protect the food, but can also extend the shelf life by keeping away pathogenic microorganisms [8]. The materials that are mainly used in food packaging today are paper, plastic, glass, and metals. Conventional plastics, like polyethylene terephthalate (PET), poly (vinyl chloride) (PVC), polyethylene (PE), polypropylene (PP), polystyrene (PS), and polyamide (PA), are the common plastic food packaging materials that are derived from petroleum [12]. All of these materials, although having strong mechanical and physical characteristics, are non-biodegradable materials with many waste management issues [13].
The purpose of this work is to provide recent advances in the development of efficient nano-preservatives, multifunctional devices, and systems that could be used to maintain food quality, contribute to extending the shelf life through food packaging, and minimize risk and safety issues.

2. Classification of Nanomaterials and Molecular Basis of Application

2.1. Nanoparticles

Nanoparticles (NPs) can be separated into metallic NPs, polymeric NPs, magnetic NPs, lipid-based NPs, carbon-based NPs, semiconductor NPs, and ceramic NPs, based on the physical and chemical characteristics [14]. The hydrophobic or hydrophilic character of the nanoparticles is the determining factor for their applications. Metal oxide nanoparticles (MONPs), due to their high stability and durability and their low toxicity, have been extensively studied in science and technology. Among them, zinc oxide (ZnO), copper oxide (CuO), and silver (AgNPs) have been used for their antimicrobial properties, and NPs such as Ag, Au, iron oxide (Fe3O4), ZnO, titanium dioxide (TiO2), magnesium oxide (MgO), and CuO act antimicrobially by inhibiting biofilm formation. Metallic nanoparticles, like gold (AuNPs), AgNPs, and platinum (PtNPs), are easily synthesized and stable, and have been used for food preservation and food packaging applications [15,16]. Carbon-based nanoparticles have attracted great attention because of their unique physicochemical properties and relatively higher biosecurity [17]. Nanoparticles have also been used to bind and remove mycotoxins in food [18].

2.2. Nanocomposites

A nanocomposite is a hybrid material that consists of many phases of different solid materials, with at least one phase and one dimension in the nanoscale, and it is usually enhanced by up to 5% of its weight being nanoparticles. Nanocomposites are applicable to a variety of materials suitable for food packaging [3], with antimicrobial activity against various microorganisms, such as Gram-positive and Gram-negative bacteria, filamentous fungi, and yeast [19,20,21], and lower permeability to O2, CO2, and antimicrobial activity in Escherichia coli [22,23].

2.3. Nanoemulsions

Nanoemulsions have been used to carry antimicrobial, antioxidant, anti-brown, aromatic, and coloring agents in food products, causing positive effects on food quality and affecting consumer acceptance related to nutritional and health benefits [24]. Nanoemulsions combine with naturally occurring antimicrobial agents, such as essential oils (EOs), and interact more with microbial cell membranes, causing the death of microorganisms [25].

2.4. Nanoclays

The incorporation of nanoclays into biopolymers has enhanced their mechanical properties and resistance to moisture and gases, allowing them to be used as alternative biodegradable and environmentally-friendly food packaging nanocomposites [26]. The microstructure of polycaprolactone/clay nanocomposite film has been used for food preservation purposes with good mechanical properties [27].

2.5. Nanosensors

Nanosensors incorporated in food packaging materials can monitor any physical, chemical, or biological changes during food processing. In addition, smart packaging with specialized nanosensors and nanotechnologies are capable of detecting toxins, pathogenic bacteria, and chemicals [28,29]. Various biosensors have been designed to detect mycotoxins in foods. Aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus contaminating food could be detected using a magnetic nano-gold immunosensor. In addition, in smart packaging, various nanobiosensors are used for the detection of pathogens, e.g., Listeria monocytogenes, E. coli, and Salmonella spp. [28].

2.6. Nanostructures

Nanostructures are attractive carriers in the delivery of antimicrobial compounds that have been used to control spoilage and pathogenic microorganisms during food production and storage [30]. Nanoliposomes, nanospheres, nanocapsules, nanotubes, and nanofibers are some common nanostructures.

3. Nanomaterials and Active and Intelligent Food Packaging Applications

3.1. Active Packaging

Novel nanomaterials or nanostructures (NSMs) have been synthesized, and their properties have been investigated [31]. Active packaging is a system of interaction of the packaging with the food and the inside of the packaging so that the quality of the food can be maintained or even improved [32]. Comparing the active with the conventional packaging, the active packaging contributes significantly to the preservation of food through both the antioxidants and the antimicrobial compounds it releases into the packaging, as well as through the capture of oxygen and water vapor, which are factors of degrading quality [33]. Some recent studies of the use of nanomaterials in active food packaging applications are presented in Table 1.

3.2. Intelligent (“Smart”) Packaging

Smart food packaging checks the status of the packaging and informs the consumer of the quality and safety of the packaged product, as well as of the integrity of the container and any breach. Smart packaging could provide accurate information on the remaining shelf life of the particular food and the nutritional information associated with air intake in a vacuum package, the development of microorganisms, leaking gases from the packaging, or the existence of chemical compounds. In the detection of gases produced by spoilage, smart packaging can detect hydrogen, hydrogen sulphide, nitrogen oxides, sulfur dioxide, and ammonia through nanosensors at surprisingly low levels [44,45].

4. Edible Coatings and Films in Food Packaging

In recent years, there has been a growing interest in the use of edible materials in food packaging [46]. Edible packaging should consist of materials that are edible, as it can be consumed with the packaged foods. All ingredients used to form edible packaging should be classified as GRAS (generally recognized as safe) [47]. The use of edible coatings in the post-harvest management of fruits and vegetables is an emerging technology that significantly contributes to extending the preservation time. Especially in the post-harvest storage of fresh-cut fruits, extending the shelf life through edible coatings is achieved by reducing moisture, respiration, and gas exchange, as well as the reduction or even suppression of physiological disorders [48,49].

5. Regulations and Safety Issues: Risk Assessment

Regulatory systems are necessary to manage the potential risks posed by the use of nanotechnology in the food sector [50]. In the United States, Regulation 258/97 stipulates that, if a nanomaterial is used as a primary ingredient, then it must be considered as “fresh food” [51]. When the term “food additive” is used in accordance with Regulation No. 1333/2008 of the European Commission, even if its composition has been approved as a raw material, it is not necessarily applied to the nano form, and the nanosystem requires examination as a different additive; it must therefore be evaluated as a new, safe material before being placed on the market [52]. According to European Commission Regulation no. 2015/2283, EFSA must verify that, for the involvement of mechanically engineered nanoparticles in food production, their safety assessment was performed using the latest generation of analytical techniques [53].
EFSA has recently published its Risk Assessment Guidelines for the Application of Nanosciences and Nanotechnologies in the Food Chain [54]. While providing an organized way to conduct nanomaterial safety assessment in food/feed, it also stresses that additional research is needed to assess the safety of nanomaterials, to characterize them, and to measure their reactivity.
The toxicological risk involved in the use of nanomaterials in food packaging is significantly linked to the phenomenon of migration, as well as the occurrence of toxic effects on the exposed human body [55]. Limited information on potential toxicity, behavior, bioavailability, biodistribution, and bioaccumulation of NMs has not yet allowed the adoption of international regulations [56]. Long-term exposure to nanoparticles can cause oxidative stress in human cells, kidney and liver damage, and DNA damage [57]. Inhalation and penetration through the dermal tissue into individuals working in nanotechnology plants is considered to be extremely common [58]. The way nanoparticles migrate into the food system is characterized by a diffusion process similar to that described by Fick’s second law. Therefore, the development of innovative packaging materials containing nanomaterials should be complemented by corresponding migration surveys, which will identify both global and specific migration data [59].

6. Conclusions

Nanotechnology is recognized as one of the key technologies affecting all industries, including the food industry. The mechanism of action of most nanomaterials used in food preservation is not fully understood. Innovative NMs achieve the preserving of quality and the minimizing of food spoilage, providing an efficient option for applications in food preservation. The use of these materials in food preservation is an emerging trend that creates significant inconvenience, as some of them, through ingestion, inhalation, and exposure, end up in the human body.

Author Contributions

Conceptualization, S.A. and T.V.; investigation, S.A., E.S., V.S., P.T. and T.V.; resources, S.A., E.S., V.S., P.T. and T.V.; writing—original draft preparation, S.A., E.S., V.S., P.T. and T.V.; writing—review and editing, S.A, E.S., V.S., P.T. and T.V.; supervision, T.V.; project administration, T.V.; please turn to the CRediT taxonomy for the term explanation. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Not applicable.

Conflicts of Interest

The authors declare no conflict of interest.

References

  1. Agriopoulou, S. Nanotechnology in food packaging. EC Nutr. 2016, 42, 118–142. [Google Scholar]
  2. Adeyeye, S.A.O.; Fayemi, O.E. Nanotechnology and food processing: Between innovations and consumer safety. J. Culin. Sci. Technol. 2019, 17, 435–452. [Google Scholar] [CrossRef]
  3. Sekhon, B.S. Nanotechnology in agri-food production: An overview. Nanotechnol. Sci. Appl. 2014, 7, 31–53. [Google Scholar] [CrossRef] [PubMed]
  4. Prakash, J.; Vignesh, K.; Anusuya, T.; Kalaivani, T.; Ramachandran, C.; Sudha Rani, R.; Rubab, M.; Khan, I.; Elahi, F.; Deog-Hwan, O.; et al. Application of nanoparticles in food preservation and food processing. J. Food Hyg. Saf. 2019, 34, 317–324. [Google Scholar]
  5. Jafarizadeh-Malmiri, H.; Sayyar, Z.; Anarjian, N.; Berenjian, A. Challenges for nanibiotechnology. In Nanibiotechnology in Food: Concepts, Applications and Perrpectives; Springer: Cham, Switzerland, 2019. [Google Scholar]
  6. Potočnik, J. Commission recommendation of 18 October 2011 on the definition of nanomaterial (2011/696/EU). Off. J. Eur. Union 2011, 275, 38–40. [Google Scholar]
  7. Patel, A.; Patra, F.; Shah, N.; Khedkar, C. Application of Nanotechnology in the Food Industry: Present Status and Future Prospects. In Impact of Nanoscience in the Food Industry; Elsevier Inc.: Cambridge, MA, USA, 2018; pp. 1–27. [Google Scholar]
  8. Shahbazi, Y.; Shavisi, N. Current advancements in applications of chitosan based nano-metal oxides as food preservative materials. Nanomed. Res. J. 2019, 4, 122–129. [Google Scholar]
  9. Mei, L.; Wang, Q. Advances in using nanotechnology structuring approaches for improving food packaging. Annu. Rev. Food Sci. Technol. 2020, 11, 339–364. [Google Scholar] [CrossRef]
  10. Dos Santos, C.A.; Ingle, A.P.; Rai, M. The emerging role of metallic nanoparticles in food. Appl. Microbiol. Biotechnol. 2020, 104, 2373–2383. [Google Scholar] [CrossRef]
  11. Wang, L.; Chen, C.; Wang, J.; Gardner, D.J.; Tajvidi, M. Cellulose nanofibrils versus cellulose nanocrystals: Comparison of performance in flexible multilayer films for packaging applications. Food Packag. Shelf Life 2020, 23, 100464. [Google Scholar] [CrossRef]
  12. Ramos, O.L.; Pereira, R.N.; Cerqueira, M.A.; Martins, J.R.; Teixeira, J.A.; Malcata, F.X.; Vicente, A.A. Bio-Based Nanocomposites for Food Packaging and Their Effect in Food Quality and Safety. In Food Packaging and Preservation; Elsevier Inc.: Cambridge, MA, USA, 2018; pp. 271–306. [Google Scholar]
  13. Din, M.I.; Ghaffar, T.; Najeeb, J.; Hussain, Z.; Zahid, H. Potential perspectives of biodegradable plastics for food packaging application-review of properties and recent developments. Food Addit. Contam. Part A 2020, 37, 665–680. [Google Scholar] [CrossRef]
  14. Khan, I.; Saeed, K.; Khan, I. Nanoparticles: Properties, applications and toxicities. Arab. J. Chem. 2019, 12, 908–931. [Google Scholar] [CrossRef]
  15. Jagadish, K.; Shiralgi, Y.; Chandrashekar, B.N.; Dhananjaya, B.L.; Srikantaswamy, S. Ecofriendly Synthesis of Metal/Metal Oxide Nanoparticles and Their Application in Food Packaging and Food Preservation. In Impact of Nanoscience in the Food Industry; Elsevier Inc.: Cambridge, MA, USA, 2018; pp. 197–216. [Google Scholar]
  16. Vinci, G.; Rapa, M. Noble metal nanoparticles applications: Recent trends in food control. Bioengineering 2019, 6, 10. [Google Scholar] [CrossRef]
  17. Xin, Q.; Shah, H.; Nawaz, A.; Xie, W.; Akram, M.Z.; Batool, A.; Tian, L.; Jan, S.U.; Boddula, R.; Guo, B.; et al. Antibacterial carbon-based nanomaterials. Adv. Mater. 2019, 31, 1–15. [Google Scholar] [CrossRef]
  18. Agriopoulou, S.; Stamatelopoulou, E.; Varzakas, T. Advances in occurrence, importance, and mycotoxin control strategies: Prevention and detoxification in foods. Foods 2020, 9, 137. [Google Scholar] [CrossRef] [PubMed]
  19. Hosseinnejad, M.; Jafari, S.M. Evaluation of different factors affecting antimicrobial properties of chitosan. Int. J. Biol. Macromol. 2016, 85, 467–475. [Google Scholar] [CrossRef] [PubMed]
  20. Pan, Y.; Huang, X.; Shi, X.; Zhan, Y.; Fan, G.; Pan, S.; Tian, J.; Deng, H.; Du, Y. Antimicrobial application of nanofibrous mats self-assembled with quaternized chitosan and soy protein isolate. Carbohydr. Polym. 2015, 133, 229–235. [Google Scholar] [CrossRef] [PubMed]
  21. Raafat, D.; Sahl, H.G. Chitosan and its antimicrobial potential-a critical literature survey. Microb. Biotechnol. 2009, 2, 186–201. [Google Scholar] [CrossRef]
  22. Rouf, T.B.; Kokini, J.L. Natural biopolymer-based nanocomposite films for packaging applications. In Bionanocomposites for Packaging Applications; Springer: New York, NY, USA, 2018; pp. 149–177. [Google Scholar]
  23. Marra, A.; Silvestre, C.; Duraccio, D.; Cimmino, S. Polylactic acid/zinc oxide biocomposite films for food packaging application. Int. J. Biol. Macromol. 2016, 88, 254–262. [Google Scholar] [CrossRef]
  24. Chaudhary, S.; Kumar, S.; Kumar, V.; Sharma, R. Chitosan nanoemulsions as advanced edible coatings for fruits andvegetables: Composition, fabrication and developments in last decade. Int. J. Biol. Macromol. 2020, 152, 154–170. [Google Scholar] [CrossRef]
  25. Acevedo-Fani, A.; Soliva-Fortuny, R.; Martín-Belloso, O. Nanostructured wmulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality. Trends Food Sci. Technol. 2017, 60, 12–22. [Google Scholar] [CrossRef]
  26. Eleftheriadou, M.; Pyrgiotakis, G.; Demokritou, P. Nanotechnology to the rescue: Using nano-enabled approaches in microbiological food safety and quality. Curr. Opin. Biotechnol. 2017, 44, 87–93. [Google Scholar] [CrossRef] [PubMed]
  27. Ludueña, L.N.; Alvarez, V.A.; Vazquez, A. Processing and microstructure of PCL/clay nanocomposites. Mater. Sci. Eng. A 2007, 460, 121–129. [Google Scholar] [CrossRef]
  28. Berekaa, M.M. Nanotechnology in food industry; Advances in food Processing, packaging and food safety. Int. J. Curr. Microbiol. Appl. Sci. 2015, 4, 345–357. [Google Scholar]
  29. Pathakoti, K.; Manubolu, M.; Hwang, H.M. Nanostructures: Current uses and future applications in food science. J. Food Drug Anal. 2017, 25, 245–253. [Google Scholar] [CrossRef]
  30. Lopes, N.A.; Brandelli, A. Nanostructures for delivery of natural antimicrobials in food. Crit. Rev. Food Sci. Nutr. 2018, 58, 2202–2212. [Google Scholar] [CrossRef]
  31. Nikoleli, G.-P.; Nikolelis, D.P.; Siontorou, C.G.; Karapetis, S.; Varzakas, T. Novel Biosensors for the Rapid Detection of Toxicants in Foods. In Advances in Food and Nutrition Research; Elsevier Inc.: Cambridge, MA, USA, 2018; pp. 57–102. [Google Scholar]
  32. Agriopoulou, S. Active packaging for food applications. EC Nutr. 2016, 62, 86–87. [Google Scholar]
  33. Bajpai, V.K.; Kamle, M.; Shukla, S.; Mahato, D.K.; Chandra, P.; Hwang, S.K.; Kumar, P.; Huh, Y.S.; Han, Y.-K. Prospects of using nanotechnology for food preservation, safety, and security. J. Food Drug Anal. 2018, 26, 1201–1214. [Google Scholar] [CrossRef]
  34. Kumar, S.; Shukla, A.; Baul, P.P.; Mitra, A.; Halder, D. Biodegradable hybrid manocomposites of chitosan/gelatin and silver nanoparticles for active food packaging applications. Food Packag. Shelf Life 2018, 16, 178–184. [Google Scholar] [CrossRef]
  35. Li, W.; Li, L.; Cao, Y.; Lan, T.; Chen, H.; Qin, Y. Effects of PLA film incorporated with ZnO nanoparticle on the quality attributes of fresh-cut apple. Nanomaterials 2017, 7, 207. [Google Scholar] [CrossRef]
  36. Kaur, M.; Kalia, A.; Thakur, A. Effect of biodegradable chitosan–rice-starch nanocomposite films on post-harvest quality of stored peach fruit. Starch/Staerke 2017, 69, 1600208. [Google Scholar] [CrossRef]
  37. Alizadeh Sani, M.; Mohammadian, E.; Mcclements, D.J. Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat. Food Chem. 2020, 322, 126782. [Google Scholar] [CrossRef] [PubMed]
  38. Huang, J.Y.; Li, X.; Zhou, W. Safety assessment of nanocomposite for food packaging application. Trends Food Sci. Technol. 2015, 45, 187–199. [Google Scholar] [CrossRef]
  39. Ahmed, J.; Arfat, Y.A.; Bher, A.; Mulla, M.J.; Jacob, H.; Auras, R. Active chicken meat packaging based on polylactide films and bimetallic Ag–Cu Nanoparticles and Essential Oil. J. Food Sci. 2018, 83, 1299–1310. [Google Scholar] [CrossRef] [PubMed]
  40. Dias, M.V.; Azevedo, V.M.; Santos, T.A.; Pola, C.C.; Lara, B.R.B.; Borges, S.V.; Soares, N.F.F.; Medeiros, É.A.A.; Sarantópoulous, C. Effect of active films incorporated with montmorillonite clay and α-tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon. Packag. Technol. Sci. 2019, 32, 39–47. [Google Scholar] [CrossRef]
  41. Noshirvani, N.; Ghanbarzadeh, B.; Mokarram, R.R.; Hashemi, M. Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread. Food Packag. Shelf Life 2017, 11, 106–114. [Google Scholar] [CrossRef]
  42. Morsy, M.K.; Khalaf, H.H.; Sharoba, A.M.; El-Tanahi, H.H.; Cutter, C.N. Incorporation of essential oils and nanoparticles in pullulan films to control foodborne pathogens on meat and poultry products. J. Food Sci. 2014, 79, M675–M684. [Google Scholar] [CrossRef]
  43. Sani, M.A.; Ehsani, A.; Hashemi, M. Whey protein isolate/cellulose manofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. Int. J. Food Microbiol. 2017, 251, 8–14. [Google Scholar] [CrossRef]
  44. De Francisco, E.V.; García-Estepa, R.M. Nanotechnology in the agrofood industry. J. Food Eng. 2018, 238, 1–11. [Google Scholar] [CrossRef]
  45. Al-Tayyar, N.A.; Youssef, A.M.; Al-hindi, R. Antimicrobial food packaging based on sustainable bio-based materials for reducing foodborne pathogens: A review. Food Chem. 2020, 310, 125915. [Google Scholar] [CrossRef]
  46. Costa, M.J.; Maciel, L.C.; Teixeira, J.A.; Vicente, A.A.; Cerqueira, M.A. Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Res. Int. 2018, 107, 84–92. [Google Scholar] [CrossRef]
  47. Flores-López, M.L.; Cerqueira, M.A.; De Rodríguez, D.J.; Vicente, A.A. Perspectives on utilization of edible coatings and nano-laminate coatings for extension of postharvest storage of fruits and negetables. Food Eng. Rev. 2016, 8, 292–305. [Google Scholar] [CrossRef]
  48. Cortez-Vega, W.R.; Pizato, S.; De Souza, J.T.A.; Prentice, C. Using edible coatings from whitemouth croaker (Micropogonias furnieri) proteini solate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya. Innov. Food Sci. Emerg. Technol. 2014, 22, 197–202. [Google Scholar] [CrossRef]
  49. Salvia-Trujillo, L.; Rojas-Graü, M.A.; Soliva-Fortuny, R.; Martín-Belloso, O. Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples. Postharvest Biol. Technol. 2015, 105, 8–16. [Google Scholar] [CrossRef]
  50. Singh, P. Nanotechnology in food preservation. Food Sci. Res. J. 2018, 9, 435–441. [Google Scholar] [CrossRef]
  51. Gallocchio, F.; Belluco, S.; Ricci, A. Nanotechnology and food: Brief overview of the current scenario. Procedia Food Sci. 2015, 5, 85–88. [Google Scholar] [CrossRef]
  52. European Commission. Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2998 on Food Additives. Off. J. Eur. Union 2008, L354, 16–33. [Google Scholar]
  53. European Commission. Regulation (EU) 2015/2283 of the European parliament and of the Council of 25 November 2015 on novel foods, Amending Regulation (EU) No 1169/2011 of the European Parliament and of the Council and repealing Regulation (EC) No 258/97 of the European Parliament and of the Council and Commission Regulation (EC) No 1852/2001. Off. J. Eur. Union 2015, L327, 1–22. [Google Scholar]
  54. EFSA (European Food Safety Authority); Scientific Committee; Hardy, A.; Benford, D.; Halldorsson, T.; Jeger, M.J.; Knutsen, H.K.; More, S.; Naegeli, H.; Noteborn, H.; et al. Guidance on risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain: Part 1, human and animal health. EFSA J. 2018, 16, 5327. [Google Scholar]
  55. Rovera, C.; Ghaani, M.; Farris, S. Nano-inspired oxygen barrier coatings for food packaging applications: An overview. Trends Food Sci. Technol. 2020, 97, 210–220. [Google Scholar] [CrossRef]
  56. Huang, Y.; Mei, L.; Chen, X.; Wang, Q. Recent developments in food packaging based on nanomaterials. Nanomaterials 2018, 8, 830. [Google Scholar] [CrossRef]
  57. Naseer, B.; Srivastava, G.; Qadri, O.S.; Faridi, S.A.; Islam, R.U.; Younis, K. Importance and health hazards of nanoparticles used in the food industry. Nanotechnol. Rev. 2018, 7, 623–641. [Google Scholar] [CrossRef]
  58. Youssef, A.M. Polymer nanocomposites as a new trend for packaging applications. Polym. Plast. Technol. Eng. 2013, 52, 635–660. [Google Scholar] [CrossRef]
  59. Souza, V.G.L.; Fernando, A.L. Nanoparticles in food packaging: Biodegradability and potential migration to food—A review. Food Packag. Shelf Life 2016, 8, 63–70. [Google Scholar] [CrossRef]
Table
Table 1. Recent studies of the use of nanomaterials in active food packaging applications.
Table 1. Recent studies of the use of nanomaterials in active food packaging applications.
Food MatrixCategoryNanomaterialsEffectReference
GrapesActive food packagingNanocomposites of chitosan/gelatin and silver nanoparticlesExtended the shelf life for two weeks[34]
Fresh-cut applesActive food packagingPolylactic acid film incorporated with ZnO nanoparticleMaintained the quality for two weeks[35]
PeachesBiodegradable packaging filmsChitosan rice starch/nano-ZnO nanocompositesControlled the microbial growth and spoilage[36]
Lamb meatActive filmsCellulose nanofiber/whey protein/TiO2 nanoparticles and rosemary essential oilReduced microbial growth,
extended the shelf life for six to 15 days		[37]
Fruits and vegetablesActive food packagingSilver nanoparticlesAbsorption and decomposition of ethylene emitted[38]
Chicken meatActive food packagingPolylactide films and bimetallic Ag-Cu nanoparticles and essential oilMaximum antibacterial action during 21 days at 4 °C[39]
SalmonActive filmsChitosan/montmorillonite/
α-tocopherol film		Inhibition of oxidation reactions[40]
BreadActive food packagingCarboxymethyl cellulose-chitosan-ZnO NP nanocompositeExtended the shelf life by 15 days[41]
Meat and poultry productsActive food packagingEssential oils and nanoparticles in pullulan filmsControlled foodborne pathogens[42]
Lamb meatActive food packagingNanocomposite films containing TiO2 nanoparticles and rosemary essential oilExtended the shelf life by 12–15 days[43]
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Share and Cite

MDPI and ACS Style

Agriopoulou, S.; Stamatelopoulou, E.; Skiada, V.; Tsarouhas, P.; Varzakas, T. Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment. Proceedings 2021, 70, 7. https://doi.org/10.3390/foods_2020-07747

AMA Style

Agriopoulou S, Stamatelopoulou E, Skiada V, Tsarouhas P, Varzakas T. Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment. Proceedings. 2021; 70(1):7. https://doi.org/10.3390/foods_2020-07747

Chicago/Turabian Style

Agriopoulou, Sofia, Eygenia Stamatelopoulou, Vasiliki Skiada, Panagiotis Tsarouhas, and Theodoros Varzakas. 2021. "Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment" Proceedings 70, no. 1: 7. https://doi.org/10.3390/foods_2020-07747

APA Style

Agriopoulou, S., Stamatelopoulou, E., Skiada, V., Tsarouhas, P., & Varzakas, T. (2021). Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment. Proceedings, 70(1), 7. https://doi.org/10.3390/foods_2020-07747

Article Metrics

Back to TopTop