A review of silver nanoparticles in food packaging technologies: Regulation,methods, properties,migration, and future challenges

The development of antimicrobial food packaging is needed for food preservation and quality maintenance. Silver nanoparticles (AgNPs) have been widely used as an antimicrobial agent in food packaging technologies. However, the risks associated with their potential migration into foods are a major concern. This paper comprehensively reviews the use of AgNPs in food packaging technologies. The application of AgNPs in food packaging technologies has been regulated by the United States Food and Drug Administration and the European Food Safety Authority. The addition of AgNPs into food packaging can improve their barrier, mechanical, and antibacterial properties, as well as maintain the quality of foods. Migration of AgNPs from food packaging into foods is still a concern as it has implications for human health associated with their toxicity properties. A study on the toxicological properties of AgNPs released from food packaging needs to be carried out intensively to ensure their safety before being widely implemented. Moreover, comprehensive economic evaluation to implement AgNPs in food packaging is needed as such a study is missing in the literature.     

Analytical characterization of laser-generated copper nanoparticles for antibacterial composite food packaging

A new type of nanomaterial has been developed as antibacterial additive for food packaging applications. This nanocomposite is composed of copper nanoparticles embedded in polylactic acid, combining the antibacterial properties of copper nanoparticles with the biodegradability of the polymer matrix. Metal nanoparticles have been synthesised by means of laser ablation, a rising and easy route to prepare nanostructures without any capping agent in a liquid environment. As prepared, nanoparticle suspensions have been easily mixed to a polymer solution. The resulting hybrid solutions have been deposited by drop casting, thus obtaining self-standing antibacterial packages. All samples have been characterized by UV–Vis spectroscopy, X-ray photoelectron spectroscopy and electro-thermal atomic absorption spectroscopy. Ion release data have been matched with bioactivity tests performed by Japanese Industrial Standard (JIS) method (JIS Z 2801:2000) against Pseudomonas spp., a very common Gram-negative microbial group able to proliferate in processed food.     

Silver nanoparticles blended PEG/PVA nanocomposites synthesis and characterization for food packaging

In this research investigation Silver nanoparticles were synthesised using rapid biological methods using leaf broth of Capparis zeylanica that provides an environmentally friendly, simple and efficient route for synthesis. Anti-microbial study was investigated against different pathogenic bacteria. Synthesized AgNPs were blended with PVA/PEG biopolymer blend and it has been confirmed by FTIR, DSC, Moisture absorption and Anti-microbial analysis that the AgNPs enhances the stability of the polymer PVA/PEG. This thin film composite shows an excellent characteristic in all aspect that able it for food packaging and bio medical applications.     

Superhydrophobic surfaces from sustainable colloidal systems

In recent decades, sustainable superhydrophobic surfaces from natural materials and sustainable processes have attracted increased interest due to their lower environmental footprint and potential applications in self-cleaning surfaces and biomedical devices. Although there is significant progress on selecting suitable nano and micro particles to prepare superhydrophobic surfaces, a comprehensive review on the direct use of sustainable colloidal particles (SCPs) is lacking. In this review, we highlight the recent advances on sustainable superhydrophobic surfaces using SCPs. The composition and properties, extraction methods, and chemical modifications are described, including cellulose nanocrystals, chitin/chitosan nanoparticles, and lignin nanoparticles. In addition to the physico–chemical properties and tunable dimensionality, the fabrication methodologies of superhydrophobic surfaces using modified colloids are described. Finally, the potential applications of these sustainable superhydrophobic surfaces ranging from oil/water separation, biomedical, water harvesting, biofabrication, microfluidic reactor, and food packaging are discussed together with a future perspective on the advances made.     

ZnO/PBAT nanocomposite films: Investigation on the mechanical and biological activity for food packaging

Packaging of foods in high barrier materials is essential to attain food safety. Nanocomposite technology is leading in search of the earlier said kind of packaging materials. The role of zinc oxide (ZnO) loadings on poly(butylene adipate‐co‐terephthalate) (PBAT) structure were investigated, in addition to that packaging properties such as barrier, thermal, and mechanical properties were studied. Antimicrobial films are developed based on PBAT and ZnO nanoparticles. The nanocomposites exhibits a significant increase in the mechanical and thermal stability. The resulting PBAT/ZnO nanofilms show superior antimicrobial activity against Escherichia coli and Staphylococcus aureus. Copyright © 2016 John Wiley & Sons, Ltd.     

Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins

Innovations in food and drink packaging result mainly from the needs and requirements of consumers, which are influenced by changing global trends. Antimicrobial and active packaging are at the forefront of current research and development for food packaging. One of the few natural polymers on the market with antimicrobial properties is biodegradable and biocompatible chitosan. It is formed as a result of chitin deacetylation. Due to these properties, the production of chitosan alone or a composite film based on chitosan is of great interest to scientists and industrialists from various fields. Chitosan films have the potential to be used as a packaging material to maintain the quality and microbiological safety of food. In addition, chitosan is widely used in antimicrobial films against a wide range of pathogenic and food spoilage microbes. Polylactic acid (PLA) is considered one of the most promising and environmentally friendly polymers due to its physical and chemical properties, including renewable, biodegradability, biocompatibility, and is considered safe (GRAS). There is great interest among scientists in the study of PLA as an alternative food packaging film with improved properties to increase its usability for food packaging applications. The aim of this review article is to draw attention to the existing possibilities of using various components in combination with chitosan, PLA, or bacteriocins to improve the properties of packaging in new food packaging technologies. Consequently, they can be a promising solution to improve the quality, delay the spoilage of packaged food, as well as increase the safety and shelf life of food.     

Development and analysis of cellulose nanocomposite films with in situ generated silver nanoparticles using tamarind nut powder as a reducing agent

Cellulose/Tamarind nut powder (TNP)/Silver nanoparticles (AgNPs) nanocomposites were prepared by in situ generation of AgNPs using regeneration method, followed by solution casting method. In this, TNP was used as a reducing agent. These nanocomposites were characterized using FT-IR spectroscopy, XRD and SEM and studied their mechanical properties and antibacterial activity for medical and packing applications. The FT-IR spectral studies revealed the involvement of functional groups – Polyphenols, Flavonoids and –OH in the process of reducing the metal salts into metal nanoparticles. These nanocomposites showed good antibacterial activity against five bacteria. Improved mechanical properties with good antibacterial activities make these composites suitable for medical, food and packaging applications.     

From agricultural cellulosic waste to food delivery packaging: A mini-review

The growing food delivery service market has boosted the consumption of packaging materials, and this trend is projected to continue in the following years. The gap between industrial supply and consumer demand from a sustainable viewpoint leads to a need for agricultural cellulosic waste-based materials that bring the idea of trash-to-treasure to fruition. In this paper, we review up-to-date advancements surrounding the food delivery packaging that are derived from agricultural cellulosic waste. Two scenarios in which agricultural feedstock is used as a host or guest material are summarized, and sketch on the individual processing routine is depicted. We further evaluate how the chemical compositions and processing parameters influence the properties of the final products. Current challenges and gaps in developing sustainable packaging materials are identified, with perspectives on these important issues highlighting the importance of process innovation as well as economic and environmental-impact assessment for agricultural cellulosic waste to food delivery packaging.     

Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials

The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.     

Development of surface plasmon resonance-based sensor for detection of silver nanoparticles in food and the environment

Silver nanoparticles are recognized as effective antimicrobial agents and have been implemented in various consumer products including washing machines, refrigerators, clothing, medical devices, and food packaging. Alongside the silver nanoparticles benefits, their novel properties have raised concerns about possible adverse effects on biological systems. To protect consumer's health and the environment, efficient monitoring of silver nanoparticles needs to be established. Here, we present the development of human metallothionein (MT) based surface plasmon resonance (SPR) sensor for rapid detection of nanosilver. Incorporation of human metallothionein 1A to the sensor surface enables screening for potentially biologically active silver nanoparticles at parts per billion sensitivity. Other protein ligands were also tested for binding capacity of the nanosilver and were found to be inferior to the metallothionein. The biosensor has been characterized in terms of selectivity and sensitivity towards different types of silver nanoparticles and applied in measurements of real-life samples-such as fresh vegetables and river water. Our findings suggest that human MT1-based SPR sensor has the potential to be utilized as a routine screening method for silver nanoparticles, that can provide rapid and automated analysis dedicated to environmental and food safety monitoring.     

Bioanalytical methods for food contaminant analysis

Foods are complex mixtures of lipids, carbohydrates, proteins, vitamins, organic compounds, and other naturally occurring substances. Sometimes added to this mixture are residues of pesticides, veterinary and human drugs, microbial toxins, preservatives, contaminants from food processing and packaging, and other residues. This milieu of compounds can pose difficulties in the analysis of food contaminants. There is an expanding need for rapid and cost-effective residue methods for difficult food matrixes to safeguard our food supply. Bioanalytical methods are established for many food contaminants such as mycotoxins and are the method of choice for many food allergens. Bioanalytical methods are often more cost-effective and sensitive than instrumental procedures. Recent developments in bioanalytical methods may provide more applications for their use in food analysis.     

Development of new polyolefin films with nanoclays for application in food packaging

Nanomaterials have been demonstrated to possess novel characteristics that can be applied in developing new packaging with better properties than packaging produced with micromaterials. Such developments include the production of packaging with improved barrier properties, which applied to the food industry will extend the shelf life of a food, thereby expanding its marketing potential. The present study entailed the optimization of experimental variables (pressure, temperature, processing time, feed position, etc.) involved in the elaboration of polypropylene and polyethylene films with nanoparticles, to obtain a film with good exfoliation, barrier and mechanical properties. SEM, TEM and XRD were also evaluated as tools for determining the degree of exfoliation of nanoparticles. Optimization of the technology involved in production of an exfoliated nanocompound is a complex process in which multiple variables and parameters are involved. The results of the study showed that the feed position of the nanoparticle in the double screw extruder is of vital importance in obtaining an exfoliated film. The maximum temperatures used in the extruder were 170 °C and 130 °C, for polypropylene and polyethylene respectively.     

Poly Lactic Acid (PLA) Nanocomposites: Effect of Inorganic Nanoparticles Reinforcement on Its Performance and Food Packaging Applications

Poly lactic acid (PLA) is a compostable, as well as recyclable, sustainable, versatile and environmentally friendly alternative, because the monomer of PLA-lactide (LA) is extracted from natural sources. PLA’s techno-functional properties are fairly similar to fossil-based polymers; however, in pristine state, its brittleness and delicacy during processing pose challenges to its potential exploitation in diverse food packaging applications. PLA is, therefore, re-engineered to improve its thermal, rheological, barrier and mechanical properties through nanoparticle (NP) reinforcement. This review summarises the studies on PLA-based nanocomposites (PLA NCs) developed by reinforcing inorganic metal/metallic oxide, graphite and silica-based nanoparticles (NPs) that exhibit remarkable improvement in terms of storage modulus, tensile strength, crystallinity, glass transition temperature (Tg) value, antimicrobial property and a decrease in water vapour and oxygen permeability when compared with the pristine PLA films. This review has also discussed the regulations around the use of metal oxide-based NPs in food packaging, PLA NC biodegradability and their applications in food systems. The industrial acceptance of NCs shows highly promising perspectives for the replacement of traditional petrochemical-based polymers currently being used for food packaging.     

Contamination in food from packaging material

Packaging has become an indispensible element in the food manufacturing process, and different types of additives, such as antioxidants, stabilizers, lubricants, anti-static and anti-blocking agents, have also been developed to improve the performance of polymeric packaging materials. Recently the packaging has been found to represent a source of contamination itself through the migration of substances from the packaging into food. Various analytical methods have been developed to analyze the migrants in the foodstuff, and migration evaluation procedures based on theoretical prediction of migration from plastic food contact material were also introduced recently. In this paper, the regulatory control, analytical methodology, factors affecting the migration and migration evaluation are reviewed.     

Rheological and anti-microbial study of silica and silver nanoparticles-reinforced k-carrageenan/hydroxyethyl cellulose composites for food packaging applications

Cellulose - Sustainable food packaging films were developed using a combination of k-Carrageenan (k-C), hydroxyl ethyl cellulose (HEC), silicon dioxide (SiO2), and silver (Ag) nanoparticles. The...     

Desorption electrospray ionization mass spectrometry in the analysis of chemical food contaminants in food

Since its introduction, desorption electrospray ionization (DESI) mass spectrometry (MS) has been mainly applied in pharmaceutical and forensic analysis. We expect that DESI will find its way in many different fields, including food analysis. In this review, we summarize DESI developments aimed at controlling chemical contaminants in food. Data are given for analysis of pesticides, natural toxins, veterinary drugs, food additives, adulteration, packaging migrants, and for applications of food forensics.We discuss practical aspects of DESI, including its strengths and weaknesses, highlighting specific features of performing chemical reactions during the desorption/ionization process in order to enhance sensitivity and selectivity.Finally, we discuss the position of DESI with respect to current food-analysis regulation and legislation. We envisage that DESI can be a rapid, qualitative or semi-quantitative, screening tool, ultimately being applied on site prior to sampling and transport of samples to food-control laboratories.     

Microfluidics for food, agriculture and biosystems industries

Microfluidics, a rapidly emerging enabling technology has the potential to revolutionize food, agriculture and biosystems industries. Examples of potential applications of microfluidics in food industry include nano-particle encapsulation of fish oil, monitoring pathogens and toxins in food and water supplies, micro-nano-filtration for improving food quality, detection of antibiotics in dairy food products, and generation of novel food structures. In addition, microfluidics enables applications in agriculture and animal sciences such as nutrients monitoring and plant cells sorting for improving crop quality and production, effective delivery of biopesticides, simplified in vitro fertilization for animal breeding, animal health monitoring, vaccination and therapeutics. Lastly, microfluidics provides new approaches for bioenergy research. This paper synthesizes information of selected microfluidics-based applications for food, agriculture and biosystems industries.     

Atmospheric-pressure ionization mass spectrometric and photoionization techniques for evaluation of barrier film permeation properties

Barrier films are mainly used as food packaging materials to protect food from oxygen and also to retain food flavor and aroma constituents. Since the packaging materials must exhibit very low permeation rates to these constituents, the measuring apparatus must have high sensitivity to the parts-per-billion concentration range. It is also desirable that the permeation rate measurements be conducted at packaging conditions, i.e., both sides of the films at ambient pressure. Two techniques, which are based on atmospheric-pressure ionization mass spectrometry and photoionization, are developed for the permeation rates measurements of flavor and aroma constituents. The film holders are also temperature controlled, which allows one to study the temperature effect on the permeation rates. In this paper, both the techniques and their applications to the study of the permeation rates and the permeabilities of a commercial film will be presented.     

Identification and characterization of organic nanoparticles in food

Interest in nanoparticles (NPs) has increased explosively over the past two decades. Using NPs, high loadings of vitamins and health-benefit actives can be achieved in food, and stable flavors as well as natural food-coloring dispersions can be developed. Detection and characterization of NPs are essential in understanding the benefits as well as the potential risks of the application of such materials in food. While many such applications are described in the literature, methods for detection and characterization of such particles are lacking. Organic NPs suitable for application in food are lipid-, protein- or polysaccharide-based particles, and this review describes current analytical techniques that are used, or could be used, for identification and characterization of such particles in food products. We divide the analytical approaches into four sections: sample preparation; separation; imaging; and, characterization.We discuss techniques and reported applications for NPs or otherwise related particle compounds. The results of this investigation show that, for a successful characterization of NPs in food, at least some kind of sample preparation will be required. While a simple sample preparation may be satisfactory for imaging techniques for known analytes, for other techniques, a further separation using chromatography, field-flow fractionation or ion-mobility separation is necessary. Subsequently, photon-correlation spectroscopy and especially mass spectrometry techniques as matrix-assisted laser desorption/ionization combined with time-of-flight mass spectrometry, seem suitable techniques for characterizing a wide variety of organic NPs.