Paidari Saeed, Tahergorabi Reza, Anari Ensieh Sadat, Nafchi Abdorezza Moahammdi, Zamindar Nafiseh, Goli Mohammad
Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran.
Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.
Foods. 2021 Sep 7;10(9):2114. doi: 10.3390/foods10092114.
Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. However, nanoparticles may have an adverse impact on human health. This has led to legislative and regulatory concerns. The inhibitory effects of nano packaging on different microorganisms, such as Salmonella, , and molds, have been studied. Nanoparticles, like other materials, may have a diverse set of properties that need to be determined. In this review, different features of silver, clay and copper nanoparticles, such as their anti-microbial, cell toxicity, genetic toxicity, mechanical properties, and migration, are critically evaluated in the case of food packaging. Specifically, the viewpoints of WHO, FDA, and ESFA, concerning the nano-silver application in food packaging, are discussed as well.
纳米技术通过在食品包装中的应用为食品工业提供了新机遇。添加纳米颗粒，如粘土、银和铜，可改善食品包装的机械性能和抗菌性能。然而，纳米颗粒可能对人体健康产生不利影响。这引发了立法和监管方面的担忧。已对纳米包装对不同微生物（如沙门氏菌、[此处原文缺失一种微生物名称]和霉菌）的抑制作用进行了研究。纳米颗粒与其他材料一样，可能具有一系列需要确定的特性。在本综述中，对银、粘土和铜纳米颗粒在食品包装方面的不同特性，如它们的抗菌性、细胞毒性、遗传毒性、机械性能和迁移情况进行了批判性评估。具体而言，还讨论了世界卫生组织（WHO）、美国食品药品监督管理局（FDA）和欧洲食品安全局（ESFA）关于纳米银在食品包装中应用的观点。
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