Suvarna Vasanti, Nair Arya, Mallya Rashmi, Khan Tabassum, Omri Abdelwahab
Department of Pharmaceutical Chemistry & Quality Assurance, SVKM's Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India.
Department of Quality Assurance, SVKM's Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India.
Antibiotics (Basel). 2022 May 29;11(6):729. doi: 10.3390/antibiotics11060729.
Food packaging plays a key role in offering safe and quality food products to consumers by providing protection and extending shelf life. Food packaging is a multifaceted field based on food science and engineering, microbiology, and chemistry, all of which have contributed significantly to maintaining physicochemical attributes such as color, flavor, moisture content, and texture of foods and their raw materials, in addition to ensuring freedom from oxidation and microbial deterioration. Antimicrobial food packaging systems, in addition to their function as conventional food packaging, are designed to arrest microbial growth on food surfaces, thereby enhancing food stability and quality. Nanomaterials with unique physiochemical and antibacterial properties are widely explored in food packaging as preservatives and antimicrobials, to extend the shelf life of packed food products. Various nanomaterials that are used in food packaging include nanocomposites composing nanoparticles such as silver, copper, gold, titanium dioxide, magnesium oxide, zinc oxide, mesoporous silica and graphene-based inorganic nanoparticles; gelatin; alginate; cellulose; chitosan-based polymeric nanoparticles; lipid nanoparticles; nanoemulsion; nanoliposomes; nanosponges; and nanofibers. Antimicrobial nanomaterial-based packaging systems are fabricated to exhibit greater efficiency against microbial contaminants. Recently, smart food packaging systems indicating the presence of spoilage and pathogenic microorganisms have been investigated by various research groups. The present review summarizes recent updates on various nanomaterials used in the field of food packaging technology, with potential applications as antimicrobial, antioxidant equipped with technology conferring smart functions and mechanisms in food packaging.
食品包装通过提供保护和延长保质期，在为消费者提供安全和优质食品方面发挥着关键作用。食品包装是一个基于食品科学与工程、微生物学和化学的多方面领域，所有这些学科都为维持食品及其原材料的物理化学属性（如颜色、风味、水分含量和质地）做出了重大贡献，此外还确保了食品不受氧化和微生物变质的影响。抗菌食品包装系统除了具有传统食品包装的功能外，还旨在抑制食品表面的微生物生长，从而提高食品的稳定性和质量。具有独特物理化学和抗菌性能的纳米材料作为防腐剂和抗菌剂在食品包装中得到广泛探索，以延长包装食品的保质期。用于食品包装的各种纳米材料包括由银、铜、金、二氧化钛、氧化镁、氧化锌、介孔二氧化硅和石墨烯基无机纳米颗粒等纳米颗粒组成的纳米复合材料；明胶；藻酸盐；纤维素；壳聚糖基聚合物纳米颗粒；脂质纳米颗粒；纳米乳液；纳米脂质体；纳米海绵；以及纳米纤维。基于抗菌纳米材料的包装系统被制造出来以对微生物污染物表现出更高的效率。最近，各个研究小组对能够指示腐败和致病微生物存在的智能食品包装系统进行了研究。本综述总结了食品包装技术领域中各种纳米材料的最新进展，以及它们作为抗菌剂、配备智能功能的抗氧化剂在食品包装中的潜在应用和作用机制。
