Table 1 Recent studies (during 2018–21) on M-NPs based technologies for preservation and packaging of food materials
From: Metal-based nanoparticles, sensors, and their multifaceted application in food packaging
Metal/Metal oxide used | Carrier compounds | Edible product | Concentration used /Properties of M-NPs | Technique used | Results | Drawbacks | References |
|---|---|---|---|---|---|---|---|
Ag ZnO | Low-density polythene Low-density polythene | Orange juice Orange juice | 1.5% of Ag 1% of ZnO | Thermal processing method Thermal processing method | Decreased mold and yeast growth, improve the quality of juice Decreased concentration of L. plantarum, enhance juice quality | Silver nanoparticles damage DNA damage Zn nanoparticles decrease the ascorbic acid content | [160] |
Ag ZnO and Ag Pullulan and Ag | Absorbent pad Cellulose pad Low-density polythene Low-density polythene | Meat Meat Meat Turkey Meat | 0.1 and 1% 1% – 40-100 nm | Engineered Fibres Technology Physical (thermal/UV) methods | Effective reduction in the growth of E. coli and S. aureus Considerable decreased the microbial growth, improves the product quality Inhibitory effect on bacterial growth Suppress growth of L. monocytogenes and S. aureus | – Less evident on the yeast cells during bacterial growth – Less evident on the yeast cells during bacterial growth | [161] |
Ag, Kaolin, TiO2 Ag | Polyethylene Polyvinylallyl nanofibrils | Chinese-jujube Lemon | 30% Nanopowder (35% Ag, 25% Kaolin, 40% TiO2) 5% | – – | Increased fruit shelf life for a longer period and also maintaining its quality Compared with typical conventional coatings, the nanofiber film may have potential applicability and high antibacterial capability against E. coli and S. aureus | – – | [162] |
Ag Cu ZnO Ag and essential oil Ag, Cuo, and ZnO TiO2, Ag | Cellulose pad Cellulose absorber Polyvinyl chloride Pullulan films Low-density polythene Polylactic acid matrix | Melon Juice of melon and pineapple Fuji apple slices Meat Cheese Cheese | 1% 1% 0.1% 2% essential oil, 100 nm ag nanoparticles Ag (35 nm), CuO (50 nm) and ZnO (30-50 nm) 10 nm | Thermal processing method Physical (thermal/UV) methods Disc diffusion method – | Decline in the growth of microbial activity, maintain fruit freshness for longer intervals Reduced fungal activity, Inhibit the growth of molds and yeast Improve quality by inhibiting the growth of E. coli Antibacterial activity (S. aureus than L. monocytogenes) Considerable decrease in coliforms Inhibits total bacterial count | Less evident on the yeast cells than during bacterial growth Impacts of AIT in combination with other compounds on the organoleptic properties of LEW – Less evident on the yeast cells than during bacterial growth Decrease effect quality of product | [163] |
ZnO | Nisin, Allyl isothiocyanate Poly-lactic acid | Egg albumin – | 250 mg 3% | Thermal processing method Silanization | Inhibit the growth of Salmonella sp. Reduce microbial activity | – – | [164] |
Ag films Ag | Hyperbranched polyamide-amine Polyvinyl-pyrrolidone | Cherry tomato Asparagus | 2.0 mM 1.5/100 ml | – – | Strong antibacterial effect on E. coli and S. aureus Maintain quality of fruit, and inhibit the growth of psychrotrophic aerobes | Effect the firmness of fruit – | [165] |
ZnO | Chitosan | Papaya | 0.1% | – | Regulates the activity of S. aurens and E. coli Improve fresh-cut postharvest quality | – | [166] |
Ag Ag2O Ag | Absorber Polyethelene Low-density polythene Furcellaran | Juice of kiwi and melon Apple juices Apple pieces Kiwi | 1% 7% 2% 0.1 mM | Physical methods (UV, heat) and chemical methods (sodium borohydride) – – Casting method | Inhibit the growth of molds and yeasts Suppress bacterial growth against A. acidoterrestris Restrict browning of apple slices and prevent microbial growth Bacteriocidal activity against S. aureus and E. coli | Inhibitory action of Ag on average proteins content Nanoparticles decrease the ascorbic acid content Weight loss occurred – | [167] |
Ag, Kaolin, TiO2 | Low-density polythene | Strawberry fruit | 30% Nanopowder (35% Ag, 25% Kaolin, 40% TiO2) | – | Fruit preservation for a longer time ensuring its quality at the post-harvest stage | Decline in the contents of total soluble solids, titratable acidity, and ascorbic acid | [168] |
Nanoclay | Carboxymethyl cellulose polyvinyl alcohol film | Walnut | 3% | – | Prevent the fruit for longer time preservation | Decrease fruit quality | [169] |
Ag ZnO | Chitosan Bacterial cellulose | Poultry Meat Poultry meat | 6% 150 nm | – Chemical polymerization | Prevent bacterial growth and enhance shelf life Prevent microbial activities | Nano-layers are fibrous and can easily get damaged due to mishandling – | [170] |
Ag and polyvinyl chloride | Low-density polythene | Bread | 5% | Polyethylene terephthalate | Antibacterial properties against two pathogens L. monocytogenes and E. coli | Organoleptic properties of the food | [171] |
Ag | Gelatin | Grapes | 0.1% | Nanocomposite film | Enhance shelf life of red grapes up to 14 days, gas and moisture barrier properties | – | [40] |
Ag + montmorillonite film | Nanocomposite clay blend film | Chicken sausages | 40 mL | Solvent casting method | PAGM film exhibited potent antibacterial activity against S. typhimurium and S. aureus | Inhibition of bacterial growth and control polythene pouch failed | [172] |
Ag | PVA-montmorillonite K10clay nanocomposite blend film | Chicken sausages | 40 mL of 1 M AgNPs | Photo-assisted method | Extending the shelf life of chicken meat Reducing the microbial activity of S aurens and S. typhimurium | – | [173] |
Ag and Ecoflex films | Composite films | Meat | 1.5% | 3D printing process | Lower concentration of S. enteritidis | Decline quality traits | [174] |
Ag, TiO2, and clay NPs Ag | Low-density polythene Low-density polythene | Chicken Carrots | 1% 5000 ppm | – Ion exchange reaction method | Maintain the quality and shelf life Shelf life prolongation of fresh-cut carrots by controlling both microbial and sensory quality during the refrigerated storage | – – | [175] |
Ag | Low-density polythene | Carrot | 2.5% | MAP technology | Antimicrobial properties | Decreased ascorbic acid content | [176] |
Ag Ag–Cu NPS with essential oil | Polyethelene Linear low-density polyethylene | Mushrooms Chicken | 0.1 M 4% | TAXT Express-v3.1 texture analyser Batch mixer Brabender | Decrease concentration of yeasts and molds, decrease microbial counts, such as pseudomonas, mesophilic, psychrophilic Maximum antimicrobial activity against L. monocytogenes, S. typhimurium, and C. jejuni | Effect both quality and quality Nanoparticles produce cellular toxicity, oral toxicity, inflammation, and skin toxicity | |
Ag | Cellulosic sheets | Cabbage, tomatoes | 10% | – | Use of AgNPs in preventing the growth of foodborne pathogens and elevate shelf life | – | [179] |
Ag | Sodium alginate films | Carrot, pear | 0.1 M | – | Inhibitory effect against S. aureus and E. coli | – | [180] |
Agar, alginate along with Ag TiO2, Ag, essential oil | Ternary blend hydrogel films Polylactic acid matrix | Potatoes Mangoes | Silver nitrate (4.72 g in 100 mL) Agar, alginate, and collagen powder (3 g each) 3% | Solution plasma process – | Strong antimicrobial activity, prevent green coloration of potatoes during storage Reduce the bacterial growth and enhance quality | – Decrease ascorbic acid content | [181] |
Ag | Polyvinylchloride | Beef | 40-50 nm | – | Inhibit microbial and bacterial growth | – | [170] |
Ag | Low-density polythene | Pork | 3-20 nm | Polyethylene films | Suppress the growth of B. thermosphacta L. sakei, and L. piscium | – | [182] |
TiO2 and Ag | PLA nanocomposites | Mangoes | – | – | Extending postharvest life up to 15 days | – | [183] |