The emerging role of metallic nanoparticles in food

• Published in: Applied microbiology and biotechnology Vol. 104; no. 6; pp. 2373 - 2383
• Main Authors: dos Santos, Carolina Alves, Ingle, Avinash P., Rai, Mahendra
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.03.2020; Springer; Springer Nature B.V
• Subjects: Antimicrobial activity; Biomedical and Life Sciences; Biomedical engineering; Biomedical materials; Biopolymers; Biotechnology; Chemical pollution; Contaminants; Food; Food contamination; Food packaging; Food preservation; Food production; Food quality; Food science; Food technology; Hybrid systems; Life Sciences; Microbial Genetics and Genomics; Microbiology; Microorganisms; Mini-Review; Nanoparticles; Nanotechnology; Organic chemistry; Pesticides; Polymers; Preservation; Product development; Risk assessment; Shelf life; United Kingdom; Food applications; Films; Hydrogels; Metallic nanoparticles; Toxicity; Packaging; Sensors; Polymers
• ISSN: 0175-7598; 1432-0614
• DOI: 10.1007/s00253-020-10372-x

Nanotechnology is widely used in biomedical applications, engineering sciences, and food technology. The application of nanocompounds play a pivotal role in food protection, preservation, and increasing its shelf life. The changing lifestyle, use of pesticides, and biological and/or chemical contaminants present in food directly affect its quality. Metallic nanoparticles (MNPs) are useful to develop products with antimicrobial activity and with the potential to improve shelf life of food and food products. Due to the prevention of microbial growth, MNPs have attracted the attention of researchers. Biopolymers/polymers can be easily combined with different MNPs which act as a vehicle not only for one type of particles but also as a hybrid system that allows a combination of natural compounds with metallic nanocompounds. However, there is a need for risk evaluation to use nanoparticles in food packaging. In this review, we aim to discuss how MNPs incorporated into polymers/biopolymers matrices can be used for food preservation, considering the quality and safety, which are desirable in food technology.