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An overview of antimicrobial nanoparticles for food preservation
Jadhav R., Pawar P., Raut-Jadhav S., Khan A., , ,
Published in Elsevier Ltd
Volume: 72
Pages: 204 - 216
Nanotechnology opens up new possibilities for food innovation at an incredible rate, yet new technology needs evaluations of both potential negative impacts and numerous good effects. We aimed to cover some of the latest breakthroughs in nanotechnology and their application to food processing in this overview. Applications of nanoparticles in the food sector are growing rapidly. Nanoparticles (NPs) play a significant role in enhancing food quality by protection and preservation and are preferred over traditional preservatives. In this work on organic and inorganic nanoparticles in various forms such as single and multiple metal oxides, polymeric nanocomposite, nanocapsules, etc., as well as various methods of their preparations are discussed. Nanoparticles in food are currently most explored for their antimicrobial applications; factors affecting their antimicrobial potential, their antimicrobial mechanisms, and laboratory methods applied to evaluate antimicrobial potentials are also discussed. Various properties of NPs in relevance to antimicrobial activities and methods used for their characterization are also discussed. Antimicrobial NPs used for the purpose in various ways such as active packaging, mixed in food, incorporated in edible film and coating, etc. discussed. In the current state NPs used in the food industry, have various concerns such as safety, and regulatory policies relevant to preparing, processing, packaging, and consumption are discussed. NPs do possess some functional properties and harmful effects as well in this relevant future perspective of antimicrobial NPs in food and their other applications explored in current work. Various aspects of the most intensively studied NPs as an antimicrobial in food technology such as silver oxide, and zinc oxide, are discussed. © 2022
About the journal
JournalMaterials Today: Proceedings
PublisherElsevier Ltd
Open AccessNo