Preparation and antimicrobial characterization of silver-containing packaging materials for meat

A Review on Antimicrobial Packaging for Extending the Shelf Life of Food

Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.

The mechanism of metal-based antibacterial materials and the progress of food packaging applications: A review

Food packages have been detected carrying novel coronavirus in multi-locations since the outbreak of COVID-19, causing major concern in the field of food safety. Metal-based supported materials are widely used for sterilization due to their excellent antibacterial properties as well as low biological resistance. As the principal part of antibacterial materials, the active component, commonly referred to Ag, Cu, Zn, etc., plays the main role in inhibiting and killing pathogenic microorganisms by destroying the structure of cells. As another composition of metal-based antibacterial materials, the carrier could support and disperse the active component, which on one hand, could effectively decrease the usage amount of active component, on the other hand, could be processed into various forms to broaden the application range of antibacterial materials. Different from other metal-based antibacterial reviews, in order to highlight the detailed function of various carriers, we divided the carriers into biocompatible and adsorptable types and discussed their different antibacterial effects. Moreover, a novel substitution antibacterial mechanism was proposed. The coating and shaping techniques of metal-based antibacterial materials as well as their applications in food storage at ambient and low temperatures are also comprehensively summarized. This review aims to provide a theoretical basis and reference for researchers in this field to develop new metal-based antibacterial materials.

Recent advancement in 3-D printing: nanocomposites with added functionality

Three-Dimentional (3-D) printing is currently a popular printing technique that is used in many sectors. Potentially, this technology is expected to replace conventional manufacturing in the coming years. It is accelerating in gaining attention due to its design freedom where objects can be produced without imagination boundaries. The review presents a perspective on the application of 3-D printing application based on various fields. However, the ordinary 3-D printed products with a single type of raw often lack robustness leading to broken parts. Improving the mechanical property of a 3-D printed part is crucial for its applications in many fields. One of the promising solutions is to incorporate nanoparticles or fillers into the raw material. The review aims to provide information about the types of additive manufacturing. There are few types of raw materials can be used as foundation template in the printing, enhanced properties of the printed polymer nanocomposites with different types of nanoparticles as additives in the printing. The article reviews the advantages and disadvantages of different materials that are used as raw materials or base materials in 3-D printing. This can be a guideline for the readers to compare and analyse the raw materials prior to a decision on the type of material to be selected. The review prepares an overview for the researchers to choose the types of nanoparticles to be added in the printing of the products depending on the targeted application. With the added functionality of the 3-D polymer nanocomposites, it will help in widespread of the application of 3-D printing technology in various sector.

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers' acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

Formulation of active packaging system using Artemisia scoparia for enhancing shelf life of fresh fruits

An improved active packaging system was developed for fresh fruits using silver nanoparticles (AgNPs) coupled with calcium alginate (Ca-ALG). For the synthesis of AgNPs aqueous, ethanol and methanol extracts of Artemisia scoparia (AS) were used. These AgNP's were characterized using UV-Vis, SEM, EDS, AFM, FTIR and gel electrophoresis. Ethanol extract of AS (ASE) produced AgNPs with smallest size in comparison to aqueous AS (ASA) and methanol extract of AS (ASM). AgNPs synthesized from ASE had a size range of 12.0-23.3 nm and were tested on Human Corneal Epithelial Cells to evaluate their cytotoxicity. At 0.05 ng/mL of AgNP's concentration, no toxic effects were observed on the evaluated cell line. Therefore, 0.05 ng/mL of AgNPs mixed with edible coating of Ca-ALG were applied on strawberries and loquats as active coating to increase their shelf life. Significant improvement was observed in the quality parameters of strawberries and loquats such as microbial analysis, acidity loss, soluble solid content loss, weight loss and quality decay. Ca-ALG coating incorporated with AgNPs enhanced the shelf life of strawberries and loquats in comparison to no treatment and simple Ca-ALG coatings. This study provides an insight to food industry to extend the shelf life of fresh fruits using AgNP's formulated coatings.