State of art of nanotechnology applications in the meat chain: A qualitative synthesis

Contribution of nanotechnology to greater efficiency in animal nutrition and production

Feed costs present a major burden in animal production for human consumption, representing a key opportunity for cost reduction and profit improvement. Nanotechnology offers potential to increase productivity by creating higher-quality and safer products. The feed sector has benefited from the use of nanosystems to improve the stability and bioavailability of feed ingredients. The development of nanotechnology products for feed must consider the challenges raised by biological barriers as well as regulatory requirements. While some nanotechnology-based products are already commercially available for animal production, the exponential growth and application of these products requires further research ensuring their safety and the establishment of comprehensive legislative frameworks and regulatory guidelines. Thus, this article provides an overview of the current state of the art regarding nanotechnology solutions applied in feed, as well as the risks and opportunities aimed to help researchers and livestock producers.

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.

An Overview of the Applications of Nanomaterials and Nanodevices in the Food Industry

The efficient progress in nanotechnology has transformed many aspects of food science and the food industry with enhanced investment and market share. Recent advances in nanomaterials and nanodevices such as nanosensors, nano-emulsions, nanopesticides or nanocapsules are intended to bring about innovative applications in the food industry. In this review, the current applications of nanotechnology for packaging, processing, and the enhancement of the nutritional value and shelf life of foods are targeted. In addition, the functionality and applicability of food-related nanotechnologies are also highlighted and critically discussed in order to provide an insight into the development and evaluation of the safety of nanotechnology in the food industry.

A comprehensive perspective of food nanomaterials

Nanotechnology is a rapidly developing toolbox that provides solutions to numerous challenges in the food industry and meet public demands for healthier and safer food products. The diversity of nanostructures and their vast, tunable functionality drives their inclusion in food products and packaging materials to improve their nutritional quality through bioactive fortification and probiotics encapsulation, enhance their safety due to their antimicrobial and sensing capabilities and confer novel sensorial properties. In this food nanotechnology state-of-the-art communication, matrix materials with particular focus on food-grade components, existing and novel production techniques, and current and potential applications in the fields of food quality, safety and preservation, nutrient bioaccessibility and digestibility will be detailed. Additionally, a thorough analysis of potential strategies to assess the safety of these novel nanostructures is presented.

Printable nanocomposites of polymers and silver nanoparticles for antibacterial devices produced by DoD technology

Silver nanoparticles (Ag-NPs) are known for their efficient bactericidal activity and are widely used in industry. This study aims to produce printable antibacterial devices by drop-on-demand (DoD) inkjet technology, using Ag-NPs as the active part in complex printable fluids. The synthesis of this active part is described using two methods to obtain monodisperse NPs: chemical and microwave irradiation. The synthesized NPs were characterized by UV-VIS, STEM, TEM, DLS and XRD. Two printable fluids were produced based: one with Ag-NPs and a second one, a polymeric nanocomposite, using silver nanoparticles and polyvinyl butyral (Ag-NPs/PVB). Cellulose acetate was used as a flexible substrate. The ecotoxicity analysis of fluids and substrate was performed with Artemia franciscana nauplii. Optimized electric pulse waveforms for drop formation of the functional fluids were obtained for the piezoelectric-based DoD printing. Activity of printed antibacterial devices was evaluated using the Kirby-Bauer method with Staphylococcus aureus and Escherichia coli. The results show that the printed device with Ag-NP fluids evidenced a bacterial inhibition. An important advantage in using the DoD process is the possibility of printing, layer by layer or side by side, more than one active principle, allowing an interleaved or simultaneous release of silver NP and other molecules of interest as for example with a second functional fluid to ensure effectiveness of Ag activity.