A Review on the Application of Active Nanocomposites to Increase the Shelf Life of Foodstuffs

Document Type : Overview

Authors

1 food science department, Ilam university, Iran

2 Faculty of Nutrition and Food science, Kermanshah University of Medical Sciences

3 Department of food science and hygiene, Faculty of Para-Veterinary, Ilam University

4 Department of food science, Faculty of Agriculture, Tabriz University

Abstract

Active packaging systems for food have more benefits and performance than conventional packaging which are designed only as a barrier to protect food against the external environment. Most active packages contain antimicrobial compounds. Since these particles may be swallowed with food when using active packaging, the food safety aspects should be considered and the migration of nanoparticles from packaging to food surfaces should be controlled. In addition, these particles can also cause respiratory and skin problems due to their ability to be released into the environment. Most active packaging systems contain antimicrobial compounds that are released at the food surface as microorganisms grow and multiply, therefore prevent the growth of germs and spoilage of food. The severity of this effect depends on the nature of the antimicrobial agent. Among these, nanocomposite systems have been designed with antibacterial properties which include antimicrobial agents at the nanoscale. They are able to expand the level involved in the reaction between food and antimicrobial components due to increasing surface to volume ratio. Therefore, these systems play a more effective role in increasing the shelf life of food compared to similar compounds.

Keywords

Main Subjects

References

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History

  • Receive Date: 28 December 2021
  • Revise Date: 22 March 2022
  • Accept Date: 24 May 2022
  • Publish Date: 22 May 2022

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