Nasser A Al-Tayyar¹*, Abdulaziz Radhi S ALjohni², Fayez Hadhram ALsehli³ and Mohammed Abdulrahman Alsaedi⁴

¹PhD in Food Microbiology, Biology Teacher in General Directorate of Education in Jeddah, Saudi Arabia

*Corresponding Author: Nasser A Al-Tayyar, PhD in Food Microbiology, Biology Teacher in General Directorate of Education in Jeddah, Saudi Arabia.

Received: January 30, 2023; Published: April 14, 2023

Abstract

One of the main challenges of creating food packaging is preventing the products from deteriorating, but still keeping their quality during handling and storage. One factor that decreases shelf life is a lack of antimicrobial packaging films. These normally prevent microbial contamination, but without them might be decreases shelf life of food products. The best packaging films have great mechanical properties and also the permeability of water vapor or oxygen, for example. Because consumers often prefer products that are high quality and fresh, they buy food without additives. This creates issues for manufacturers that need the additives to maintain freshness. In this review, the development of innovative packaging materials using nanotechnology was addressed. Polysaccharides such as chitosan, carboxymethyl cellulose, and starch are biodegradable and nontoxic, so they do not pose environmental threats; however, they have poor antimicrobial activity, mechanical properties, and low water resistance. Therefore, nanomaterials can be employed to improve antimicrobial activity, thermal, mechanical, and gas barrier properties of food packaging. Bionanocomposites technologies are novel, high-performance, lightweight, and ecofriendly materials that can replace traditional nonbiodegradable plastic packaging.

 Keywords: Utilization of Nanotechnology in Food Packaging; Antimicrobial Mechanisms; Polymer nanocomposites in Food Packaging; Antimicrobial Inorganic Nanostructures in Food Packaging Applications

References

1. Hoelzer K., et al. “Emerging needs and opportunities in foodborne disease detection and prevention: From tools to people”. Food Microbiology 75 (2018): 65-71.‏
2. Bahrami A., et al. “Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products”. Trends in Food Science and Technology 96 (2020): 61-78.‏
3. Tamayo L., et al. “Copper-polymer nanocomposites: An excellent and cost-effective biocide for use on antibacterial surfaces”. Materials Science and Engineering: C 69 (2016): 1391-1409.‏
4. Al-Tayyar N A., et al. “Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne Pathogens: A review”. Food Chemistry 310 (2020): 125915.
5. Jafari S M., et al. “Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative”. Journal of the Science of Food and Agriculture15 (2017): 5216-5222.‏
6. Jafari S M., et al. “Neural networks modeling of Aspergillus flavus growth in tomato paste containing microencapsulated olive leaf extract”. Journal of Food Safety1 (2018): e12396.‏
7. Bahrami A., et al. “Antimicrobial-loaded nanocarriers for food packaging applications”. Advances in Colloid and Interface Science (2020): 102140.‏
8. Singh N., et al. “Recycling of plastic solid waste: A state of art review and future applications”. Composites Part B: Engineering 115 (2017): 409-422.‏
9. Emadian SM., et al. “Biodegradation of bioplastics in natural environments”. Waste management 59 (2017): 526-536.‏
10. Arrieta M P., et al. “On the use of PLA-PHB blends for sustainable food packaging applications”. Materials9 (2017): 1008.‏
11. Wróblewska-Krepsztul J., et al. “Recent progress in biodegradable polymers and nanocomposite-based packaging materials for sustainable environment”. International Journal of Polymer Analysis and Characterization4 (2018): 383-395.‏
12. Pan Y., et al. “An overview of bio-based polymers for packaging materials”. Journal of Bioresources and Bioproducts3 (2016): 106-113.‏
13. Zhong Y., et al. “Biodegradable polymers and green-based antimicrobial packaging materials: A mini-review”. Advanced Industrial and Engineering Polymer Research1 (2020): 27-35.‏
14. Jafarzadeh S., et al. “Metal nanoparticles as antimicrobial agents in food packaging. Handbook of Food Nanotechnology (2020): 379-414.
15. Roco M C. “Nanotechnology: convergence with modern biology and medicine”. Current Opinion in Biotechnology3 (2003): 337-346.‏
16. Duncan T V. “Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors”. Journal of Colloid and Interface Science1 (2011): 1-24.‏
17. Couch L M., et al. “Food nanotechnology: proposed uses, safety concerns and regulations”. Agro Food Industry Hi Tech 27 (2016): 36-39.
18. Mihindukulasuriya S D F., et al. “Nanotechnology development in food packaging: a review”. Trends in Food Science and Technology 40 (2014): 149-167.
19. Pinto RJB., et al. “Antibacterial activity of nanocomposites of copper and cellulose”. BioMed Research International 6 (2013): 280512.
20. Gálvez A., et al. “Bacteriocin-based strategies for food biopreservation”. International Journal of Food Microbiology 120 (2007): 51-70.
21. Schirmer B C., et al. “A novel packaging method with a dissolving CO2 headspace combined with organic acids prolongs the shelf life of fresh salmon”. International Journal of Food Microbiology 133 (2009): 154-160.
22. Soares N F F., et al. “Active and intelligent packaging for milk and milk products”. in Engineering Aspects of Milk and Dairy Products, eds J. S. R. Coimbra and J. A. Teixeira (New York, NY: CRC Press (2009): 155-174.
23. Bradley E L., et al. “Applications of nanomaterials in food packaging with a consideration of opportunities for developing countries”. Trends in Food Science and Technology 22 (2011): 603-610.
24. Bahrami A., et al. “Active delivery of antimicrobial nanoparticles into microbial cells through surface functionalization strategies”. Trends in Food Science and Technology (2020).‏
25. Besinis A., et al. “The antibacterial effects of silver, titanium dioxide and silica dioxide nanoparticles compared to the dental disinfectant chlorhexidine on Streptococcus mutans using a suite of bioassays”. Nanotoxicology1 (2014): 1-16.‏
26. Dizaj S M., et al. “Antimicrobial activity of the metals and metal oxide nanoparticles”. Materials Science and Engineering: C 44 (2014): 278-284.‏
27. Chung YC., et al. “Relationship between antibacterial activity of chitosan and surface characteristics of cell wall”. Acta Pharmacologica Sinica7 (2004): 932-936.‏
28. Beveridge T J. “Structures of gram-negative cell walls and their derived membrane vesicles”. Journal of Bacteriology16 (1999): 4725-4733.‏
29. Raghunath A and Perumal E. “Metal oxide nanoparticles as antimicrobial agents: a promise for the future”. International Journal of Antimicrobial Agents2 (2017): 137-152.‏
30. Nel A., et al. “Toxic potential of materials at the nanolevel”. Science5761 (2006): 622-627.‏
31. Padil V V T and Černík M. “Green synthesis of copper oxide nanoparticles using gum karaya as a biotemplate and their antibacterial application”. International Journal of Nanomedicine 8 (2013): 889.‏
32. Hajipour M J., et al. “Antibacterial properties of nanoparticles”. Trends in Biotechnology10 (2012): 499-511.‏
33. Kohanski M A., et al. “A common mechanism of cellular death induced by bactericidal antibiotics”. Cell5 (2007): 797-810.‏
34. Kumar SR and Imlay JA. “How Escherichia coli tolerates profuse hydrogen peroxide formation by a catabolic pathway”. Journal of Bacteriology20 (2013): 4569-4579.‏
35. Shoeb M., et al. “ROS-dependent anticandidal activity of zinc oxide nanoparticles synthesized by using egg albumen as a biotemplate”. Advances in Natural Sciences: Nanoscience and Nanotechnology3 (2013): 035015.‏
36. He L., et al. “Antifungal activity of zinc oxide nanoparticles against Botrytis cinerea and Penicillium expansum”. Microbiological Research3 (2011): 207-215.‏
37. Gaballa A and Helmann JD. “Identification of a Zinc-Specific Metalloregulatory Protein, Zur, Controlling Zinc Transport Operons in Bacillus subtilis”. Journal of Bacteriology22 (1998): 5815-5821.‏
38. Tiller J C., et al. “Designing surfaces that kill bacteria on contact”. Proceedings of the National Academy of Sciences11 (2001): 5981-5985.‏
39. Hatchett DW and White H S. “Electrochemistry of sulfur adlayers on the low-index faces of silver”. The Journal of Physical Chemistry23 (1996): 9854-9859.‏
40. Macomber L and Imlay JA. “The iron-sulfur clusters of dehydratases are primary intracellular targets of copper toxicity”. Proceedings of the National Academy of Sciences20 (2009): 8344-8349.‏
41. Calderon IL., et al. “Tellurite-mediated disabling of 4Fe-4S. clusters of Escherichia coli dehydratases”. Microbiology6 (2009): 1840-1846.‏
42. Chen H and Wang L. “Nanostructure sensitization of transition metal oxides for visible-light photocatalysis”. Beilstein Journal of Nanotechnology1 (2014): 696-710.‏
43. Chen W J and Chen Y C. “Fe3O4/TiO2 core/shell magnetic nanoparticle-based photokilling of pathogenic bacteria”. Nanomedicine10 (2010): 1585-1593.‏
44. Tsuang Y H., et al. “Studies of photokilling of bacteria using titanium dioxide nanoparticles”. Artificial Organs 2 (2008): 167-174.‏
45. Giannousi K., et al. “Hydrothermal synthesis of copper based nanoparticles: antimicrobial screening and interaction with DNA”. Journal of Inorganic Biochemistry 133 (2014): 24-32.‏
46. Arakha M., et al. “Antimicrobial activity of iron oxide nanoparticle upon modulation of nanoparticle-bacteria interface”. Scientific Reports 5 (2015): 14813.‏
47. Kirstein J and Turgay K. “A new tyrosine phosphorylation mechanism involved in signal transduction in Bacillus subtilis”. Journal of Molecular Microbiology and Biotechnology 3-4 (2005): 182-188.‏
48. Shrivastava S., et al. “Characterization of enhanced antibacterial effects of novel silver nanoparticles”. Nanotechnology22 (2007): 225103.‏
49. Nanocomposite food packaging has been established in the market, with many more expected to be introduced, hence having the potential to contribute a significant proportion of food packaging in the future (AZoNano, 2004).
50. Majid I., et al. “Novel food packaging technologies: Innovations and future prospective”. Journal of the Saudi Society of Agricultural Sciences4 (2018): 454-462.‏
51. Chaudhry Q., et al. “Applications and implications of nanotechnologies for the food sector”. Food Additives and Contaminants3 (2008): 241-258.‏
52. Cushen M., et al. “Nanotechnologies in the food industry-Recent developments, risks and regulation”. Trends in Food Science and Technology1 (2012): 30-46.‏
53. Akbari Z., et al. “Improvement in food packaging industry with biobased nanocomposites”. International Journal of Food Engineering4 (2007).‏
54. Huang JY., et al. “Safety assessment of nanocomposite for food packaging application”. Trends in Food Science and Technology2 (2015): 187-199.‏
55. Youssef A M and El-Sayed S M. “Bionanocomposites materials for food packaging applications: Concepts and future outlook”. Carbohydrate Polymers 193 (2018): 19-27.‏
56. Pathakoti K., et al. “Nanostructures: Current uses and future applications in food science”. Journal of Food and Drug Analysis2 (2017): 245-253.
57. ‏Orsuwan A and Sothornvit R. “Polysaccharide nanobased packaging materials for food application”. In Food Packaging and Preservation (2018): 239-270.‏
58. Sothornvit R. “Nanostructured materials for food packaging systems: New functional properties”. Current Opinion in Food Science 25 (2019): 82-87.‏
59. Ray S S and Okamoto M. “Polymer/layered silicate nanocomposites: a review from preparation to processing”. Progress in Polymer Science11 (2003): 1539-1641.‏
60. Rhim J W and Ng P K. “Natural biopolymer-based nanocomposite films for packaging applications”. Critical Reviews in Food Science and Nutrition4 (2007): 411-433.‏
61. Pires J R A., et al. “Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat”. Food Packaging and Shelf Life 17 (2018): 142-149.‏
62. Joshi G V., et al. “Montmorillonite as a drug delivery system: intercalation and in vitro release of timolol maleate”. International Journal of Pharmaceutics1-2 (2009): 53-57.‏
63. Gorrasi Giuliana., et al. “Vapor barrier properties of polycaprolactone montmorillonite nanocomposites: effect of clay dispersion". Polymer8 (2003): 2271-2279.
64. Vazquez A., et al. “Modification of montmorillonite with cationic surfactants. Thermal and chemical analysis including CEC determination”. Applied Clay Science1-2 (2008): 24-36.‏
65. Ennajih H., et al. “Intercalation of nickel and cobalt thiabendazole complexes into montmorillonite”. Applied Clay Science 65 (2012): 139-142.‏
66. El Bourakadi K., et al. “Chitosan/polyvinyl alcohol/thiabendazoluim-montmorillonite bio-nanocomposite films: Mechanical, morphological and antimicrobial properties”. Composites Part B: Engineering 172 (2019): 103-110.‏
67. de Souza A G., et al. “Synergic antimicrobial properties of Carvacrol essential oil and montmorillonite in biodegradable starch films”. International Journal of Biological Macromolecules (2020).‏
68. Xu Y., et al. “Chitosan nanocomposite films incorporating cellulose nanocrystals and grape pomace extracts”. Packaging Technology and Science9 (2018): 631-638.‏
69. Sukyai P., et al. “Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films”. Food Research International 107 (2018): 528-535.‏
70. Tang Y., et al. “Preparation and properties of chitosan/guar gum/nanocrystalline cellulose nanocomposite films”. Carbohydrate Polymers 197 (2018): 128-136.‏
71. Hosseini S F., et al. “Fabrication of bio-nanocomposite films based on fish gelatin reinforced with chitosan nanoparticles”. Food Hydrocolloids 44 (2015): 172-182.‏
72. Tavassoli-Kafrani E., et al. “Development of edible films and coatings from alginates and carrageenans”. Carbohydrate Polymers 137 (2016): 360-374.‏
73. Trovatti E., et al. “Pullulan-nanofibrillated cellulose composite films with improved thermal and mechanical properties”. Composites Science and Technology13 (2012): 1556-1561.‏
74. Sharma R., et al. “Antimicrobial bio-nanocomposites and their potential applications in food packaging”. Food Control 112 (2020): 107086.‏
75. ‏Gunalan S., et al. “Green synthesized ZnO nanoparticles against bacterial and fungal pathogens”. Progress in Natural Science: Materials International6 (2012): 693-700.
76. ‏Rajakumar G., et al. “Eclipta prostrata leaf aqueous extract mediated synthesis of titanium dioxide nanoparticles”. Materials Letters 68 (2012): 115-117.
77. Espitia PJP., et al. “Zinc oxide nanoparticles for food packaging applications”. In Antimicrobial food packaging (2016): 425-431.
78. Akbar A., et al. “Synthesis and antimicrobial activity of zinc oxide nanoparticles against foodborne pathogens Salmonella typhimurium and Staphylococcus aureus”. Biocatalysis and Agricultural Biotechnology 17 (2019): 36-42.‏
79. Zhang L., et al. “ZnO nanofluids-A potential antibacterial agent”. Progress in Natural Science8 (2008): 939-944.‏
80. Ravindranadh MRK and Mary TR. “Development of ZnO nanoparticles for clinical applications”. Journal of Chemical, Biological and Physical Sciences (JCBPS)1 (2013): 469.‏
81. Ali K., et al. “Aloe vera extract functionalized zinc oxide nanoparticles as nanoantibiotics against multi-drug resistant clinical bacterial isolates”. Journal of Colloid and Interface Science 472 (2016): 145-156.‏
82. Aditya A., et al. “Zinc oxide nanoparticles dispersed in ionic liquids show high antimicrobial efficacy to skin-specific bacteria”. ACS Applied Materials and Interfaces18 (2018): 15401-15411.‏
83. Dwivedi S., et al. “Reactive oxygen species mediated bacterial biofilm inhibition via zinc oxide nanoparticles and their statistical determination”. PloS one11 (2014): e111289.‏
84. Liang S XT., et al. “Effects of Zinc Oxide Nanoparticles on Streptococcus pyogenes”. South African Journal of Chemical Engineering (2020).‏
85. Martı́nez-Abad A., et al. “Development and characterization of silver-based antimicrobial ethylene-vinyl alcohol copolymer (EVOH) films for food-packaging applications”. Journal of Agricultural and Food Chemistry21 (2012): 5350-5359.‏
86. Rai M., et al. “Silver nanoparticles as a new generation of antimicrobials”. Biotechnology Advances1 (2009): 76-83.‏
87. Kowsalya E., et al. “Biocompatible silver nanoparticles/poly (vinyl alcohol) electrospun nanofibers for potential antimicrobial food packaging applications”. Food Packaging and Shelf Life 21 (2019): 100379.‏
88. de Azeredo HM. “Antimicrobial nanostructures in food packaging”. Trends in Food Science and Technology 1 (2013): 56-69.‏
89. De Moura M R., et al. “Development of cellulose-based bactericidal nanocomposites containing silver nanoparticles and their use as active food packaging”. Journal of Food Engineering3 (2012): 520-524.‏
90. Singh M and Sahareen T. “Investigation of cellulosic packets impregnated with silver nanoparticles for enhancing shelf-life of vegetables”. LWT 86 (2017): 116-122.‏
91. Pantic I. “Application of silver nanoparticles in experimental physiology and clinical medicine: current status and future prospects”. Reviews on Advanced Materials Science 37 (2014): 15-19.‏
92. Deshmukh S P., et al. “Silver nanoparticles as an effective disinfectant: A review”. Materials Science and Engineering: C 97 (2019): 954-965.‏
93. Pandey J K., et al. “Silver nanoparticles synthesized by pulsed laser ablation: as a potent antibacterial agent for human enteropathogenic gram-positive and gram-negative bacterial strains”. Applied Biochemistry and Biotechnology 3 (2014): 1021-1031.‏
94. Lee S Y and Park S J. “TiO2 photocatalyst for water treatment applications”. Journal of Industrial and Engineering Chemistry6 (2013): 1761-1769.‏
95. Kumar M., et al. “Preparation and characterization of low fouling novel hybrid ultrafiltration membranes based on the blends of GO− TiO2 nanocomposite and polysulfone for humic acid removal”. Journal of Membrane Science 506 (2016): 38-49.‏
96. Liu S., et al. “Graphene facilitated visible light photodegradation of methylene blue over titanium dioxide photocatalysts”. Chemical Engineering Journal 214 (2013): 298-303.‏
97. Tekin D., et al. “Thermal, photocatalytic, and antibacterial properties of calcinated nano-TiO2/polymer composites”. Materials Chemistry and Physics (2020): 123067.‏
98. Rajakumar G., et al. “Eclipta prostrata leaf aqueous extract mediated synthesis of titanium dioxide nanoparticles”. Materials Letters 68 (2012): 115-117.‏
99. Singh N., et al. “Biosynthesis of silver and selenium nanoparticles by Bacillus sp. JAPSK2 and evaluation of antimicrobial activity”. Der Pharmacia Lettre 6 (2014): 175-181.‏
100. Subhapriya S and Gomathipriya P. “Green synthesis of titanium dioxide (TiO2) nanoparticles by Trigonella foenum-graecum extract and its antimicrobial properties”. Microbial pathogenesis 116 (2018): 215-220.‏
101. Yu Y., et al. “Jujube preservation using chitosan film with nano-silicon dioxide”. Journal of Food Engineering,3 (2012): 408-414.‏
102. Venkatesan, R and Rajeswari, N. “Preparation, mechanical and antimicrobial properties of SiO₂/poly (butylene adipate-co-terephthalate) films for active food packaging”. Silicon5 (2019): 2233-2239.‏
103. Chaudhry Q and Castle L. “Food applications of nanotechnologies: an overview of opportunities and challenges for developing countries”. Trends in Food Science and Technology11 (2011): 595-603.‏
104. Seil JT and Webster T J. “Antimicrobial applications of nanotechnology: methods and literature”. International Journal of Nanomedicine 7 (2012): 2767.‏
105. Vincent M., et al. “Antimicrobial applications of copper”. International Journal of Hygiene and Environmental Health 7 (2016): 585-591.‏
106. Yu J., et al. “Synthesis, characterization, antimicrobial activity and mechanism of a novel hydroxyapatite whisker/nano zinc oxide biomaterial”. Biomedical Materials1 (2014): 015001.‏
107. Gaikwad S., et al. “Antiviral activity of mycosynthesized silver nanoparticles against herpes simplex virus and human parainfluenza virus type 3”. International Journal of Nanomedicine 8 (2013): 4303.‏
108. FDA, U. Guidance for industry: Assessing the effects of significant manufacturing process changes, including emerging technologies, on the safety and regulatory status of food ingredients and food contact substances, including food ingredients that are color additives (2014): 1-29.‏
109. FDA, U and US Department of Health and Human Services. Guidance for Industry Considering Whether an FDA-Regulated Product Involves the Application of Nanotechnology, Adm: US Food Drug (2014).‏
110. FDA Inventory of effective food contact substance (FCS) notifications (2015).
111. FDA List of indirect additives used in food contact substances (2015).
112. FDA Substances generally recognized as safe (2017).
113. EFSA Scientific Committee. “Guidance on the risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain”. EFSA Journal5 (2011): 2140.‏
114. ECCommission recommendation of 18 October 2011 on the definition of nanomaterial (2011/696/EU) Official Journal of the European Union, 275 (2011): 38.
115. Garcia CV., et al. “Metal oxide-based nanocomposites in food packaging: Applications, migration, and regulations”. Trends in Food Science and Technology 82 (2018): 21-31.
116. Singh T., et al. “Application of nanotechnology in food science: perception and overview”. Frontiers in Microbiology 8 (2017): 1501.‏
117. Joshi G V., et al. “Montmorillonite intercalated with vitamin B1 as drug carrier”. Applied Clay Science4 (2009): 248-253.‏

Citation

Citation: Nasser A Al-Tayyar., et al. “Metal/Metal Oxide Nanoparticles for Enhancing the Antimicrobial Activity of Food Packaging and Reducing Food-Borne Disease". Acta Scientific Microbiology 6.5 (2023): 25-38.

Copyright

Copyright: © 2023 Nasser A Al-Tayyar., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.