Nanomaterials: A critical review of impact on food quality control and packaging
Nanoparticle-based products are stable at high pressure and temperature and subjected to advanced quality controls used during food production, processing, and packaging. For that, a critical review for the first time, on the integration of nano-dimension materials including, nano-based filter membr...
Saved in:
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Published: |
Elsevier
2024
|
| Subjects: | |
| Online Access: | http://eprints.um.edu.my/45101/ https://doi.org/10.1016/j.foodcont.2024.110466 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Nanoparticle-based products are stable at high pressure and temperature and subjected to advanced quality controls used during food production, processing, and packaging. For that, a critical review for the first time, on the integration of nano-dimension materials including, nano-based filter membranes, nano-based sensors, and nano-coating(s), and the impact of these materials on food quality control during the selected production phase (s) is reported here. The paper focuses on appraising different nanomaterials and methods for improving antibacterial capability, detection thresholds, and product freshness and quality to improve the physical, biochemical, and active function of foods. Furthermore, examining obstacles to nanomaterial development(s) provides a perspective on future trends for increasing nanoparticle integration with food quality processes and packaging. The review evidence that the use of nanomaterials as packaging additives has resulted in improved food preservation and shelf-life and low environmental impact, which critically assesses limitations for the application of nano-dimension materials because of practical challenges in nanomaterial safety risks, sensitivity, uniformity, dispersion, solubility, homogeneity and suitability for mass production. Environmental safety assessment and consumer perception on the application of nanomaterials for food packaging and quality are then discussed in detail at different aspects and perceptions. It concluded that the nanoscale filter membrane has significant nanometric pore and surface functionalization that provides a practical platform for more biomolecules on biosensor surfaces to boost overall specificity and sensitivity. Findings will be of interest and benefit to a range of researchers in food nanotechnology and manufacturers of equipment for food quality, safety, and control of food processing. |
|---|