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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...

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Main Authors:	Wahab, Yasmin Abdul, Al-Ani, Lina A., Khalil, Ibrahim, Schmidt, Svenja, Tran, Nam Nghiep, Escriba-Gelonch, Marc, Woo, Meng Wai, Davey, Kenneth, Gras, Sally, Hessel, Volker, Julkapli, Nurhidayatullaili Muhd
Format:	Article
Published:	Elsevier 2024
Subjects:	T Technology (General)
Online Access:	http://eprints.um.edu.my/45101/ https://doi.org/10.1016/j.foodcont.2024.110466
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spelling	my.um.eprints.451012024-09-17T02:05:45Z http://eprints.um.edu.my/45101/ Nanomaterials: A critical review of impact on food quality control and packaging Wahab, Yasmin Abdul Al-Ani, Lina A. Khalil, Ibrahim Schmidt, Svenja Tran, Nam Nghiep Escriba-Gelonch, Marc Woo, Meng Wai Davey, Kenneth Gras, Sally Hessel, Volker Julkapli, Nurhidayatullaili Muhd T Technology (General) 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. Elsevier 2024-09 Article PeerReviewed Wahab, Yasmin Abdul and Al-Ani, Lina A. and Khalil, Ibrahim and Schmidt, Svenja and Tran, Nam Nghiep and Escriba-Gelonch, Marc and Woo, Meng Wai and Davey, Kenneth and Gras, Sally and Hessel, Volker and Julkapli, Nurhidayatullaili Muhd (2024) Nanomaterials: A critical review of impact on food quality control and packaging. Food Control, 163. p. 110466. ISSN 0956-7135, DOI https://doi.org/10.1016/j.foodcont.2024.110466 <https://doi.org/10.1016/j.foodcont.2024.110466>. https://doi.org/10.1016/j.foodcont.2024.110466 10.1016/j.foodcont.2024.110466
institution	Universiti Malaya
building	UM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaya
content_source	UM Research Repository
url_provider	http://eprints.um.edu.my/
topic	T Technology (General)
spellingShingle	T Technology (General) Wahab, Yasmin Abdul Al-Ani, Lina A. Khalil, Ibrahim Schmidt, Svenja Tran, Nam Nghiep Escriba-Gelonch, Marc Woo, Meng Wai Davey, Kenneth Gras, Sally Hessel, Volker Julkapli, Nurhidayatullaili Muhd Nanomaterials: A critical review of impact on food quality control and packaging
description	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.
format	Article
author	Wahab, Yasmin Abdul Al-Ani, Lina A. Khalil, Ibrahim Schmidt, Svenja Tran, Nam Nghiep Escriba-Gelonch, Marc Woo, Meng Wai Davey, Kenneth Gras, Sally Hessel, Volker Julkapli, Nurhidayatullaili Muhd
author_facet	Wahab, Yasmin Abdul Al-Ani, Lina A. Khalil, Ibrahim Schmidt, Svenja Tran, Nam Nghiep Escriba-Gelonch, Marc Woo, Meng Wai Davey, Kenneth Gras, Sally Hessel, Volker Julkapli, Nurhidayatullaili Muhd
author_sort	Wahab, Yasmin Abdul
title	Nanomaterials: A critical review of impact on food quality control and packaging
title_short	Nanomaterials: A critical review of impact on food quality control and packaging
title_full	Nanomaterials: A critical review of impact on food quality control and packaging
title_fullStr	Nanomaterials: A critical review of impact on food quality control and packaging
title_full_unstemmed	Nanomaterials: A critical review of impact on food quality control and packaging
title_sort	nanomaterials: a critical review of impact on food quality control and packaging
publisher	Elsevier
publishDate	2024
url	http://eprints.um.edu.my/45101/ https://doi.org/10.1016/j.foodcont.2024.110466
_version_	1811682086662176768
score	13.211869

Nanomaterials: A critical review of impact on food quality control and packaging

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