The author greatly acknowledges the financial support from the Spanish Ministry of Economy and Competitiveness (CTQ2014-52687-C3-1-P project) and Marie Sklodowska Curie Initial Training Networks (FP7-PEOPLE-2013-ITN, BIBAFOODS project). The author also acknowledges support from Generalitat de Catalunya (2014SGR1655 and TECCIT15-1-0009) and Centro de Investigacion Biomedica en Red de Bioingenieria, Biomateriales y Nanomedicina (CIBER-BBN).

Current Opinion in Colloid and Interface Science

Nanotechnology involves developing, characterising, and applying structures ranging in size from 1 to 100 nm. As a key advanced technology, it has contributed to a substantial impact across engineering, medicine, agriculture and food. With regards to their application in food, nanomaterials posses the ability to lead the quantitative and qualitative development of high-quality, healthier, and safer foods by outperforming traditional food processing technologies for increasing shelf life and preventing contaminations. Although rapid progress has been made in nanotechnology in food products, the toxicity of nanoparticles and nanomaterials is not very well known. As a result, nanomaterials are potentially toxic, therefore, considering the constantly increasing employment in food science, they need to be further characterised, and their use must be better regulated. We may face a crisis of nanotoxicity if the molecular mechanisms by which nanoparticles and nanomaterials interact with food and within living organisms is not fully understood. Food safety can be guaranteed only if we are thoroughly aware of nanomaterial properties and potential toxicity. Therefore, it is urgently necessary to have in the food sector a regulatory system capable of managing nanofood risks and nanotechnology, considering the health effects of food processing techniques based on nanotechnology. This present review discusses the impact and role nanotechnology play in food science. The specific application of Nanomaterials in food science, their advantages and disadvantages, the potential risk for human health and the analysis to detect nanocomponents are also highlighted. 

https://doi.org/10.1016/j.crfs.2022.04.005

The safety of nanomaterials in food production and packaging

Essential oils (EOs) are plant-derived volatile and aromatic extracts with diverse biological effects like antibacterial, anti-inflammatory, and antioxidant properties. Recently, consumers' perceptions of synthetic preservatives have grown unfavorable, spurring research in EOs and their application in food preservation and packaging of vegetables, dairy products, fruits, meat products, and other food items. However, the main impediments to using EOs as food preservatives include their safety limitations, distinctive organoleptic effects, and possible contamination by chemical substances like pesticides. This review discusses the recent developments in the application of EOs from plants and spices as antimicrobial agents for food preservation and shelf-life augmentation. We have also highlighted new developments in encapsulating strategies to get beyond some significant intrinsic constraints, such as low water solubility, volatility, bioavailability, and stability in food systems. Lastly, we have also shed light on the recent pioneering in smart packaging systems to prolong the shelf-life of the food product. EOs have the potential to preserve food matrices from various microbes and maintain the quality of meat, fish, dairy, fruits, and vegetable products. They have also proven to greatly influence cooking and increase the shelf life of food products. The core material of encapsulated and nano-encapsulated EOs promise to ensure their continuous release in response to various triggers and promote better food preservation. Overall, this article provides current knowledge about the EOs in food preservation and identifies research avenues that can facilitate the implementation of EOs as natural preservatives in foods. 

Recent trends in the application of essential oils: The next generation of food preservation and food packaging

Recent developments in industrial applications of nanoemulsions.

Functional properties of clay nanofillers used in the biopolymer-based composite films for active food packaging applications - Review

Over the past decade, there has been an increasing demand for “ready-to-cook” and “ready-to-eat” foods, encouraging food producers, food suppliers, and food scientists to package foods with minimal processing and loss of nutrients during food processing. Following the increasing trend in the customer’s demands for minimally processed foodstuffs, this underscores the importance of promising interests toward industrial applications of novel and practical approaches in food. Along with substantial progress in the emergence of “nanoscience”, which has turned into the call of the century, the efficacy of conventional packaging has faded away. Accordingly, there is a wide range of new types of packaging, including electronic packaging machines, flexible packaging, sterile packaging, metal containers, aluminum foil, and flexographic printing. Hence, it has been demonstrated that these novel approaches can economically improve food safety and quality, decrease the microbial load of foodborne pathogens, and reduce food spoilage. This review study provides a comprehensive overview of the most common chemical or natural nanocomposites used in food packaging that can extend food shelf life, safety and quality. Finally, we discuss applying materials in the production of active and intelligent food packaging nanocomposite, synthesis of nanomaterial, and their effects on human health.

Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

Recently, there has been a great deal of interest in implementing new nanotechnology-based approaches to improve the quality of food products. One of the relevant applications in this field is the use of nanoemulsions in the food packaging industry. In this research, the role of nanoemulsions in the food packaging industry and also the recent developments were discussed. Notably, numerous factors, including bacterial growth and oxidation reduce the quality and safety of foods, fruits, and vegetables. In this case, new food packaging systems need to be smart, programmable, and multifunctional. Nanoemulsion can be prepared as a delivery system in the form of an oil-in-water or water-in-oil system under different methods of preparation including low-energy and high-energy techniques. Nanoemulsion-based delivery systems may also contain dyes, flavorings, preservatives, disinfectants, or nutrients, depending on the purpose. This technology can prevent microorganism’s growth, changes in food color and appearance, loss of weight, moisture content reduction, undesirable flavor and taste, and also decrease the rate of oxidation and browning compared to the samples with the common packaging. Despite the great potential of nanoemulsions, some specific issues exist which need to be addressed. Using these promising nanotechnologies some food properties such as taste, texture, flavor, color, spoilage, and stability can be controlled. To ensure the commercial use of nanoemulsions, further studies are needed to discover the application of nanoemulsions, their suitable carriers, optimize consumption, and remove obstacles in production and processing.

Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement

Emulsions are a wide range of naturally occurring or processed products that sometimes appear as emulsions at certain stages of production. The importance of emulsion systems in the food industry is due to its rheological and physicochemical properties. The main limitation of their use is thermodynamic instability, and one way to solve this problem is to use nanoemulsions (NEs). NEs are very popular these days because of the small size of the droplets with a high surface-to-volume ratio. In this paper, emulsions are defined and then the compounds, properties, formulations, formation methods and applications of NEs as well as their advantages and disadvantages are examined. The formation of NE consists of two parts: high energy emulsification methods and low energy emulsification methods. high energy emulsification methods are divided into five sections: High-Pressure Homogenization, Microfluidization, Ultrasonic Emulsification, Nanoparticles and High Shear Mixers. low energy emulsification methods include Phase Inversion Temperature (PIT), Phase Inversion Composition (PIC), Spontaneous Emulsification and Solvent Displacement. NEs are used to transmit beneficial compounds, followed by diseases control and prevention, and to produce food coatings and films and antimicrobial compounds, thereby increasing the shelf life of foods.

An Overview of Nanoemulsion: Definition, PreparationMethods and its Applications

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Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement

An Overview of Nanoemulsion: Definition, PreparationMethods and its Applications