Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Foods

Mohammed Gagaoua¹  Fatma Boukid²  Amira Leila Dib³  Tanima Bhattacharya⁴  Melisa Lamri⁵  Djamel Djenane⁵  Imene Chentir⁶  Debashrita Das⁷ 

[1] Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), 17121 Monells, Spain;GSPA Research Laboratory, Institut des Sciences Vétérinaires, Université Frères Mentouri Constantine 1, Constantine 25000 Algeria;Innovation, Incubation & Industry (I-Cube) Laboratory, Techno India NJR Institute of Technology, Udaipur 313003, India;Laboratory of Food Quality and Food Safety, Department of Food technology, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria;Laboratory of Food, Processing, Control and Agroressources Valorization, Higher School of Food Science and Agri-Food Industry, Algiers 16200, Algeria;School of Community Science & Technology, IIEST Shibpur, Howrah 711103, India;

关键词: meat;    food packaging;    nanotechnology;    silver nanoparticles;    green technology;    spoilage;   

DOI  :  10.3390/foods10112633

来源: DOAJ

【 摘 要 】

Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

【 授权许可】

Unknown