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Главная >Foods and Raw Materials > Архив выпусков > Том 12, №1, 2024 > Nanoparticles of metals and their compounds in films and coatings: A review
ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

Nanoparticles of metals and their compounds in films and coatings: A review

Eremeeva N. B. a
Аффилиация
a ITMO University, St. Petersburg, Russia
Все права защищены ©Eremeeva и др. Это статья с открытым доступом, распространяемая на условиях международной лицензии Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), позволяет другим распространять, перерабатывать, исправлять и развивать произведение, даже в коммерческих целях, при условии указания автора произведения.
Получена 02 Ноября, 2022 | Принята в исправленном виде 10 Января, 2023 | Опубликована 11 Июля, 2023
DOI: http://doi.org/10.21603/2308-4057-2024-1-588
Аннотация
Nanotechnology is important in food packaging because it increases shelf life, enhances food safety, and improves sensory characteristics and nutrient availability. We aimed to review scientific publications on the synthesis of nanoparticles, as well as their properties and applications in the food industry.
Research and review articles published from 2020 to 2022 were obtained from the database using the keywords “nanoparticles”, “film”, and “food”. They were on the synthesis of metal and metal oxide nanoparticles and their uses in food films and coatings.
We reviewed methods for synthesizing inorganic nanoparticles from metals and their compounds (silver, zinc, iron, etc.), as well as described their antimicrobial action against foodborne pathogens. By incorporating nanoparticles into films, we can create new materials with strong antimicrobial properties in vitro. Nanoparticles can be used to develop both polymer and biopolymer films, as well as their mixtures. Composite coatings can work synergistically with metal nanoparticles to create multifunctional food packaging systems that can act as compatibilizers. Particular attention was paid to metal nanoparticles in food coatings. We found that nanoparticles reduce the rate of microbial spoilage and inhibit lipid oxidation, thereby increasing the shelf life of raw materials and ready-to-eat foods. The safety of using nanoparticles in food coatings is an important concern. Therefore, we also considered the migration of nanoparticles from the coating into the food product.
Incorporating nanoparticles into polymer and biopolymer films can create new materials with antimicrobial properties against foodborne pathogens. Such composite films can effectively extend the shelf life of food products. However, the undesirable migration of metal ions into the food product may limit the use of such films.
Ключевые слова
Nanoparticles, antibacterial effect, film, coating, packaging, food products
ФИНАНСИРОВАНИЕ
This study was financially supported by the Russian Science Foundation (RSF) (project No. 23-26-00056).
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Eremeeva NB. Nanoparticles of metals and their compounds in films and coatings: A review. Foods and Raw Materials. 2024;12(1):60–79. https://doi.org/10.21603/2308-4057-2024-1-588 
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