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

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...

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Autores principales:	Melisa Lamri, Tanima Bhattacharya, Fatma Boukid, Imene Chentir, Amira Leila Dib, Debashrita Das, Djamel Djenane, Mohammed Gagaoua
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	meat food packaging nanotechnology silver nanoparticles green technology spoilage Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c2d69bd3092e4993b60acabb242e8b95
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spelling	oai:doaj.org-article:c2d69bd3092e4993b60acabb242e8b952021-11-25T17:33:39ZNanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety10.3390/foods101126332304-8158https://doaj.org/article/c2d69bd3092e4993b60acabb242e8b952021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2633https://doaj.org/toc/2304-8158Nanoparticles 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.Melisa LamriTanima BhattacharyaFatma BoukidImene ChentirAmira Leila DibDebashrita DasDjamel DjenaneMohammed GagaouaMDPI AGarticlemeatfood packagingnanotechnologysilver nanoparticlesgreen technologyspoilageChemical technologyTP1-1185ENFoods, Vol 10, Iss 2633, p 2633 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	meat food packaging nanotechnology silver nanoparticles green technology spoilage Chemical technology TP1-1185
spellingShingle	meat food packaging nanotechnology silver nanoparticles green technology spoilage Chemical technology TP1-1185 Melisa Lamri Tanima Bhattacharya Fatma Boukid Imene Chentir Amira Leila Dib Debashrita Das Djamel Djenane Mohammed Gagaoua Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety
description	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.
format	article
author	Melisa Lamri Tanima Bhattacharya Fatma Boukid Imene Chentir Amira Leila Dib Debashrita Das Djamel Djenane Mohammed Gagaoua
author_facet	Melisa Lamri Tanima Bhattacharya Fatma Boukid Imene Chentir Amira Leila Dib Debashrita Das Djamel Djenane Mohammed Gagaoua
author_sort	Melisa Lamri
title	Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety
title_short	Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety
title_full	Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety
title_fullStr	Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety
title_full_unstemmed	Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety
title_sort	nanotechnology as a processing and packaging tool to improve meat quality and safety
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c2d69bd3092e4993b60acabb242e8b95
work_keys_str_mv	AT melisalamri nanotechnologyasaprocessingandpackagingtooltoimprovemeatqualityandsafety AT tanimabhattacharya nanotechnologyasaprocessingandpackagingtooltoimprovemeatqualityandsafety AT fatmaboukid nanotechnologyasaprocessingandpackagingtooltoimprovemeatqualityandsafety AT imenechentir nanotechnologyasaprocessingandpackagingtooltoimprovemeatqualityandsafety AT amiraleiladib nanotechnologyasaprocessingandpackagingtooltoimprovemeatqualityandsafety AT debashritadas nanotechnologyasaprocessingandpackagingtooltoimprovemeatqualityandsafety AT djameldjenane nanotechnologyasaprocessingandpackagingtooltoimprovemeatqualityandsafety AT mohammedgagaoua nanotechnologyasaprocessingandpackagingtooltoimprovemeatqualityandsafety
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Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

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