Application of Microbial-Synthesized Nanoparticles …
413
synthesis, as demonstrated by Dairi et al. (2019). In this study, the authors synthesized AgNPs using Curcuma longa extract and produced nanocomposite films with
gelatin-modified montmorillonite and cellulose acetate, demonstrating a synergistic
antimicrobial effect against pathogenic bacteria and fungi, as well as high antioxidant
properties.
3.2.3 Active Scavengers and Absorbers
Several food products are sensitive to oxygen damages since its presence can decrease
the quality and shelf life of the products by enabling the microbial growth and
the oxidation process, leading to sensorial, physical, and mechanical changes in
packaged foods (Vilela et al. 2018; Yildirim et al. 2018). Iron nanocomposites are
widely studied in active food packaging due to their potential to act as oxygen
scavengers. Foltynowicz et al. (2017) demonstrated the potential of nanoscale zerovalent iron particles as oxygen scavengers and humidity absorbers dispersed in silicon
matrix to act as multilayer films for AP systems in food. Mu et al. (2013) developed
iron nanoparticles by liquid-phase reduction method in microemulsions systems to
evaluate their potential as oxygen scavenger in high-oil-content food (roast sunflower
seed and walnuts), obtaining a high oxygen absorption and increasing the storage
time. Nano-SiO 2 packing films increased loquat fruits antioxidant activity, retarding
internal browning, and extending the storage life (Wang et al. 2020).
Renewable sources are alternatives to green synthesis of nanocompounds. Plant
extracts have high antioxidant, anti-inflammatory, and antimicrobial properties and
are often used in nanoparticles biosynthesis. Dairi et al. (2019) synthesized AgNPs
using Curcuma longa extract in an organoclay matrix with thymol; the nanoparticles presented spherical shape and about 7–40 nm size; the produced films demonstrated an improvement in UV barrier and good antioxidant activity. Biopolymers also demonstrated great potential as a matrix for nanoparticle association for
AP absorber/scavenger and emitter systems. A polymer matrix of starch-kefiran
containing ZnO nanoparticles decreased the moisture content of the biofilms and
improved the UV light absorption and might be used as an alternative UV-protective
material in food (Shahabi-Ghahfarrokhi and Babaei-Ghazvini 2018).
Nanotechnology helps to solve challenges and improve the efficacy of AP for food.
Moreover, when their production occurs in association with eco-friendly methods,
besides improving food quality and safety, the use of nanotechnology also presents
environmental benefits, such as non-toxicity and biodegradability (Pandey et al.
2020).
3.3 Smart Food Packaging Systems
The smart intelligent packing is a system encompassed by the nanotechnology
(nanosensors), developed for biochemical detecting changes, e.g., by identifying
413
synthesis, as demonstrated by Dairi et al. (2019). In this study, the authors synthesized AgNPs using Curcuma longa extract and produced nanocomposite films with
gelatin-modified montmorillonite and cellulose acetate, demonstrating a synergistic
antimicrobial effect against pathogenic bacteria and fungi, as well as high antioxidant
properties.
3.2.3 Active Scavengers and Absorbers
Several food products are sensitive to oxygen damages since its presence can decrease
the quality and shelf life of the products by enabling the microbial growth and
the oxidation process, leading to sensorial, physical, and mechanical changes in
packaged foods (Vilela et al. 2018; Yildirim et al. 2018). Iron nanocomposites are
widely studied in active food packaging due to their potential to act as oxygen
scavengers. Foltynowicz et al. (2017) demonstrated the potential of nanoscale zerovalent iron particles as oxygen scavengers and humidity absorbers dispersed in silicon
matrix to act as multilayer films for AP systems in food. Mu et al. (2013) developed
iron nanoparticles by liquid-phase reduction method in microemulsions systems to
evaluate their potential as oxygen scavenger in high-oil-content food (roast sunflower
seed and walnuts), obtaining a high oxygen absorption and increasing the storage
time. Nano-SiO 2 packing films increased loquat fruits antioxidant activity, retarding
internal browning, and extending the storage life (Wang et al. 2020).
Renewable sources are alternatives to green synthesis of nanocompounds. Plant
extracts have high antioxidant, anti-inflammatory, and antimicrobial properties and
are often used in nanoparticles biosynthesis. Dairi et al. (2019) synthesized AgNPs
using Curcuma longa extract in an organoclay matrix with thymol; the nanoparticles presented spherical shape and about 7–40 nm size; the produced films demonstrated an improvement in UV barrier and good antioxidant activity. Biopolymers also demonstrated great potential as a matrix for nanoparticle association for
AP absorber/scavenger and emitter systems. A polymer matrix of starch-kefiran
containing ZnO nanoparticles decreased the moisture content of the biofilms and
improved the UV light absorption and might be used as an alternative UV-protective
material in food (Shahabi-Ghahfarrokhi and Babaei-Ghazvini 2018).
Nanotechnology helps to solve challenges and improve the efficacy of AP for food.
Moreover, when their production occurs in association with eco-friendly methods,
besides improving food quality and safety, the use of nanotechnology also presents
environmental benefits, such as non-toxicity and biodegradability (Pandey et al.
2020).
3.3 Smart Food Packaging Systems
The smart intelligent packing is a system encompassed by the nanotechnology
(nanosensors), developed for biochemical detecting changes, e.g., by identifying