238
Smart and active packaging and the usage of natural polymers (based on bionanocomposites) are another aspects for nanomaterial application to increase the
quality, safety, and longevity of food products (Cushen et al. 2012). Prevention of
microbial spoilage, chemical deterioration, and the improvement of sensorial and
nutritional properties of food are the main key rationales. Active food packaging
also can alert consumers when the content is spoiled. As the nanosensors ensure the
quality of the product by detecting microbes, toxins, and pollutants in food packages, the active package releases compounds such as antimicrobials, flavors, colors,
or supplements to the food (Neethirajan and Jayas 2011; Chaudhry et al. 2008).
Numerous studies showed that the surface of foods such as cheese and minced
meat that are prone to spoilage could be covered and ultimately protected through
the packaging prepared from silver, zinc, and other antimicrobial nanoparticles
(Buonocore et al. 2005; Véronique 2008; Ramachandraiah et al. 2015; Abdou et al.
2012). In this way, lots of organisms such as Escherichia coli, Staphylococcus
aureus, Salmonella Typhimurium, yeasts or molds, and even resistant spores could
be inhibited. These nanomaterials might apply in different forms such as pads,
films, or even internal walls of milking devices for the prevention of microbial
growth (Panea et al. 2014; Karimi et al. 2018; Cushen et al. 2012; Yildiz and Pala
2012; Akbar and Anal 2014; Arfat et al. 2016). Nanofilms are coatings on the product with an embedded bioactive nanomaterial, which also affect the loss of aroma,
taste, moisture, and gaseous exchange, thereby maintaining the food quality and
increasing the shelf life (Turan et al. 2018).
Nanotechnology has produced oxygen scavengers and moisture-absorbing leaves
for products such as fresh meat, chicken, and fish. Nano-packages with the ability
to reduce the entry of oxygen and other gases and moisture exhaustion can prevent
food spoilage (Rivett and Speer 2009). Furthermore, TiO 2 nanoparticles that control
microbial growth and protect food packaging against UV rays are used in a series of
packages to maintain the quality and safety of some products such as fresh cheese,
yogurt, and meat (Karimi et al. 2018; Cushen et al. 2012).
Notably, there are serious concerns about nanomaterial increasing usage in farm
animals and food industry because there is little information on nanoparticle migration from the packaging or coatings into the food and also the impact of these nanomaterials on the human health (Bumbudsanpharoke and Ko 2015).
9.6 Nanomaterials as Regulatory Tools in Agri-Food Systems
Different types of nanomaterials have been produced at the range of 1–100 nm.
Hence, nanobiotechnology has revolutionized the various sectors of the agri-food
industry through the designation of engineered nanomaterials, instruments, and systems (Livnah et al. 1993; Thulasi et al. 2013; Gangadoo et al. 2016; Martirosyan
and Schneider 2014). For instance, in food safety and quality sector, nutrient deficiency and toxicity along with animal and plant disease detection are being provided by nanosensors through measuring any state of nutrients.
H. Ebrahimnejad et al.
Smart and active packaging and the usage of natural polymers (based on bionanocomposites) are another aspects for nanomaterial application to increase the
quality, safety, and longevity of food products (Cushen et al. 2012). Prevention of
microbial spoilage, chemical deterioration, and the improvement of sensorial and
nutritional properties of food are the main key rationales. Active food packaging
also can alert consumers when the content is spoiled. As the nanosensors ensure the
quality of the product by detecting microbes, toxins, and pollutants in food packages, the active package releases compounds such as antimicrobials, flavors, colors,
or supplements to the food (Neethirajan and Jayas 2011; Chaudhry et al. 2008).
Numerous studies showed that the surface of foods such as cheese and minced
meat that are prone to spoilage could be covered and ultimately protected through
the packaging prepared from silver, zinc, and other antimicrobial nanoparticles
(Buonocore et al. 2005; Véronique 2008; Ramachandraiah et al. 2015; Abdou et al.
2012). In this way, lots of organisms such as Escherichia coli, Staphylococcus
aureus, Salmonella Typhimurium, yeasts or molds, and even resistant spores could
be inhibited. These nanomaterials might apply in different forms such as pads,
films, or even internal walls of milking devices for the prevention of microbial
growth (Panea et al. 2014; Karimi et al. 2018; Cushen et al. 2012; Yildiz and Pala
2012; Akbar and Anal 2014; Arfat et al. 2016). Nanofilms are coatings on the product with an embedded bioactive nanomaterial, which also affect the loss of aroma,
taste, moisture, and gaseous exchange, thereby maintaining the food quality and
increasing the shelf life (Turan et al. 2018).
Nanotechnology has produced oxygen scavengers and moisture-absorbing leaves
for products such as fresh meat, chicken, and fish. Nano-packages with the ability
to reduce the entry of oxygen and other gases and moisture exhaustion can prevent
food spoilage (Rivett and Speer 2009). Furthermore, TiO 2 nanoparticles that control
microbial growth and protect food packaging against UV rays are used in a series of
packages to maintain the quality and safety of some products such as fresh cheese,
yogurt, and meat (Karimi et al. 2018; Cushen et al. 2012).
Notably, there are serious concerns about nanomaterial increasing usage in farm
animals and food industry because there is little information on nanoparticle migration from the packaging or coatings into the food and also the impact of these nanomaterials on the human health (Bumbudsanpharoke and Ko 2015).
9.6 Nanomaterials as Regulatory Tools in Agri-Food Systems
Different types of nanomaterials have been produced at the range of 1–100 nm.
Hence, nanobiotechnology has revolutionized the various sectors of the agri-food
industry through the designation of engineered nanomaterials, instruments, and systems (Livnah et al. 1993; Thulasi et al. 2013; Gangadoo et al. 2016; Martirosyan
and Schneider 2014). For instance, in food safety and quality sector, nutrient deficiency and toxicity along with animal and plant disease detection are being provided by nanosensors through measuring any state of nutrients.
H. Ebrahimnejad et al.