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Synthesis and Properties of Metal-Based Nanoparticles with Potential Applications in Food-Contact Materials

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Book cover Handbook of Nanoparticles

Abstract

Metal-based micro and nanostructured materials are used in a variety of food-related applications as nutrient bioactive delivery systems texture and flavor encapsulation, microbiological control, and food packaging. In this chapter, we are focus on metal-based micro- and nanostructured materials incorporated into food-contact surfaces and packaging polymers. Heavy metals are effective antimicrobial agents in the form of salts, oxides, colloids, and complexes such as silver zeolites. Although it is not a metal base composite, montmorillonite (MMT) is widely used in industrial processes, in particular in metal-based micro- and nanostructured materials (MMT-silver) for food packaging applications. Silver-based nano-engineered materials are currently the most common nanocomposites used in commodities mainly due to their antimicrobial capacity. Copper, zinc, and titanium nanostructures have shown promise in food safety. Titanium dioxide is resistant to abrasion and UV-blocking capabilities. Copper has been shown to be an efficient sensor for humidity with antibacterial properties in active food packaging. Other important properties in active food packaging, which can be positively influenced by metal-based micro- and nanostructured materials, are ethylene oxidation and oxygen scavenging. In this chapter, we review synthesis methodologies and properties of the metal-based nanoparticles used in food-contact materials. Size, shape, crystal structure, surface functionality, and composition will determine their mobility and biological activity in different systems. Migration between ions and nanoparticles from the polymer matrices is one key point to determine their antimicrobial effectiveness; however, this migration may affect the consideration status of the polymer as a food-contact material.

This book chapter is not an official US Food and Drug Administration (FDA) guidance or policy statement. No official support or endorsement by the US FDA is intended or should be inferred.

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Acknowledgments

The authors would like to acknowledge support of this book chapter through the project # E0736801 from the National Center for Toxicological Research-U.S. Food and Drug Administration. A. Fernández is also indebted to financial support by the Spanish Comisión Interministerial de Ciencia y Tecnología (Ministerio de Ciencia e Innovación) under contract AGL07-65936-C02. The authors also thank Dr. Frederick Beland and Dr Paul Howard for assistance in the review of this book chapter.

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Authors and Affiliations

  1. Division of Biochemical Toxicology, National Center for Toxicological Research, US Food and Drug Administration, 72079, Jefferson, AR, USA

    Raúl A. Trbojevich

  2. Instituto de Física Corpuscular (CSIC), Edificio Institutos de Investigación, Paterna, Valencia, Spain

    Avelina Fernández

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  1. Raúl A. Trbojevich
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  2. Avelina Fernández
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Correspondence to Raúl A. Trbojevich .

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Editors and Affiliations

  1. Department of Materials Engineering, Tarbiat Modares University, Tehran, Iran

    Mahmood Aliofkhazraei

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Trbojevich, R.A., Fernández, A. (2016). Synthesis and Properties of Metal-Based Nanoparticles with Potential Applications in Food-Contact Materials. In: Aliofkhazraei, M. (eds) Handbook of Nanoparticles. Springer, Cham. https://doi.org/10.1007/978-3-319-15338-4_53

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