Article
Food Science & Technology
Helen Onyeaka, Paolo Passaretti, Taghi Miri, Zainab T. Al-Sharify
Summary: Nanotechnology plays a significant role in food science, contributing to the development of high-quality and safer foods. However, the potential toxicity of nanomaterials needs to be further understood and regulated.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Joana Moura, Cintia Ferreira-Pego, Ana Sofia Fernandes
Summary: This study investigated the preferences, safety perceptions, and usage practices of Portuguese consumers regarding Food Contact Materials (FCM) used for cooking and food storage. Results showed that safety was the most important factor when choosing cookware materials, although the criteria varied with age. Most respondents recognized the risk of food contamination through cookware. Stainless steel and glass were considered the safest materials for cooking, and glass and plastic were the most commonly used for food storage. Older individuals had better maintenance practices and knowledge about handling cookware. There was a general lack of knowledge about FCM symbols. This study highlights the need to provide reliable information to the public regarding cookware, promoting health literacy and reducing exposure to food contact chemicals.
FOOD AND CHEMICAL TOXICOLOGY
(2023)
Review
Chemistry, Applied
Parisa Sadighara, Nader Akbari, Parisa Mostashari, Najmeh Yazdanfar, Samira Shokri
Summary: Polystyrene used in food packaging can lead to migration of styrene into the food, especially in high-fat products like dairy items. This study found that the fat content and shelf life of the food can affect the migration of styrene.
Review
Food Science & Technology
Sarinthip Thanakkasaranee, Kambiz Sadeghi, Jongchul Seo
Summary: This article discusses the design considerations for packaging materials used in microwave applications based on product properties and processing conditions. It also introduces the use of high barrier polymers as versatile materials for microwave packaging and the incorporation of functional features to improve microwaving efficiency. The article further addresses the importance of materials with adequate stability for microwave-assisted thermal processing and the prospects of microwave packaging materials in the near future.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Z. A. Nur Hanani, A. D. Sonawane, P. V. Mahajan
Summary: This study aimed to determine the impact of different packaging conditions on the transmission rate of gases inside packages. It was found that polypropylene had a lower transmission rate, but the relative humidity of the cylinders did not significantly affect the transmission rate values. However, storage temperature had a significant impact on the transmission rate values, with lower temperature leading to lower transmission rate values for oxygen and carbon dioxide gases. Condensation and different humidity in packaging conditions did not influence the transmission rate.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Athanasios Kourkopoulos, Dick T. H. M. Sijm, Misha F. Vrolijk
Summary: The EU lacks specific legislation for paper and cardboard food contact materials, and national legislation differs among member states. There is a wide variability of protocols and conditions used in scientific studies, making comparisons difficult. The procedures and conditions laid down in EU legislation for plastics and European Standards may serve as a good basis for future assessment of paper and cardboard food contact materials.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Katarzyna Jakubowska-Gawlik, Wojciech Kolanowski, Joanna Trafialek
Summary: The study aimed to evaluate the performance of suppliers of spices, packaging, casings and intestines in meeting food safety management system objectives at a meat processing plant from 2007 to 2019. Main identified deficiencies were lack of protective clothing and supplier assessment in casing and intestine producers' plants, as well as poor hygiene, storage, and foreign body management practices in spice, packaging, and casings suppliers' plants. Each category of suppliers showed improvement in compliance levels over the 13-year period, with an expectation for full compliance by 2021 or 2022. The methodology used is useful not only for monitoring supplier compliance with food safety requirements, but also for auditor education, highlighting the importance of continuous improvement in food safety and quality management beyond food producers.
Review
Agriculture, Multidisciplinary
Jian Chen, Yuxi Guo, Xianlong Zhang, Jianghua Liu, Pin Gong, Zhuoqun Su, Lihua Fan, Guoliang Li
Summary: Nanoparticles have small size, high surface activity, and antibacterial and antioxidant properties, making them widely used in the food industry. However, their migration from the environment to food increases the exposure risk to humans. Carbon-based NPs, nanoselenium NPs, and rare earth oxide NPs are three emerging NPs that are commonly used in the food industry. The potential risk mechanisms and absorption pathways of NPs into the human body are discussed.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Materials Science, Multidisciplinary
Matthew W. Halloran, Lisa Danielczak, Jim A. Nicell, Richard L. Leask, Milan Maric
Summary: This study focused on the synthesis of a family of biosourced plasticizers for applications in flexible food packaging. These plasticizers, when blended with PLA, enhance its flexibility and reduce the glass transition temperature without impacting material performance. The experimental results showed that the plasticizers had an effect on the leaching rate and phase morphology of PLA, and the candidate plasticizers demonstrated non-toxicity in cell assays.
ACS APPLIED POLYMER MATERIALS
(2022)
Review
Materials Science, Textiles
Sana Ullah, Motahira Hashmi, Jungsoon Lee, Ji Ho Youk, Ick Soo Kim
Summary: This article introduces the applications of food packaging in pre-harvest and post-harvest stages, including different types of food packaging and how to improve the performance of food through active food packaging. In addition, the application of nanotechnology in food packaging is also mentioned.
FIBERS AND POLYMERS
(2022)
Review
Polymer Science
Lilian Seiko Kato, Carlos A. Conte-Junior
Summary: Unknown non-intentionally added substances (NIAS) in plastic food packaging pose challenges in terms of identification and risk assessment, with degradation products such as antioxidants being a primary source. Analytical methods like GC-MS and LC-MS are used to assess NIAS, and bioassays combined with genotoxicity testing are effective in prioritizing unknown NIAS. Additional legislation and alignment across the chain are necessary to address NIAS in plastic food packaging.
Review
Chemistry, Multidisciplinary
Kalpani Y. Y. Perera, Maille Hopkins, Amit K. K. Jaiswal, Swarna Jaiswal
Summary: Food packaging is of great importance for consumer satisfaction and prolonging the shelf life of food products. The emergence of novel food packaging materials, such as nanoclays, has gained attention due to the environmental pollution caused by plastic packaging and the need to reduce food waste. Nanoclays, including montmorillonite, halloysite, bentonite, Cloisite, and organically modified nanoclays, have been used to enhance the mechanical and barrier properties of food packaging materials and promote biodegradation. This article examines the development of nanoclay-based food packaging materials, focusing on bio-based polymers with nanoclay and analyzing their mechanical, barrier, and antibacterial characteristics. Additionally, it discusses the migration of nanoclays, toxicity levels, and relevant legislation.
JOURNAL OF NANOSTRUCTURE IN CHEMISTRY
(2023)
Article
Food Science & Technology
Victoria Norton, Carys Waters, Omobolanle O. Oloyede, Stella Lignou
Summary: Consumers lack understanding of sustainable food packaging and recycling procedures, highlighting the need for targeted education. More support from companies and governments is necessary due to consumer confusion and lack of knowledge regarding sustainable materials.
Review
Food Science & Technology
Vedran Milosavljevic, Katerina Mitrevska, Milica Gagic, Vojtech Adam
Summary: This article outlines and discusses current graphene-based sensors for real-time food quality monitoring, including their novel designs, sensing mechanisms, elements of sensor systems, and potential challenges.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Ping Shao, Liming Liu, Jiahao Yu, Yang Lin, Haiyan Gao, Hangjun Chen, Peilong Sun
Summary: Research on intelligent packaging, driven by consumer preferences for food safety and reducing resource waste, has brought momentum to the development of freshness indicators. These indicators, as a simple and efficient technology, have great potential in monitoring food freshness without causing damage to the food and packaging in the food supply chain.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Meeting Abstract
Toxicology
A. Casas-Rodriguez, M. Puerto, A. Jos, A. M. Camean
TOXICOLOGY LETTERS
(2022)
Meeting Abstract
Toxicology
S. Pichardo, A. Cascajosa-Lira, C. Medrano-Padial, A. Banos, E. Guillamon, A. Jos, A. M. Camean
TOXICOLOGY LETTERS
(2022)
Article
Biochemistry & Molecular Biology
Oscar Cebadero-Dominguez, Concepcion Medrano-Padial, Maria Puerto, Soraya Sanchez-Ballester, Ana Maria Camean, Angeles Jos
Summary: The interest in graphene materials has grown due to their potential applications in various fields, including food packaging. However, concerns regarding their safety have arisen as their intake may increase. This study aimed to evaluate the mutagenicity and genotoxicity of graphene oxide (GO) and reduced-graphene oxide (rGO) according to the recommendations of the European Food Safety Authority (EFSA). The results showed that GO was not mutagenic, but rGO exhibited mutagenic activity at certain concentrations and exposure times. Further investigation is needed to fully understand the toxic profile of rGO.
CHEMICO-BIOLOGICAL INTERACTIONS
(2023)
Article
Environmental Sciences
Antonio Casas-Rodriguez, Rosario Moyano, Veronica Molina-Hernandez, Ana Maria Camean, Angeles Jos
Summary: This study conducted uterotrophic bioassay in ovariectomized rats to investigate the estrogenic properties of MC-LR and CYN. The results showed no changes in uterus growth but potential thyroid disruption effects.
ENVIRONMENTAL RESEARCH
(2023)
Article
Food Science & Technology
Maria G. Hinojosa, Antonio Cascajosa-Lira, Ana I. Prieto, Daniel Gutierrez-Praena, Vitor Vasconcelos, Angeles Jos, Ana M. Camean
Summary: The incidence and interest of cyanobacteria have been increasing due to their ability to produce toxic secondary metabolites known as cyanotoxins. This study assessed the cytotoxicity and oxidative stress generation of different cyanobacterial extracts, and compared the effects of extracts containing and not containing cylindrospermopsin (CYN) in human neuroblastoma cells. The results showed that the CYN-containing extract was more toxic and induced oxidative stress compared to the CYN-free extract. This study highlights the importance of studying toxic effects of cyanobacteria in their natural environment.
Article
Food Science & Technology
Antonio Casas-Rodriguez, Oscar Cebadero-Dominguez, Maria Puerto, Ana Maria Camean, Angeles Jos
Summary: This study evaluated the impact of CYN on two human cell lines representative of the immune system, and found that CYN reduced cell viability, induced cell death mainly by apoptosis, decreased cell differentiation to macrophages, and up-regulated the mRNA expression of various cytokines. These results suggest the immunomodulatory activity of CYN in vitro, highlighting the need for further research on its impact on the human immune system.
Article
Environmental Sciences
Oscar Cebadero-Dominguez, Antonio Casas-Rodriguez, Maria Puerto, Ana Maria Camean, Angeles Jos
Summary: Considering the increasing use of graphene derivatives, it is important to understand the potential consequences and risks associated with human exposure to these materials. This study specifically investigated the cytotoxicity and immune response of reduced graphene oxide (rGO) in human monocytes and T cells. The results indicate that rGO has an impact on the immune system and further investigation is needed to fully understand the implications.
ENVIRONMENTAL RESEARCH
(2023)
Article
Food Science & Technology
Cristina Plata-Calzado, Leticia Diez-Quijada, Concepcion Medrano-Padial, Ana I. I. Prieto, Ana M. M. Camean, Angeles Jos
Summary: The aim of this study was to explore the potential mutagenicity and genotoxicity of pure ATX-a and an ATX-a/CYN mixture. The results showed that ATX-a was not mutagenic but exhibited genotoxicity in the absence of S9 mix, while ATX-a/CYN mixture showed concentration-dependent genotoxicity only in the presence of S9. Therefore, further studies are necessary for more realistic risk assessments.
Article
Chemistry, Multidisciplinary
Oscar Cebadero-Dominguez, Leticia Diez-Quijada, Sergio Lopez, Soraya Sanchez-Ballester, Maria Puerto, Ana M. Camean, Angeles Jos
Summary: This study assesses the biotransformation of reduced graphene oxide (rGO) during in vitro digestion and its toxic effects in different cell models. The results showed that rGO agglomerated during the digestion process. However, digestas of rGO did not exhibit significant cytotoxicity or inflammatory response in the tested concentrations.