Silver nanoparticles as an active packaging ingredient and its toxicity
Syed Sayeed Ahmad, Owais Yousuf, Rayees Ul Islam, Kaiser Younis
Abstract
Abstract Silver nanoparticles are broad‐spectrum antimicrobials which, in recent years, have gained much attention in food packaging. Nowadays, minimally processed foods are demanded by consumers with better quality and wholesomeness. Foods reach the consumer's table because of the packaging, which plays an essential function in protection, convenience, information and promotion. Safety due to conventional packaging can be improved with the help of antimicrobial agents by incorporation or coating. Silver being an excellent antimicrobial agent has been used in food packaging to improve packed foods shelf life. There is a need to summarize the studies on the migration of silver nanoparticles from packaging to food and their toxicity. In this review, we have outlined the function of silver nanoparticles in food packaging, their toxicity and their effect on the environment.