Physical factors affecting the antibacterial activity of Silver (Ag) and Zinc Oxide(ZnO) Nanoparticles (NPs), there application in edible and inedible foodpackaging, and regulation in food products
Unknown authors
Abstract
Nanochemistry has its diverse applications in the field of food science and technology.Various nano particle acts as anti-bacterial agents in active packaging of food.The application of these active packaging containing nanoparticles in it plays a vital role in the protection, preservation and enhancement in the shelf life of food.Silver nano particles (AgNPs) and Zinc Oxide nanoparticles (ZnO NPs) can be easily mixed with bio-polymer and synthetic polymers used for packaging materials.These nanoparticles act as anti-microbial agent to enhance the shelf life of food products.This review presents the effect of various physical factors including size, concentration, morphology, pH, surface charge and strain specific activity upon the anti-bacterial activity of AgNPs and ZnO NPs against five gram positive Staphylococcus aurerus(S.aurerus), Listeria monocytogenes (L.monocytogenes), Streptococcus pneumoniae(S .pneumoniae),Enterococcus faecalis (E.faecalis), Bacillus subtilis (B.subtilis) and five gram negative Escherichia coli (E.coli), Pseudomonas aeruginosa (P.aeruginosa), Salmonella typhimurium (S. typhimurium), Klebsiella pneumonia (K.pneumoniae ), Klebsiella aerogenes (K.aerogenes) strains are presented.Furthermore, practical approaches for addition of AgNPs and ZnO NPs in edible and inedible coating of various food products to enhance the shelf life of food materials is also presented.It is important to address all possible health effects caused by nanoparticles to ensure food safety.Therefore, this review also presents regulation and limitation of different regulating bodies' sets for Ag and ZnO NPs.