Table 3.
Nanomaterials for meat packaging
| Nanomaterial | Carrier film | Meat product | Effect | Reference |
|---|---|---|---|---|
| Montmorillonite (MMT) nanoclays | Polyamide 6 (PA6) | Beef loins | (Improved packaging ) Enhanced shelf life of meat lowered thickness of packaging material | Picouet et al., 2014 |
| Zinc oxide (ZnO) +silver (Ag) nanoparticles | Low density polyethylene (LDPE) | Chicken breasts | (Active packaging) Inhibition of Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes | Panea et al., 2013 |
| Carbon nanotube (CNT) | Allyl Isothiocyanate (AIT) in cellulose polymer | Cooked chicken breast | Reduction in Salmonella choleraesuis Reduction in oxidation and color changes |
Dias et al., 2013 |
| Semiconductor nanocrystals | Polyethylene | Uncooked bacon | (Smart packaging) Oxygen nanosensors for O2 detection Assurance of package seal integrity |
Mills, 2005 |