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Information Journal Paper

Title

Current advancements in applications of chitosan based nanometal oxides as food preservative materials

Pages

  122-129

Abstract

 Objective(s): A remarkable growing effort has been conducted by several researchers to fabricate food packaging materials which are able to protect foodstuffs and enhance their shelf-life from food-borne pathogens and fungal attack which causes great damage to the food industries. Recent studies has focused on the potential applications of Nano-Metal Oxides in food packaging area. Methods: This study reviews the latest trends and research results concerning the application of Chitosan films containing some important Nano-Metal Oxides as appropriate materials for food applications. Results: Nano-Metal Oxides including zinc oxide, magnesium oxide, titanium dioxide, copper oxide, iron oxide, silicon dioxide, and silica are the most common Nano-Metal Oxides that incorporated into the Chitosan film for improving its antimicrobial, physical, mechanical, and thermal properties. Conclusions: The reviewed Nano-Metal Oxides may have positive implications for food industries, particularly in the area of food packaging based on nanoparticles to improve the physic-mechanical properties and also quality shelf-life parameters of foodstuffs.

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    APA: Copy

    Shahbazi, Yasser, & SHAVISI, NASSIM. (2019). Current advancements in applications of chitosan based nanometal oxides as food preservative materials. NANOMEDICINE RESEARCH JOURNAL, 4(3), 122-129. SID. https://sid.ir/paper/752929/en

    Vancouver: Copy

    Shahbazi Yasser, SHAVISI NASSIM. Current advancements in applications of chitosan based nanometal oxides as food preservative materials. NANOMEDICINE RESEARCH JOURNAL[Internet]. 2019;4(3):122-129. Available from: https://sid.ir/paper/752929/en

    IEEE: Copy

    Yasser Shahbazi, and NASSIM SHAVISI, “Current advancements in applications of chitosan based nanometal oxides as food preservative materials,” NANOMEDICINE RESEARCH JOURNAL, vol. 4, no. 3, pp. 122–129, 2019, [Online]. Available: https://sid.ir/paper/752929/en

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