Review article

A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging

Farhad GaravandDepartment of Food Chemistry and Technology, Teagasc Food Research Centre, Cork, IrelandIlaria CacciottiDepartment of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, Roma, ItalyNooshin VahedikiaDepartment of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, IranAbdur RehmanState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, ChinaÖzgür TarhanDepartment of Food Engineering, Engineering Faculty, Uşak University, Uşak, TurkeySafoura Akbari‐AlavijehDepartment of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, IranRezvan ShaddelDepartment of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, IranAli RashidinejadRiddet Institute Centre of Research Excellence, Massey University, Palmerston North, New ZealandMohammad NejatianDepartment of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health, Kermanshah University of Medical Sciences, Kermanshah, IranShima JafarzadehSchool of Industrial Technology, Universiti Sains Malaysia, Penang, MalaysiaMaryam Azizi‐LalabadiDepartment of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health, Kermanshah University of Medical Sciences, Kermanshah, IranSara Khoshnoudi‐NiaSeafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, IranSeid Mahdi JafariDepartment of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2020en

ABI

Abstract

Chitosan is mainly derived from seafood by-products and the thereof chitosan nanoparticles (CNPs) are known as nontoxic, biocompatible, biodegradable and functionalized nanostructures. CNPs, as green fillers, showed an appropriate potential in reinforcement of various biodegradable composites for food packaging and biomedical applications. After evaluation of different fabrication approaches and characterization techniques of CNPs, the changes in physical, mechanical, thermal, structural, morphological, and antimicrobial attributes of nanobiocomposites as a result of CNPs addition are discussed. The influence of bioactive loaded-CNPs and hybrid CNPs with metal nanoparticles, graphene, and montmorillonite in nanocomposites is also presented. Finally, the safety aspects of CNPs-loaded structures are highlighted to evaluate their implementation in food packaging and biomedical systems. It can be concluded that regardless of a few drawbacks, CNPs are promising nanomaterials to improve various operational, structural and antimicrobial properties of biocomposites for various applications in food packaging, delivery systems and biomedical uses.

Identifiers

DOI: 10.1080/10408398.2020.1843133

Citations and references

Cited by 20 references

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