Recent Trend of Utilizing Green synthesized Silver Nanoparticles in Food Industry

Introduction

In context with food, its safety and quality are the utmost priority of concern for food industries, the consumers and also the regulatory bodies responsible for their quality checks. The current demands are focused on production of hygienic and fresh food product having a prolonged shelf-life and prepared in the absence of any chemical preservatives or additives. The food trade prominently requires the strategies to prevent microbial contamination or spoilage of food in order to assess its prolonged usage. In the present era, due to the busy life scheduled the consumers mostly, are dependent on the processed, packed and ready-to-eat food products. Hence the major requirement in this context is the relevant packaging material that could inhibit the microbial growth hence accompany in increasing the shelf-life of food product [1]. The use of Nano-material has gain familiarity with many fields over the decades and the food industry is not left untouched (Caboneet al., 2015), where these nanomaterials are majorly incorporated in the packaging materials because of the additional properties they impart (Nasr, 2015). The application of nanoparticles in food packaging has generated two major parameters and they are the improved packaging and the active packaging for improving physical properties and biological properties of the packaging matrix respectively. To such modifications, the silver nanoparticles are the prominent ones under the consideration for their good antimicrobial potential [2]. The silver nanoparticles are most effective bactericidal agents and are better as compared to other metal nanoparticles. The silver nanoparticles are stable at high temperature and can be incorporated with various polymers and stabilizing agents [3,4]. The present review deals with the application of silver nanoparticles, synthesized from plant or microbial source, in the food packaging material due to their efficient antimicrobial property. The review also suggests the effects caused by the incorporation of silver nanoparticles in the polymer matrix used for packaging.

Green Synthesis of Silver Nanoparticles (Ag NPs)

The conventional methods used for synthesis of the nanoparticles are expensive and non-environment friendly as they generate toxic materials as the byproducts. The problems generating through these conventional approaches were overcome by the usage of Green synthesis of nanoparticles using the biological sources like the plant extract and the microorganisms.

Green Synthesis Using Plants Extract Medium

The most prominent approach recorded for Ag NPs synthesis using plant system was with the sprouts of alfalfa [5]. The roots of this plant absorb Ag from agar medium and transfer them to shoot where these atoms arrange themselves to form nanoparticles via their union to form larger arrangements. Green synthesis of nanoparticles via plant medium is faster compared to the microbial medium. Through the course of time there are many findings reported on the successful green synthesis of silver nanoparticles from plant source. Some of the findings suggest the synthesis of Ag NPs using pine apple juice (Ahmad and Sharma, 2012), leaf extract of Argemonemexicana extract of triphala and Neem extract from Chrysanthemumindicum L. Acacia leucophloea peanut shell extract extract of fruit Malusdomestica, extract of leaf from Polyalthialongifolia and fruit extract of Papaya [6-13]. There are numerous options for the potential source of obtaining the silver nanoparticles.

There are many plants and their part and extracts that are under consideration for the use in green synthesis of nanoparticles. Hence the varieties are available to provide us with the option to overcome the drawbacks.

Figure 1: A systematic flow diagram of NPs synthesis from plant extracts

Green Synthesis Using Bacteria and Fungi

The capability of microorganisms to produce various inorganic materials that is the secondary metabolites either intra-cellularly or extra-cellularly. The property makes them suitable for the synthesis of nanoparticles when they interact with the salt solution of the respective metal. Silver is considered as biocidal for the microbes but some bacteria are resistant to silver and hence can accumulateit on their cell wall [14]. The very first metal nanoparticles were synthesized using the silver resistant strain Pseudomonas stutzeri AG259 grown under high concentration of silver nitrate [15]. Later on, several bacterial isolates were studied for their property to synthesize silver nanoparticles and till date there many potential bacteria capable of synthesis. Some of these bacterial isolates as reported experimentally include Bacillus licheniformis Staphylococcus aureus (culture supernatant), Proteus mirabilis PTCC 1710 Klebsiella pneumonia etc. Similar to the bacterial isolates, the fungal isolates abiding by their property of tolerance and bioaccumulation are considered to a good option for nanoparticle synthesis [16,17,18]. The fungal isolates are capable of secreting a variety of enzymes that can reduce silver ions to induce nanoparticle formation [19]. Due to their simplicity in handling than the bacterial isolates, the list of fungal isolates used for nanoparticle synthesis is not small and fungi Verticillium tops the list for being the first fungi to be used for silver nanoparticle synthesis [20-24]. Some other names in the list include, extracellular synthesis by Fusarium oxysporum Aspergillus flavusAspergillus fumigates, Penicillium fellutanum Trichodermareesei etc.

Figure 2: A systematic flow diagram of NPs synthesis from bacteria

Food packaging

There are different types of materials are used in packaging of the food product. Some of the packaging materials are discussed as:

Silver Nanoparticles (Ag NPs) in Food Packaging Material

The silver nanoparticles are known to possess a promising antimicrobial potential and are effective against a broad range of microbes including bacteria, fungi, yeast and also viruses. The recent era has diverted the research towards green synthesis of silver nanoparticles in order to make them suitable and acceptable to be incorporated in the packaging material [25]. The nanoparticle can be incorporated in the food packaging material to improve the mechanical strength and barrier of the matrix or it can be incorporated in a form to prevent food spoilage by microbial attack and improve shelf-life of the food products. The food packaging industries have come up with an innovative idea of sustainable food packaging (SFP) system where the recycled materials are used that generate zero-landfill [26]. The SFP system focus on less utilization of water and is efficient enough to utilize renewable resources and such features make it possible to meet the relevancy to be acceptable at the international level to protect packaged food items. The silver nanoparticles when incorporated with the biodegradable matrix used for food packaging enhance the features like gas barrier, mechanical properties, thermal features, and antimicrobial potency which enhances when the food borne pathogens comes in contact with nanoparticles incorporated within the matrix. This approach checks the microbial attack and also enhances shelf-life of products [27]. The release of silver nanoparticles from the matrix is induced by acidic food material, microwave heating and Nano-fille [28]. The permissible limit of Ag NPs released from food contact material as per European Food Safety Authority is 0.05mg/L in water and 0.05mg/kg in food while some countries has not set any respective guideline for this. However, the rate of release of silver nanoparticles from food contact material is slow hence the Ag NPs provide strength in stored food products and considered to be ideal for packaging matrix.

Figure 3: Application of silver nanoparticle in Food packaging

Bioplastic with Ag NPs in Food Packaging

Since the plastic, due to its non-biodegradable nature causes a threat to the environment, so a need raised to seek an alternate that is the biodegradable plastic or the bioplastic made with renewable materials and are also eco-friendly [29]. Incorporation of nano¬composites in these bio-plastic polymers is under a sharp rise. The silver nanoparticles are one such form of nanocomposite that is used in food packaging system due to its antimicrobial nature. The silver nanoparticles are potentially strong agents to prevent growth of food borne pathogens and spoilage microbes. The reported effects suggest that films of polyethylene oxide incorporated with extract of Accasellowiana and Silver NPs possess inhibition potential against pathogenic bacteria Staphylococcus aureus and Escherichia coli [30]. The composite films of Polylactic acid (PLA) prepared with incorporation of silver nanoparticles obtained from green synthesis possess the antibacterial activity against Escherichia coliand Listeria monocytogenes [31]. Silver nanoparticles synthesized with ginger extract enhanced the inhibition potential against microbial attack when incorporated with polyvinyl alcohol and Montmorillonite-MMT. This blending also decreased their biodegradation periodas compared to other blend-based composites [32]. A considerable antimicrobial property was observed under a study when a biopolymer of PVA and PEG were blended with silver nanoparticles synthesized from extract of leaf from Cappariszeylanica [33]. The films developed from Agar-Banana powder mix and integrated with silver nanoparticles possess enhanced antimicrobial potential against Escherichia coliand Listeria monocytogenes [34]. A study suggest that incorporation of silver NPs in the encapsulating material of probiotic will increase the physicochemical and mechanical properties of the matrix and this will help in improving the stability and performance of probiotic in gastrointestinal tract [35]. A current study reported the usage of a red algae Furcellarialum bricalis to synthesize silver nanoparticles capable of forming the stable nanocomposite film that can inhibition microbial attack from E. coli, E. faecalis, C. albicansand P. aeruginosa [36]. The resulting nanocomposite had the considerable mechanical strength and barrier properties.

Biopolymer with Ag NPs for Edible Coatings

Edible coatings on the perishable food are used for a long time and currently the nanoparticles are being incorporated in these edible coatings formed with biopolymer. To increase the shelf-life and storage quality for fruits and vegetables the nanoparticles with antimicrobial activity are incorporated in matrix of edible coatings. In a study the shelf life of freshly cut carrot is doubled by application of calcium-alginate coating supplemented with silver-montmorillonite NPs that reduced the respiration rate under controlled atmospheric storage [37]. The antioxidant potential and stability of flavors got enhanced for nearly 4 months at cold temperature for the Kinnow fruits when coated with the CMC and Guargum based coating supplemented with silver NPs [38]. Fresh cut melon when coated with Silver-chitosan based nanocomposite inhibited the microbial growth and lowered the respiration rate, with improvement in Vitamin C level and longer shelf-life duration. The findings suggested this polymer-nanocomposite blend to be most promising for edible coating for fresh cut fruits packaging [39].

Polysaccharide Biodegradable Matrix with Ag NPs for Packaging

Among the biodegradable polymers used for packaging the most widely and commonly used polysaccharides include cellulose, agarose, starch, pullulan, and chitosan [40]. The polymer cellulose has the ability to bind with the electropositive metal atoms via electrostatic interactions. Due to this property silver ions gets absorbed on the porous matrix of cellulose when it is immersed in the silver nitrate solution and also facilitates the synthesis and stabilization of silver nanoparticles. Such absorbent pads are used for modern day packaging of fresh foods [41]. Abundance in nature and low cost in production makes cellulose a compatible and edible polymer. The absorbent pads of cellulose when incorporated with AgNPs reduce the microbial growth during storage of beef meat [41]. In this study the total aerobic count reduced significantly while the lactic acid bacteria was less sensitive but the counts for pathogens like Pseudomonas spp. and Enterobacteriacea was less when compared with control. A similar finding was reported for the fresh cut melon sampleswhere the microbial load was reduced by silver nanoparticle loaded absorbent pads [42]. The silver nanoparticles when incorporated within food packaging matrix of hydroxypropyl methylcellulose inhibits the growth of E. coli and S. aureus (De Mouraet al., 2012). An edible polysaccharide, Pullulan for a matrix that is colorless, tasteless, oil resistant and less permeable to oxygen. The addition of silver nanoparticles accompanied with essential oils like oregano and rosemary oil in the edible pullulan films reduces the microbial attack in turkey deli meat [43]. The attack of pathogens like S. aureus and L. monocytogenes on the poultry and meat products is reduced by using pullulan films supplemented with AgNPs [44]. The ready-to-eat foods are usually coated with agar-agar and are now being proposed for use in liquid food gel packaging. In a study the natural existing sodium ions in the sodium montmorillonite were replaced with silver ions and then embedded in agar hydro gel. The resulting gel was used for increasing the shelf-life of Fior-di Latte cheese. The findings demonstrated that Silver MMT matrix caused inhibition of Pseudomonas spp [ 45].

                     Table 1: Effect of Silver Nanoparticles in various food packaging matrix

Effect of Ag NPs on Packaging Matrix

4.1. Effect of Ag NPs on Physical Properties of Packaging Matrix While dealing with the biopolymers to be used for food packaging one of the important parameter to be kept in mind is their physical characteristics and functional potential. The majorly used materials that are polysaccharide and proteins are hydrophilic in nature and this creates a challenge to make them compatible for use in coating technology. These properties of the material can be improved by various physical, chemical and enzymatic treatments. Blending of the polymer with supporting matrix of other nature or with nanocomposite is one such approach that complements the strength of the matrix and eventually helps to improve food quality and shelf-life [46].

The nanomaterials obtained via different techniques show a direct impact on the physical properties of the final structure; they are blended with or incorporated with. The concentration and nature of nanoparticles characterizes the properties of biopolymer matrix containing encapsulated nanoparticles. By using the solvent casting method, nanocomposite of silver nanoparticles is prepared with blending aqueous solutions. The efficiency and physical properties of the matrix generated via such method is affected by the particle size and distribution of the nanoparticles. Usually the biopolymer matrix have transparent appearance or colored according to type of matrix used. In a study the incorporation of silver nanoparticles in carrageenan generated a matrix with yellowish-brown appearance while the neat carrageenan matrix are transparent and such reporting were also found in many more studies [47-49]. The silver nanoparticles apart from changing the color, affects the thermal stability and UV light barrier properties of the matrix. The color change of matrix is dependent upon the concentration of nanoparticle used, as reported in one study that concentration of AgNPs changes the color from pale brown to dark brown in the agar films [50].

The film forming solution of agar-banana powder changed color from yellow to dark brown after formation of silver nanoparticles. This phenomenon was considered as the Plasmon resonance property of nanoparticles that was affected by banana powder concentration [34]. Pectin films also show darker complexion due to incorporation of silver nanoparticles in them [51]. But some finding also reported a colorless matrix of starch incorporated with silver nanoparticles and only the opacity was affected whereas the UV barrier was maintained [52]. The parameter of opacity affects the UV deterioration although its affects the food appearance attribute.The mechanical properties of matrix with nanocomposite depend upon the interactions and miscibility of the participating molecules where usually the van der Waals interactions persist. The density of matrix can be affected due to addition of a new molecule (nanoparticles) and this could increase the ability of interaction between them. Mechanical strength of pectin films was improved with addition of silver NPs, which was the result of interaction between AgNPs and pectin polymer’s H-bonds and this overall affected the other mechanical properties [51]. A study on carrageenan reported that low concentration of silver nanoparticles increase its strength for elongation and break while high concentration decreases its elastic modulus tendency [47].

Although some finding reported the decreased mechanical strength in some matrix, the silver nanoparticles does not affect the elongation at break and this lead to provide the resistance and strength to matrix. In context with Agar films, Starch films, hydroxypropyl methylcellulose/beeswax edible films similar findings were reported [50,53]. Another physical property parameter for the biofilms is their surface hydro- phobicity or –philicity, which is affected by addition of silver nanoparticles. Water contact angle value decrease due to silver NPs addition in chitosan films and agar-banana films [51,54]. Addition of silver nanoparticles tend to decrease the surface tension while some finding reported no effect on contact angle for pectin or banana films and increased contact angle for agar films Water vapour permeability of the Biofilm, decreases with incorporation of silver nanoparticles as reported by several finding [55-58]. Some finding also support no changes in permeability in the pectin films and gelatin and agar-banana films [51,59]. A study reports a major structural change in the cellulose and collagen derivatives based biofilm treated with silver nanoparticles. These changes led to compaction of microfiber and surface micro-relief and this also imposed a good antimicrobial property in the film while making them non-toxic to humans and nature (Fedotova et al., 2009).

Conclusion

From the above discussion it can be concluded that there are variety of sources available for the green synthesis of silver nanoparticles. These variable options allow us to overcome the drawbacks related to one of the options. The selection can also be done on the basis of the availability and requirements and above all the green synthesis surpass the toxic nature as observe in the chemical synthesis. Due to their potential antimicrobial property the silver s are effectively the best option to prevent microbial attack on food. The major parameter of food safety that is its longer shelf life is supported efficiently by the silver nanoparticles. Beside this the silver nanoparticles are also affecting the physical properties of the polymer matrix used in food packaging. There are some drawbacks studies reported in this context but over the major benefits the drawbacks can be overruled by standardization. So the use of silver nanoparticles in food packaging matrix will support the better shelf-life duration, prevent food spoilage, check the microbial attacks.

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