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MESO: Prvi hrvatski časopis o mesu, Vol. 25. No. 3., 2023.

Pregledni rad

https://doi.org/10.31727/m.25.3.2

Application of nanoparticles on fish and meat products packaging

Mario Ščetar orcid id orcid.org/0000-0002-4684-4781 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Mia Kurek orcid id orcid.org/0000-0001-9580-0518 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Domagoj Gabrić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Kata Galić orcid id orcid.org/0000-0003-1501-8812 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski pdf 257 Kb

str. 229-236

preuzimanja: 286

citiraj

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Sažetak

Nanotechnology as a new aspect of science that modifies the physical, chemical and biological properties of food, which leads to new applications in the food industry of meat and fish processing. Keeping up with other industries, the meat and fish processing industry has adopted new technology in a variety of applications to improve product quality and safety. Potential applications include improvement of taste, texture, production of low fat and low salt products, improved absorption of nutrients, improved packaging techniques and better pathogen detection system. Since the legal regulations related to nanomaterials are still completely undefined, it is extremely important to reduce the migration of nanoparticles to the smallest possible extent, otherwise it will not be accepted due to safety reasons and also due to negative consumer perception. From an economic point of view, the use of nanomaterials for packaging will most likely be more expensive, and therefore their selection in relation to other materials will need to show more significant functionality and thus justify the costs incurred.

Ključne riječi

nanotechnology; packaging; fish and meat products

Hrčak ID:

303422

URI

https://hrcak.srce.hr/303422

Datum izdavanja:

14.5.2023.

Podaci na drugim jezicima: hrvatski njemački španjolski talijanski

Posjeta: 1.270 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 15 March 2023

Date accepted: 8 May 2023

Publication date: 14 May 2023

Volume: 25

Issue: 3

Pages: 229-236

DOI:

Article Information (continued)

Categories:

Subject: Pregledni rad

Categories:

Subject: Review-article

Keywords:

Keyword: nanotehnologija

Keyword: pakiranje

Keyword: riblji i mesni proizvodi

Keywords:

Keyword: nanotechnology

Keyword: packaging

Keyword: fish and meat products

Keywords:

Keyword: Nanotechnologie

Keyword: Verpackung

Keyword: Fisch- und Fleischprodukte

Keywords:

Keyword: nanotecnología

Keyword: envasado

Keyword: pescado y productos cárnicos

Keywords:

Keyword: nanotecnologie

Keyword: packaging (confezionamento)

Keyword: prodotti a base di pesce e prodotti a base di carne

Primjena nanočestica u pakiranju ribljih i mesnih proizvoda

Translated Title (en): Application of nanoparticles on fish and meat products packaging

Translated Title (de): Anwendung von Nanopartikeln auf Verpackungen für Fisch- und Fleischprodukte

Translated Title (es): Aplicación de nanopartículas en el envasado de pescado y productos cárnicos

Translated Title (it): Utilizzo delle nanoparticelle nel confezionamento di prodotti a base di pesce e di carne

Mario Ščetar[1]

Email: mscetar@pbf.hr

Mia Kurek[1]

Domagoj Gabrić[1]

Kata Galić[1]

 

[1] Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Nanotehnologija kao novi aspekt znanosti kojim se modificira fizikalna, kemijska i biološka svojstva hrane što dovodi do novih primjena u prehrambenoj industriji obrade mesa i ribe. Održavajući korak s drugim industrijama, mesna i industrija prerade ribe je usvojila novu tehnologiju u nizu primjena za poboljšanje kvalitete i sigurnosti proizvoda. Potencijalne primjene uključuju poboljšanje teksture, okusa, proizvodnju proizvoda s niskim udjelom masnoće i soli, poboljšanu apsorpciju hranjivih tvari, poboljšane tehnike pakiranja i bolji sustav detekcije patogena. Budući da je zakonska regulativa vezana za nanomaterijale još uvijek u potpunosti nedorečena, kod ovog načina pakiranja izuzetno je bitno smanjiti migracije nanočestica na najmanju moguću mjeru jer u suprotnom neće biti prihvaćena zbog razloga zdavstvene ispravnosti pa tako i zbog negativne percepcije potrošača. S ekonomskog gledišta, korištenje nanotematerijala za pakiranje vrlo vjerojatno će biti skuplje te će stoga njihov odabir u odnosu na druge materijale morati pokazati značajniju funkcionalnost te time opravdavati nastale troškove.

Translated Abstract

Nanotechnology as a new aspect of science that modifies the physical, chemical and biological properties of food, which leads to new applications in the food industry of meat and fish processing. Keeping up with other industries, the meat and fish processing industry has adopted new technology in a variety of applications to improve product quality and safety. Potential applications include improvement of taste, texture, production of low fat and low salt products, improved absorption of nutrients, improved packaging techniques and better pathogen detection system. Since the legal regulations related to nanomaterials are still completely undefined, it is extremely important to reduce the migration of nanoparticles to the smallest possible extent, otherwise it will not be accepted due to safety reasons and also due to negative consumer perception. From an economic point of view, the use of nanomaterials for packaging will most likely be more expensive, and therefore their selection in relation to other materials will need to show more significant functionality and thus justify the costs incurred.

Translated Abstract

Die Nanotechnologie ist ein neuer Aspekt der Wissenschaft, durch den die physikalischen, chemischen und biologischen Eigenschaften von Lebensmitteln verändert werden, was zu neuen Anwendungen in der Lebensmittelindustrie für Fleisch und Fisch führt. Ebenso wie andere Industriezweige hat auch die fleisch- und fischverarbeitende Industrie neue Technologien in einer Reihe von Anwendungen eingesetzt, um die Produktqualität und -sicherheit zu verbessern. Zu den möglichen Anwendungen gehören die Verbesserung von Geschmack und Textur, die Herstellung von Produkten mit geringerem Fett- und Salzgehalt, die v erbesserte Aufnahme v on N ährstoffen, verbesserte Verpackungstechniken und ein besseres System zum Nachweis von Krankheitserregern. Da die gesetzlichen Bestimmungen im Zusammenhang mit Nanomaterialien noch völlig undefiniert sind, ist es äußerst wichtig, die Migration von Nanopartikeln auf das kleinstmögliche Maß zu reduzieren, da sie sonst aus Sicherheitsgründen und aufgrund einer negativen Wahrnehmung durch die Verbraucher nicht akzeptiert werden. Aus wirtschaftlicher Sicht wird die Verwendung von Nanomaterialien für Verpackungen höchstwahrscheinlich teurer sein, so dass ihre Auswahl im Vergleich zu anderen Materialien eine höhere Funktionalität aufweisen muss, um die entstehenden Kosten zu rechtfertigen.

Translated Abstract

La nanotecnología se presenta como un nuevo campo científico que altera las características físicas, químicas y biológicas de los alimentos, brindando nuevas posibilidades en el procesamiento de carne y pescado en la industria alimentaria. Con el fin de mejorar la calidad y seguridad del producto, la industria de procesamiento de carne y pescado ha adoptado diversas tecnologías, siguiendo el ritmo de otras industrias. Entre las aplicaciones potenciales, se encuentran la mejora del sabor y la textura, la producción de productos con bajo contenido de grasas y sales, una mejor absorción de nutrientes, mejores técnicas de envasado y sistemas de detección de patógenos más eficientes. Sin embargo, dado que la regulación legal en relación con los nanomateriales no está completamente definida, es de vital importancia reducir al máximo la migración de nanopartículas en los envases, ya que esto puede ser perjudicial para la salud y afectar negativamente la percepción del consumidor. En términos económicos, se espera que el uso de nanomateriales para envases sea más costoso que otros materiales, por lo que su elección deberá estar respaldada por una funcionalidad más significativa para justificar los costos adicionales.

Translated Abstract

La nanotecnologia, come nuovo aspetto della scienza che modifica le proprietà fisiche, chimiche e biologiche degli alimenti, trova nuove e interessanti applicazioni nell'industria alimentare della lavorazione della carne e del pesce. Al passo con altri settori, l'industria della lavorazione della carne e del pesce ha adottato nuove tecnologie in una serie di applicazioni per migliorare la qualità e la sicurezza dei prodotti alimentari. Le potenziali applicazioni includono il miglioramento del sapore e della consistenza degli alimenti, la produzione di prodotti a basso contenuto di grassi e sale, un migliore assorbimento dei nutrienti, migliori tecniche di confezionamento e migliori sistemi di rilevamento dei patogeni. Poiché la normativa in materia di nanomateriali è ancora del tutto indefinita, riguardo a questo metodo di confezionamento è estremamente importante ridurre il più possibile la migrazione delle nanoparticelle, altrimenti non sarà accettata per motivi igienico-sanitari e anche per la percezione negativa del consumatore. Dal punto di vista economico, l'utilizzo dei nanomateriali per il confezionamento sarà molto probabilmente più costoso rispetto all’utilizzo di altri materiali. Perché la scelta, quindi, ricada sui nanomateriali si dovranno evidenziare funzionalità più significative che possano giustificare i costi più sostenuti.

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