Application of Titanium Dioxide (TiO۲) Nanoparticles in Packaging and Coating of Food Products

Publish Year: 1400
نوع سند: مقاله کنفرانسی
زبان: English
View: 464

This Paper With 15 Page And PDF Format Ready To Download

  • Certificate
  • من نویسنده این مقاله هستم

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این Paper:

شناسه ملی سند علمی:

ICSDA05_357

تاریخ نمایه سازی: 4 مهر 1400

Abstract:

Titanium oxide, also known as titanium (IV) oxide, or titanium, is the natural form of oxidized titanium. Titanium dioxide is commonly detected in three forms of anatasis, rutile, and brookite. Concerning the critical importance of food safety and foodborne illnesses, cost efficiency, environmental considerations, and customers' convenience, researchers' attention has been appealed to titanium dioxide nanoparticles. These nanoparticles have been approved to be hazardless and inexpensive for production. The antimicrobial and photocatalytic activity make them desirable for utilization in active food packaging and films. These nanoparticles' antimicrobial action mechanisms are based on the degradation of the microorganism by hydroxyl radicals and the receptive oxygen species (ROS) formed by a light reaction in the water phase. Their ultraviolet blocking attribute and high oxidizing properties, resulting from the photocatalytic activity, have introduced them as the prime candidate for active food packaging and films. Holes produced by transmission of electrons from the Valance Band (VB) surface to the Conduction Band (CB) due to absorption of the specific wavelength are the foundation of photocatalytic activity. Based on the bottom-up or top-down approach, various methods can be taken to generate titanium dioxide nanoparticles. On the whole, metal and metal oxide nanoparticles and, specifically, TiO۲ nanoparticles can play a critical role in various fields, and food science is no exception. With response to some health-related considerations and extension of low-cost generation, nanoparticles can indicate more applicant role in the inhibition of food pathogens and food spoilage, leading to the reduction of food pathogen-related ailments and food wastes.

Authors

Milad Daneshniya

Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran. Department of food science and technology, faculty of Industrial and Mechanical engineering,Qazvin branch, Islamic Azad University, Qazvin, Iran

Mohammad Hossein Maleki

Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran. Department of food science and technology, faculty of Industrial and Mechanical engineering,Qazvin branch, Islamic Azad University, Qazvin, Iran

Hooman Jalilvand Nezhad

Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran. Department of food science and technology, faculty of Industrial and Mechanical engineering,Qazvin branch, Islamic Azad University, Qazvin, Iran

Vahid Jalali

Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran. Department of food science and technology, faculty of Industrial and Mechanical engineering,Qazvin branch, Islamic Azad University, Qazvin, Iran

Masome Behrouzian

Department of Food Science and Technology, Khuzestan Agricultural Sciences and Natural Resources University, Ahvaz, Khuzestan, Iran