What could be the impact of Nanoparticles on food storage ?how to prevent it frm fungal toxin during storage?

Hi Moina Akhtar Moghal,

Nanoparticles are used in the food industry for their properties. For example, silver nanoparticles have antimicrobial and antifungal properties. They can be incorporated into the materials that make up food packaging and gradually released to extend its expiration date.

To prevent fungal toxin formation during food storage, it is crucial to implement appropriate strategies like GMP guidelines work, QC measures, Monitoring and Testing or use of natural antifungal agents (such as plant extracts or essential oils). I recommend reading the book "Mycotoxins in Food and Beverages Innovations and Advances":

Chapter Mycotoxins during Consumer Food Storage

Best regards

Moina Akhtar Moghal

Dear Prof.Jakub thanks & high regards for great response 👍🏻

Sundus F Hantoosh

Dear doctor

Go To

he Potential Application of Nanoparticles on Grains during Storage: Part 2 – An Overview of Inhibition against Fungi and Mycotoxin Biosynthesis

DOI:10.5772/intechopen.93213

Nsengumuremyi et al. (2020)

"Mycotoxins are secondary metabolites synthesized by filamentous fungi. They are common food contaminants that cause mycotoxicosis in humans and animals. Due to the severity of health risk pose by these mycotoxins, many countries have enacted strict measures to curb this menace. One promising measure is the use of nanoparticles. Herein, we present an overview of the application of titanium dioxide, chitosan, ultradisperse humic sapropel suspension, and carbon-based nanoparticles, a novel and innovative method of reducing mycotoxin production and the subsequent contamination of grains. All nanoparticles considered enhanced cell permeability by disrupting the membrane, resulting in the outflow of cellular materials. However, concentration, volume, type, and illumination (sunlight) influenced the fungicidal potential of NPs."

Moina Akhtar Moghal

Dear Dr.sundas 😊 thanks for awesome response

high regards 😇

Mohammad Aldahrob

You can use nano particles prepared by green syenthisis that have biological effeciency by two methods first one doping the original plastic or by coated it

Muhammad Ikram

Nanoparticles have gained significant attention in various fields, including food science and technology. When it comes to food storage, nanoparticles can potentially have both positive and negative impacts, depending on their properties and usage. Here are some considerations regarding the impact of nanoparticles on food storage and how to prevent fungal toxin growth:

Potential Impacts of Nanoparticles on Food Storage:

Enhanced Packaging: Nanoparticles can be incorporated into packaging materials to improve their barrier properties, thereby extending the shelf life of food products. These nanoparticles can create a stronger barrier against oxygen, moisture, and other external contaminants, helping to prevent spoilage and deterioration.

Antimicrobial Properties: Some nanoparticles, such as silver nanoparticles, exhibit antimicrobial properties. They can be added to packaging materials or directly to food products to inhibit the growth of bacteria, fungi, and other microorganisms that can cause spoilage and foodborne illnesses.

Sensory Changes: The incorporation of nanoparticles into packaging materials could potentially impact the sensory characteristics of food products. Changes in taste, odor, or texture might occur due to interactions between nanoparticles and food components.

Preventing Fungal Toxin Growth During Storage:

Fungal toxins, also known as mycotoxins, can develop in stored food products under certain conditions. To prevent their growth, consider the following measures:

Temperature and Humidity Control: Fungi thrive in environments with high humidity and warm temperatures. Maintaining appropriate storage conditions by controlling temperature and humidity can help prevent fungal growth.

Proper Packaging: Using appropriate packaging materials is essential. Moisture-resistant and airtight packaging can prevent moisture absorption and inhibit the growth of fungi. Incorporating nanoparticles with antimicrobial properties into packaging materials can also help mitigate fungal contamination.

Ventilation: Proper ventilation in storage areas can help reduce humidity levels, preventing conditions conducive to fungal growth.

Inspecting and Sorting: Regularly inspect stored food products for signs of mold growth, such as discoloration, unusual smells, or visible mold. Promptly remove any contaminated items to prevent the spread of fungi.

Natural Antimicrobial Compounds: Consider using natural antimicrobial compounds, such as essential oils or plant extracts, which can help inhibit fungal growth. These compounds can be added to packaging materials or used as surface treatments.

Regular Cleaning: Ensure that storage areas are kept clean and dry. Regular cleaning and sanitation can prevent fungal spores from accumulating and spreading.

Rotation of Stock: Implement a first-in, first-out (FIFO) approach when using stored food products. This practice helps ensure that older items are used before newer ones, reducing the chances of mycotoxin accumulation.

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