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dc.contributor.authorSmaoui, Slim
dc.contributor.authorChérif, Ichraf
dc.contributor.authorBen Hlima, Hajer
dc.contributor.authorKhan, Muhammad Usman
dc.contributor.authorRebezov, Maksim
dc.contributor.authorThiruvengadam, Muthu
dc.contributor.authorSarkar, Tanmay
dc.contributor.authorShariati, Mohammad Ali
dc.contributor.authorLorenzo Rodríguez, José Manuel 
dc.date.accessioned2023-06-13T07:47:09Z
dc.date.available2023-06-13T07:47:09Z
dc.date.issued2023-04
dc.identifier.citationFood Packaging and Shelf Life, 36, 101045 (2023)spa
dc.identifier.issn22142894
dc.identifier.urihttp://hdl.handle.net/11093/4923
dc.description.abstractQuestions have been raised apropos food spoilage, which may pose a great hazard to the global environment and human health. Amongst bio-safe material that retains photocatalysis and impacts, photo-oxidizing on biological and species chemical are ZnO nanoparticles (ZnO-NPs). In this respect, this current paper covers a wide range of topics, starting from the ZnO-NPs synthesis and antibacterial potential to their functional application in meat packaging. A deep comparison of the physicochemical properties of ZnO-NPs synthesized through different routers was reported. In addition, a special focus has been given to antibacterial mechanisms that underlie synthesis parameters. This review also examined the ZnO-NPs impact on the chemico–physico–mechanical properties of the functional coatings/films features. Likewise, the employment of ZnO-NPs in meat packaging was also evaluated. As safer nanoparticles, ZnO-NPs enhance stored meat product quality by microflora growth limitation and retards lipid/protein oxidation. Remarkably, active packaging comprising ZnO-NPs, synthesized or not by plants, showed an eco-friendly solution and future alternative in the meat industry. Information about these topics could help students and scientific researchers who are engaged in chemical engineering, chemistry and meat technology communities to approach the complex thematic of ZnO-NPs.en
dc.description.sponsorshipCYTED | Ref.119RT0568spa
dc.description.sponsorshipGAIN (Axencia Galega de Innovación) | Ref. IN607A2019/01spa
dc.description.sponsorshipUniversidade de Vigo/CISUG.
dc.language.isoengspa
dc.publisherFood Packaging and Shelf Lifespa
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleZinc oxide nanoparticles in meat packaging: A systematic review of recent literatureen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.1016/j.fpsl.2023.101045
dc.identifier.editorhttps://linkinghub.elsevier.com/retrieve/pii/S2214289423000224spa
dc.subject.unesco3309 Tecnología de los Alimentosspa
dc.subject.unesco3309.13 Conservación de Alimentosspa
dc.subject.unesco3309.21 Alimentos Proteínicosspa
dc.date.updated2023-06-08T17:40:56Z
dc.computerCitationpub_title=Food Packaging and Shelf Life|volume=36|journal_number=|start_pag=101045|end_pag=spa


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