The Synthesis, Functions and Mechanisms of Action of the Silver Nanoparticles and Their Uses in the Processing and Preservation of Meat and Meat Products
DOI:
https://doi.org/10.24925/turjaf.v11i9.1768-1783.6099Keywords:
Silver nanoparticles, Food packaging, Food preservation, Antimicrobial activity, ToxicityAbstract
Nanoparticles are organic and inorganic structures ranging in size from 1-100 nm. They are a part of our daily life and attract great attention in various fields such as agriculture, environment, and medicine. Silver nanoparticles (AgNPs) are among the metal nanoparticles that have been the most widely researched and used for their optical, electrical, and antimicrobial properties. Today, in advanced food technology applications, nanoparticles and additives containing nanoparticles are used to improve the nutritional content of foods and to increase the stability of food components or final food products by extending their shelf life. Thanks to their unique properties, AgNPs are regarded as leaders in the fight against pathogenic microbial activity, solving current problems in the food industry. AgNPs have a strong effect on slowing the antimicrobial activities of antibiotic-resistant bacteria as well as being active against a broad spectrum of pathogenic bacteria. In this review, the physical, chemical, and biological methods used in the production of silver nanoparticles, the functions and mechanisms of action of the particles, and the use of AgNPs as a preservative in meat and meat products and their new generation packaging systems are explained in detail.
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