Recent Trend of Utilizing Green synthesized Silver Nanoparticles in Food Industry

Abstract

Shivika Chadha, Saruchi and Vaneet Kumar

The major challenge in the food industry is the management of food safety from spoilage and microbial attack, when kept under storage. The current generation due to the busy life routine is highly dependent on the ready-to-eat food products and for this the packaging should be efficient enough to prolong the shelf-life, maintain the nutritional availability of the food. These parameters can be achieved by usage of efficient packaging strategy that is mechanical strong and biologically active against the microbial attack. The biopolymer and other biodegradable polymers are being used to maintain the eco-friendly nature and to strengthen the biopolymers incorporation of nanoparticles (NPs) in them is one of the recent and recognized step. The nanoparticles tend to improve the physical characteristics and enhance the biological activity of the packaging matrix as nanoparticles are one of the potent antimicrobial agents. Silver is recognized as the safe and non-toxic inorganic agent, which is being used for its antimicrobial potential for so long.

Silver demonstrates a wide range of the biological applications in its various forms, nanoparticle being one of them. The NPs from silver ions are synthesized via various chemical and biological processes. Green synthesis of these nanoparticles is considered as the prominent choice because of its eco-friendly attribute. The green synthesis approach is cost-effective and generates no toxicity and above all when it comes from the plant origin it is highly acceptable in various fields. The incorporation of NPs in food packaging matrix faces some drawbacks, but the availability of varieties regarding source of nanoparticles and biopolymer matrix, would help to standardize the matrix according to food type, nature and requirements.

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