Role of AuNPs in Active Food Packaging Improvement: A Review

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dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridpaidari, saeed/0000-0002-3944-8799
dc.authoridXu, Baojun/0000-0003-0739-3735
dc.authoridahari, hamed/0000-0002-4450-2454
dc.contributor.authorAhari, Hamed
dc.contributor.authorFakhrabadipour, Mostafa
dc.contributor.authorPaidari, Saeed
dc.contributor.authorGoksen, Gulden
dc.contributor.authorXu, Baojun
dc.date.accessioned2025-03-17T12:25:14Z
dc.date.available2025-03-17T12:25:14Z
dc.date.issued2022
dc.departmentTarsus Üniversitesi
dc.description.abstractThere is a worldwide concern about food loss due to reduced shelf life among food science researchers. Hence, it seems that any techniques contributing to improved food packaging are most welcome in the food sector. It has been demonstrated that the administration of nanotechnology-based techniques such as metal-based nanoparticles can fade away the unresolved obstacles in shortened shelf life and environmental concerns. Along with substantial signs of progress in nanoscience, there is a great interest in the usage of green synthesis-based methods for gold nanoparticles as the most advantageous metals, when compared to conventional chemistry-based methods. Interestingly, those aforementioned methods have significant potential to simplify targeted administration of gold nanoparticles due to a large surface-volume ratio, and diminished biohazards, aimed at increasing stability, and induction of anti-microbial or antioxidant properties. However, it is necessary to consider the hazards of gold nanoparticles including migration for food packaging purposes.
dc.description.sponsorshipBNU-HKBU United International College, China [R202107]
dc.description.sponsorshipThis study is supported by a research grant R202107 from BNU-HKBU United International College, China.
dc.identifier.doi10.3390/molecules27228027
dc.identifier.issn1420-3049
dc.identifier.issue22
dc.identifier.pmid36432128
dc.identifier.scopus2-s2.0-85142432018
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/molecules27228027
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1570
dc.identifier.volume27
dc.identifier.wosWOS:000887549300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofMolecules
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectantimicrobial effects
dc.subjectfood packaging
dc.subjectgold nanoparticles
dc.subjectnanotechnology
dc.subjectshelf life
dc.titleRole of AuNPs in Active Food Packaging Improvement: A Review
dc.typeReview

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