Advances in green synthesis of selenium nanoparticles and their application in food packaging

Bongekile K. Ndwandwe, Soraya P. Malinga, Eugénie Kayitesi, Bhekisisa C. Dlamini

Research output: Contribution to journalReview articlepeer-review

35 Citations (Scopus)

Abstract

The past decade has seen nanotechnology progressively being adopted by the food industry. Its wide application in food packaging has redefined conservative food packaging with active and intelligent packaging. Nanomaterials do not only influence food quality and safety but also offer health-related benefits. Selenium nanoparticles (SeNPs) have been preferred in recent years because of their high biological activity. However, they are generally synthesised using physicochemical methods which are associated with toxicity. In the past decade, efforts have been directed towards advancement of green synthesis of SeNPs to minimise hazardous by-products. The antioxidant and biocidal effects of SeNPs are generally investigated by direct contact between the oxidisable matter and/or test organisms. Lately, there is focus on the effect SeNPs incorporated into packaging films. This paper will review developments on SeNPs synthesised via plant extracts from the year 2010 to present and their potential application in active food packaging.

Original languageEnglish
Pages (from-to)2640-2650
Number of pages11
JournalInternational Journal of Food Science and Technology
Volume56
Issue number6
DOIs
Publication statusPublished - Jun 2021

Keywords

  • Active packaging
  • antimicrobial activity
  • antioxidant activity
  • selenium nanoparticles

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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