[01] Nickolas Rigopoulos, Department of Food Science and Nutrition, University of the Aegean, Myrina Lemnos, Greece. [02] Constantina Nasopoulou, Department of Food Science and Nutrition, University of the Aegean, Myrina Lemnos, Greece.

Nanotechnology applications in food formulation are associated with a wide range of benefits such as improved organoleptic characteristics and increased quality and safety of food products. Nanomaterials incorporated into a biopolymer matrix, are investigated as a new class of food packaging materials - known as active packaging - aiming to prolong self-life of the food products. Silver nanoparticles are the most common nanomaterials used in foodstuffs and food packaging formulation due to both their antioxidant capacity and antimicrobial activities against a wide range of pathogenic microorganisms. On the other hand nanotechnology used in food production conceals potential risks for the human health such as nanomaterials’ toxicity and potential migration of nanoparticles into foodstuffs, thus food safety assessment is essential in order to identify and restrict these potential risks. Additionally silver nanoparticles toxicity on freshwater algae and fish underlines the possible environmental impact which is fundamental to be moderated. The scope of this mini review is to present the recent trends of silver nanoparticles application in food industry, the potential risks that might occur and the European Legislation framework regarding nanotechnology implementation in food chain.

Nanotechnology, Silver Nanoparticles, Active and Intelligent Food Packaging, Antimicrobial Capacity, Safety Assessment, Nanomaterials Migration, European Legislation

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