Comprehensive Review of Silver Nanoparticles in Food Packaging Applications

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dc.authoridEker, Furkan / 0009-0002-5260-6111
dc.authoridOkur, Erkan Efe / 0009-0002-9934-4833
dc.authoridAkdaşçı, Emir / 0009-0009-5996-6567
dc.authoridKarav, Sercan / 0000-0003-4056-1673
dc.contributor.authorOkur, Erkan Efe
dc.contributor.authorEker, Furkan
dc.contributor.authorAkdaşçı, Emir
dc.contributor.authorBechelany, Mikhael
dc.contributor.authorKarav, Sercan
dc.date.accessioned2026-02-03T11:59:59Z
dc.date.available2026-02-03T11:59:59Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn recent years, the use of silver nanoparticles (AgNPs) in various fields has been investigated due to their highly potent properties. One of these areas is the adaptation of AgNPs to food packaging/preservation technologies. The primary reasons for the use of AgNPs in food preservation studies are their high levels of antibacterial, antioxidant, and antifungal activities. In particular, the slow and controlled release of silver provides a sustained protective effect throughout the contact period of AgNP-integrated packaging with food and reduces microbial load by preventing biofilm formation. Furthermore, high thermal stability of AgNPs provides high protection to foods under various conditions. Their high surface-area-to-volume ratio, making them effective even at low concentrations, further supports AgNPs as a promising alternative in food preservation technologies. Moreover, their ease of surface modification facilitates the integration of these nanoparticles (NPs) into polymer matrices, biodegradable films, and coatings. Additionally, some AgNP-based films are also used in smart packaging applications, providing a color change indicator of degradation. Their broad pH tolerance enhances their applicability to a variety of food types, from dairy to meat products. For all these reasons, AgNPs are considered as one of the essential components of innovative food packaging to slow down food spoilage, prevent microbial contamination, and provide safer, longer-lasting products to the consumer, and studies on them are ongoing.
dc.identifier.doi10.3390/ijms26209842
dc.identifier.issn1661-6596
dc.identifier.issn1422-0067
dc.identifier.issue20
dc.identifier.pmid41155137
dc.identifier.scopus2-s2.0-105020185700
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/ijms26209842
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34456
dc.identifier.volume26
dc.identifier.wosWOS:001601707200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofInternational Journal of Molecular Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260130
dc.subjectsilver nanoparticles
dc.subjectantibacterial activity
dc.subjectantioxidant activity
dc.subjectagricultural applications
dc.subjectfood packaging
dc.subjectfood preservation
dc.subjecttoxicity mechanisms
dc.titleComprehensive Review of Silver Nanoparticles in Food Packaging Applications
dc.typeReview Article

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