Nanotechnology innovation combined with bacteriocins as emerging strategy for the development of active and intelligent food packaging

Bacteriocins are peptides or proteins synthesized in the ribosome and released into the extracellular environment that have bactericidal or bacteriostatic action on Gram-positive bacteria, including important foodborne pathogens such as Listeria monocytogenes, Clostridium botulinum, Bacillus cereus and Staphylococcus aureus. Furthermore, they are effective at low concentrations and do not alter the sensorial quality of the product. For this reason, there is growing interest in the food industry about the potential use of these compounds to replace chemical preservatives. Currently, the increase in consumer concern and environmental awareness increases the need to develop new packaging materials that guarantee safety and sustainability, such as packaging with polymer nanotechnology. This technology is mainly being used to improve barrier performance against gases such as oxygen and carbon dioxide, but can also be used to improve heat resistance, add antimicrobial properties, improve the barrier to ultraviolet rays, mechanical barrier, adding resistance and rigidity. However, it is a challenge for the food sector to develop them due to the costs of recent technology and the lack of studies that guarantee food safety, certifying the non-transmission of nanoparticles with toxic potential to food. Studies have supported this scenario, such as the use of pediocin AcH nanovesicles, which resulted in a 3 to 4-fold increase in antimicrobial activity against Pseudomonas aeruginosa and Staphylococcus aureus. Similarly, it has been observed that silver nanoparticles (NPAg) with plantaricin show an increase of up to 99,6% in antibacterial activity against Staphylococcus aureus when compared to free bacteriocin or free NPAg. In this sense, this review aimed to evaluate the molecular structure and characteristics of recently discovered bacteriocins, as well as, its properties. Thus, an in-depth understanding of the combination of nanotechnology with the antimicrobial effect of bacteriocins will contribute to a technological innovation that allows overcoming deficiencies in food storage, increasing the sustainability of packaging production and guaranteeing food quality.”