Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety
Gastroenteritis and hepatitis, caused by human noroviruses (HuNoVs) and hepatitis A virus (HAV), respectively, are the most common illnesses resulting from the consumption of food contaminated with human enteric viruses. Food‐grade polymers can be tailor designed to improve food safety, either as novel food‐packaging materials imparting active antimicrobial properties, applied in food contact surfaces to avoid cross‐contamination, or as edible coatings to increase fresh produce's shelf life. The incorporation of antimicrobial agents into food‐grade polymers can be used to control the food microbiota and even target specific foodborne pathogens to improve microbiological food safety and to enhance food quality. Enteric viruses are responsible for one fifth of acute gastroenteritis cases worldwide and the development of food‐grade polymers and biopolymers with antiviral activity for food applications is a topic of increased interest, both for academia and the food industry, even though developments are still limited. This review compiles existing studies in this widely unexplored area and highlights the potential of these developments to improve viral food safety.
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John Wiley & Sons
2018-04-16
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dig-iata-es-10261-1666082022-11-02T08:26:09Z Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety Randazzo, Walter Fabra, María José Falcó, Irene López Rubio, Amparo Sánchez Moragas, Gloria CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Gastroenteritis and hepatitis, caused by human noroviruses (HuNoVs) and hepatitis A virus (HAV), respectively, are the most common illnesses resulting from the consumption of food contaminated with human enteric viruses. Food‐grade polymers can be tailor designed to improve food safety, either as novel food‐packaging materials imparting active antimicrobial properties, applied in food contact surfaces to avoid cross‐contamination, or as edible coatings to increase fresh produce's shelf life. The incorporation of antimicrobial agents into food‐grade polymers can be used to control the food microbiota and even target specific foodborne pathogens to improve microbiological food safety and to enhance food quality. Enteric viruses are responsible for one fifth of acute gastroenteritis cases worldwide and the development of food‐grade polymers and biopolymers with antiviral activity for food applications is a topic of increased interest, both for academia and the food industry, even though developments are still limited. This review compiles existing studies in this widely unexplored area and highlights the potential of these developments to improve viral food safety. This work was supported by the Spanish National Institute for Agriculture and Food Research and Technology (INIA) co‐financed by the European Social Fund (Project RTA2014‐00024‐C03). MJF was supported by the “Ramon y Cajal” Young Investigator. Peer reviewed 2018-06-19T10:33:32Z 2018-06-19T10:33:32Z 2018-04-16 artículo http://purl.org/coar/resource_type/c_6501 Comprehensive Reviews in Food Science and Food Safety 17(3): 754-768 (2018) http://hdl.handle.net/10261/166608 1541-4337 http://dx.doi.org/10.13039/100007652 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTA2014‐00024‐C03 Postprint https://doi.org/10.1111/1541-4337.12349 Sí open John Wiley & Sons |
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Gastroenteritis and hepatitis, caused by human noroviruses (HuNoVs) and hepatitis A virus (HAV), respectively, are the most common illnesses resulting from the consumption of food contaminated with human enteric viruses. Food‐grade polymers can be tailor designed to improve food safety, either as novel food‐packaging materials imparting active antimicrobial properties, applied in food contact surfaces to avoid cross‐contamination, or as edible coatings to increase fresh produce's shelf life. The incorporation of antimicrobial agents into food‐grade polymers can be used to control the food microbiota and even target specific foodborne pathogens to improve microbiological food safety and to enhance food quality. Enteric viruses are responsible for one fifth of acute gastroenteritis cases worldwide and the development of food‐grade polymers and biopolymers with antiviral activity for food applications is a topic of increased interest, both for academia and the food industry, even though developments are still limited. This review compiles existing studies in this widely unexplored area and highlights the potential of these developments to improve viral food safety. |
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CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) |
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CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Randazzo, Walter Fabra, María José Falcó, Irene López Rubio, Amparo Sánchez Moragas, Gloria |
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artículo |
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Randazzo, Walter Fabra, María José Falcó, Irene López Rubio, Amparo Sánchez Moragas, Gloria |
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Randazzo, Walter Fabra, María José Falcó, Irene López Rubio, Amparo Sánchez Moragas, Gloria Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety |
author_sort |
Randazzo, Walter |
title |
Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety |
title_short |
Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety |
title_full |
Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety |
title_fullStr |
Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety |
title_full_unstemmed |
Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety |
title_sort |
polymers and biopolymers with antiviral activity: potential applications for improving food safety |
publisher |
John Wiley & Sons |
publishDate |
2018-04-16 |
url |
http://hdl.handle.net/10261/166608 http://dx.doi.org/10.13039/100007652 |
work_keys_str_mv |
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