Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. However, nanoparticles may have an adverse impact on human health. This has led to legislative and regulatory concerns. The inhibitory effects of nano packaging on different microorganisms, such as Salmonella, E. coli, and molds, have been studied. Nanoparticles, like other materials, may have a diverse set of properties that need to be determined. In this review, different features of silver, clay and copper nanoparticles, such as their anti-microbial, cell toxicity, genetic toxicity, mechanical properties, and migration, are critically evaluated in the case of food packaging. Specifically, the viewpoints of WHO, FDA, and ESFA, concerning the nano-silver application in food packaging, are discussed as well.

Egg yolk was replaced with sesame–peanut meal milk in mayonnaise in the levels of 0, 25%, 50%, 75%, and 100%. The pH was significantly decreased by increasing the percentage of replacement in all three kinds of replacement (p < .05). However, over the whole period, no significant difference was observed in the acidity. The mayonnaise samples, except for the replacements of 50%, were desirable in terms of physical and thermal stability. A significant decrease was seen in lightness (L*) and yellowness (b*) of the samples as a result of an increase in the percentage of replacements (p < .05). In the power law model, the flowing index amount (n) of all samples was in the domain between zero and one, which served as evidence for pseudoplastic behavior (dilatant with shear) of mayonnaise samples. The positive results are employing suitably the sesame–peanut meal milk instead of egg yolk, decreasing the cholesterol of mayonnaise and increasing its nutritional value, proposing mayonnaise factories to make use of the meal of the oil extraction factory as emulsifier, which lead to a decrease in overall costs of producing these products.

In the present study, the application of immersion ohmic heating was examined to improve thawing of frozen tuna fish cubes. The experimental tuna cubes (3 × 3 × 3 cm³) were thawed under ohmic heating subjected to three different voltages (40, 50, and 60 V) with three different concentrations (0.3, 0.4, and 0.5% w/v) of brine solution. The parameters associated with the quality of tuna, such as thawing time, thawing rate, thawing loss, cooking and total losses, centrifugal loss, lipid oxidation, texture, and color, were investigated during ohmic heating thawing, and compared with the conventional still air thawing, water thawing at 27 and 40 ℃. The results showed that immersion ohmic thawing significantly decreased the thawing time of frozen tuna fish cubes. Thawing time in ohmic treatment (50 V- 0.3% brine) was 5.95 times shorter than conventional conditions. The lowest thawing and cooking losses were observed at ohmic treatments. In addition, the ohmic treatments (group 1) were evaluated versus conventional methods (group 2) and the results showed that thawing and total losses in group 1 were significantly lower than group 2.