Summary: Fermented foods such as yogurt, kefir and sauerkraut have been part of the human diet throughout history and have gained attention in recent years due to their immense health and nutritional benefits. As a result, fermented foods are considered biofuel for the human microbiome which helps to boost the immune system. Fermented foods are those foods and beverages that are produced by employing specific microbial‐based fermentation aids such as yeasts and bacteria, particularly lactic acid bacteria (LAB). Through controlled enzymatic reactions, these microbial cultures transform food components as substrates into value‐added products promoting various healthy fermentative activities. These microbes in fermented foods also produce compounds that can inhibit food spoilage and pathogenic microorganisms, thereby extending the product shelf of fermented products. Probiotics are live microbiota with beneficial health properties, prevent gastrointestinal diseases and modulate the human microbiome. Thus, foods that are fermented by certain strains of probiotic bacteria that exhibit evidence of health benefits are referred to as probiotic fermented foods. This review describes fermented and functional foods, probiotics and their relationship to human health. In addition, we offer our perspective on the distinct differences between probiotic and fermented foods to promote awareness for consumers and key stakeholders regarding these highly functional and nutritionally fermented food products.

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.

In the past few decades, there have been remarkable advances in our knowledge of gold nanoparticles (AuNPs) and synthesizing methods. AuNPs have become increasingly important in biomedical and industrial applications. As a newly implemented method, AuNPs are being used in nanopackaging industries for their therapeutic and antibacterial characteristics as well as their inert and nontoxic nature. As with other NPs, AuNPs have privileges and disadvantages when utilized in the food sector, yet a significant body of research has shown that, due to the specific nontoxic characteristics, AuNPs could be used to address other NP flaws. In this mini review, we present synthesizing methods, food industry applications, and mechanisms of action of gold nanoparticles. Regarding the investigations, gold nanoparticles can play a major role to reduce microbial load in foodstuff and therefore can be implemented in food packaging as an effective approach.