Food Nanotechnology Research Articles

English

Nanotechnology is a promising field of interdisciplinary research. It opens up a wide array of opportunities in various fields like medicine, pharmaceuticals, electronics and agriculture. The potential uses and benefits of nanotechnology are enormous. The current global population is nearly 7 */billion with 50% living in Asia. A large proportion of those living in developing countries face daily food shortages as a result of environmental impacts or political instability, while in the developed world there is surplus of food. For developing countries, the drive is to develop drought and pest resistant crops, which also maximize yield. The potential of nanotechnology to revolutionise the health care, textile, materials, information and communication technology, and energy sectors has been well publicized. The application of nanotechnology to agriculture and food industries is also getting attention nowadays. Investments in agriculture and food nanotechnologies carry increasing weight because their potential benefits range from improved food quality and safety to reduced agricultural inputs and improved processing and nutrition. While most investment is made primarily in developed countries, research advancements provide glimpses of potential applications in agricultural, food, and water safety that could have significant impacts on rural populations in developing countries. This review is concentrated on modern strategies used for the management of water, pesticides, limitations in the use of chemical pesticides and potential of nano-materials in sustainable agriculture management as modern approaches of nanotechnology. Key words: Agriculture, nanotechnology, nanofertilizer, nanoencapsulation, nanoherbicides.

ACS Select on Nanotechnology in Food and Agriculture: A Perspective on Implications and Applications

ACS Select on Nanotechnology in Food and Agriculture: A Perspective on Implications and Applications

Synthesis of Organic Nanoparticles and their Applications in Drug Delivery and Food Nanotechnology: A Review

Synthesis of Organic Nanoparticles and their Applications in Drug Delivery and Food Nanotechnology: A Review Organic nanoparticles, nanocrystals and nanobeads are of major interest in material and life sciences. Biopolymer nanoparticles are offering numerous advantages that embrace the simplicity of their preparation from well-understood biodegradable, biocompatible polymers and their high stability in biological fluids during storage. Several types of polymers have been tested as potential drug delivery systems; including nanoparticles, dendrimers, capsosomes and micelles. In the present review, synthetic methods for the preparation of organic nanoparticles, types and significant applications of organic nanoparticles have been reviewed with suitable examples.

Annual report of the EFSA Scientific Network of Risk Assessment of Nanotechnologies in Food and Feed for 2013

Annual report of the EFSA Scientific Network of Risk Assessment of Nanotechnologies in Food and Feed for 2013

Design of Bio-nanosystems for Oral Delivery of Functional Compounds

Nanotechnology has been referred to as one of the most interesting topics in food technology due to the potentialities of its use by food industry. This calls for studying the behavior of nanosystems as carriers of biological and functional compounds aiming at their utilization for delivery, controlled release and protection of such compounds during food processing and oral ingestion. This review highlights the principles of design and production of bio-nanosystems for oral delivery and their behavior within the human gastrointestinal (GI) tract, while providing an insight into the application of reverse engineering approach to the design of those bio-nanosystems. Nanocapsules, nanohydrogels, lipid-based and multilayer nanosystems are discussed (in terms of their main ingredients, production techniques, predominant forces and properties) and some examples of possible food applications are given. Phenomena occurring in in vitro digestion models are presented, mainly using examples related to the utilization of lipid-based nanosystems and their physicochemical behavior throughout the GI tract. Furthermore, it is shown how a reverse engineering approach, through two main steps, can be used to design bio-nanosystems for food applications, and finally a last section is presented to discuss future trends and consumer perception on food nanotechnology.

Progress in The Characterization and Safety Evaluation of Engineered Inorganic Nanomaterials in Food

Nanotechnology has stepped into the food industry, from the farm to the table at home, in order to improve the taste and nutritional value, extend the shelf-life and monitor the food quality. In fact, as consumers we have already been in contact, via oral exposure, with a number of food products containing engineered nanomaterials (ENMs) more often than most people think. However, the fate of ENMs after entering the GI tract of the human body is not yet clearly understood. Hence, the related safety issue is raised, and attracts much attention and wide debate from the public, even including protest demonstrations against nanotechnology in food. In this review, we summarize the up-to-date information about the characterization and safety evaluation of common inorganic ENMs (with a focus on silver, titanium dioxide, silica and zinc oxide nanoparticles) in food. Based on the literature, a whole scenario of the safety issue of these ENMs in food and an outlook on the future studies are given.

Hungry for Information: Public Attitudes Toward Food Nanotechnology and Labeling

AbstractWhat people think about food nanotechnology (nanofood) is under‐explored in the United States, especially outside of quantitative surveys. As such, we set out to examine public attitudes toward food nanotechnology in conversational, focus group settings in order to identify policy options for nanofood governance, and in particular, options for labeling. Through analysis of focus groups in six U.S. locations, we found that the vast majority of the participants wanted nanotechnology labels for all types of food products, and most were willing to pay a premium for labeling. Participants cited abilities to choose and avoid potential risk as the main purposes of nanofood labels. However, they recognized that labels alone do not provide much meaning and that information concerning food nanotechnology products needs to be sought and supplied beyond the label to enable informed choices. Additionally, willingness‐to‐use and risk–benefit perceptions varied according to the position and intended functions of the nanomaterials in food products.

Grape Exosome-like Nanoparticles Induce Intestinal Stem Cells and Protect Mice From DSS-Induced Colitis

Food-derived exosome-like nanoparticles pass through the intestinal tract throughout our lives, but little is known about their impact or function. Here, as a proof of concept, we show that the cells targeted by grape exosome-like nanoparticles (GELNs) are intestinal stem cells whose responses underlie the GELN-mediated intestinal tissue remodeling and protection against dextran sulfate sodium (DSS)-induced colitis. This finding is further supported by the fact that coculturing of crypt or sorted Lgr5⁺ stem cells with GELNs markedly improved organoid formation. GELN lipids play a role in induction of Lgr5⁺ stem cells, and the liposome-like nanoparticles (LLNs) assembled with lipids from GELNs are required for in vivo targeting of intestinal stem cells. Blocking β-catenin-mediated signaling pathways of GELN recipient cells attenuates the production of Lgr5⁺ stem cells. Thus, GELNs not only modulate intestinal tissue renewal processes, but can participate in the remodeling of it in response to pathological triggers.

Integration needs in assessments of nanotechnology in food and agriculture

In this article we present a study of assessments of nanotechnology in food and agriculture. The study was conducted as a part of a project studying the need for integrated assessment of emerging science and technologies. The article first introduces central hopes and concerns regarding nanotechnology in food and agriculture, and how these are assessed in different assessment spheres. The question of whether there is a need for more integration in assessments in this field is then introduced and the multiple interpretations of this notion are discussed, first in a sustainability context and then in the specific context of emerging science and technologies. This serves as the basis for analysing the current status of integration of nano-food assessments. The validity of our findings is discussed and the article ends with a summary of the main conclusions from the discussion.

Time Analysis of Poly(Lactic-Co-Glycolic) Acid Nanoparticle Uptake by Major Organs Following Acute Intravenous and Oral Administration in Mice and Rats

The use of nanotechnology in food and agriculture is expected to revolutionize these two industries through consumer health benefits and increased product yield. Nanoparticles (NPs) can be used to deliver specific bioactives with foods for improved health or to deliver herbicides or insecticides to plants in a controlled manner for improved yield. However, as nanotechnology makes its way into the food and agriculture industries, consumer safety becomes a concern. The first step in assessing nanoparticle toxicity is to determine relative nanoparticle biodistribution in vivo as a function of time following administration of the NP. It is the goal of this review to report on time profiles of NP uptake in major organs of rats and mice. The results are based on 10 papers focused on the study of the biodistribution of poly(lactic-co-glycolic) acid (PLGA) NPs, two of which report on orally delivered NP systems and the other eight on intravenous delivery. The concentrations of NPs in various organs—liver, spleen, kidney, lung, heart, and brain—are tracked over 24 hours following single dose administration as a starting point for risk assessment. It was evident that most organs studied showed decreasing particle concentrations over time after administration of a single dose. Over all four time frames studied—0.5–1 h, 1.5–3 h, 4–6 h, and 24 h—the brain and heart showed little to no uptake of particles in both animal models.

Nanotechnology in the Development of Novel Functional Foods or their Package. An Overview Based in Patent Analysis

In recent years nanotechnology has become a significant component in food industry. It is present in all food chain steps, from the design of new ingredients or additives, to the most modern systems of food quality methods or packaging, demonstrating the great potential of this new technology in a sector as traditional as food. However, while interest by industry in nanotechnology increases, the rejection by consumers, concerned about the potential risk, does too. The aim of this review is to evaluate the development of food nanotechnology by means of a patent analysis, highlighting current applications of nanotechnology along the whole food chain and contextualizing this evolution in the social scene.

Potential of Nanotechnology in Functional Foods

Food nanotechnology is a relatively recent area which has opened up a whole universe of new applications infood industry. Some of these applications include; improved taste, flavor, color, texture and consistency offoodstuffs, increased absorption and bioavailability of nutraceuticals and health supplements, development offood antimicrobials, new food packaging materials with improved mechanical barrier and antimicrobialproperties, nanosensors for traceability and monitoring the condition of food during transport and storage,encapsulation of food components or additives. Smart delivery of nutrients, bioseparation of proteins, rapidsampling of biological and chemical contaminants and nanoencapsulation of nutraceuticals are few moreemerging areas of nanotechnology for food industry. Nanotechnology holds great promise to provide benefitsnot just within food products but also around food products. There is an urgent need for regulatory systemscapable of managing any risks associated with nanofoods and the use of nanotechnology in food industry. Inthis review, applications of nanotechnology in functional food with special attention to related regulatory issuesare discussed.

Annual report of the EFSA Scientific Network of Risk Assessment of Nanotechnologies in Food and Feed for 2012

EFSA Supporting PublicationsVolume 9, Issue 12 362E Technical reportOpen Access Annual report of the EFSA Scientific Network of Risk Assessment of Nanotechnologies in Food and Feed for 2012 European Food Safety Authority (EFSA), European Food Safety Authority (EFSA)Search for more papers by this author European Food Safety Authority (EFSA), European Food Safety Authority (EFSA)Search for more papers by this author First published: 05 December 2012 https://doi.org/10.2903/sp.efsa.2012.EN-362 Published date: 5 December 2012 Question number: EFSA-Q-2012-00294 AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Volume9, Issue12December 2012362E RelatedInformation

Nanotechnologies in Agriculture and Food - an Overview of Different Fields of Application, Risk Assessment and Public Perception

Nanomaterials in agriculture and food are key issues of public and regulatory interest. Over the past ten years, patents for nanotechnological applications in the field of food and agriculture have become abundant. Uncertainty prevails however regarding their current development status and presence in the consumer market. Thus, the discussion on nanotechnologies in the food sector with its specific public perception of benefits and risks and the patterns of communication are becoming similar to the debate on genetically modified organisms. The food industry's silence in communication increased mistrust of consumer organisations and policy makers. The article discusses the background of the current regulatory debates, starting with the EU recommendation for defining nanomaterials, provides an overview of possible fields of application in agriculture and food industries and discusses risk assessment and the public debate on benefits and risks. Communicative recommendations are directed at researchers, the food industry and regulators in order to increase trust both in stakeholders, risk management and regulatory processes.

Nanotechnologies development in extraction from raw materials

The food nanotechnologies development directions have been considered in the paper. The analysis of new combined wave barodiffusion technologies based transport process mechanisms has been given. Energy aspects of using there technologies in extraction have been considered

Uncertainty of, and stakeholder response to, emerging technologies: food nanotechnology in Japan

Food nanotechnologies pose a number of difficulties in risk assessment and risk man- agement, such as data collection, definition, and classification of materials. There is no clear con- sensus as to what is to be regulated and who would be involved in the area of food nanotech. In this paper, I have described how stakeholders respond to various uncertainties related to food nanotechnologies, and tried to elucidate the dynamic nature of uncertainties and societal stakes that occurred during negotiations among various stakeholders in the case of food nanotechnolo- gies in Japan. Three ways taken by stakeholders to respond to these situations were analyzed based on the experiences of participatory research. These are: (1) trying to reconstruct uncertainty while the stakes are regarded as given, (2) trying to reconstruct stakes while the uncertainty is regarded as given, and (3) trying to reconstruct uncertainty and stake at the same time. I conclude with a discussion of some ethical implications for stakeholder identification and dealing with uncertainty.

Risk Assessment Principle for Engineered Nanotechnology in Food and Drug

While the ability to develop nanomaterials and incorporate them into products is advancing rapidly worldwide, understanding of the potential health safety effects of nanomaterials has proceeded at a much slower pace. Since 2008, Korea Food and Drug Administration (KFDA) started an investigation to prepare “Strategic Action Plan” to evaluate safety and nano risk management associated with foods, drugs, medical devices and cosmetics using nano-scale materials. Although there are some studies related to potential risk of nanomaterials, physical-chemical characterization of nanomaterials is not clear yet and these do not offer enough information due to their limitations. Their uncertainties make it impossible to determine whether nanomaterials are actually hazardous to human. According to the above mention, we have some problems to conduct the human exposure risk assessment currently. On the other hand, uncertainty about safety may lead to polarized public debate and to businesses unwillingness for further nanotechnology investigation. Therefore, the criteria and methods to assess possible adverse effects of nanomaterials have been vigorously taken into consideration by many international organizations: the World Health Organization, the Organization for Economic and Commercial Development and the European Commission. The object of this study was to develop risk assessment principles for safety management of future nanoproducts and also to identify areas of research to strengthen risk assessment for nanomaterials. The research roadmaps which were proposed in this study will be helpful to fill up the current gaps in knowledge relevant nano risk assessment.

Revisão: características de nanopartículas e potenciais aplicações em alimentos

O objetivo desta revisão é abordar as aplicações de nanotecnologia em alimentos, enfatizando o uso de nanopartículas lipídicas sólidas, nanoemulsões, nanocápsulas e de nanocompósitos para embalagens de alimentos, bem como os métodos de obtenção, a funcionalidade e as suas características. A aplicação da nanotecnologia em alimentos é nova em comparação com a área biomédica e as indústrias de tecnologia de informação, nas quais a nanotecnologia já é utilizada na fabricação de materiais. No entanto, já existem inúmeras oportunidades que podem ser exploradas, como a elaboração de produtos com características funcionais e nutracêuticas, o desenvolvimento de processos e as embalagens inteligentes. Esta revisão aborda os seguintes itens: nanopartículas lipídicas sólidas, nanoemulsões, nanocápsulas, nanocompósitos em embalagem e os riscos e a legislação para a nanotecnologia. Nanopartículas lipídicas sólidas são sistemas de transporte coloidal empregados para encapsular, proteger e entregar componentes funcionais. Nanoemulsão consiste em uma dispersão muito fina composta por uma fase de óleo e uma fase aquosa, com tamanho de gota, em escala nanométrica; em função do seu tamanho característico, as nanoemulsões são transparentes ou translúcidas, e possuem estabilidade contra a sedimentação. Nanocápsulas são compostas por um invólucro polimérico disposto ao redor de um núcleo, no qual se encontra o composto ativo, conferindo proteção contra o oxigênio, a água e/ou a luz; permitem, dessa forma, uma liberação controlada da substância e/ou previnem o contato com outros componentes em uma mistura. Em nanotecnologia de embalagens, aborda-se a utilização de nanopartículas, tais como nanofibras de celulose e nanoargila, bem como a aplicação de nanomateriais com propriedades nutricionais e/ou antimicrobianas, e nanosensores. Serão abordados também aspectos relacionados aos riscos e à legislação em nanotecnologia de alimentos.

N. S. Mahendrakar, N. M. Sachindra (eds): Technology of Muscle Foods

The meat industry continues to play an important role in the growth and maintain in food chains of human diets and nutrients to our society. To fully understand the implication of improvements and problems in animal products impacts to the meat quality and safety during the processing, this book aimed to bring comprehensive recent advances for better understanding of meat quality and safety as well as nutrient factors and recovery of values from by- products. The chapters 1 and 2 summarized the live stock hygiene control and Hazard Analysis and Critical Control Points (HAACP) system in the meat production and practices. The sources of microbial contamination in meats from livestock and processing plant are highlighted and improvement of meat safety by HAACP program is described well. In Chapter 2, various chemical and physical methods of decontamination of meat are summarized. The effect of probiotics and prebiotics in cooked meat products is highlighted, and its mechanism and beneficial effects were described in chapter 3. Tenderness, juiciness, taste and flavour of meats are the most important factors for meat consumers. The chapter 4 did deal with important factors affecting meat tenderization and chemical and physical methods of meat tenderization, which improve meat quality. Nano-technology in food processing is getting important and promising technology to improve texture, flavour and add more values. This technology is also useful for applying to food safety, bio safety, packaging and so on. The current trend of nano-technology in meat processing is highlighted in Chapter 5 and this covers many aspects of food nano-technology, bio sensing of meat, meat packaging, and pathogen identification in muscle foods. Irradiation in foods is always arguments on its efficacy and safety issues. Radiation processing technology of meats and quality changes by this processing are summarized in Chapter 6 including safety and nutrient changes of irradiation in meat products. The comminuted meat products are unique type of processed meat products made by mechanical process of reducing raw materials to small particles. Types of comminuted meat products, processing steps, meat and non-mat ingredients and quality of comminutd products are very well dealt with in chapter 7. Chapter 8 describes the current meat products and processing technologies of various commercial meat products, such as sausages, enrobed meat products, intermediate moisture meat foods, restructured meat products, meat analogues and designer meat products. Technological and microbiological aspects of fermented sausages, new information obtained by using modern approaches to study the microbial ecology based on molecular biology methods are focused in chapter 9. Thermal processing of meat inactivates pathogens and spoilage organisms to produce shelf stable products. Principles of thermal processing including canning, retort pouch processing, microwave cooking, extrusion cooking and ohmic heating are briefly discussed in chapter 10. These chapters help reader to understand various meat products and technologies behind these products including nutrient issues and functionality changes. Lastly, the waste management of meat by-products and recovery of biomaterials from animal wasters are discussed in Chapter 11. Over 50% of live animal weight is considered as by- products and recovery of valuable components is critical in future meat industry and minimizing the environments pollution by their disposal. This chapter addresses this challenge and future perspective for readers. This book is well organized and contains much comprehensive information in current practices of meat industry and muscle foods. It is recommended for use as a textbook for animal, food and nutrition graduate program. It is also useful for livestock and meat industry people as well as nutraceutical personnel as a handbook.

BiotecVisions 2012, March

BiotecVisions 2012, March