Food Nanotechnology Research Articles

Role of Nanomaterials in improvement of food packaging

Nanotechnology in food and beverage packaging has garnered significant interest due to its potential benefits, but it also raises safety concerns related to the toxicology of engineered nanoparticles (ENPs). The primary issue is whether ENPs can migrate from food contact polymers into food and under what conditions this occurs. This review has two main objectives: First, it will examine the current advancements in ENP applications for food packaging, focusing on the latest risk assessment strategies and the conflicting findings from cytotoxicity studies. It will also highlight the often-overlooked effects of food matrices on nanoparticle behavior in the gastrointestinal tract, discussing a recently proposed standardized food model for evaluating the toxicity and fate of ingested ENPs. Second, the review will thoroughly analyse current market dynamics and industrial applications of ENPs in food packaging, aiming to offer a comprehensive overview of their impact and trends in the industry.

Advancing Nanotechnology in Agriculture and Food: A Guide to Writing a Successful Manuscript

Advancing Nanotechnology in Agriculture and Food: A Guide to Writing a Successful Manuscript

Biosynthesis of iron oxide nanoparticles using plant extracts and evaluation of their antibacterial activity

The biosynthesis of iron oxide nanoparticles has received increasing attention in the field of food nanotechnology because of their non-toxicity, high efficiency, high antibacterial power, and decontamination features. Therefore, biosynthesis of iron oxide nanoparticles (nFe) was prepared from the leaves of some vegetables, such as cabbage (C) and turnips (T), as well as moringa leaves (M). Alcoholic extracts of these nanoparticles were also tested on Staphylococcus aureus and Escherichia coli to evaluate their antibacterial activity. The results revealed that the particle sizes of the biosynthesis nanomaterials studied ranged from 12.99 to 22.72 nm, and the particles were spherical, irregular, and surrounded by black color. It also contains many functional groups and minerals. Iron nanoparticles modified with Moringa oleifera extract at a concentration of 200 ppm had the highest phenol content compared to other biosynthesis nanoparticles studied. TnFe and MnFe at 200 ppm had a maximum zone of inhibition of 25 mm and 24 mm against Staphylococcus aureus and Escherichia coli, respectively. While the minimum inhibition zone of 8.0 mm was observed at 25 ppm for nFe against Escherichia coli. Therefore, it is recommended to use these extracts of biosynthesis iron oxide nanoparticles as antibacterial agents for stored foods.

A Review on Nanotechnology in Food Science: Functionality, Applicability and Safety Assessment

With rising investment and market share, it is anticipated that the rapidly developing field of nanotechnology will change many facets of food science and business. A brief overview of recent uses of nanotechnology in food systems is provided in this article. To present a thorough overview of the advancement and safety evaluation of nanotechnology in the food sector, the functionality and applicability of food-related nanotechnology are emphasized. Food nanotechnology has a lot of potential applications, but because of its unique physicochemical characteristics, there are growing potentials. Consequently, a brief discussion is given to the safety issues and legal requirements pertaining to its production, processing, packaging, and consumption. This paper concludes with a discussion of the prospects for using nanotechnology in active and intelligent packaging.

Advancements in bionanotechnological applications for climate-smart agriculture and food production

Due to the significant challenges of growing global population and climate change, the agriculture and food industries are facing a continued demand for improving productivity. The integration of nanotechnology in food and agriculture has been envisioned to supply abundant alternative avenues for the crop improvement and food security. To meet these challenges, nanotechnology has made remarkable advancements in agricultural sciences, resulting in numerous beneficial impacts on crop yield and productivity. The key areas of nano-based agriculture aim to enhance food quality, optimized fertilizer doses, reduced agricultural inputs, and improved nutrient uptake by plants from the soil. Additionally, employing minimal hazardous agrochemicals, lowering fertilizer losses, solidification of soil and water quality, and managing nutrient supply efficiently are attributed to the advantages of nanomaterials. In future, the continued efforts and convergence of agriculture and nanotechnology offers promising benefits such as equipping plants with cutting-edge nanotools to combat abiotic (drought, salt, and temperature) and biotic (insects and diseases) stresses, precise and rapid diagnostics, and maximizing utilization of available resources. The ultimate goal in agricultural sciences is to achieve sustainable food production, which forms the backdrop for harnessing the properties of nanomaterials to enhance crop productivity and address widening growing climate challenges. In summary, the extensive applications of nanotechnology in agriculture are anticipated to support climate-smart crop cultivation.

Microbial nanotechnology for agriculture, food, and environmental sustainability: Current status and future perspective.

The field of nanotechnology has the mysterious capacity to reform every subject it touches. Nanotechnology advancements have already altered a variety of scientific and industrial fields. Nanoparticles (NPs) with sizes ranging from 1 to 100nm (nm) are of great scientific and commercial interest. Their functions and characteristics differ significantly from those of bulk metal. Commercial quantities of NPs are synthesized using chemical or physical methods. The use of the physical and chemical approaches remained popular for many years; however, the recognition of their hazardous effects on human well-being and conditions influenced serious world perspectives for the researchers. There is a growing need in this field for simple, non-toxic, clean, and environmentally safe nanoparticle production methods to reduce environmental impact and waste and increase energy productivity. Microbial nanotechnology is relatively anew field. Using various microorganisms, a wide range of nanoparticles with well-defined chemical composition, morphology, and size have been synthesized, and their applications in a wide range of cutting-edge technological areas have been investigated. Green synthesis of the nanoparticles is cost-efficient and requires low maintenance. The present review highlights the synthesis of the nanoparticles by different microbes, their characterization, and their biotechnological potential. It further deals with the applications in biomedical, food, and textile industries as well as its role in biosensing, waste recycling, and biofuel production.

Application of Nanoparticles in Human Nutrition: A Review.

Nanotechnology in human nutrition represents an innovative advance in increasing the bioavailability and efficiency of bioactive compounds. This work delves into the multifaceted dietary contributions of nanoparticles (NPs) and their utilization for improving nutrient absorption and ensuring food safety. NPs exhibit exceptional solubility, a significant surface-to-volume ratio, and diameters ranging from 1 to 100 nm, rendering them invaluable for applications such as tissue engineering and drug delivery, as well as elevating food quality. The encapsulation of vitamins, minerals, and antioxidants within NPs introduces an innovative approach to counteract nutritional instabilities and low solubility, promoting human health. Nanoencapsulation methods have included the production of nanocomposites, nanofibers, and nanoemulsions to benefit the delivery of bioactive food compounds. Nutrition-based nanotechnology and nanoceuticals are examined for their economic viability and potential to increase nutrient absorption. Although the advancement of nanotechnology in food demonstrates promising results, some limitations and concerns related to safety and regulation need to be widely discussed in future research. Thus, the potential of nanotechnology could open new paths for applications and significant advances in food, benefiting human nutrition.

Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives.

Recently, the use of nanotechnology in food has gained great interest. Iron nanoparticles with unique chemical, physical and structural properties allow their potential use mainly as iron fortifiers, colorants and antimicrobial agents. However, in the market we can find only supplements and food colorants based on iron nanoparticles. Their use in food fortification has so far been focused only on in vitro and in vivo experimental studies, since the toxicological evaluation of these studies has so far been the basis for the proposals of laws and regulations, which are still in an early stage of development. Therefore, the aim of this work was to summarize the use of the different forms of iron nanoparticles (oxides, oxyhydroxides, phosphates, pyrophosphates and sulfates) as food additives and supplements and to resume the perspectives of legislation regarding the use of these types of nanoparticles in the food industry.

Perspectives on sustainable food production system: Characteristics and green technologies

Sustainable food production covers a wide range of perspectives and embraces issues relating to environment, economy and society. Sustainability of food production systems faces challenges ranging from environmental degradation, resource competition to elevated food demands and integration of agriculture into the global economy. Considering its far-reaching socio-economic implications, this review first provides an overview of key characteristics that distinguish sustainable food production from conventional agricultural practices. In addition, emerging green technologies in promoting sustainable food production are summarized. Among those modern techniques, urban agriculture, next-generation plant-based foods and food nanotechnology are discussed in detail. Finally, futuristic solutions and research work are proposed to provide guidance for designing sustainable Agri-Food system.

Food nanotechnology: opportunities and challenges.

Food nanotechnology, which applies nanotechnology to food systems ranging from food production to food processing, packaging, and transportation, provides tremendous opportunities for conventional food science and industry innovation and improvement. Although great progress and rapid growth have been achieved in food nanotechnology research owing to the unique food features rendered by nanotechnology, at a fundamental level, food nanotechnology is still in its initial stages and the potential adverse effects of nanomaterials are still a controversial problem that attract public attention. Food-derived nanomaterials, compared to some inorganic nanoparticles and synthetic organic macromolecules, can be digested rapidly and produce similar digestion products to those produced normally, which become the mainstream and trend for food nanotechnology in practical applications, and are expected to be a vital tool for addressing the security problem and easing public concerns. These food-derived materials enable the favourable characteristics of nanostructures to be combined with the safety, biocompatibility, and bioactivity of natural food. Very recently, diverse food-derived nanomaterials have been explored and widely applied in multiple fields. Herein, we thoroughly summarize the fabrication and development of nanomaterials for use in food technology, as well as the recent advances in the improvement of food quality, revolutionizing food supply, and boosting food industries based on foodborne nanomaterials. The current challenges in food nanotechnology are also discussed. We hope this review can provide a detailed reference for experts and food manufacturers and inspire researchers to participate in the development of food nanotechnology for highly efficient food industry growth.

Investigation of Knowledge and Awareness about Food Nanotechnology of Nutrition and Dietetics Students

In this study, it was aimed to examine the knowledge and awareness levels of nutrition and dietetics department students about food nanotechnology. This descriptive study was conducted with 242 students aged 18 and over who were studying at the Department of Nutrition and Dietetics.52.1% of the participants are 22 years old and over, and 66.9% have heard of the concept of food nanotechnology (nano food). In the study, it was determined that the level of knowledge and awareness about food nanotechnology was high among those who had heard of the concept of food nanotechnology (nano food) before (p=0.017) and those who had knowledge of food nanotechnology (nano food) (p=0.000). Those who think that smart packaging systems that provide information about the quality of packaged food during storage and transportation will not be useful (p=0.001), those who think that smart packaging methods will be preferred instead of traditional packaging techniques with the development of nanotechnology (p=0.000), have ethical concerns about the use of nanotechnology in the field of food. The level of knowledge and awareness about food nanotechnology was found to be high among those who thought that the use of nanotechnology in the field of food was very low (p=0.000) and those who stated that the perceived risk level was very low (p=0.000). It shows that nutrition and dietetics students have limited knowledge about the wide application of food nanotechnology.

Protein-polysaccharide nanoconjugates: Potential tools for delivery of plant-derived nutraceuticals.

Protein-polysaccharide nanoconjugates are covalently interactive networks that are currently the subject of intense research owing to their emerging applications in the food nanotechnology field. Due to their biocompatibility and biodegradability properties, they have played a significant role as wall materials for the formation of various nanostructures to encapsulate nutraceuticals. The food-grade protein-polysaccharide nanoconjugates would be employed to enhance the delivery and stability of nutraceuticals for their real use in the food industry. The most common edible polysaccharides (cellulose, chitosan, pectin, starch, carrageenan, fucoidan, mannan, glucomannan, and arabic gum) and proteins (silk fibroin, collagen, gelatin, soy protein, corn zein, and wheat gluten) have been used as potential building blocks in nano-encapsulation systems because of their excellent physicochemical properties. This article broadens the discussion of food-grade proteins and polysaccharides as nano-encapsulation biomaterials and their fabrication methods, along with a review of the applications of protein-polysaccharide nanoconjugates in the delivery of plant-derived nutraceuticals.

Technological innovation for sustainable development: Is agricultural and food nanotechnology a viable alternative?

Nanoscience and nanotechnology are two sources of cutting-edge scientific and technological knowledge that provide innovative solutions for different fields of specialization on a scale of 10−9 m. Their relationship with agriculture and food production is fairly recent. The extensive development of contemporary tools and techniques in the field points to a promising potential, although working intensively and simultaneously on security, legislation, regulations, ethics, and other elements to guarantee their feasibility and commercialization is essential to seize that potential. The purposes of the present study were, first, to present an overview of basic research on agricultural and food nanotechnology, and second, to carry out a patent analysis to outline the technological potential of these disciplines. For these purposes, bibliographic data were modeled using networks. Then, data on granted patents (current technology) and patent applications (technological trends) were also subjected to network modeling tools to identify thematic clusters and nodes of interest, as well as other important indicators, such as the main technological sectors, countries, and applicants. Our results show an interesting dynamic that portrays the multidisciplinary task of nanotechnology, its key actors and current topics of discussion, dominant technologies, and emerging technologies over time in the context of both basic research and concrete application.

A brief review of nanotechnology

It has been almost 50 years since the concept of nanotechnology was proposed, and it has had a significant impact on our society over the years. In this article, the development of nanotechnology will be briefly summarized. Besides, two main fabrication methods are going to be introduced, including top-down methods and bottom-up methods. Additionally, three typical nanomaterials, including graphene, fullerenes, and carbon nanotubes, are shown, as well as the corresponding preparation methods. What’s more, applications of nanotechnology in environmental protection, food, and agriculture are briefly discussed. It is believed that after decades of effort, nanotechnology will be further developed and have a more profound impact on the development of society. However, there are some problems that need to be fixed, such as the mass production of nanomaterials, the pollution problems and health problems that may occur in the application, etc.

Nanotechnology and Food System: Assessing the European Union Regulatory System

Over the last twenty years, the field of nanotechnologies has been affected by enormous investments in research and innovation all over the world. Proponents of nanotechnology praise their benefits; however, the risks may far outweigh the purported benefits. In the agri-food sector, many nano innovations have been introduced so far. Nevertheless, within the European Union (EU), the accelerated rate of innovation has not been met by adequate regulatory interventions. The study provides an assessment of the current EU food nanotechnology regulatory framework using the classical five benchmarks for defining a “good regulation.” The results of the assessment highlight that technical-scientific and economic considerations, which refer to the expertise and efficiency criteria, have been largely used by European policymakers. Criteria of legislative authority, accountability, and due process have been largely overlooked, which may explain the inadequateness of the regulatory effort. The study offers useful insights for understanding and improving the EU regulatory process in the field of nanotechnology.

Nanotechnology in Food and Plant Science: Challenges and Future Prospects.

Globally, food safety and security are receiving a lot of attention to ensure a steady supply of nutrient-rich and safe food. Nanotechnology is used in a wide range of technical processes, including the development of new materials and the enhancement of food safety and security. Nanomaterials are used to improve the protective effects of food and help detect microbial contamination, hazardous chemicals, and pesticides. Nanosensors are used to detect pathogens and allergens in food. Food processing is enhanced further by nanocapsulation, which allows for the delivery of bioactive compounds, increases food bioavailability, and extends food shelf life. Various forms of nanomaterials have been developed to improve food safety and enhance agricultural productivity, including nanometals, nanorods, nanofilms, nanotubes, nanofibers, nanolayers, and nanosheets. Such materials are used for developing nanofertilizers, nanopesticides, and nanomaterials to induce plant growth, genome modification, and transgene expression in plants. Nanomaterials have antimicrobial properties, promote plants' innate immunity, and act as delivery agents for active ingredients. Nanocomposites offer good acid-resistance capabilities, effective recyclability, significant thermostability, and enhanced storage stability. Nanomaterials have been extensively used for the targeted delivery and release of genes and proteins into plant cells. In this review article, we discuss the role of nanotechnology in food safety and security. Furthermore, we include a partial literature survey on the use of nanotechnology in food packaging, food safety, food preservation using smart nanocarriers, the detection of food-borne pathogens and allergens using nanosensors, and crop growth and yield improvement; however, extensive research on nanotechnology is warranted.

IMPLICATION OF NANOTECHNOLOGY IN FOOD INDUSTRY

The rapid and broad adoption of nanotechnology in multiple industries is due to its numerous uses in our daily lives. Food and nutrition delivery is one of the most affected sectors by nanotechnology in all aspects, impacting even the structure of food itself. Whether it's farming, packaged food, or microbial contamination prevention, the large food sectors have seen substantial changes as a result of nanotechnology. This review discusses the implications of nanotechnology on functional foods and the effects of antimicrobial nano- structured materials on bacteria. It also emphasises the properties of food nanotechnology, as well as its current and potential future food science applications. The possibilities for nanomaterials to use in the food business to provide consumers with secure, decontaminated food and to raise food acknowledgement due to improved functional properties.

Metrology and Nanometrology at Agricultural/Food/Nutraceutical Interface: An Updated Shot

Abstract: Nanometrology has been considered as a key to the future of nanotechnology since recently. It is particularly important for nanoparticle market development that is commonly applied in dif-ferent areas of science. The adoption of nanotechnologies in food and agrochemical industries represents a new frontier, with particular regard to plant defence against pathogen agents. Na-nometrology deals with a broad range of measurements, as well as chemical and structural characterization, electronic, thermal, and mechanical properties, fabrication and monitoring of nanodevices, and theoretical modelling of nanomaterials properties. Besides the scientific and technological values of a global standard offered by nanometrology, there are also several in-dustry-related values. In this paper, the most common the areas of science emphasized on the most frequently applied methods by the example of techniques/tools that have been described from a metrological standpoint at a nano size scale. Therefore, at the microscopic scale may be widely applied: optical techniques, for example, X-ray Photoelectron Spectroscopy (XPS), or op-tical transmission. Moreover, Scanning Electron Microscopy (SEM) and Energy Dispersive X-ray Spectroscopy (EDX) can be used for microscopic characterization, while Scanning Probe Micros-copy (SPM), consisting of Scanning-Tunnelling Microscopy (STM) and Atomic Force Microscopy (AFM), as well as Transmission-Electron Microscopy (TEM), can be employed at the nanoscopic scale. The review has also mentioned about Secondary Ion Mass Spectroscopy (SIMS) to analyze secondary ions using a mass spectrometer. In addition, Electron Energy Loss Spectroscopy (EELS) using high-energy electrons from sample penetration or Fourier Transform Infrared Spectroscopy (FTIR) to obtain the infrared spectrum of a sample were also presented. Particle size analysis can be analyzed by performing Small-/Wide-Angle X-ray Scattering (SAXS/WAXS) and Dynamic Light Scattering (DLS) techniques. A specific metrology approach is required for most nanoparticle-based products, that is, the way nanometrology is significant for production quality control and for toxicology studies. This review wants to give an updated shot on the metrological approaches and applications, with particular attention to nanometrology for dif-ferent areas of scientific research, i.e., food, agricultural, nutraceutical, biological and medical ones. The novelty character of this paper is to discuss the application of nanotechnologies under metrological principles and approach at the interface of different integrated, multipurpose and multidisciplinary application fields. The following topics are here explored: i) metrology: defi-nitions, principles, and main features; ii) calibration methods and techniques; iii) measurement methods and systems; iv) proficiency testing; v) nanometrology. Particularly, nanometrology was highlighted in the following directions: significance of the nanodimension, nanometrology in chemical research, nanometrology for the characterization of nanoparticles, nanometrology in biological and medical sciences, mechanical nanometrology, electrical nanometrology and applications of nanometrology in agriculture and food industry.

Application of Nanomaterials for Food Packaging

Nanomaterials have been widely used in a diverse of different fields because of their excellent physicochemical properties, such as food functional materials and food safety testing and analysis. For this reason, nanotechnology in the food business is rising in popularity since it provides numerous new possibilities in this dynamic sector. Applying nanotechnology to the food sector can improve flavor and color, increase barrier characteristics, and boost food safety by detecting bacteria in packaging. In addition, nanofoods have numerous potential advantages, but there are also risks that should be considered. Contents of the piece using a combination of journal and online resources, this article explores the features and benefits of nanotechnology in food packaging, discusses its application in other areas of the food industry, and discusses the potential health risks that food nanotechnology may pose. The article concludes with predictions about the future of nanotechnology, and it is expected to provide a new idea for the application of nanomaterials in the food field.

Nano Functional Food: Opportunities, Development, and Future Perspectives.

A functional food is a kind of food with special physiological effects that can improve health status or reduce illness. However, the active ingredients in functional foods are usually very low due to the instability and easy degradation of some nutrients. Therefore, improving the utilization rate of the effective ingredients in functional food has become the key problem. Nanomaterials have been widely used and studied in many fields due to their small size effect, high specific surface area, high target activity, and other characteristics. Therefore, it is a feasible method to process and modify functional food using nanotechnology. In this review, we summarize the nanoparticle delivery system and the food nanotechnology in the field of functional food. We also summarize and prospect the application, basic principle, and latest development of nano-functional food and put forward corresponding views.