Food Nanotechnology

Moraru, Carmen I.; Huang, Qingrong; Takhistov, Paul; Doğan, Hülya; Kokini, Jozef L.

doi:10.1016/b978-0-12-374124-0.00021-1

Cited by 30 publications

(16 citation statements)

References 82 publications

(94 reference statements)

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“…Physical techniques for the formation of nanomaterials include pulse laser ablation, wire discharge, mechanical/high ball milling, physical vapor deposition with consolidation and mechanical chemical synthesis, etc ( Satyanarayana and Reddy, 2018 ). Nanotechnology is predicted to greatly improve four key focus areas in food application: (i) material development with novel functionality; (ii) processing on a micro-and nanoscale; (iii) development of the product; and (iv) the advancement of food safety and biosecurity procedures and instruments ( Moraru et al., 2009 ). Nanostructured materials offer distinctive features that allow for the advancement of new, strong-performance nanomaterials that will have a significant influence on food processing, preservation, packaging and storage.…”

Section: Food Nanostructured Materials and Their Applicationsmentioning

confidence: 99%

“…Direct usages include the direct integration of nanostructured materials into the food matrix, as well as the indication of their presence and another usage also involving including preservatives, aromas, antioxidants, coloring agents and bioactive constituents like polyphenols, omega-3 fatty acids, vitamins and various types of food components. Indirect usages include the nanostructured particles using smart packaging techniques ( McClements and Xiao, 2012 ), for the hydration of lipids, or the employment of expertly nanostructured catalyzers ( Moraru et al., 2009 ). Nanotechnology advances in food processing are primarily focused on improving food texture, encapsulating food additives or ingredients, generating novel tastes and sensations, regulating flavor release and enhancing the bioavailability of nutrient content ( Abbas et al., 2009 ).…”

Section: Food Nanostructured Materials and Their Applicationsmentioning

confidence: 99%

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Application of nanotechnology in food: processing, preservation, packaging and safety assessment

Biswas

Alam

Sarkar

et al. 2022

Heliyon

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Section: Food Nanostructured Materials and Their Applicationsmentioning

confidence: 99%

Section: Food Nanostructured Materials and Their Applicationsmentioning

confidence: 99%

Application of nanotechnology in food: processing, preservation, packaging and safety assessment

Biswas

Alam

Sarkar

et al. 2022

Heliyon

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“…The rapidly increasing use of nanoparticles in diverse fields of electronics, pharmaceuticals, cosmetics, agriculture, and remediation technologies has created some serious concerns regarding their fate in the environment ( Moraru et al., 2003 ; Ayub et al., 2022 ; Umar et al., 2022 ). The widespread application of nanoparticles has created many point and non-point sources of pollution, which can become a concern if they continue to be unchecked as metallic nanoparticles are a major class of these potential pollutants ( Kurwadkar et al., 2015 ; Sohail et al., 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Divergent effects of cerium oxide nanoparticles alone and in combination with cadmium on nutrient acquisition and the growth of maize (Zea mays)

et al. 2023

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IntroductionThe increasing use of cerium nanoparticles (CeO2-NPs) has made their influx in agroecosystems imminent through air and soil deposition or untreated wastewater irrigation. Another major pollutant associated with anthropogenic activities is Cd, which has adverse effects on plants, animals, and humans. The major source of the influx of Cd and Ce metals in the human food chain is contaminated food, making it an alarming issue; thus, there is a need to understand the factors that can reduce the potential damage of these heavy metals.MethodsThe present investigation was conducted to evaluate the effect of CeO2-10-nm-NPs and Cd (alone and in combination) on Zea mays growth. A pot experiment (in sand) was conducted to check the effect of 0, 200, 400, 600, 1,000, and 2,000 mg of CeO2-10 nm-NPs/kg-1 dry sand alone and in combination with 0 and 0.5 mg Cd/kg-1 dry sand on maize seedlings grown in a partially controlled greenhouse environment, making a total of 12 treatments applied in four replicates under a factorial design. Maize seedling biomass, shoot and root growth, nutrient content, and root anatomy were measured.Results and discussionThe NPs were toxic to plant biomass (shoot and root dry weight), and growth at 2,000 ppm was the most toxic in Cd-0 sets. For Cd-0.5 sets, NPs applied at 1,000 ppm somewhat reverted Cd toxicity compared with the contaminated control (CC). Additionally, CeO2-NPs affected Cd translocation, and variable Ce uptake was observed in the presence of Cd compared with non-Cd applied sets. Furthermore, CeO2-NPs partially controlled the elemental content of roots and shoots (micronutrients such as B, Mn, Ni, Cu, Zn, Mo, and Fe and the elements Co and Si) and affected root anatomy.

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“…Discovery of edible food packaging materials of biological origin, from renewable and biodegradable resources, promises to solve the problem of environmental pollution . Strength of these materials and their permeability to oxygen which causes premature spoilage of food including those that led scientists to go to the new technology to solve these problems . Polysaccharides, lipids, proteins or a combination of these large molecules are polymers of edible films .…”

Section: Introductionmentioning

confidence: 99%

Optimization and preparation of Methylcellulose edible film combined with of Ferulago angulata essential oil (FEO) nanocapsules for food packaging applications

Esmaeili

Fazel

2016

Flavour & Fragrance J

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The films based on methylcellulose with biodegradable and antioxidant activity incorporated with nano capsule suspension containing F. angulata essential oil were developed. Oil extraction and identification of F. angulata essential oil compounds was done. Nano capsule suspension containing F. angulata essential oil was prepared by ultrasonic bath. The films were prepared by a casting method in three different ratios. The mechanical properties, colour, light transmission, antioxidant activity and release rate characteristics of the films were studied. The addition of nano capsule suspension to methylcellulose films decreased the thickness, tensile strength but increased the percentage elongation at break (%E) and lightness. High antioxidant activity and a prolonged release of F. angulata essential oil were also reported. Five factors design of Response Surface Methodology were used to optimize the thickness, holding time and anti-oxidant effect of edible film based on methylcellulose incorporated with nano capsule suspension containing F. angulata essential oil. Design of experiments was carried out by the software: Minitab 17 (Sigma package). Optimization of thickness, 2, 2-diphenyl-1-picrylhydrazyl radical scavenging and holding time would yield the best mixture proportions of methylcellulose and nano capsule suspension 30%, 30% and 70%; oil<0.05, 0.07 and 0.05 mg; at 20, 24 and 24 min; 50°, 40°, 50°C were obtained respectively.

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Food Nanotechnology

Cited by 30 publications

References 82 publications

Application of nanotechnology in food: processing, preservation, packaging and safety assessment

Application of nanotechnology in food: processing, preservation, packaging and safety assessment

Divergent effects of cerium oxide nanoparticles alone and in combination with cadmium on nutrient acquisition and the growth of maize (Zea mays)

Optimization and preparation of Methylcellulose edible film combined with of Ferulago angulata essential oil (FEO) nanocapsules for food packaging applications

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