Nanotechnology Trends in the Food Industry: Recent Developments, Risks, and Regulation

Ponce, Alejandra Graciela; Ayala-Zavala, J. Fernando; Marcovich, Norma Esther; Vázquez, Francisco Javier Ordiz; Ansorena, María R.

doi:10.1016/b978-0-12-811441-4.00005-4

Cited by 7 publications

(12 citation statements)

References 121 publications

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“…During recent decades, interest in nanotherapeutics in the United States and worldwide has met an unprecedented progress in biomedical and food safety fields (Ponce et al, 2018). Of particular evolution are emerging nanotherapeutics for infectious diseases, of which the nosocomial multidrug resistant bacteria constitute a serious threat to public health as they are proliferating exponentially from clinical settings to wastewaters and their surrounding environment.…”

Section: Introductionmentioning

confidence: 99%

A Streamlined Study on Chitosan-Zinc Oxide Nanomicelle Properties to Mitigate a Drug-Resistant Biofilm Protection Mechanism

Limayem

Patil

Mehta

et al. 2020

Front. Nanotechnol.

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The nosocomial multidrug resistant bacteria (MDR), are rapidly circulating from water surfaces to humans away from the clinical setting, forming a cyclical breeding ground of resistance, causing worldwide infections, and thus requiring urgent responses. The combination of chitosan and zinc oxide (CZNPs), with proven bactericidal effects on some MDRs, was further studied to set the stage for a broad-spectrum in vivo utilization of CZNPs. Toward ensuring CZNPs' uniformity and potency, when it faces not only biofilms but also their extracellular polymeric substances (EPS) defense mechanism, the size, zeta potential, and polydispersity index (PDI) were determined through dynamic light scattering (DLS). Furthermore, the efficacy of CZNPs was tested on the inhibition of MDR Gram-negative Escherichia coli BAA-2471 and Gram-positive Enterococcus faecium 1449 models, co-cultured in an Alvatex 3D fiber platform as a biofilm-like structure. The Biotek Synergy Neo2 fluorescent microplate reader was used to detect biofilm shrinkage. The biofilm protection mechanism was elucidated through detection of EPS using 3D confocal and transmission electronic microscopy. Results indicated that 200 μl/mL of CZNPs, made with 50 nm ZnO and 10,000 Da chitosan (N = 369.1 nm; PDI = 0.371; zeta potential = 22.8 mV), was the most promising nanocomposite for MDR biofilm reduction, when compared to CZNPs enclosing ZnO, 18 or 100 nm. This study depicts that CZNPs possess enough potency and versatility to face biofilms' defense mechanism in vivo.

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Section: Introductionmentioning

confidence: 99%

A Streamlined Study on Chitosan-Zinc Oxide Nanomicelle Properties to Mitigate a Drug-Resistant Biofilm Protection Mechanism

Limayem

Patil

Mehta

et al. 2020

Front. Nanotechnol.

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“…Although, in comparison to other fields, nanotechnology in food science only began to address its application that could provide important benefits for global society. Major improvements have been focused on modifying the texture of food products, encapsulating edible substances or additives, elaborating original flavors and improving the bioaccessibility/bioavailability of dietary components [ 6 ]. Recently, Ponce et al [ 6 ] stated that there is evidence to declare that the present direction of nanotechnology studies in food sector cover five general areas: (1) food manufacturing, (2) packaging, (3) safety and quality, (4) nutraceuticals and (5) functional foods.…”

Section: Applications and Technological Advances Of Nanoscience Inmentioning

confidence: 99%

“…The benefits offered by these nanodelivery systems depend on the compatibility of NPs properties with the properties of the BACs and the desired application [ 22 ], which allow their usage in a wide diversity of solid foods and beverages [ 6 ]. It is essential to take into account several parameters for optimal NP preparations, including pH, selection of organic solvents, processing time, type of polymer(s), presence of surfactants, target compound(s)-to-polymer(s) ratio and method(s) of drying [ 15 ].…”

Section: Classification Of Nanoencapsulation Systems/techniquesmentioning

confidence: 99%

“…According to Handford et al [ 5 ], this technology offers new applications such as food packaging and the design of delivery systems for bioactive compounds (BACs). For this purpose, functional nanocapsules are developed with the aid of surfactants, reverse micelles and emulsion layers [ 6 ]. Additionally, their large surface area results in numerous advantages, such as good reactivity, aqueous solubility or efficient absorption, encapsulation by nanotechnology have obtained special and growing attention [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

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Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

et al. 2021

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The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.

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“…Moreover, the overall quantity of the necessary enzymes decreases to nearly one percent. Finally, nanoliposomes are generated from compounds with potential health benefits, which reveals additional advantages of these systems compared to alternative methods [10,[16][17][18][19]. However, for solubilizing the phospholipids, the liposome preparation techniques typically use detergents and solvents, which do not fit in food-grade claim.…”

Section: Introductionmentioning

confidence: 99%

Accelerating ripening of Iranian white brined cheesesusing liposome-encapsulated and free proteinases

2020

Biointerface Res Appl Chem

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The role of liposome encapsulated flavourzymes on the ripening acceleration of Iranian white brined cheese has been studied. Liposomal enzymes (made by heating method) had a better performance than free enzymes, resulting in cheeses with lower total solid content and a higher concentration of soluble nitrogen (pH 4.6 and 12.5% trichloroacetic acid) through the ripening period (30 days at 12 oC). The ripening time could be shortened for 10 to 20 days. The entrapment efficiency and diameter of the liposomal enzyme were 26.5% and 189 nm, respectively. The proposed technology could be a potential treatment for the acceleration of Iranian white brined cheeses ripening.

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Nanotechnology Trends in the Food Industry: Recent Developments, Risks, and Regulation

Cited by 7 publications

References 121 publications

A Streamlined Study on Chitosan-Zinc Oxide Nanomicelle Properties to Mitigate a Drug-Resistant Biofilm Protection Mechanism

A Streamlined Study on Chitosan-Zinc Oxide Nanomicelle Properties to Mitigate a Drug-Resistant Biofilm Protection Mechanism

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

Accelerating ripening of Iranian white brined cheesesusing liposome-encapsulated and free proteinases

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