New insights into the role of nanotechnology in microbial food safety

Abstract

Today, the role of nanotechnology in human life is undeniable as a broad range of industries, particularly food and medicine sectors, have been dramatically influenced. Nanomaterials can contribute to food safety by forming new nano-sized ingredients with modified physicochemical characteristics. Nanotechnologies can inhibit the growth of food spoilage microorganisms by recruiting novel and unique agents that are involved in removal of microbes from foods or prevent adhesion of microbial cells to food surfaces. Hence, nanotechnology could be considered as a high-potential tool in food packaging, safety, and preservation. Moreover, the prevention of biofilm formation by disturbing the attachment of bacteria to the food surface is another useful nanotechnological approach. Recently, nanoparticle-based biosensors have been designed and developed to detect the food-borne pathogens and hazardous substances through complicated mechanisms. During the past half-century, many methods such as freeze-drying and spray drying have been employed for increasing the viability in food industries; however, the other novel approaches such as encapsulation methods have also been developed. Admittedly, some beneficial bacteria such as probiotics bring diverse benefits for human health if only they are in a sufficient number and viability in the food products and gastrointestinal tract (GI). Encapsulation of these valuable microbial strains by nanoparticles improves the survival of probiotics under harsh conditions such as extreme levels of temperature, pH, and salinity during the processing of food products and within the GIT tract. The survival and effectiveness of encapsulated microorganisms depends on different factors including function of cell wall components in bacteria and type of coating materials. This review aims to broadly explore the potential of different aspects of nanotechnology in food industry, especially for packaging, preservation, safety, and viability.

A Review on Biotechnological Approaches Applied for Marine Hydrocarbon Spills Remediation

“…This is the case for protein matrices, ribosomes, and nucleic acids assembly [ 135 , 136 ], and changes are experienced at sub-lethal pressures. As a consequence, many functions like protein synthesis become inactive beyond a HP of 50 MPa, and the ribosome number falls dramatically [ 137 ]. Internal cell structures and cell membranes are damaged, and protein denaturation is interrupted when the microorganisms are exposed to 50 MPa HP [ 138 ].…”

“…Microbial cell membranes containing a high amount of mono-unsaturated fatty acids that are vital for the maintenance of sustainable and stable cell membrane homeostasis and fluidity [ 137 ]. The HP and other factors like low temperature in deep-sea waters increase the amount of mono-unsaturated fatty acids.…”

Advances in the Application of Nanomaterials as Treatments for Bacterial Infectious Diseases

“…The invented ICS could detect 10 2 CFU/mL S. aureus in 15 min among patients with neonatal sepsis [97]. NP-based biosensors have been used to detect and prevent the formation of biofilms by disturbing the adhesion of bacteria to the surface of food [98]. The developed prototype ICS could detect as low as 5 µg purified polypeptide and 10 2 CFU/mL S. aureus within 15 min.…”

“…Multidrug resistant, high mortality Burkholderia mallei is associated with weaponization by inducing aerosol inhalation, which results in glanders [98]. Au NPs functionalized with a glycoconjugate vaccine covalently conjugated to one of three different protein carriers (TetHc, Hcp1 and FliC) followed by conjugation to lipopolysaccharide (LPS) purified from a nonvirulent clonal relative, B. thailandensis, protect against lethal inhalations of B. mallei [121].…”

Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review

“…Researchers have designed new innovative and promising strategies to overcome the resistance of bacteria (both planktonic and biofilm cells) and the environmental toxicity of byproducts of conventional strategies. For example, nanotechnologies that exploit new and unique agents derived from plants to inhibit the growth of food pathogens have shown potential for food packaging and food preservation (Cacciatore et al, 2020;Rahmati et al, 2020); lactoferrin (LF) and its derived peptides can inhibit biofilm formation by limiting access to iron that is vital for bacteria surface adhesion (Niaz et al, 2019;Quintieri et al, 2020;Shahidi et al, 2020); competitive biocontrol agents, such as probiotics, can prevent the growth of foodborne pathogens under a microbial antagonism consisting into the release of antimicrobial metabolites and inhibition of the ECM protecting bacteria (in biofilm form) (Hossain et al, 2020;Speranza et al, 2020). Among these new promising strategies, the antibacterial and antibiofilm activities of some natural compounds extracted from medicinal plants, such as Moringa oleifera, Myristica fragrans, and Jacaranda spp., are exploited (Cherian et al, 2019;Malafaia et al, 2018;Moura et al, 2017).…”