Use of Nanomaterials in Food Science

Ameta, Satish Kumar; Kumar, Avinash; Hiran, Divya; Ameta, Rakshit; Ameta, Suresh C.

doi:10.1007/978-981-15-2985-6_24

Cited by 61 publications

(51 citation statements)

References 129 publications

(123 reference statements)

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“…Additionally, there is limited understanding of the potential nanotoxicity associated with the use of metallic NPs. To date, many studies have explored the potential impacts of NP exposure on the human population, associated safety concerns, and environmental concerns [21,22,41]. There are only a few studies that offer useful conclusions regarding the safety of NPs [41].…”

Section: Discussionmentioning

confidence: 99%

“…In the food industry, nanotechnology is already being used, for example, to generate antimicrobial nanomaterials commercially available as food packaging, or as antimicrobial coatings on the food handling equipment [22,23]. Materials used for antimicrobial application may consist of polymers, organic/inorganic nanoparticles, plastics or ceramics [18].…”

Section: Introductionmentioning

confidence: 99%

“…While PtNPs are believed to induce the intracellular hyper-production of ATP and oxygen radicals, in turn causing bacterial growth inhibition, DNA damage and bacteriotoxic effects [38][39][40], the precise mechanism of action of PdNPs has not been reported to date. Further, we investigated the acute cytotoxicity of NPs on selected cell lines to elucidate the potential impacts of NP exposure on the human population, as there is a gap in the current literature regarding their nanotoxicity [21,22,41].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Antimicrobial Properties of Palladium and Platinum Nanoparticles: A New Tool for Combating Food-Borne Pathogens

Chlumsky

Purkrtová

Míchová

et al. 2021

IJMS

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Although some metallic nanoparticles (NPs) are commonly used in the food processing plants as nanomaterials for food packaging, or as coatings on the food handling equipment, little is known about antimicrobial properties of palladium (PdNPs) and platinum (PtNPs) nanoparticles and their potential use in the food industry. In this study, common food-borne pathogens Salmonella enterica Infantis, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus were tested. Both NPs reduced viable cells with the log10 CFU reduction of 0.3–2.4 (PdNPs) and 0.8–2.0 (PtNPs), average inhibitory rates of 55.2–99% for PdNPs and of 83.8–99% for PtNPs. However, both NPs seemed to be less effective for biofilm formation and its reduction. The most effective concentrations were evaluated to be 22.25–44.5 mg/L for PdNPs and 50.5–101 mg/L for PtNPs. Furthermore, the interactions of tested NPs with bacterial cell were visualized by transmission electron microscopy (TEM). TEM visualization confirmed that NPs entered bacteria and caused direct damage of the cell walls, which resulted in bacterial disruption. The in vitro cytotoxicity of individual NPs was determined in primary human renal tubular epithelial cells (HRTECs), human keratinocytes (HaCat), human dermal fibroblasts (HDFs), human epithelial kidney cells (HEK 293), and primary human coronary artery endothelial cells (HCAECs). Due to their antimicrobial properties on bacterial cells and no acute cytotoxicity, both types of NPs could potentially fight food-borne pathogens.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Antimicrobial Properties of Palladium and Platinum Nanoparticles: A New Tool for Combating Food-Borne Pathogens

Chlumsky

Purkrtová

Míchová

et al. 2021

IJMS

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“…Nanotechnology development in the food industry allows improving color, flavor, and nutritional values, increasing shelf-life, and monitoring integrity of the foods, and may lead to produce food additive nanoparticles (NPs) [ 1 , 2 , 3 ]. Among food additive particles, zinc oxide (ZnO) is directly added to foods as a zinc (Zn) supplement because Zn is an essential trace element, which plays an important role in enzyme activity, protein and nucleic acid synthesis, hematopoiesis, and neurogenesis [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Particle Size and Biological Fate of ZnO Do Not Cause Acute Toxicity, but Affect Toxicokinetics and Gene Expression Profiles in the Rat Livers after Oral Administration

Jin

Choi

2021

IJMS

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Zinc oxide (ZnO) particles have been used as dietary supplements because zinc is an essential trace element for humans. Along with the rapid development of nanotechnology, the use of ZnO nanoparticles (NPs) is increasing in the food industry, but their oral toxicity potential still remains to be answered. In this study, the effects of particle size and biological fate of ZnO on acute toxicity, toxicokinetics, and gene expression profiles in the livers were investigated after oral administration of ZnO NPs (N-ZnO), bulk-sized ZnO (B-ZnO) or Zn ions in rats. The plasma concentration-time profiles after a single-dose oral administration of ZnOs differed depending on particle/ionic forms and particle size, showing high absorption of Zn ions, followed by N-ZnO and B-ZnO, although in vivo solubility did not differ from particle size. No significant acute toxicity was found after oral administration of ZnOs for 14 days in rats. However, transcriptomic responses in the livers were differently affected, showing that metabolic process and metal biding were up-regulated by Zn ions and N-ZnO, respectively, which were not pronounced in the liver treated with B-ZnO. These findings will be useful to predict the potential oral toxicity of ZnO NPs and further mechanistic and long-term exposure studies are required to assume their safety.

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“…In addition to the various properties that can be considered as food preservatives, the use of these aromatic plants has increased dramatically due to their increased application in nanotechnology (Prairna et al, 2020). Nowadays, nanoparticles are also used as sensors to determine the quality and safety of food (Ameta et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp ( Crocus sativus L.)

Aboutorab

Ahari

Allahyaribeik

et al. 2021

J. Food Process. Preserv.

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Increasing fishery product shelf‐life is the main concern regarding aquatic productions. The aim of this study was to examine the effect of saffron nano‐emulsion on shelf‐life of shrimp using two methods of spontaneous emulsification (SP) and ultrasonic homogenization (US). Shrimps were divided into three groups. In each group, saffron was either 3.0% or 5.0%, produced either through US or SP methods and kept at 4°C or 8°C. Antimicrobial activity, oxidative activity, and pH of samples were evaluated. US/3% nano‐emulsions showed the highest antimicrobial activity. The lowest pH values were observed in US/5%/4°C and SP/5%/4°C. All treatments on days 7 and 14 had pH value of 8 ± 0.008. PV increased in all the subgroups. The amount of peroxide in samples treated by 5% emulsion decreased. TBA value showed the same trend as PV. The results demonstrated that 5% saffron nano‐emulsion produced by US method manifested better protective effects. Practical applications As seafood products could be considered as a valid meat alternative, maintaining the quality of aquatic products through extending the product shelf‐life would be critical and necessary for meeting the consumer health concerns. In this study, the protective effects of saffron nano‐emulsion provided by two methods of spontaneous emulsification (SP) and ultrasonic homogenization (US) on shrimps and their shelf‐life enhancement were studied.

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Use of Nanomaterials in Food Science

Cited by 61 publications

References 129 publications

Antimicrobial Properties of Palladium and Platinum Nanoparticles: A New Tool for Combating Food-Borne Pathogens

Antimicrobial Properties of Palladium and Platinum Nanoparticles: A New Tool for Combating Food-Borne Pathogens

Particle Size and Biological Fate of ZnO Do Not Cause Acute Toxicity, but Affect Toxicokinetics and Gene Expression Profiles in the Rat Livers after Oral Administration

Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp ( Crocus sativus L.)

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