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Nanotechnology and its challenges in the food sector: a review
Materials Today Chemistry ( IF 6.7 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.mtchem.2020.100332 P Kumar 1 , P Mahajan 1 , R Kaur 1 , S Gautam 1
Materials Today Chemistry ( IF 6.7 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.mtchem.2020.100332 P Kumar 1 , P Mahajan 1 , R Kaur 1 , S Gautam 1
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Abstract Antibacterial activity of nanoparticles has received significant attention worldwide because of their great physical and chemical stability, excellent magnetic properties, and large lattice constant values. These properties are predominate in the food science for enhancing the overall quality, shelf life, taste, flavor, process-ability, etc., of the food. Nanoparticles exhibit attractive antibacterial activity due to their increased specific surface area leading to enhanced surface reactivity. When nanoparticles are suspended in the biological culture, they encounter various biological interfaces, resulting from the presence of cellular moieties like DNA, proteins, lipids, polysaccharides, etc., which helps antibacterial properties in many ways. This paper reviews different methods used for the synthesis of nanoparticles but is specially focusing on the green synthesis methods owing to its non-toxic nature towards the environment. This review highlights their antibacterial application mainly in the food sector in the form of food-nanosensors, food-packaging, and food-additives. The possible mechanism of nanoparticles for their antibacterial behavior underlying the interaction of nano-particles with bacteria, (i) excessive ROS generation including hydrogen peroxide (H2O2), OH− (hydroxyl radicals), and O− 2 2 (peroxide); and (ii) precipitation of nano-particles on the bacterial exterior; which, disrupts the cellular activities, resulting in membranes disturbance. All these phenomena results in the inhibition of bacterial growth. Along with this, their current application and future perspectives in the food sector are also discussed. Nanoparticles help in destroying not only pathogens but also deadly fungi and viruses. Most importantly it is required to focus more on the crop processing and its containment to stop the post-harvesting loss. So, nanoparticles can act as a smart weapon towards the sustainable move.
中文翻译：
纳米技术及其在食品领域的挑战：综述
摘要 纳米粒子的抗菌活性因其良好的物理和化学稳定性、优异的磁性能和大的晶格常数值而受到全世界的广泛关注。这些特性在食品科学中占主导地位，用于提高食品的整体质量、保质期、味道、风味、加工能力等。纳米颗粒由于其增加的比表面积导致增强的表面反应性而表现出有吸引力的抗菌活性。当纳米粒子悬浮在生物培养物中时，它们会遇到各种生物界面，这是由于细胞部分（如 DNA、蛋白质、脂质、多糖等）的存在而产生的，这在许多方面有助于抗菌性能。本文回顾了用于合成纳米粒子的不同方法，但特别关注绿色合成方法，因为它对环境无毒。这篇综述重点介绍了它们主要以食品纳米传感器、食品包装和食品添加剂的形式在食品领域的抗菌应用。纳米颗粒抗菌行为的可能机制是纳米颗粒与细菌相互作用的基础，(i) 过量的 ROS 产生，包括过氧化氢 (H2O2)、OH−（羟基自由基）和 O− 2 2（过氧化物）；(ii) 纳米颗粒在细菌外部的沉淀；其中，破坏细胞活动，导致膜紊乱。所有这些现象都会抑制细菌的生长。与此同时，还讨论了它们在食品领域的当前应用和未来前景。纳米粒子不仅有助于消灭病原体，还有助于消灭致命的真菌和病毒。最重要的是，需要更多地关注作物加工及其控制，以阻止收获后的损失。因此，纳米粒子可以作为实现可持续发展的智能武器。
更新日期：2020-09-01
中文翻译：
纳米技术及其在食品领域的挑战：综述
摘要 纳米粒子的抗菌活性因其良好的物理和化学稳定性、优异的磁性能和大的晶格常数值而受到全世界的广泛关注。这些特性在食品科学中占主导地位，用于提高食品的整体质量、保质期、味道、风味、加工能力等。纳米颗粒由于其增加的比表面积导致增强的表面反应性而表现出有吸引力的抗菌活性。当纳米粒子悬浮在生物培养物中时，它们会遇到各种生物界面，这是由于细胞部分（如 DNA、蛋白质、脂质、多糖等）的存在而产生的，这在许多方面有助于抗菌性能。本文回顾了用于合成纳米粒子的不同方法，但特别关注绿色合成方法，因为它对环境无毒。这篇综述重点介绍了它们主要以食品纳米传感器、食品包装和食品添加剂的形式在食品领域的抗菌应用。纳米颗粒抗菌行为的可能机制是纳米颗粒与细菌相互作用的基础，(i) 过量的 ROS 产生，包括过氧化氢 (H2O2)、OH−（羟基自由基）和 O− 2 2（过氧化物）；(ii) 纳米颗粒在细菌外部的沉淀；其中，破坏细胞活动，导致膜紊乱。所有这些现象都会抑制细菌的生长。与此同时，还讨论了它们在食品领域的当前应用和未来前景。纳米粒子不仅有助于消灭病原体，还有助于消灭致命的真菌和病毒。最重要的是，需要更多地关注作物加工及其控制，以阻止收获后的损失。因此，纳米粒子可以作为实现可持续发展的智能武器。
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