Biogenic engineered nanomaterials for enhancing bioavailability <i>via</i> developing nano-iron-fortified smart foods: advances, insight, and prospects of nanobionics in fortification of food

Rathee, Shweta; Ojha, Ankur; Upadhyay, Ashutosh; Xiao, Jianbo; Bajpai, Vivek K.; Ali, Sajad; Shukla, Shruti

doi:10.1039/d3fo02473c

Cited by 7 publications

(1 citation statement)

References 123 publications

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“…Along with nano-enabled farming, nano-processed food products have shown great promise for a variety of applications in the food industry [269,273,274] using organic compounds such as chitosan [275], cellulose [276], and proteins [277]. Inorganic nanoparticles have also been used in the food industry, including nano-selenium [278], nano-silver [279], nano-iron [280], nano-zinc oxide [281], and nano-titanium oxide [282]. The main challenges facing farming include climate change and global warming, soil fertility loss, water scarcity, energy security, biodiversity loss, and environmental deterioration (Figure 1).…”

Section: Nano-food Farming Challengesmentioning

confidence: 99%

Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers

Prokisch,

Törős,

Nguyen

et al. 2024

Agronomy

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The relationship between agriculture and food is very close. It is impossible to produce adequate crops for global food security without proper farm management. Farming practices represent direct and indirect controlling factors in terms of global food security. Farming management practices influence agro-food production from seed germination through to the post-harvest treatments. Nano-farming utilizes nanotechnologies for agricultural food production. This review covers four key components of nano-farming: nano-mushroom production, protein-based nanoparticles, nano-nutrients, and nanofibers. This provides a comprehensive overview of the potential applications of nanotechnology in agriculture. The role of these components will be discussed in relation to the challenges faced and solutions required to achieve sustainable agricultural production. Edible mushrooms are important to food security because they are a nutritious food source and can produce nanoparticles that can be used in the production of other food sources. Protein-based nanoparticles have considerable potential in the delivery of bioactives as carriers and other applications. Nano-nutrients (mainly nano-selenium, nano-tellurium and carbon nanodots) have crucial impacts on the nutrient status of plant-based foods. Carbon nanodots and other carbon-based nanomaterials have the potential to influence agricultural crops positively. There are promising applications of nanofibers in food packaging, safety and processing. However, further research is needed to understand the impacts and potential risks of nanomaterials in the food production system.

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Section: Nano-food Farming Challengesmentioning

confidence: 99%

Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers

Prokisch,

Törős,

Nguyen

et al. 2024

Agronomy

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Modeling the Influence of Pearl Millet on High‐Fiber Bread: An Investigation into Nutrition, Microstructure, Thermal Stability, Crystallinity, Rheology, and Glycemic Response

Rathee,

Singh,

Paul

et al. 2023

Starch Stärke

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This study aims to optimize the formula for whole pearl millet flour (WPMF) high‐fiber bread using a central composite rotatable design‐response surface methodology (CCRD‐RSM). Whole pearl millet flour (WPMF), whole wheat flour (WWF), and gluten powder (GP) are chosen as independent factors, with a tested range set for each factor. Twenty blends of WPMF (9.65–85.34 g), WWF (16.47–58.52 g), and GP (1.31–4.68 g) are used. The analysis is based on textural characteristics, overall acceptability, and crumb color. Results show that increasing the WPMF level in bread increase the firmness, gumminess, chewiness, and a* and b* color values. It decreases the crumb cohesiveness, resilience, and overall acceptability. The optimized WPMF high fiber bread formula is 63.17 g WPMF, 50 g WWF, and 3.92 g GP, and can be claimed as clean label bread as no preservatives are added. The optimized WPMF high‐fiber bread shows enhanced nutritional, microstructural, rheological, and crystallinity characteristics. The claim for high‐fiber bread seems justified with fiber content (8.67%). The low estimated glycemic index 33 falls under the category of low GI foods, making it suitable to manage diabetes.

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Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status

Saffarionpour,

Diosady

2024

Drug Deliv. and Transl. Res.

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Biogenic engineered nanomaterials for enhancing bioavailability via developing nano-iron-fortified smart foods: advances, insight, and prospects of nanobionics in fortification of food

Abstract: Iron deficiency is a significant cause of iron deficiency anemia (IDA).

Cited by 7 publications

References 123 publications

Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers

Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers

Modeling the Influence of Pearl Millet on High‐Fiber Bread: An Investigation into Nutrition, Microstructure, Thermal Stability, Crystallinity, Rheology, and Glycemic Response

Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status

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