Innovative nanotechnological tools in plant and food protection

Balestra, Giorgio Mariano; Fortunati, Elena; Giovanale, Geremia; Mazzaglia, A.

doi:10.1063/1.5047771

Cited by 2 publications

(2 citation statements)

References 20 publications

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“…Considering the forbidden use of antibiotics for plant protection strategies in the EU (i.e. they are allowed only in some Countries, as well as a few in the USA) and the increasing pest resistance development, as well as the high cost–benefit ratio, there has been a growing interest in applied research concerning alternative pesticides characterized by antimicrobial active compounds, plant extracts and EOs, which highlighted the particularly urgent need to advance ‘green’ strategies with respect to the development of organic active ingredients included in nanoformulations as a new category of biopesticides, such as by the valorization of AIs from waste agro‐food chains …”

Section: Ecofriendly Considerations For a New Agrochemical Eramentioning

confidence: 99%

Sustainable control strategies for plant protection and food packaging sectors by natural substances and novel nanotechnological approaches

2018

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An overview is provided of the current technological strategies (also at the nanoscale level) recently involved in plant and/or food protection. In addition, the potential use of natural and sustainable substances, instead of traditional synthesized molecules or chemical-based compounds, is addressed both with respect to packaging systems and novel pesticide formulations. In this context, nanotechnological approaches represent promising strategies for the entire agriculture industry chain, from the field to consumers. Traditional plant protection strategies are often insufficient and the application of chemical-based pesticides has negative effects on animals, humans and the environment. Novel greener tools could represent efficient alternatives for the management of plant diseases using promising strategies; the use of nanotechnologies allows the promotion of the more efficient assembly and subsequent release of environmentally sustainable active principles, limiting the use of chemicals in terms of economic losses. At the same time, new sustainable, antimicrobial and antioxidant systems have been rapidly promoted and investigated in the food packaging sector as a valid eco-friendly possibility for improving the safety and quality of food products and reducing and/or limiting the environmental impact with respect to traditional materials. Together, the scientific community and the growing interest of consumers have promoted the development of new edible and eco-friendly packaging that reduces waste and any environmental impact. In this context, the aim is to provide evidence of the usefulness of strategies aiming to limit agrochemicals, as well as the potential of nanomaterials, in sustainable plant and food protection for agriculture management and the packaging sector. © 2018 Society of Chemical Industry.

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Section: Ecofriendly Considerations For a New Agrochemical Eramentioning

confidence: 99%

Sustainable control strategies for plant protection and food packaging sectors by natural substances and novel nanotechnological approaches

2018

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“…There is a wide variety of nanomaterials, however, the main applications are by means of simple nanoparticles, nanoemulsion, liposome, nanostructured lipid carrier, multilayer nanoparticles, agglomerated nanoparticles, nanofilms, and nanocomposites [41]. There are five areas where studies and development in the field of food are focused [42][43][44][45][46][47][48][49][50][51][52][53][54][55][56][57][58][59][60], as seen in Figure 14.…”

Section: Figure 13 Dimension Comparisonmentioning

confidence: 99%

High-Intensity Ultrasound and Its Interaction with Foodstuff and Nanomaterials

Rentería‐Monterrubio¹,

Chávez‐Martínez²,

Juárez-Moya³

et al. 2022

Trends and Innovations in Food Science

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In recent decades, food research has focused on hybrid systems, that is, the application of nanomaterials and the so-called emerging technologies, whose objective is to increase the quality of food. Among these technologies that are different from thermal is high intensity ultrasound. This chapter presents and describes the interaction of acoustic waves supported by classical physics and nanomaterials generated by nanotechnology carried out in contemporary physics, all integrated as a multidisciplinary knowledge applied to food. Acoustic waves have a spectrum called ultrasound, with an approximate frequency range between 20 kHz and 1 GHz, and this is divided into low-intensity ultrasound (LIU), whose objective is to characterize materials. On the contrary, high-intensity ultrasound (HIU) has the objective of carrying out destructive tests, modifying the study samples. This happens because the HIU generates a phenomenon called acoustic cavitation, which consists of the generation, growth, and implosion of microbubbles, causing alterations in the near and far acoustic field. The proposed review focuses on the application of high-intensity ultrasound to be used in the food industry. Subsequently, a brief approach is made to nanotechnology and nanomaterials and how they have been incorporated into the food industry.

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Innovative nanotechnological tools in plant and food protection

Cited by 2 publications

References 20 publications

Sustainable control strategies for plant protection and food packaging sectors by natural substances and novel nanotechnological approaches

Sustainable control strategies for plant protection and food packaging sectors by natural substances and novel nanotechnological approaches

High-Intensity Ultrasound and Its Interaction with Foodstuff and Nanomaterials

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