Nanoparticle applications in food – a review

Wasilewska, A.; Bielicka, M; Klekotka, Urszula; Kalska-Szostko, B.

doi:10.1039/d2fo02180c

Cited by 24 publications

(6 citation statements)

References 162 publications

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“…A nanosensor designed to detect oxygen levels in modified food packaging used activated UV radiation indicator dyes, relying on titanium (Ti) or tin (Sn) NPs and a redox-active dye such as methylene blue [ 101 ]. The food packaging was flooded with a gas (e.g., carbon dioxide or nitrogen).…”

Section: Application Of Nanoparticle-based Nanosensors In Foodmentioning

confidence: 99%

Application of Nanoparticles in Human Nutrition: A Review

Altemimi,

Farag,

Salih

et al. 2024

Nutrients

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Nanotechnology in human nutrition represents an innovative advance in increasing the bioavailability and efficiency of bioactive compounds. This work delves into the multifaceted dietary contributions of nanoparticles (NPs) and their utilization for improving nutrient absorption and ensuring food safety. NPs exhibit exceptional solubility, a significant surface-to-volume ratio, and diameters ranging from 1 to 100 nm, rendering them invaluable for applications such as tissue engineering and drug delivery, as well as elevating food quality. The encapsulation of vitamins, minerals, and antioxidants within NPs introduces an innovative approach to counteract nutritional instabilities and low solubility, promoting human health. Nanoencapsulation methods have included the production of nanocomposites, nanofibers, and nanoemulsions to benefit the delivery of bioactive food compounds. Nutrition-based nanotechnology and nanoceuticals are examined for their economic viability and potential to increase nutrient absorption. Although the advancement of nanotechnology in food demonstrates promising results, some limitations and concerns related to safety and regulation need to be widely discussed in future research. Thus, the potential of nanotechnology could open new paths for applications and significant advances in food, benefiting human nutrition.

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Section: Application Of Nanoparticle-based Nanosensors In Foodmentioning

confidence: 99%

Application of Nanoparticles in Human Nutrition: A Review

Altemimi,

Farag,

Salih

et al. 2024

Nutrients

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“…Several studies have reported on nano-enabled agriculture and have focused on issues such as nano-enabled precision farming [17], nano-enabled farming [12,268], the nano-food industry [269], nano-enabled seed treatments [19,270], nanostructured manganese oxides [271], nano-enabled agrochemicals [88,170,272], and nano-Zn-enabled cropping systems [16]. 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].…”

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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“…Nanotechnology has increasingly found a wide range of applications in the food industry, from production to processing, storage, and the development of new materials and products (Vasile & Baican, 2021; Wasilewska et al., 2023). With its ability to manipulate and engineer matter at the nanoscale, nanotechnology has enabled the creation of novel food products with improved properties, such as enhanced texture, taste, and nutritional value.…”

Section: Introductionmentioning

confidence: 99%

Recent advances in the use of composite titanium dioxide nanomaterials in the food industry

Mao,

Hao

2024

Journal of Food Science

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Titanium dioxide (TiO2) nanomaterials have attracted significant attention due to their good biocompatibility and potential for multifunctional applications. In the last few years, there has been growing interest in the use of TiO2 nanomaterials in the food industry. However, a systematic review of the synthesis methods, properties, and applications of TiO2 nanomaterials in the food industry is lacking. In this review, we provide a summary of the synthesis and properties of TiO2 nanomaterials and their composites, with a focus on their applications in the food industry. We also discuss the potential benefits and risks of using TiO2 nanomaterials in food applications. This review aims to promote food innovation and improve food quality and safety.

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Nanoparticle applications in food – a review

Abstract: The use of nanotechnology in the food industry raises uncertainty in many respects.

Cited by 24 publications

References 162 publications

Application of Nanoparticles in Human Nutrition: A Review

Application of Nanoparticles in Human Nutrition: A Review

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

Recent advances in the use of composite titanium dioxide nanomaterials in the food industry

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