Food Nanotechnology Research Papers - Academia.edu (original) (raw)

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- Food Nanotechnology, Seafood processing, Animal Production, Food Sciences

The biofuel industry is rapidly growing with a promising role in producing renewable energy and tackling climate change. Nanotechnology has tremendous potential to achieve cost-effective and process-efficient biofuel industry. Various nanomaterials have been developed with unique properties for enhanced biofuel production/utilization. The way forward is to develop nanotechnology-based biofuel systems at industrial scale.

- by Dr. Abdul-Sattar Nizami and +1
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- Environmental Engineering, Chemical Engineering, Biochemistry, Environmental Science

Three dimensional (3D) nano-structured crystals have received extensive attention for their superior properties over zero dimensional (0D), one dimensional (1D), or two dimensional (2D) nanomaterials in many areas. This review is generalized for the group of chalcogenide nanoflowers (NFs) by the synthetic techniques, such as solvothermal, wet chemical, sol-gel, surface oxidation, microwave, coating, electrochemical, and several other methods. The formation mechanism was also described for the purpose of opening up new food for thoughts to bring up new functionality of materials by tuning the morphology of crystals. The pH value or the template plays fundamental role in forming the nano-flowered structure. Moreover, the correlations between the surface area (SA), contact angle (CA), and the NFs are also discussed within the context. Here, we also discussed some patents relevant to the topic.

- by Shabir Wani
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- Food Nanotechnology

ZnO nanowires (or nanorods) have been widely studied due to their unique material properties and remarkable performance in electronics, optics, and photonics. Recently, photocatalytic applications of ZnO nanowires are of increased interest in environmental protection applications. This paper presents a review of the current research of ZnO nanowires (or nanorods) with special focus on photocatalysis. We have reviewed the semiconducting photocatalysts and discussed a variety of synthesis methods of ZnO nanowires and their corresponding effectiveness in photocatalysis. We have also presented the characterization of ZnO nanowires from the literature and from our own measurements. Finally, a wide range of uses of ZnO nanowires in various applications is highlighted in this paper.

- by Microbio Guru
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- Microbiology, Food Nanotechnology, FOOD SAFETY/MICROBIOLOGY

Application of nanotechnology in the agro-food sector is one of the fastest growing fields in nano-research. The
increase in number of the publications, patents and intellectual property rights in the field of nano-agri-food and
recent research trends in food processing, packaging, nutraceutical delivery, quality control and functional food is
by itself an evidence of the above statement. Government organizations, scientists, inventors as well as industries
are coming up with new techniques, protocols and products that have a direct application of nanotechnology in
agriculture and food products.
This review provides a detailed overviewof the application of nanotechnology in the field of agriculture, and food
science & technology. Additionally, a brief idea about the classification of nanomaterials, synthesis and characterization
techniques is discussed. Some exciting thoughts are also discussed on nanotechnological applications in
agricultural practices including nano-agri for enhanced productivity, agricultural water quality management
(WQM), product processing, storage and quality control with nano-sensors. The risk assessment and safety
concerns with respect to nano agro-food research have also been highlighted.

Pectin was extracted using 0.1 N HCl at 90 8C for 120 min at pH 1.5 and 2.0 from pomelo peel and characterized in this study. Influence of various concentrations of extracted pomelo peel pec-tin on physicochemical, bioactive compounds, color, and sensory attributes of carrot jam during storage was also studied. Pectin extracted at pH 2.0 had higher ash content, equivalent weight, and total anhydrouronic acid content than that extracted at pH 1.0. Extracted pomelo peel pectin was categorized as high-methoxyl pectin based on the degree of esterification. The b-carotene and total phenol content were increased in jam after 90 days of storage. Ascorbic acid content decreased with increasing storage period. Jam prepared using commercial pectin had higher DE values than jam prepared using pomelo peel pectin. Physico-chemical properties were influenced by pectin concentrations and storage time. Overall acceptability was similar for all samples on the basis of sensory evaluation. The results showed that pomelo peel might be used as a rich source of pectin and pomelo peel pectin could be used as an alternative to commercial pectins for carrot jam preparation. Practical applications Pectin is one of the main ingredients for jam and jelly making. Citrus fruits are main sources of pectin. Usually pomelo peels are discarded as waste materials. However, it could be a good source of pectin. In this article, pectin was extracted from pomelo peel and its application was observed as carrot jam during storage. Therefore, it can be concluded that extraction of pectin from pomelo peel might be used as an alternative to commercial pectin for carrot jam preparation.

The effects of rice bran wax coating on the physi-cochemical properties such as firmness, weight loss, titratable acidity (TA) and soluble solid content (SSC) of cherry tomatoes were studied during cold storage. The chemical and nano-structure properties of chelate-soluble pectin (CSP) were also investigated by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FTIR) and atomic force microscopy (AFM). The results indicated that there was no significant difference of firmness between control (2.48 N) and waxed (2.87 N) fruits at the end of storage (20 days), while the weight loss of waxed fruits (13.54%) was lower than that of control fruits (16.02%). And the degree of esterification (DE) of both fruits decreased after cold storage by FTIR. The structural analysis by atomic force microscopy (AFM) indicated that rice bran wax coating inhibited the degradation of CSP. The CSP molecular widths ranged from 15 to 250 nm, and the vertical heights varied from 0.2 to 2.0 nm. Greater frequency (F q) of large width and length CSP was found in waxed fruits than in control fruits. The results suggest that rice bran wax coating was an effective way to preserve fresh fruits.

- by Hongshun YANG
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- Food Nanotechnology

Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate emulsion-based delivery systems for vitamin E-acetate. Stable delivery systems could be formed when vitamin E-acetate was mixed with sufficient orange oil prior to high pressure homogenization. WPI (d 32 = 0.11 lm, 1% emulsifier) was better than GA (d 32 = 0.38 lm, 10% emulsifier) at producing small dro-plets at low emulsifier concentrations. However, WPI-stabilized nanoemulsions were unstable to floccu-lation near the protein isoelectric point (pH 5.0), at high ionic strength (>100 mM), and at elevated temperatures (>60°C), whereas GA-stabilized emulsions were stable. This difference was attributed to differences in emulsifier stabilization mechanisms: WPI by electrostatic repulsion; GA by steric repulsion. These results provide useful information about the emulsifying and stabilizing capacities of natural biopolymers for forming food-grade vitamin-enriched delivery systems.

This research work was endeavored to improve tensile strength of viscose woven fabric by using chemical finishes like water repellent finishes with cross linking agent and softener. In this work, 100% viscose woven fabric was used and different types of samples were prepared by treating water repellent finishes, cross linking agent and softeners. The sample was investigated by tensile strength test (ASTM D5034), spray test (AATCC-22), water vapor test (cup method) and moisture regain test (ASTM D2495 oven dry method). Eight types of recipes were used in this research. For the variation of C 6-fluorocarbon the sample code-B (C 6-fluorocarbon 60 g/l, cross-linking agent 15 g/l and softener 10 g/l) showed better result in tensile strength and water spray test. Taking the amount of C 6-fluorocarbon (60 g/l) as constant and making variation cross linking agent which reached a conclusion that, sample-B1 (C 6-fluorocarbon 60 g/l, cross-linking agent 05 g/l and softener 10 g/l) showed better result for wet tensile strength, water spray test and moisture regain but showed less water vapor permeability. From this experiment it was evident that recipe which belongs to sample code B1 is suitable for improving the tensile strength of viscose fabric.

- by A. K. M. AYATULLAH HOSNE ASIF and +1
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- Food Nanotechnology, Pendidikan Matematika

The research was accomplished to find out an easier method for prolonging the shelf life of green mangoes. Fully mature mangoes locally called 'Langra' were used for overall analyses and observations. The mangoes were cut into pieces and preserved in different conditions like refrigeration, freezing, 2.0M sugar solution, mustard oil, NaCl solutions of 0.5M, 1.0M, 1.5M, 2.0M, 2.5M and 3.0M. The sensory evaluation in terms of texture and colour revealed that mango slices immersed in sugar and salt solutions, and mustard oil became spoiled by 16-20 days while the refrigerated and frozen ones spoiled respectively by 30 and 75 days. Though the observed shelf life of mango was quite longer in freezer it arose some physical changes like ice crystal formation in mango tissues which evaporated during thawing resulting in weight loss and discolouration. As the easiest method brine treatment was selected and effects of different brines on acidity and vitamin C content in green mango were observed. The acidity and vitamin C contents of the mango pieces immersed in 0.5M, 1.0M, 1.5M, 2.0M and 2.5M brines tended to zero by 80 days; the pieces were spoiled respectively after 49, 56, 63, 70, 84 days, and acidity decreasing rates were 0.05%, 0.05%, 0.04%, 0.03% and 0.02% respectively per day while the rates for vitamin C were 0.08mg/100g, 0.06mg/100g, 0.05mg/100g, 0.05mg/100g, and 0.03mg/100g per day respectively. The shelf life of green mangoes can be extended upto 80 days by cutting them into pieces followed by dripping in 2.5M NaCl solution.

- by Abu Saeid
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- Food Nanotechnology

Introduction Nanotechnology is an applied science involving the engineering of very small systems and structures. According to the EU definition, a " nanomaterial " is composed of particles whose size is in the range 1-100 nm for at least 50% of total. This size range is imposed by several organizations, including the International Organization for Standardization (ISO) [1]. Nanostructures are the smallest solid possible to be made and are intermediate between isolated atoms or molecules and macroscopic matter. At the 1-100 nm size scale the matter offers physical and chemical properties different from the macroscopic level. Therefore, nanotechnology works with materials in nanometric scale to confer them new properties. The techniques used to reduce particle size so as to obtain nanostructures are, among others, low flow injection, precipitation by antisolvents, and evaporation. Hence, nanotechnology is a set of technologies that allows the manipulation, study or exploitation of very small structures and systems. The rapid development of nanotechnology is encouraged by an evolving scenario for unearthing, classifying, and releasing nanoscale materials and knowledge in a multidisciplinary frame. Nanoscale devices have been applied to biotechnology, information technologies, and cognitive sciences. In addition, nanotechnology displays a great potential in the agricultural and food industry, where it can play a key role in the controlled release of herbicides and fertilizers, as well as in food processing and packaging, and for raising the overall level of food safety. Nanotechnology allows innovating the formulation of agrochemicals (fertilizers, pesticides, veterinary medicines), and allow developing nanomaterials able to enhance pest management and crop protection due to improved effectiveness, better bio accessibility of active ingredients, and controlled release [2]. Nanotechnology in food industries is expected to bring innovation in three forms: i) by the set up of innovative process enablers, such as nanoencapsulated materials and biopolymers; ii) by means of new packaging polymers and composites; iii) by

- by Barbara Sawicka
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- Biosensors, Food Nanotechnology, Nanotechnology, Bionanotechnology

We review recent advances in biosensors based on one-dimensional (1-D) nanostructure field-effect transistors (FET). Specifically, we address the fabrication, functionalization, assembly/alignment and sensing applications of FET based on carbon nanotubes, silicon nanowires and conducting polymer nanowires. The advantages and disadvantages of various fabrication, functionalization, and assembling procedures of these nanosensors are reviewed and discussed. We evaluate how they have been used for detection of various biological molecules and how such devices have enabled the achievement of high sensitivity and selectivity with low detection limits. Finally, we conclude by highlighting some of the challenges researchers face in the 1-D nanostructures research arena and also predict the direction toward which future research in this area might be directed.

- by Microbio Guru
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- Food Nanotechnology

In recent years, all-male cultures of Nile tilapia (Oreochromis niloticus) have been the most preferred mode of production in aquaculture industry. All-male individuals achieve higher somatic growth rate and shut high energy losses associated with gonadal development and reproduction. The economic advantages of culturing all-male tilapia have led to the development of procedures for producing unisex cultures, using 17α-methyltestosterone (MT). Despite widespread use of the MT in tilapia farming, the implications of hormone treatment in relation to human health and the environment have raised a number of concerns in the scientific community. In this review, the hormonal application processes, economic and ecological significance of MT, food safety and residual MT, comparative uses of steroids in aquaculture, animal husbandry, and medicine have been briefly reviewed for regulatory guidelines, and finally, future research perspectives have been addressed. The review can be used as policy-making guidelines in aquaculture framework development as can be emphasized in African continent, among others. The most important conclusion to draw is that the quantity of MT used in conventional practice is large compared to the actual dose required for sex reversal, fish produced are safe for human consumptions, and the environmental hazards should be further emphasized.

- by Nichrous Mlalila and +1
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- Food Science, Food Nanotechnology, Aquaculture, Food Science and Technology
- by Hongshun Yang
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- Food Nanotechnology
- by David McClements
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- Chemistry, Food Engineering, Food Chemistry, Food Nanotechnology

Keywords: Modelling Myofibril Gelatin Matrix assisted laser desorption ionisation time of flight mass spectrometry (MALDI-TOF-MS) Atomic force microscopy (AFM) a b s t r a c t The effect of fish gelatin addition on mass transfer, nutrient loss, texture and nanostructure of fish balls was investigated. Mass transfer models were built and the root-mean-square-errors were 0.1432, 0.3178 and 0.1000 for exponential, power-law and linear models, respectively. After gelatin addition, the mass transfer coefficient/model parameter and moisture content increased, and the hardness and chewiness of fish balls decreased. Myofibrils were imaged using atomic force microscope (AFM). The length of the myofibrils was greater than 15 mm before and after boiling for 10 min; however, they decreased to around 14 and 11 mm after 20 and 30 min boiling, indicating degradation of myofibrils. Meanwhile, there was no significant difference among different groups, suggesting that the added gelatin did not affect the nanostructure of the fish balls. Furthermore, increasing gelatin addition resulted in fewer water-soluble proteins and peptides in the boiling water. The results suggest that added gelatin increased the mass transfer coefficient/model parameter by increasing the moisture content and decreasing the nutrient loss. It also improved the texture by decreasing the hardness and chewiness, and did not affect the nanostructure of fish ball myofibrils.

- by Hongshun YANG
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- Food Nanotechnology, Seafood processing

Bacteriocins are proteinaceous antibacterial compounds, produced by diverse bacteria, which have been successfully used as: (i) food biopreservative; (ii) anti-biofilm agents; and (iii) additives or alternatives to the currently existing antibiotics, to minimize the risk of emergence of resistant strains. However, there are several limitations that challenge the use of bacteriocins as biopreservatives/antibacterial agents. One of the most promising avenues to overcome these limitations is the use of nanoformulations. This review highlights the practical difficulties with using bacteriocins to control pathogenic microorganisms, and provides an overview on the role of nanotechnology in improving the antimicrobial activity and the physicochemical properties of these peptides.

- by Ahmed Khairalla
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- Nanobiotechnology, Nanomedicine, Nanomaterials, Nanoparticles
- by British Biomedical Bulletin and +1
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- Polymer Chemistry, Carbon Nanotubes, Graphene, Nanomaterials

Reversible logic is an important area to carry the computation into the world of quantum computing. In this paper a 4-bit multiplier using a new reversible logic gate called BVPPG gate is presented. BVPPG gate is a 5 x 5 reversible gate which is designed to generate partial products required to perform multiplication and also duplication of operand bits is obtained. This reduces the total cost of the circuit. Toffoli gate is the universal and also most flexible reversible logic gate. So we have used the Toffoli gates to construct the designed multiplier.

The goal of this project is to use microcapsules containing aptamers that are specific for key plant signals. This will allow the delivery of nutrients such as nitrogen from inside the microcapsules only when required by the plants. We hope that this type of technology can be useful for smart delivery of fertilizer, thus alleviating environmental challenges associated with fertilizer use.

- by Maureen McKeague
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- Chemistry, Agriculture, Food Nanotechnology, Nanotechnology

- by Askwar Hilonga
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- Food Science, Food Nanotechnology, Aquaculture, Food Science and Technology

Natural small molecule surfactants (lecithin and quillaja saponin) were used to fabricate nanoemulsion-based delivery systems from vitamin E acetate using high pressure homogenization. The effect of oil composition (0-100% vitamin E acetate), surfactant type, and surfactant concentration (0.0005-5%) on the mean particle diameter (d 32) and vitamin loading capacity was examined. The mean particle diameter had a minimum value at an intermediate vitamin E-to-orange oil ratio in the oil phase: d 32 = 0.13 lm for lecithin and 0.12 lm for quillaja saponin at 50% vitamin E. The mean particle diameter decreased with increasing surfactant concentration for both surfactants, with lower levels of quillaja saponin being required to form small droplets. The effect of pH, ionic strength, and temperature on the physical stability of the nanoemulsions was also investigated. Both surfactants formed unstable nanoemulsions at pH 2, which was attributed to loss of electrostatic repulsion due to a reduction in droplet charge. Emulsion instability was also observed at >100 mM NaCl for lecithin and P400 mM NaCl for quillaja saponin, which was attributed to electrostatic screening. Both systems were stable at temperatures from 30 to 90°C (pH 7), i.e., no particle growth or creaming was observed. These results provide useful information about the emulsifying and stabilizing capacities of natural surfactants intended for use in the food and other industries.

- by Bengu Ozturk and +1
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- Food Nanotechnology, Vitamin E, Emulsion stability

A B S T R A C T The effects of exogenous ATP on the postharvest quality, browning and softening of mung bean (Vigna radiata) sprouts were evaluated. ATP treatment significantly alleviated the quality loss and browning events during the storage of 3 days. It also reduced the oxidant damage by inducing high activities of peroxidase (9.3–13.9%) and superoxide dismutase (8.8–10.3%) which scavenged the reactive oxygen species (ROS) effectively. Transcriptional results indicated that ATP treatment decreased VrPL1, VrPME and VrPG1 gene expression levels more than 2 folds at some time points. Furthermore, the atomic force microscope (AFM) images revealed that the pectin degradation was notably slowed by ATP treatment and the width and height of pectin backbone were better maintained (47.1% and 45.6% higher than control without ATP treatment). The cooperative effects of ROS scavenging and decreased expressions of pectin-related genes might contribute to the deferred pectin deterioration and firmness loss by ATP treatment.

- by Hongshun YANG
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- Food Nanotechnology, Postharvest Fresh Produce

As of late, the utilization of microorganisms to integrate utilitarian nanoparticles has been of extraordinary intrigue. Microorganisms can change the oxidation condition of metals. These microbial procedures have opened up new open doors for us to investigate novel applications, for instance, the biosynthesis of metal nanomaterials. Rather than compound and physical strategies, microbial procedures for incorporating nanomaterials can be accomplished in fluid stage under delicate and earth amiable conditions. This methodology has turned into an appealing concentration in ebb and flow green bio nanotechnology inquire about towards feasible improvement.

Carvacrol is an effective antimicrobial agent originated from essential oils, this natural antimicrobial agent has higher consumer acceptance compared to chemical agents. Due to the low solubility of carvacrol in water, carvacrol was delivered as a nanoemulsion. A carvacrol nanoemulsion contained 3.5% (w/w) oil phase (1% carvacrol and 2.5% corn oil, w/w) and 3.5% (w/w) Tween 80 was produced by ultrasonification at 10 min using 100% amplitude; the median particle size was 309 ± 19 nm. The nanoemulsion was shelf-life stable for 1 month without any significant changes in particle size. When applied against Escherichia coli ATCC 25922 and Pichia pastoris GS115 growth in nutrient broth, carvacrol nanoemulsion (0.5% w/w carvacrol) achieved 3 log reductions of microorganisms. When microorganisms were fixed and dried on stainless steel coupon surface, the carvacrol nanoemulsion treatment was more effective on E. coli than P. pastoris with about 5 and 0.3 log reduction of viable count, respectively. The native microflora on shredded cabbages was challenged by combining carvacrol nanoemulsion and acidic electrolysed water (AEW) that contained 4 mg/L free available chlorine (FAC). The treatment reduced about 0.5 log of aerobic mesophilic and psychrotropic bacteria counts and the antimicrobial activity of carvacrol nanoemulsion and AEW lasted up to 2 days. The results indicated that carvacrol nanoemulsion is promising in controlling the safety of fresh-cut vegetables.

- by Hongshun YANG
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- Food Nanotechnology

Effects of κ-carrageenan on the structure and rheological properties of fish gelatin,

- by Hongshun YANG
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- Food Engineering, Polysaccharides, Food Nanotechnology, Proteins

Application of nanotechnology in the agrifood system and the rising number of nanofood products on the market are creating concerns among consumers and other stakeholders. These concerns and other potential barriers to the commercialization of agrifood nanotechnology products may limit the ability to capture its full potential. Understanding the emerging trends and the links between underlying values, expressed attitudes, and actual behaviors involving consumer acceptance of agrifood nanotechnology is important for governance, risk regulation, and the achievement of the full potential of agrifood nanotechnology. The purpose of the study was to use systems mapping to examine and analyze critical links between consumer acceptance of agrifood nanotechnology and factors such as trust, stakeholders, institutions, knowledge, and human environmental health risks. The study used a meta-analysis of the risk perception literature and solicited the opinions of experts to develop the systems map. Factors affecting consumer acceptance of agrifood nanotechnology are dynamic, complex, interactive, and interdependent, and consumer decisions to accept agrifood nanotechnology were found to be the results of complex feedback structure. This study suggests several consumer policy and programmatic levels in the system toward enhancing consumer acceptance of agrifood nanotechnology products where warranted.

- by Robert M Yawson and +1
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- Law, Food Policy, Environmental Health, Food

Effects of chitosan, calcium chloride, and their combination on preventing quality and safety deterioration
of postharvest fresh-cut honeydew melon at 7 C were investigated. Treatments of all these three
delayed weight loss, improved firmness, delayed colour changes and moderately inhibited microbial
growth. Interestingly, combined treatment of chitosan and calcium chloride was the most effective,
leading to 40% less weight loss, 45% (3.70 N) increase in firmness, less overall colour difference, and more
than 0.5 log CFU/g inhibition on mesophilic and psychrotropic growths on day 13 of storage as compared
to control group. In addition, these treatments also inhibited degradation of pectin chains. Nanostructural
analysis of fruit pectin via atomic force microscopy (AFM) indicated that firmness was closely
related to the nanostructure of sodium carbonate-soluble pectin (SSP). Short and narrow SSP chains were
observed more in samples with less firmness. We conclude that edible coating of chitosan combined
with calcium chloride treatment synergistically extends the shelf-life of fresh-cut honeydew melon by
maintaining the integrity of SSP via interactions between SSP and calcium ions or protonated chitosan
groups.

Background: Microorganisms play an important role in the food industry. Knowledge of the surface structural and physical properties of food microorganism cells is crucial to gain a detailed understanding of their functions in the natural environment and to explore them efficiently in various food processes. Atomic force microscopy (AFM), as a non-invasive examination tool, has been widely used to image the surface ultrastructure and to probe the physical properties of food microorganisms. Scope and approach: In the current review, detailed applications of AFM in various food microorganisms are outlined, including surface imaging, biomolecular interactions, surface stiffness, and physicochemical properties , which have contributed to our knowledge of cell surface functions. The study emphasises the combination of AFM imaging with force determination, which added a new feature to the AFM technique; i.e., mapping of specific interactions. The combined use of AFM with other complementary techniques for a comprehensive description of cell surface is also reported. Conclusions: and key findings: AFM has given promising results and thus could be a powerful technique for surface characterisation at nanoscale resolution and could provide new insight into the structure-function relationship of microbial surfaces.

- by Hongshun Yang
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- Food Nanotechnology
- by Brad Greiman
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- Agricultural Education, Dynamical Systems, Ergonomics, Decision Making

Pork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low-acyl gellan (GE), κ-carrageenan (KC), and salts (CaCl or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl best matched the physicochemical properties of PG. The modification increased the FG gel strength from 115 ± 2 to 149 ± 2 g (matching the 148 ± 2 of PG), while the T increased from 27.9 ± 1.0 to 32.4 ± 0.8 °C (matching the 33.1 ± 0.3 °C of PG). Nanoaggregates (diameter between 150 and 300 nm) could be an important structural factor affecting the physicochemical properties, as both PG and GE-modified FG showed a similar frequency distribution in this size group (57.4 ± 1.6% (PG) compared with 56.3 ± 2.2% (modified FG)). To further explore the differences between KC and GE in modifying of FG's structure, the FG-KC and FG-GE gels were compared. The zeta p...

- by Hongshun Yang
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- Chemical Engineering, Food Science, Food Nanotechnology, Seafood processing

This article reveals the current status of food security in Sri Lanka and describes the role of Sustainable Production and Consumption (SPC) in achieving food security. Food security of a Nation can be defined using three dimensions; availability, accessibility and utilization. SPC is linked with all three dimensions of food security. Availability is ensured by the sectors of agriculture and fisheries. Health and water are mainly concerned with the utilization. Accessibility is in two parts: physical and economic. While sectors such as transport, energy and industry play major roles in making food physically accessible, all sectors contribute to economic accessibility.

Synthesis of silver nanoparticles(AgNps) and the development of silver nanoparticles(AgNps) has been done using the green synthesis method. Tea extract(Camelia sinensis) has been used as the reducing agent(bioreductor) due to its presence of antioxidant property(Catechin compounds) which will help to reduce silver nitrate(AgNO3) to silver nanoparticles. The Ferrous Reducing Antioxidant Power(FRAP) assay was used to determine the antioxidant power of the plant extract(tea). Accordingly, the plant extract(tea) was added to the silver nitrate(AgNO3) solution to form silver nanoparticles (AgNps) and also citrate-capped AgNps. These two types of AgNps were then characterized with the help of UV-Vis Spectroscopy. The silver nanoparticles that were developed were then used for the detection of urea present in milk which is used as an adulterant to increase the protein content in milk. For this purpose, whey protein was prepared from milk using centrifugation and filtration, thus separating whey protein from casein. Stock samples were prepared by adding AgNps and citrate-capped AgNps to the whey protein with and without urea as contaminant. Visual changes were observed in the contaminated samples and also the change in absorbance was observed with the help of UV-Vis Spectrophotometer.

- by Sadhan Jyoti Dutta
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- Food Nanotechnology, Nanotechnology, Food Science and Technology

A soybean protein isolate (SPI)-chitosan edible coating was used to prolong the shelf life of apricots stored at 2 °C. Apricots were coated with two different coating formulations (SPI and SPI combined with chitosan). The changes to several parameters including weight loss, firmness, titratable acidity, soluble solids content, pectin contents, and the nanostructural properties of pectin were investigated to evaluate the effectiveness of the coatings. The coatings, especially the SPI-chitosan coating, significantly decreased the weight loss of apricots. Meanwhile, this treatment prevented the decrease in firmness and benefited the textural properties of the tissue. The atomic force microscopy (AFM) results showed a greater F q (the percent of pectin chains of particular width or length among all the chains observed by AFM) for the width and length of pectin molecules in the SPI-chitosan coated samples (width ≥ 61 nm; length ≥ 3 μm), which indicated that the SPI-chitosan coating could inhibit pectin degradation. The results showed that the SPI-chitosan coating is an effective method to preserve the quality of apricots.

- by Hongshun YANG
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- Polysaccharides, Food Nanotechnology, Fruits

Poly(epsilon-caprolactone) (PCL) nanocapsules have been used as a carrier system for the herbicide atrazine, which is commonly applied to maize. We demonstrated previously that these atrazine containing polymeric nanocapsules were 10-fold more effective in the control of mustard plants (a target species), as compared to a commercial atrazine formulation. Since atrazine can have adverse effects on non-target crops, here we analyzed the effect of encapsulated atrazine on growth, physiological and oxidative stress parameters of soil-grown maize plants (Zea mays L.). One day after the post-emergence treatment with PCL nanocapsules containing atrazine (1 mg mL−1 ), maize plants presented 15 and 21% decreases in maximum quantum yield of photosystem II (PSII) and in net CO2 assimilation rate, respectively, as compared to water-sprayed plants. The same treatment led to a 1.8-fold increase in leaf lipid peroxidation in comparison with control plants. However, all of these parameters were unaffected 4 and 8 days after the application of encapsulated atrazine. These results suggested that the negative effects of atrazine were transient, probably due to the ability of maize plants to detoxify the herbicide. When encapsulated atrazine was applied at a 10-fold lower concentration (0.1 mg mL−1), a dosage that is still effective for weed control, no effects were detected even shortly after application. Regardless of the herbicide concentration, neither pre- nor post-emergence treatment with the PCL nanocapsules carrying atrazine resulted in the development of any macroscopic symptoms in maize leaves, and there were no impacts on shoot growth. Additionally, no effects were observed when plants were sprayed with PCL nanocapsules without atrazine. Overall, these results suggested that the use of PCL nanocapsules containing atrazine did not lead to persistent side effects in maize plants, and that the technique could offer a safe tool for weed control without affecting crop growth.

- by Jennifer Kuzma
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- Materials Engineering, Nanoparticle, Consumer Behavior, Food Nanotechnology

It has been almost 40 years since the “cancer war” had been declared. It is now generally believed that personalized medicine is the future for cancer patient management. Gold nanoparticles, nanospheres, nanorods, nanoshells will be discussed in detail regarding their uses in in–vitro assays, ex–vivo and in–vivo imaging, cancer therapy and drug delivery. Multifunctionality is the key feature of nanoparticle–based agents. Targeting ligands, imaging labels, therapeutic drugs, and other functionalities can all be integrated to allow for targeted molecular imaging and molecular therapy of cancer. Gold nanoshells, mainly composed of the silica and gold metal. The antibodies of Anti–Epidermal Growth Factor Receptor is chief component of Gold Nanoshells therapy used to target the cancer cells and to “guide” the Gold nanoshells to detect the cancer cells visually by microscope. The future looks brighter than every at many hurdles remain to be conquered. A multifunctional platform based on g...

- by Sunita Chaudhary
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- Polymer Chemistry, Carbon Nanotubes, Graphene, Nanomaterials

The main objective of this research was to determine a practical follow-up to the extraction of pectin from Guava Fruit Peel and to characterize it in a laboratory, aiming at establishing the optimum conditions for acid extraction and to explore its potential for commercial production of pectin. Pectin was extracted from Guava peel powder using two different acids (HCl and Citric Acid) and at three different temperatures, time and pH viz (65, 75 & 85°C), (30,45 & 60min), (2.0,2.5 & 3.0pH) respectively. Pectin yield extracted by using Hydrochloric acid and Citric acid as reagent medium varied from 3.87% to 16.8% and 2.65% to 11.12% respectively. The best extraction condition by both the extraction reagents showed higher in yield by using Hydrochloric acid at 85°C, 60min, 2.0pH. The isolated pectin using Hydrochloric acid and Citric acid as reagents contained 685.3 and 345.4 equivalent weight, 4.25 and 3.50% methoxyl content, 67.4% and 82.1% anhydrouronic acid respectively. The degree...

- by Shoaib Bhat
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- Chemical Engineering, Chemistry, Kinetics, Food
- by Mustafa Ozilgen
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- Food Engineering, Food Chemistry, Food Nanotechnology, Stability

Holograms are everywhere, from driver's licenses to credit cards to product packaging. And now, edible holograms could someday enhance foods. [40]
A new type of quantum holography which uses entangled photons to overcome the limitations of conventional holographic approaches could lead to improved medical imaging and speed the advance of quantum information science. [39]
In conventional holography a photographic film can record the interference pattern of monochromatic light scattered from the object to be imaged with a reference beam of un-scattered light. [38]
The scientists used the quantum nature of the electron-light interaction to separate the electron-reference and electron-imaging beams in energy instead of space. [37]

- by George Rajna
- •
- Food Nanotechnology

There have been increasing incidences of pathogenic microorganisms that are
resistant to antimicrobial agents thereby constituting serious health concerns. The
last decade has perceived substantial increase in global use of nanoparticles as
advanced tools to combat high levels of antimicrobial resistance. Particle size and
the nature of materials used in the preparation of nanoparticles are two very
essential factors that determine its efficacies of resultant antimicrobial effectiveness. This was observed to result in the enhancement of microbicidal effects.
Nanoparticles’ shape also influences its antimicrobial activities. Organic and
inorganic nanoparticles have been extensively studied and reported to have
antimicrobial actions against microbial cells. Microbial species are eliminated
by microbicidal effects of NPs, such as generation of free radicals, DNA interactions, and by free metal ions release culminating in cell membrane damage. This
book chapter focuses on discussing the recent findings as regards the antimicrobial effects of most commonly employed nanoparticles.

The influence of carrier oil type on the bioaccessibility of vitamin D 3 encapsulated within oil-in-water nanoemulsions prepared using a natural surfactant (quillaja saponin) was studied using a simulated gastrointestinal tract (GIT) model: mouth; stomach; small intestine. The rate of free fatty acid release during lipid digestion decreased in the following order: medium chain triglycerides (MCT) > corn oil % fish oil > orange oil > mineral oil. Conversely, the measured bioaccessibility of vitamin D 3 decreased in the following order: corn oil % fish oil > orange oil > mineral oil > MCT. These results show that carrier oil type has a considerable impact on lipid digestion and vitamin bioaccessibility, which was attributed to differences in the release of bioactives from lipid droplets, and their solubilization in mixed micelles. Nanoemulsions prepared using long chain triglycerides (corn or fish oil) were most effective at increasing vitamin bioaccessibility.

- by Bengu Ozturk and +1
- •
- Vitamin D, Food Nanotechnology

This research attempted to inspect the contribution of lactic acid bacteria (LAB) with nanoparticle application in antimicrobial enhancement. Seven lactic acid cultures-free supernatants (CFSs) in both free and nanoparticles-loaded states were examined against seven foodborne microorganisms. Lactobacillus helveticus followed by Lactobacillus Plantarum possessed considerable antimicrobial activity. Headspace GC–MS characterization of Lactobacillus helveticus CFS identified a mixture of antimicrobial and health-promoting compounds. Minimal inhibitory concentration (MIC) values for tested Gram-positive bacteria represented 50% of that for Gram-negative bacteria, 20% and 7.35% of those for fungus and yeast respectively. Nanoparticles were prepared through chitosan-tripolyphosphate nanoparticle formation giving nanospheres from in the range from 5 to 10 nm, and narrow size distribution. CFS-loaded chitosan nanoparticles (CS-NPs) significantly enhanced the overall inhibition zone diameter, as well as, the decline in MIC values for Salmonella enterica (50%) and Penicillium chrysogenum (12.5%) was observed. Lactobacillus helveticus CFS, however, displayed lower antimicrobial activity vs. nisin and natamycin, it has both antibacterial and antifungal promising activities.