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Liu Y, Liu H, Guo S, Zhao Y, Qi J, Zhang R, Ren J, Cheng H, Zong M, Wu X, Li B. A review of carbon nanomaterials/bacterial cellulose composites for nanomedicine applications. Carbohydr Polym 2024; 323:121445. [PMID: 37940307 DOI: 10.1016/j.carbpol.2023.121445] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 09/05/2023] [Accepted: 09/27/2023] [Indexed: 11/10/2023]
Abstract
Carbon nanomaterials (CNMs) mainly include fullerene, carbon nanotubes, graphene, carbon quantum dots, nanodiamonds, and their derivatives. As a new type of material in the field of nanomaterials, it has outstanding physical and chemical properties, such as minor size effects, substantial specific surface area, extremely high reaction activity, biocompatibility, and chemical stability, which have attracted widespread attention in the medical community in the past decade. However, the single use of carbon nanomaterials has problems such as self-aggregation and poor water solubility. Researchers have recently combined them with bacterial cellulose to form a new intelligent composite material to improve the defects of carbon nanomaterials. This composite material has been widely synthesized and used in targeted drug delivery, biosensors, antibacterial dressings, tissue engineering scaffolds, and other nanomedicine fields. This paper mainly reviews the research progress of carbon nanomaterials based on bacterial cellulose in nanomedicine. In addition, the potential cytotoxicity of these composite materials and their components in vitro and in vivo was discussed, as well as the challenges and gaps that need to be addressed in future clinical applications.
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Affiliation(s)
- Yingyu Liu
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China
| | - Haiyan Liu
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China
| | - Susu Guo
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China
| | - Yifan Zhao
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China
| | - Jin Qi
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China
| | - Ran Zhang
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China
| | - Jianing Ren
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China
| | - Huaiyi Cheng
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China
| | - Mingrui Zong
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China
| | - Xiuping Wu
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China.
| | - Bing Li
- Shanxi Medical University School and Hospital of Stomatology, Taiyuan 030001, Shanxi, China; Shanxi Province Key Laboratory of Oral Diseases Prevention and New Materials, Taiyuan 030001, Shanxi, China.
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Oladzadabbasabadi N, Dheyab MA, Nafchi AM, Ghasemlou M, Ivanova EP, Adhikari B. Turning food waste into value-added carbon dots for sustainable food packaging application: A review. Adv Colloid Interface Sci 2023; 321:103020. [PMID: 37871382 DOI: 10.1016/j.cis.2023.103020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 09/01/2023] [Accepted: 10/04/2023] [Indexed: 10/25/2023]
Abstract
Carbon dots (CDs) are a recent addition to the nanocarbon family, encompassing both crystalline and amorphous phases. They have sparked significant research interest due to their unique electrical and optical properties, remarkable biocompatibility, outstanding mechanical characteristics, customizable surface chemistry, and negligible cytotoxicity. Their current applications are mainly limited to flexible photonic and biomedical devices, but they have also garnered attention for their potential use in intelligent packaging. The conversion of food waste into CDs further contributes to the concept of the circular economy. It provides a comprehensive overview of emerging green technologies, energy-saving reactions, and cost-effective starting materials involved in the synthesis of CDs. It also highlights the unique properties of biomass-derived CDs, focusing on their structural performance, cellular toxicity, and functional characteristics. The application of CDs in the food industry, including food packaging, is summarized in a concise manner. This paper sheds light on the current challenges and prospects of utilizing CDs in the packaging industry. It aims to provide researchers with a roadmap to tailor the properties of CDs to suit specific applications in the food industry, particularly in food packaging.
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Affiliation(s)
| | - Mohammed Ali Dheyab
- School of Physics, Universiti Sains Malaysia, 11800 USM, Pulau Pinang, Malaysia; Department of Physics, College of Science, University of Anbar, 31001 Ramadi, Iraq
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia.
| | - Elena P Ivanova
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
| | - Benu Adhikari
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia; Centre for Advanced Materials and Industrial Chemistry (CAMIC), RMIT University, Melbourne, VIC 3001., Australia
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3
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Lacivita V, Tarantino F, Molaei R, Moradi M, Conte A, Alessandro Del Nobile M. Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese. Food Res Int 2023; 172:113159. [PMID: 37689912 DOI: 10.1016/j.foodres.2023.113159] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
In this study, monodispersed and quasi-spherical C-Dots with an average size of 7.2 nm were successfully synthesized from sour whey solution by a hydrothermal method (200 °C for 9 h) for fiordilatte cheese packaging. C-Dots (2500 and 5000 mgL-1) were added to the cheese through an alginate-based coating or directly to the cheese brine. No significant changes in TM4 cell viability were observed at concentrations lower than 10,000 mgL-1. Microbiological and sensory properties of cheese coated and uncoated with C-Dots indicate a substantial preserving effect of the C-Dots. The uncoated control fiordilatte exhibited unacceptable levels of microbial proliferation within 3.5 days. Conversely, the coated cheese remained within acceptable limits, effectively doubling its shelf life compared to the control, primarily due to the coating protection rather than the addition of C-Dots. When compared to the control fiordilatte, the addition of C-Dots in the brine at 5000 mgL-1 resulted in an extension of over 10 days in cheese shelf life. Considering the significance of the sustainable approach in C-Dots synthesis and the exceptional use of C-Dots in the food industry, these findings hold great potential in terms of research and industrial applications.
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Affiliation(s)
- Valentina Lacivita
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
| | - Francesca Tarantino
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
| | | | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
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Abd Elkader RS, Mohamed MK, Hasanien YA, Kandeel EM. Experimental and Modeling Optimization of Strontium Adsorption on Microbial Nanocellulose, Eco-friendly Approach. J CLUST SCI 2023. [DOI: 10.1007/s10876-023-02454-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Accepted: 05/22/2023] [Indexed: 09/02/2023]
Abstract
AbstractGreen synthesized cellulose nanocrystals (CNCs) was prepared using Neurospora intermedia, characterized, and used to remove Strontium ions (Sr2+) from an aqueous solution with high efficiency. The characterization of CNCs was performed using a UV-Vis Spectrophotometer, Dynamic Light Scattering (DLS), Zeta Potential (ZP), Fourier Transform Infrared Spectroscopy (FTIR), X-Ray Diffraction (XRD), and Scanning Electron Microscopy (SEM) mapping, EDX elemental analysis and BET surface analyzer. In this study, Response Surface Methodology (RSM) based on Box-Behnken Design (BBD) was successfully applied for the first time to optimize the dynamic adsorption conditions for the maximum removal of Sr2+ ions from aqueous solutions using CNCs as adsorbent. The effects of parameters, such as initial concentration of Sr2+ (50–500 ppm), adsorbent dosage (0.05–0.2 g/50ml), and contact time (15–120 min.) on removal efficiency were investigated. A mathematical model was studied to predict the removal performance. The significance and adequacy of the model were surveyed using the analysis of variance (ANOVA). The results showed that the second-order polynomial model is suitable for the prediction removal of Sr2+ with regression coefficient (R2 = 97.41%). The highest sorption capacity value of Sr2+ was obtained (281.89 mg/g) at the adsorbent dosage of 0.05 g/50 ml, contact time of 120 min., and the pollutant (Sr2+) concentration of 275 ppm.
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Zhao L, Zhang M, Mujumdar AS, Adhikari B, Wang H. Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation. ACS APPLIED MATERIALS & INTERFACES 2022; 14:37528-37539. [PMID: 35944155 DOI: 10.1021/acsami.2c10869] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Carbon dots (CDs) were synthesized with the facile hydrothermal method to produce CDs/polyvinyl alcohol (PVA) active food packaging films. The CDs had a diameter ranging from 2.01 to 5.61 nm and were well-dispersed. The effects of different concentrations of CDs on mechanical strength, water resistance, morphology, optical, and thermal performance of the CDs/PVA films were discussed. The incorporation of CDs in the PVA film improved its mechanical properties, water resistance properties, UV blocking properties, and thermal stability and endowed the composite film with antioxidant and antimicrobial properties. The maximum scavenging rates of 2,2-diphenyl-1-picrylhydrazyl and ABTS free radicals by the 0.50% CDs/PVA film were 72.81 and 97.08%, respectively. The inhibition zone diameters of the 0.50% CDs/PVA solution against Staphylococcus aureus (S. aureus), Bacillus subtilis (B. subtilis), and Escherichia coli (E. coli) were 9.52, 8.21, and 9.05 mm, respectively. Using the 0.50% CDs/PVA film as active packaging, the shelf life of banana, jujube, and fried meatballs was observed to be extended significantly. These results demonstrate the viability of the CDs/PVA composite film as a promising active food packaging material.
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Affiliation(s)
- Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, H9X3V9 Ste Anne de Bellevue, Quebec, Canada
| | - Benu Adhikari
- School of Applied Sciences, RMIT University, VIC3083 Melbourne, Australia
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
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6
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Potential application of postbiotics metabolites from bioprotective culture to fabricate bacterial nanocellulose based antimicrobial packaging material. Int J Biol Macromol 2022; 220:528-536. [PMID: 35988726 DOI: 10.1016/j.ijbiomac.2022.08.108] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/01/2022] [Accepted: 08/10/2022] [Indexed: 12/24/2022]
Abstract
Postbiotics (P) of FreshQ, a food protective culture, was prepared and used to develop an antimicrobial membrane by bacterial nanocellulose (BNC). Postbiotics were prepared in de Man, Rogosa and Sharpe medium and freeze-dried. The chemical composition was investigated by GC-MS and the antibacterial activity of postbiotics on different bacterial and fungal strains was investigated. Finally, postbiotics were included in wet and lyophilized BNC by ex-situ method, and their antibacterial activity and FTIR specifications were studied. The GC-MS analysis of postbiotics revealed the presence of fatty acids, alkanes, aldehydes, hydrocarbones fatty acid esters, propionic acid, and certain antibacterial and antifungal compounds such as 2,4-Di-tert-butyl phenol and dotriacontane. Postbiotics revealed antibacterial activity on all investigated strains in a concentration-dependent manner and as the concentation decreased, there was a significant reduction in antimicrobial effects. The zone of inhibition for all bacterial pathogens exceeded 20 mm, then they were classified as "extremely sensitive microorganisms" to the postbiotics at 50 % concentration, while fungal strains revealed a lower zone of inhibition (<17 mm). The order of antimicrobial susceptibility was as follows: Listeria monocytogenes > Staphylococcus aureus > Escherichia coli > Salmonella Typhimurium > Aspergillus flavus > Penicillium citrinum. We also recognized that P-BNC in wet form has significant antimicrobial activity than lyophilized form due to the high adsorption capacity and open 3D structure of BNC in wet form. The fabricated material can serve as an antimicrobial membrane for food applications.
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7
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Campalani C, Causin V, Selva M, Perosa A. Fish-Waste-Derived Gelatin and Carbon Dots for Biobased UV-Blocking Films. ACS APPLIED MATERIALS & INTERFACES 2022; 14:35148-35156. [PMID: 35877809 PMCID: PMC9354012 DOI: 10.1021/acsami.2c11749] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
The fish industry produces every year huge amounts of waste that represent an underutilized source of chemical richness. In this contribution, type I collagen was extracted from the scales of Mugil cephalus and carbon dots (CDs) were synthesized from the scales of Dicentrarchus labrax. These materials were combined to make hybrid films with UV-blocking ability, by casting a mixture of gelatin, glycerol (15%), and CDs (0, 1, 3, and 5%). The films were fully characterized from the mechanical, morphological, and optical point of view. Here, 40 μm thick films were obtained, characterized by a high water solubility (70%); moreover, the presence of CDs improved the film mechanical properties, in particular increasing the tensile strength (TS) up to 17 MPa and elongation at break (EAB) up to 40%. The CDs also modulated water vapor permeability and the thermal stability of the films. From the optical point of view, with just 5% loading of CDs the films blocked almost 70% of the UV radiation with negligible change in transparency (88.6% for the nonloaded vs 84.4% for 5% CDs) and opacity (1.32 for nonloaded vs 1.61 for 5% CDs). These types of hybrid biobased films hold promise for the production of sustainable UV-shields both for human health and for prolonging the shelf life of food.
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Affiliation(s)
- Carlotta Campalani
- Department
of Molecular Sciences and Nanosystems, Università
Ca’ Foscari di Venezia, Via Torino 155, 30172 Venezia Mestre, Italy
| | - Valerio Causin
- Dipartimento
di Scienze Chimiche, Università di
Padova, via Marzolo 1, 35131 Padova, Italy
| | - Maurizio Selva
- Department
of Molecular Sciences and Nanosystems, Università
Ca’ Foscari di Venezia, Via Torino 155, 30172 Venezia Mestre, Italy
| | - Alvise Perosa
- Department
of Molecular Sciences and Nanosystems, Università
Ca’ Foscari di Venezia, Via Torino 155, 30172 Venezia Mestre, Italy
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Raul PK, Thakuria A, Das B, Devi RR, Tiwari G, Yellappa C, Kamboj DV. Carbon Nanostructures As Antibacterials and Active Food-Packaging Materials: A Review. ACS OMEGA 2022; 7:11555-11559. [PMID: 35449978 PMCID: PMC9016856 DOI: 10.1021/acsomega.2c00848] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Accepted: 03/15/2022] [Indexed: 05/08/2023]
Abstract
In this article, we discuss carbon nanoparticles for application as antibacterials and food-packaging materials. The use of petroleum-derived products, synthetic materials, ceramics, wax, etc. in the food-packaging industry emits polluted gas and wastewater, which leads to environmental pollution. To overcome the problems faced by the industry to preserve and package food, carbon nanomaterials may be good alternatives to enhance the shelf life of food without affecting the nutrients. Carbon atoms bond with each other in diverse ways to form many allotropes, resulting in a variety of carbon nanomaterials (CNMs). CNMs include zero-dimensional carbon dots, graphene quantum dots, 1-dimensional carbon nanotubes, 2-dimensional pristine graphene, graphene oxide, reduced graphene oxide, and other derivatives of graphene. Most of the carbon-based nanomaterials are synthesized through a green process that is widely used in the field of food science and technology, and they are used mostly as antibacterial agents and as a biofiller in the development of active food-packaging materials. Carbon nanomaterials (CNMs), viz., carbon dots, graphene, activated carbon-based nanocomposites, carbon nanotubes, etc., are found to be environmentally benign and better materials for food packaging. With antibacterial efficiency, they support food preservation and other applications as well. Thus, carbon nanostructures are found to be applicable as superior materials for food preservation and packaging in modern industry.
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Affiliation(s)
- Prasanta K. Raul
- Defence
Research Laboratory, Defence Research and
Development Organisation, Post bag no. 2, Tezpur, Assam, India 784001
- E-mail:
| | | | - Bodhaditya Das
- Defence
Research Laboratory, Defence Research and
Development Organisation, Post bag no. 2, Tezpur, Assam, India 784001
| | - Rashmi R Devi
- Defence
Research Laboratory, Defence Research and
Development Organisation, Post bag no. 2, Tezpur, Assam, India 784001
| | - Gaurav Tiwari
- Defence
Research Laboratory, Defence Research and
Development Organisation, Post bag no. 2, Tezpur, Assam, India 784001
| | - Chidugundi Yellappa
- Defence
Research Laboratory, Defence Research and
Development Organisation, Post bag no. 2, Tezpur, Assam, India 784001
| | - Dev Vrat Kamboj
- Defence
Research Laboratory, Defence Research and
Development Organisation, Post bag no. 2, Tezpur, Assam, India 784001
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Angelopoulou P, Giaouris E, Gardikis K. Applications and Prospects of Nanotechnology in Food and Cosmetics Preservation. NANOMATERIALS 2022; 12:nano12071196. [PMID: 35407315 PMCID: PMC9000819 DOI: 10.3390/nano12071196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/29/2022] [Accepted: 03/29/2022] [Indexed: 12/10/2022]
Abstract
Cosmetic and food products containing water are prone to contamination during the production, storage, and transit process, leading to product spoilage and degraded organoleptic characteristics. The efficient preservation of food and cosmetics is one of the most important issues the industry is facing today. The use of nanotechnology in food and cosmetics for preservation purposes offers the possibility to boost the activity of antimicrobial agents and/or promote their safer distribution into the end product upon incorporation into packaging or film constructions. In this review, current preservation strategies are discussed and the most recent studies in nanostructures used for preservation purposes are categorized and analyzed in a way that hopefully provides the most promising strategies for both the improvement of product safety and shelf-life extension. Packaging materials are also included since the container plays a major role in the preservation of such products. It is conclusively revealed that most of the applications refer to the nanocomposites as part of the packaging, mainly due to the various possibilities that nanoscience offers to this field. Apart from that, the route of exposure being either skin or the gastrointestinal system involves safety concerns, and since migration of nanoparticles (NPs) from their container can be measured, concerns can be minimized. Conclusion: Nanomaterial science has already made a significant contribution to food and cosmetics preservation, and rapid developments in the last years reinforce the belief that in the future much of the preservation strategies to be pursued by the two industries will be based on NPs and their nanocomposites.
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Affiliation(s)
- Paraskevi Angelopoulou
- IPSP Nanomedicine, Medical & Pharmacy Department, School of Health Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece;
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Konstantinos Gardikis
- IPSP Nanomedicine, Medical & Pharmacy Department, School of Health Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece;
- R&D Department, APIVITA SA, Industrial Park, Markopoulo, 19003 Athens, Greece
- Correspondence:
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Krystyjan M, Khachatryan G, Khachatryan K, Krzan M, Ciesielski W, Żarska S, Szczepankowska J. Polysaccharides Composite Materials as Carbon Nanoparticles Carrier. Polymers (Basel) 2022; 14:polym14050948. [PMID: 35267771 PMCID: PMC8912318 DOI: 10.3390/polym14050948] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/17/2022] [Accepted: 02/24/2022] [Indexed: 12/10/2022] Open
Abstract
Nanotechnology is a dynamically developing field of science, due to the unique physical, chemical and biological properties of nanomaterials. Innovative structures using nanotechnology have found application in diverse fields: in agricultural and food industries, where they improve the quality and safety of food; in medical and biological sciences; cosmetology; and many other areas of our lives. In this article, a particular attention is focused on carbon nanomaterials, especially graphene, as well as carbon nanotubes and carbon quantum dots that have been successfully used in biotechnology, biomedicine and broadly defined environmental applications. Some properties of carbon nanomaterials prevent their direct use. One example is the difficulty in synthesizing graphene-based materials resulting from the tendency of graphene to aggregate. This results in a limitation of their use in certain fields. Therefore, in order to achieve a wider use and better availability of nanoparticles, they are introduced into matrices, most often polysaccharides with a high hydrophilicity. Such composites can compete with synthetic polymers. For this purpose, the carbon-based nanoparticles in polysaccharides matrices were characterized. The paper presents the progress of ground-breaking research in the field of designing innovative carbon-based nanomaterials, and applications of nanotechnology in diverse fields that are currently being developed is of high interest and shows great innovative potential.
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Affiliation(s)
- Magdalena Krystyjan
- Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland;
- Correspondence: (M.K.); (G.K.); Tel.: +48-12-6624747 (M.K.); +48-12-662-48-47 (G.K.)
| | - Gohar Khachatryan
- Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland;
- Correspondence: (M.K.); (G.K.); Tel.: +48-12-6624747 (M.K.); +48-12-662-48-47 (G.K.)
| | - Karen Khachatryan
- Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland;
| | - Marcel Krzan
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, 30-239 Krakow, Poland;
| | - Wojciech Ciesielski
- Institute of Chemistry, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland; (W.C.); (S.Ż.)
| | - Sandra Żarska
- Institute of Chemistry, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland; (W.C.); (S.Ż.)
| | - Joanna Szczepankowska
- Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland;
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11
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Zhao L, Zhang M, Mujumdar AS, Wang H. Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives. Crit Rev Food Sci Nutr 2022; 63:6738-6756. [PMID: 35174744 DOI: 10.1080/10408398.2022.2039896] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Carbon dots (CDs) have two unique advantages: one is ease of synthesis at low price, the other is desirable physical and chemical properties, such as ultra-small size, abundant surface functional groups, nontoxic/low-toxicity, good biocompatibility, excellent antibacterial and antioxidant activities etc. These advantages provide opportunities for the development of new food packaging enhancers and food preservatives. This paper systematically reviews the studies of CDs used to strengthen the physical properties of food packaging, including strengthen mechanical strength, ultraviolet (UV) barrier properties and water barrier properties. It also reviews the researches of CDs used to fabricate active packaging with antioxidant and/or antibacterial properties and intelligent packaging with the capacity of sensing the freshness of food. In addition, it analyzes the antioxidant and antibacterial properties of CDs as preservatives, and discusses the effect of CDs applied as coating agents and nano-level food additives for extension the shelf life of food samples. It also provides a brief review on the security and the release behavior of CDs.
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Affiliation(s)
- Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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12
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Moradi M, Molaei R, Kousheh SA, T Guimarães J, McClements DJ. Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications. Crit Rev Food Sci Nutr 2021; 63:1943-1959. [PMID: 34898337 DOI: 10.1080/10408398.2021.2015283] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Nanotechnology is rapidly becoming a commercial reality for application in food packaging. In particular, the incorporation of nanoparticles into packaging materials is being used to increase the shelf life and safety of foods. Carbon dots (C-dots) have a diverse range of potential applications in food packaging. They can be synthesized from environmentally friendly sources such as microorganisms, food by-products, and waste streams, or they may be generated in foods during normal processing operations, such as cooking. These processes often produce nitrogen- and sulfur-rich heteroatom-doped C-dots, which are beneficial for certain applications. The incorporation of C-dots into food packaging materials can improve their mechanical, barrier, and preservative properties. Indeed, C-dots have been used as antioxidant, antimicrobial, photoluminescent, and UV-light blocker additives in food packaging materials to reduce the chemical deterioration and inhibit the growth of pathogenic and spoilage microorganisms in foods. This article reviews recent progress on the synthesis of C-dots from microorganisms and food by-products of animal origin. It then highlights their potential application for the development of active and intelligent food packaging materials. Finally, a discussion of current challenges and future trends is given.
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Affiliation(s)
- Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rahim Molaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Seyedeh Alaleh Kousheh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
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Chang BY, Koo BS, Kim SY. Pharmacological Activities for Morus alba L., Focusing on the Immunostimulatory Property from the Fruit Aqueous Extract. Foods 2021; 10:foods10081966. [PMID: 34441742 PMCID: PMC8393821 DOI: 10.3390/foods10081966] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/11/2021] [Accepted: 08/20/2021] [Indexed: 12/21/2022] Open
Abstract
Depending on the extraction method, numerous compounds that have specific pharmacological effects can be obtained from M. alba L. There is a growing scientific interest in health problems related to aging. Efforts to develop safe immune-enhancing pharmaceuticals are increasing. This review aims to summarize and critically discuss the immunity enhancement effects and pharmaceutical efficacy of M. alba L. extracts. The scientific database search was conducted using Google Scholar, Web of Science, and PubMed until May 2021. Additional articles were identified and obtained from references in the retrieved articles. Ethanol or methanol extraction of various parts of M. alba L. identified a large amount of phenols and flavonoids, which are effective for immunosuppression, antioxidants, and cardiovascular diseases, and are antibacterial, and anticancer. Water extraction of M. alba L. enhanced the innate immune response based on immune cell activation. A polysaccharide and an alkaloid related to increased macrophage activity were isolated from M. alba L. fruit extracts. M. alba L. fruit water extracts primarily induced the production of pro-inflammatory substances, in model organisms, via TLR4 in immune cells. Water extracts have been shown to be effective in pathogen defense and tumor suppression by enhancing macrophage activity. Based on our literature review on the bioactivity of M. alba L. fruit extracts, particularly in relation to their immunity enhancement activity, we anticipate that M. alba-derived pharmaceuticals will have excellent potential in future medical research.
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Affiliation(s)
- Bo-Yoon Chang
- Institute of Pharmaceutical Research and Development, College of Pharmacy, Wonkwang University, Jeonbuk, Iksan 54538, Korea;
| | - Bong-Seong Koo
- ForBioKorea Co., Ltd., Geumcheon-gu, Seoul 08592, Korea;
| | - Sung-Yeon Kim
- Institute of Pharmaceutical Research and Development, College of Pharmacy, Wonkwang University, Jeonbuk, Iksan 54538, Korea;
- Correspondence: ; Tel.: +82-63-850-6806
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Rasouli Y, Moradi M, Tajik H, Molaei R. Fabrication of anti-Listeria film based on bacterial cellulose and Lactobacillus sakei-derived bioactive metabolites; application in meat packaging. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101218] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Moradi M, Jacek P, Farhangfar A, Guimarães JT, Forough M. The role of genetic manipulation and in situ modifications on production of bacterial nanocellulose: A review. Int J Biol Macromol 2021; 183:635-650. [PMID: 33957199 DOI: 10.1016/j.ijbiomac.2021.04.173] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/26/2021] [Accepted: 04/26/2021] [Indexed: 01/18/2023]
Abstract
Natural polysaccharides are well-known biomaterials because of their availability and low-cost, with applications in diverse fields. Cellulose, a renowned polysaccharide, can be obtained from different sources including plants, algae, and bacteria, but recently much attention has been paid to the microorganisms due to their potential of producing renewable compounds. In this regard, bacterial nanocellulose (BNC) is a novel type of nanocellulose material that is commercially synthesized mainly by Komagataeibacter spp. Characteristics such as purity, porosity, and remarkable mechanical properties made BNC a superior green biopolymer with applications in pharmacology, biomedicine, bioprocessing, and food. Genetic manipulation of BNC-producing strains and in situ modifications of the culturing conditions can lead to BNC with enhanced yield/productivity and properties. This review mainly highlights the role of genetic engineering of Komagataeibacter strains and co-culturing of bacterial strains with additives such as microorganisms and nanomaterials to synthesize BNC with improved functionality and productivity rate.
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Affiliation(s)
- Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
| | - Paulina Jacek
- Max Planck Institute for Terrestrial Microbiology and LOEWE Center for Synthetic Microbiology (SYNMIKRO), Karl-von-Frisch Strasse 16, 35043 Marburg, Germany.
| | | | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil.
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, 06800 Çankaya, Ankara, Turkey
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Moradi M, Kousheh SA, Razavi R, Rasouli Y, Ghorbani M, Divsalar E, Tajik H, Guimarães JT, Ibrahim SA. Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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