Application of nanotechnology in food: processing, preservation, packaging and safety assessment

Protective effects of flavonoids against silver nanoparticles-induced toxicity

Silver nanoparticles (AgNP) are becoming increasingly prevalent in daily life due to their unique properties, which have expanded their application across multiple sectors. This widespread use has led to a marked rise in human exposure to AgNP, raising concerns about their safety and potential health impacts. Studies have demonstrated that AgNP can induce harmful effects, including oxidative stress and pro-inflammatory responses, underscoring the need to identify protective agents to mitigate health risks. Flavonoids, known for their anti-inflammatory and antioxidant properties, hold significant  promise as effective agents in mitigating the toxic effects of AgNP. This review examines the current literature on the protective effects of flavonoids against AgNP toxicity. It highlights the underlying mechanisms by which flavonoids exert protective actions, with a focus on relevant pathways and molecular interactions. The results of in vitro and in vivo studies demonstrated that flavonoids exert protective effects against AgNP-induced damages through their antioxidant and anti-inflammatory activity. This analysis underscores the flavonoids potential as a promising strategy to reduce the negative impacts of AgNP, supporting safer and more sustainable applications of nanotechnology across diverse fields.

Nano-edible coatings for quality enhancement and shelf-life extension of fruits and vegetables

In developing countries, significant fruit and vegetable losses stem from inadequate storage and mishandling during harvest. Employing edible coatings on agricultural products offers an alternative method to reduce these losses as it aids in controlling the flow of moisture and gases between the product and its immediate environment. A significant benefit of applying edible films and coatings to agricultural produce is the incorporation of active components to the biopolymer matrix, which can be consumed together with the food, improving its nutritional and sensory appeal as well as its safety. Producing edible coatings at the nanoscale level has become more prevalent since the introduction of nanotechnology. By decreasing the coating particles to a nanometric scale of 1 to 100 nanometers, nanotechnology offers an innovative approach for producing new edible coatings. Such nanomaterials exhibit unique and improved characteristics of slowing ripening and decay of fruit and have additional advantages like affordability, convenience of application, and use of natural ingredients. The primary objective of incorporating edible coatings with nanoparticles is to improve the mechanical and barrier qualities of the biopolymer. Despite the tremendous advancements in nutritional nanotechnology, little is known about the toxicity of nanomaterials and due to their potential for toxicity, nanomaterials require more characterization and strict regulations to be incorporating them along with food. This review provides a comprehensive understanding of nanocoatings, including its synthesis and application for fruits and vegetables quality enhancement and shelf-life extension.

Nanotechnology in the manufacturing of sustainable food packaging: a review

At present, there is an escalating concern among consumers regarding the spoilage and safety of food items. Furthermore, the packaging materials used within the packaging industry are typically unsustainable food packaging. To confront this significant challenge, nanotechnology may offer a feasible alternative to standard packaging practices. Several naturally derived polymers are capable of substituting petrochemical-based polymers. The application of biopolymers has demonstrated an ability to prolong the shelf life of food items. However, these materials frequently exhibit limited functionality. The incorporation of nanomaterials can significantly enhance the capabilities of these films. Furthermore, the fields of nanotechnology and food packaging are trending areas of research that hold promise for addressing various challenges within the packaging sector. Integrating nanomaterials into food packaging materials yields significant advantages relative to traditional packaging approaches. It contributes to enhanced food quality and safety, provides consumers with insights into their dietary practices, enables the repair of packaging tears, and increases the longevity of food storage. Incorporating various nanomaterials into biobased films has gained prominence in sustainable food packaging. This review explores the general overview of the historical perspective of nanotechnology. In addition, we addressed the various kinds of nanomaterials involved in food packaging. The functions of nanomaterials in food packaging applications are briefly reviewed. The compilation and discussion highlight the nanotechnology for safe, sustainable, and satisfiable food packaging. Finally, the toxicity, safety, and future trends of the nanomaterials in sustainable food packaging were briefly summarized. This review underscores the necessity of nanotechnology in sustainable food packaging.

The Role of Nanoparticles in Wine Science: Innovations and Applications

Viticulture, the science of growing, cultivating, and harvesting grapes, and enology, the art and science of making wine, are rapidly evolving through innovative approaches aimed at improving the quality and efficiency of grape and wine production. This review explores the emerging use of nanoparticles, in particular gold, silver, and magnetic nanoparticles, to improve the quality, safety, and sustainability of both grape growing and winemaking processes. The unique properties of these nanoparticles, such as their small size, high surface area, and distinct chemical properties, enable them to address key challenges within the industry. In viticulture, nanoparticles have shown potential in protecting vines from pathogens, optimizing grape yield, and improving quality. In enology, nanoparticles are making a significant contribution to microbial control, reducing spoilage and refining wine analysis techniques, leading to improved product quality and safety. This review also highlights the synergy between different types of nanoparticles and their diverse applications, from microbial control in wine production to their use in innovative packaging solutions. In addition, nanoparticles have the potential to reduce dependence on agrochemicals and improve the sustainability of wine production, which is a promising avenue for future research. However, the integration of nanoparticles in viticulture and enology also poses regulatory and safety challenges, including the potential for nanoparticles to leach into wine products. Further research and regulatory advances are essential to ensure the safe and effective use of these technologies in winemaking. Overall, nanoparticles offer significant benefits to the wine industry, driving improvements in efficiency, sustainability, and quality.

Bioactive peptides from food waste: New innovative bio-nanocomplexes to enhance cellular uptake and biological effects

Mastitis is the most important bovine disease, causing dramatic economic losses to the dairy industry, worldwide. This study explores the valorization of whey from cows affected by mastitis, through a novel separation approach. Surface Active Maghemite Nanoparticles (SAMNs) were used as magnetic baits to selectively bind bioactive peptides with potential health benefits. Advanced techniques such as HPLC and LC-MS/MS highlighted SAMN capability of isolating a restricted group of peptides, drastically diverging from the control profile (Solid Phase Extraction, SPE) and characterized by a peculiar acidic residue distribution. Most importantly, both magnetically purified and nano-immobilized peptides (SAMN@peptides) showed protective activity against oxidative stress and inflammation, when tested on Caco-2 cells; with SAMN@peptides being associated with the strongest biological effect. SAMNs exhibited excellent characteristics, they are environmentally sustainable, and their synthesis is cost-effective prompting at a scalable and selective tool for capturing bioactive peptides, with potential applications in functional foods and nutraceuticals.

Sustainable Approaches in Green Synthesis of Silica Nanoparticles Using Extracts of Chlorella and Its Application

Silica nanoparticles, also known as SiO2 nanoparticles, have wider applications in biomedical, building, water treatment, agriculture, and food industries. It is used as an anticaking agent in the food industry, used to remove heavy metals from water, and used in cement-based materials. SiO2 nanoparticles synthesized by physical and chemical methods require high energy and use of toxic chemicals which is quite expensive, have a greater impact causing health-related issues, and have environmental side effects. Hence, there is a need to synthesize nanoparticles in an eco-friendly way. The biological or green synthesis method uses microbes, such as bacteria, fungi, algae, and plants for synthesizing nanoparticles. Algae contain natural biochemicals that act as reducing agents. These biomolecules are non-toxic as they are naturally occurring compounds and can be used to fabricate nanoparticles by avoiding the use of toxic chemicals in an eco-friendly method. In this study, silica nanoparticles were synthesized by green synthesis methods using microalgae extract. Further, the green synthesized silica nanoparticles were characterized using ultra violet-visible (UV-VIS) spectroscopy, Fourier transform-infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), and energy-dispersive X-ray analysis (EDAX). The antimicrobial activity of the silica nanoparticles against E. coli was studied. This study revealed that the nanoparticles can be synthesized using green synthesis methods with low cost, less toxic chemicals, eco-friendly, and have antimicrobial activity against E. coli.

Unraveling the Omega-3 Puzzle: Navigating Challenges and Innovations for Bone Health and Healthy Aging

Omega-3 polyunsaturated fatty acids (ω-3 PUFAs, n-3 PUFAs), including eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA), are essential polyunsaturated fats primarily obtained from fatty fish and plant-based sources. Compelling evidence from preclinical and epidemiological studies consistently suggests beneficial effects of ω-3 PUFAs on bone health and healthy aging processes. However, clinical trials have yielded mixed results, with some failing to replicate these benefits seen in preclinical models. This contraindication is mainly due to challenges such as low bioavailability, potential adverse effects with higher doses, and susceptibility to oxidation of ω-3 fatty acids, hindering their clinical effectiveness. This review comprehensively discusses recent findings from a clinical perspective, along with preclinical and epidemiological studies, emphasizing the role of ω-3 PUFAs in promoting bone health and supporting healthy aging. Additionally, it explores strategies to improve ω-3 PUFA efficacy, including nanoparticle encapsulation and incorporation of specialized pro-resolving mediators (SPM) derived from DHA and EPA, to mitigate oxidation and enhance solubility, thereby improving therapeutic potential. By consolidating evidence from various studies, this review underscores current insights and future directions in leveraging ω-3 PUFAs for therapeutic applications.

Comprehensive Literature Review on Metal Nanoparticle for Enhanced Shelf Life of Mango Fruit

The purpose of this review was to investigate the application of metal nanoparticles in fruit shelf life extension. Despite growing interest in nanoparticles and their potential applications, there are currently few effective methods for prolonging the shelf life of fruits. The study concentrated on the principles underlying the shelf life extension of metallic nanoparticles, including copper oxide, zinc oxide, silver, and titanium oxide. The biological properties of nanoparticles, especially those with antibacterial qualities, have drawn interest as possible fruit preservation solutions. Many conventional preservation methods have drawbacks, including expensive production costs, short shelf lives, undesirable residues, and the incapacity to properly keep perishable fruits in their natural environments. Techniques for extending shelf life based on nanotechnology have the potential to get around these problems. The review focused on the effective use of environmentally benign, green synthesis-produced nanoparticles to extend the fruit shelf life. The ability of these nanoparticles to successfully preserve fresh fruits was established. The results imply that fruit preservation by the use of nanoparticle synthesis techniques may be a viable strategy, offering a more effective and sustainable substitute for traditional procedures.

Sono-assembly of ellagic acid into nanostructures significantly enhances aqueous solubility and bioavailability

INTRODUCTION

Ellagic acid (EA), commonly found in foods, offers significant health benefits in combating chronic diseases. However, its therapeutic potential is hindered by its extremely poor solubility and bioavailability.

METHOD

In this study, EA nanoparticles (EA NPs) were produced using a sono-assembly method, without additional agents.

RESULTS

EA NPs exhibited stick-like nanoparticle structures with an average size of 147.3 ± 0.73 nm. EA NPs likely adopt a tunnel-type solvate structure, with 4 water participating in disruption of intramolecular hydrogen bonds in EA and establishment of intermolecular hydrogen bonds between EAs. Importantly, EA NPs exhibited remarkable enhancements in water solubility, with 120.7-fold increase in water, and 97.8-fold increase in pH 6.8 buffer. Moreover, ex vivo intestinal permeability studies demonstrated significant improvements (P < 0.5). These findings were further supported by in vivo pharmacokinetic studies, where EA NPs significantly enhanced the relative bioavailability of EA by 4.69 times.

Unearthing Earth's secrets: Exploring the environmental legacy of contaminants in soil, water, and sediments

The Earth's history is documented in human civilizations, soil layers, river movement, and quiet sediments throughout millennia. This investigation explores the significant legacy of environmental toxins in these key planet components. Understanding how ancient activity shaped the terrain is crucial as mankind faces environmental issues. This interdisciplinary study uses environmental science, archaeology, and geology to uncover Earth's mysteries. It illuminates the dynamic processes that have built our globe by studying pollutants and soil, water, and sediments. This research follows human actions, both intentional and unintentional, from ancient civilizations through contemporary industrialization and their far-reaching effects. Environmental destiny examines how contaminants affect ecosystems and human health. This study of past contamination helps solve modern problems including pollution cleanup, sustainable land management, and water conservation. This review studies reminds us that our previous activities still affect the ecosystem in a society facing rapid urbanisation and industrialization. It emphasises the importance of environmental stewardship and provides a framework for making educated choices to reduce toxins in soil, water, and sediments. Discovery of Earth's secrets is not only a historical curiosity; it's a necessary step towards a sustainable and peaceful cohabitation with our home planet.

A review on metal/metal oxide nanoparticles in food processing and packaging

Consuming hygienic and secure food has become challenging for everyone. The preservation of excess food without negatively affecting its nutritional values, shelf life, freshness, or effectiveness would undoubtedly strengthen the food industry. Nanotechnology is a new and intriguing technology that is currently being implemented in the food industry. Metal-based nanomaterials have considerable potential for use in packaging and food processing. These materials have many advanced physical and chemical characteristics. Since these materials are increasingly being used in food applications, there are certain negative health consequences related to their toxicity when swallowed through food. In this article, we have addressed the introduction and applications of metal/metal oxide nanoparticles (MNPs), food processing and food packaging, applications of MNPs-based materials in food processing and food packaging, health hazards, and future perspectives.

New Surface Modification of Hydrophilic Polyvinyl Alcohol via Predrying and Electrospinning of Hydrophobic Polycaprolactone Nanofibers

Despite the excellent oxygen barrier and biodegradability of polyvinyl alcohol (PVA), its poor physical properties owing to its inherent hydrophilicity limit its application. In this paper, we report a novel surface modification technique for PVA films, involving the control of the predrying conditions (i.e., amount of residual solvent) of the coated PVA film and adjusting the electrospinning process of hydrophobic polycaprolactone (PCL) nanofibers onto the PVA films. The residual solvent of the coated PVA film was varied by changing the predrying time. A shorter predrying time increased the residual solvent content significantly (p < 0.05) and the flexibility of the coated PVA film. Moreover, scanning electron microscopy depicted the improved physical binding of hydrophobic PCL nanofibers to the hydrophilic PVA surface with increased penetration depth to the PVA film with shorter drying times. The PVA/PCL composite films with different predrying times and electrospun PCL nanofibers exhibited an apparent increase in the contact angle from 8.3° to 95.1°. The tensile strength of the pure PVA film increased significantly (p < 0.05) from 7.5 MPa to 77.4 MPa and its oxygen permeability decreased from 5.5 to 1.9 cc/m2·day. Therefore, our newly developed technique is cost-effective for modifying the surface and physical properties of hydrophilic polymers, broadening their industrial applications.

The distribution, fate, and environmental impacts of food additive nanomaterials in soil and aquatic ecosystems

Nanomaterials in the food industry are used as food additives, and the main function of these food additives is to improve food qualities including texture, flavor, color, consistency, preservation, and nutrient bioavailability. This review aims to provide an overview of the distribution, fate, and environmental and health impacts of food additive nanomaterials in soil and aquatic ecosystems. Some of the major nanomaterials in food additives include titanium dioxide, silver, gold, silicon dioxide, iron oxide, and zinc oxide. Ingestion of food products containing food additive nanomaterials via dietary intake is considered to be one of the major pathways of human exposure to nanomaterials. Food additive nanomaterials reach the terrestrial and aquatic environments directly through the disposal of food wastes in landfills and the application of food waste-derived soil amendments. A significant amount of ingested food additive nanomaterials (> 90 %) is excreted, and these nanomaterials are not efficiently removed in the wastewater system, thereby reaching the environment indirectly through the disposal of recycled water and sewage sludge in agricultural land. Food additive nanomaterials undergo various transformation and reaction processes, such as adsorption, aggregation-sedimentation, desorption, degradation, dissolution, and bio-mediated reactions in the environment. These processes significantly impact the transport and bioavailability of nanomaterials as well as their behaviour and fate in the environment. These nanomaterials are toxic to soil and aquatic organisms, and reach the food chain through plant uptake and animal transfer. The environmental and health risks of food additive nanomaterials can be overcome by eliminating their emission through recycled water and sewage sludge.

Maternal exposure to E 551 during pregnancy leads to genome-wide DNA methylation changes and metabolic disorders in the livers of pregnant mice and their fetuses

The widespread use of nanoparticles in the food industry has raised concerns regarding their potential adverse effects on human health, particularly in vulnerable populations, including pregnant mothers and fetuses. However, studies evaluating the reproductive and developmental toxicity of food-grade nanomaterials are limited. This study investigated the potential risks of prenatal dietary exposure to food-grade silica nanoparticles (E 551) on maternal health and fetal growth using conventional toxicological and epigenetic methods. The results showed that prenatal exposure to a high-dose of E 551 induces fetal resorption. Moreover, E 551 significantly accumulates in maternal and fetal livers, triggering a hepatic inflammatory response. At the epigenetic level, global DNA methylation is markedly altered in the maternal and fetal livers. Genome-wide DNA methylation sequencing revealed affected mCG, mCHG, and mCHH methylation landscapes. Subsequent bioinformatic analysis of the differentially methylated genes suggests that E 551 poses a risk of inducing metabolic disorders in maternal and fetal livers. This is further evidenced by impaired glucose tolerance in pregnant mice and altered expression of key metabolism-related genes and proteins in maternal and fetal livers. Collectively, the results of this study highlighted the importance of epigenetics in characterizing the potential toxicity of maternal exposure to food-grade nanomaterials during pregnancy.

Engineered Nanomaterial Coatings for Food Packaging: Design, Manufacturing, Regulatory, and Sustainability Implications

The food industry is one of the most regulated businesses in the world and follows strict internal and regulated requirements to ensure product reliability and safety. In particular, the industry must ensure that biological, chemical, and physical hazards are controlled from the production and distribution of raw materials to the consumption of the finished product. In the United States, the FDA regulates the efficacy and safety of food ingredients and packaging. Traditional packaging materials such as paper, aluminum, plastic, and biodegradable compostable materials have gradually evolved. Coatings made with nanotechnology promise to radically improve the performance of food packaging materials, as their excellent properties improve the appearance, taste, texture, and shelf life of food. This review article highlights the role of nanomaterials in designing and manufacturing anti-fouling and antimicrobial coatings for the food packaging industry. The use of nanotechnology coatings as protective films and sensors to indicate food quality levels is discussed. In addition, their assessment of regulatory and environmental sustainability is developed. This review provides a comprehensive perspective on nanotechnology coatings that can ensure high-quality nutrition at all stages of the food chain, including food packaging systems for humanitarian purposes.

Plant based synthesis of silver nanoparticles, antimicrobial efficiency, and toxicological assessment using freshwater fish (Cyprinus carpio)

Silver nanoparticles (AgNPs) are widely used and have various applications, including medicine, electronics, and textiles. However, their increasing use raises concern about their potential environmental impact, particularly on aquatic organisms, such as fish, which are the primary consumers of aquatic environments and can be exposed to AgNPs through various routes. For this purpose, the leaves of the plant species Bellis perennis were used as a reductive agent to convert silver nitrate into AgNPs, to assess its toxicity against fish. Well-dispersed and undersized AgNPs were obtained and confirmed using analytical techniques, including Scanning Electron Microscopy (SEM) and Transmission Electron Microscopy (TEM). Moreover, the AgNPs have shown significant antibacterial activity against Aeromonas hydrophila (25.71 ± 0.63) and Vibrio harveyi (22.39 ± 0.29). In addition, the toxicity of the obtained AgNPs was assessed by exposing Cyprinus carpio to various concentrations, including 0.06, 0.1, and 0.2 mg/L. The findings revealed that the AgNPs were significantly accumulated in the intestine, followed by the gills, liver, muscles, kidney, and brain. This bioaccumulation led to histological alterations and destruction in the villi of the intestine, regeneration of liver cells, and degeneration of the gill lamella. RESEARCH HIGHLIGHTS: Plants based synthesis of AgNPs is mostly considered as eco-friendly A significant antibacterial activity was obtained The plant mediated AgNPs were found less toxic The AgNPs was profoundly accumulated and causes histological alterations.

Photosynthesis governed by nanoparticulate titanium dioxide. The Pisum sativum L. case study

Wide availability of anthropogenic TiO2 nanoparticles facilitates their penetration into environment and prompts interactions with plants. They alter plants growth and change their nutritional status. In particular, metabolic processes are affected. In this work the effect of nanometric TiO2 on photosynthesis efficiency in green pea (Pisum sativum L.) was studied. Hydroponic cultivations with three Ti levels (10; 50 and 100 mg L-1) were applied. At all concentrations nanoparticles penetrated into plant tissues and were detected by the single particle ICP-MS/MS method. Nanoparticles altered the CO2 assimilation rate and gas exchange parameters (i.e. transpiration, stomatal conductance, sub-stomatal CO2 concentration). The most pronounced effects were observed for Ti 50 mg L-1 cultivation where photosynthesis efficiency, transpiration and stomatal conductance were increased by 14.69%, 4.58% and 8.92%, respectively. They were further confirmed by high maximum ribulose 1,5-bisphosphate carboxylation rate (27.40% increase), maximum electron transport rate (21.51% increase) and the lowest CO2 compensation point (45.19% decrease). Furthermore, concentrations of Cu, Mn, Zn, Fe, Mg, Ca, K and P were examined with the most pronounced changes observed for elements directly involved in photosynthesis (Cu, Zn, Mn, and Fe). The Cu concentrations in roots, stems and leaves for Ti 50 mg L-1 cultivation were below the control by 33.15%, 38.28% and 10.76%, respectively. The Zn content in analogous treatment and organs decreased by 30.24%, 26.69% and 13.35%. The Mn and Fe levels in leaves were increased by 72.22% and 50.32%, respectively. Our results indicated that plant defence mechanisms which restrain the water uptake have been overcome in pea by photocatalytic activity of nanoparticulate TiO2 which stimulated photosynthesis. On the contrary to the substantial stomatal conductance, the transpiration has been reduced because exceptional part of water flow was already consumed in chloroplasts and could not have been freed to the atmosphere.

Synthesis of Biodegradable and Antimicrobial Nanocomposite Films Reinforced for Coffee and Agri-Food Product Preservation

The antimicrobial activity of silver nanoparticles is widely known. However, their application to biodegradable polymeric materials is still limited. In this work, we report a strategy involving the green synthesis of nanocomposite films based on a natural biodegradable matrix. Nanometer-sized silver nanoparticles (C-AgNPs) were synthesized with the aid of ultrasound waves between the silver nitrate solution and the nanocurcumin solution. The green synthesized C-AgNPs were found to have particle sizes in the range of 5-25 nm and demonstrated good antimicrobial activity against Clostridium perfringens, Staphylococcus aureus, Bacillus subtilis, Macrophoma theicola, and Aspergillus flavus. Owing to their physical-chemical and mechanical properties and the excellent antimicrobial activities, the obtained AgNPs were used together with chitosan, cassava starch, and poly(vinyl alcohol) (PVA) to make nanocomposite films, which are suitable for the packaging requirements of various key agricultural and food products such as coffee beans, bamboo straws, and fruits. The nanocomposite films lost up to 85% of their weight after being buried in the soil for 120 days. This indicates that the films made with natural biodegradable materials are environmentally friendly.

Recent Advances in Functional Cellulose-based Films with Antimicrobial and Antioxidant Properties for Food Packaging

The packaging of food plays a crucial role in food preservation worldwide. However, traditional packaging systems are passive layers with weak efficiency in protecting the food quality. Therefore, packaged foods are gradually spoiled due to the oxidation and growth of microorganisms. Additionally, most of the commercial packaging films are made of petroleum-based materials which raise environmental concerns. Accordingly, the development of eco-friendly natural-derived active packaging systems has increased the attention of scientists. Cellulose as the most abundant polysaccharide on earth with high biocompatibility, no toxicity, and high biodegradability has extensively been applied for the fabrication of packaging films. However, neat cellulose-based films lack antioxidant and antimicrobial activities. Therefore, neat cellulose-based films are passive films with weak food preservation performance. Active films have been developed by incorporating antioxidants and antimicrobial agents into the films. In this review, we have explored the latest research on the fabrication of antimicrobial/antioxidant cellulose-based active packaging films by incorporating natural extracts, natural polyphenols, nanoparticles, and microparticles into the cellulose-based film formulations. We categorized these types of packaging films into two main groups: (i) blend films which are obtained by mixing solutions of cellulose with other soluble antimicrobial/antioxidant agents such as natural extracts and polyphenols; and (ii) composite films which are fabricated by dispersing antimicrobial/antioxidant nano- or microfillers into the cellulose solution. The effect of these additives on the antioxidant and antimicrobial properties of the films has been explained. Additionally, the changes in the other properties of the films such as hydrophilicity, water evaporation rate, and mechanical properties have also been briefly addressed.

Biosynthesis of Copper Nanoparticles with Medicinal Plants Extracts: From Extraction Methods to Applications

Copper nanoparticles (CuNPs) can be synthesized by green methods using plant extracts. These methods are more environmentally friendly and offer improved properties of the synthesized NPs in terms of biocompatibility and functional capabilities. Traditional medicine has a rich history of utilization of herbs for millennia, offering a viable alternative or complementary option to conventional pharmacological medications. Plants of traditional herbal use or those with medicinal properties are candidates to be used to obtain NPs due to their high and complex content of biocompounds with different redox capacities that provide a dynamic reaction environment for NP synthesis. Other synthesis conditions, such as salt precursor concentration, temperature, time synthesis, and pH, have a significant effect on the characteristics of the NPs. This paper will review the properties of some compounds from medicinal plants, plant extract obtention methods alternatives, characteristics of plant extracts, and how they relate to the NP synthesis process. Additionally, the document includes diverse applications associated with CuNPs, starting from antibacterial properties to potential applications in metabolic disease treatment, vegetable tissue culture, therapy, and cardioprotective effect, among others.

Electrospun Nanofibers for Functional Food Packaging Application

With the strengthening of the public awareness of food safety and environmental protection, functional food packaging materials have received widespread attention. Nanofibers are considered as promising packaging materials due to their unique one-dimensional structure (high aspect ratio, large specific surface area) and functional advantages. Electrospinning, as a commonly used simple and efficient method for preparing nanofibers, can obtain nanofibers with different structures such as aligned, core-shell, and porous structures by modifying the devices and adjusting the process parameters. The selection of raw materials and structural design of nanofibers can endow food packaging with different functions, including antimicrobial activity, antioxidation, ultraviolet protection, and response to pH. This paper aims to provide a comprehensive review of the application of electrospun nanofibers in functional food packaging. Advances in electrospinning technology and electrospun materials used for food packaging are introduced. Moreover, the progress and development prospects of electrospun nanofibers in functional food packaging are highlighted. Meanwhile, the application of functional packaging based on nanofibers in different foods is discussed in detail.

Nanofood Process Technology: Insights on How Sustainability Informs Process Design

Nanostructured products are an actively growing area for food research, but there is little information on the sustainability of processes used to make these products. In this Review, we advocate for selection of sustainable process technologies during initial stages of laboratory-scale developments of nanofoods. We show that selection is assisted by predictive sustainability assessment(s) based on conventional technologies, including exploratory ex ante and "anticipatory" life-cycle assessment. We demonstrate that sustainability assessments for conventional food process technologies can be leveraged to design nanofood process concepts and technologies. We critically review emerging nanostructured food products including encapsulated bioactive molecules and processes used to structure these foods at laboratory, pilot, and industrial scales. We apply a rational method via learning lessons from sustainability of unit operations in conventional food processing and critically apportioned lessons between emerging and conventional approaches. We conclude that this method provides a quantitative means to incorporate sustainability during process design for nanostructured foods. Findings will be of interest and benefit to a range of food researchers, engineers, and manufacturers of process equipment.

Polyvinyl alcohol nanoparticles loaded with propolis extract: Fabrication, characterization and antimicrobial activity

Background and Purpose

Propolis has high potential beneficial bioactive properties such as anti-oxidative, antimicrobial, and anti-tumour activities. However, the bitter taste and the insolubility nature of propolis in water lead to some limitations in their usage in functional food applications.

Experimental Approach

Herein, we evaluated the effects of nanoencapsulation of propolis at the different concentration levels (0, 0.4, 0.8, 1.0, and 1.2 %) into the polyvinyl alcohol (PVA) nanoparticles using the electrospraying method, on the structural, physical, antioxidant, antimicrobial and thermal properties.

Key Results

The results revealed that the fabricated nanocapsules (PVA-NPs) obtained under optimal conditions had uniform size distribution and unstable particles with small particle size between 104-258 nm, a polydispersity index <0.317, and a zeta potential between -5 and +5 mV. The maximum encapsulation efficiency of PVA-NPs was about 25.32 % for 1 % of the initial propolis loading level. DSC thermal experiments showed an increase in the thermal stability of the propolis loaded PVA nanoparticles as compared to the neat PVA nanoparticles. The percent inhibition of DPPH radical scavenging activity of the nanocapsules was between 80 and 89 %. SEM analysis revealed that PVA-NPs had a spherical shape with a rough surface and were composed of long and thin fibres at nanometric diameters. FT-IR analysis showed that no indications of any chemical reactions were found between the constituents of the core and wall material due to their physical mixing. Antibacterial efficacy was evaluated by the Broth dilution method and PVA-NPs exhibited good inhibitory activity against S. aureus at low concentration ratios, whereas it had no inhibitory activity against E. coli O157:H7.

Conclusion

PVA-NPs fabricated using the electrospraying technique can be used for the development of a new promising natural and bioactive agent in the food and pharmaceutical industry.

Biosensors in Food and Healthcare Industries: Bio-Coatings Based on Biogenic Nanoparticles and Biopolymers

Biosensors use biological materials, such as enzymes, antibodies, or DNA, to detect specific analytes. These devices have numerous applications in the health and food industries, such as disease diagnosis, food safety monitoring, and environmental monitoring. However, the production of biosensors can result in the generation of chemical waste, which is an environmental concern for the developed world. To address this issue, researchers have been exploring eco-friendly alternatives for immobilising biomolecules on biosensors. One solution uses bio-coatings derived from nanoparticles synthesised via green chemistry and biopolymers. These materials offer several advantages over traditional chemical coatings, such as improved sensitivity, stability, and biocompatibility. In conclusion, the use of bio-coatings derived from green-chemistry synthesised nanoparticles and biopolymers is a promising solution to the problem of chemical waste generated from the production of biosensors. This review provides an overview of these materials and their applications in the health and food industries, highlighting their potential to improve the performance and sustainability of biosensors.

Nanotechnology: A Revolution in Modern Industry

Nanotechnology, contrary to its name, has massively revolutionized industries around the world. This paper predominantly deals with data regarding the applications of nanotechnology in the modernization of several industries. A comprehensive research strategy is adopted to incorporate the latest data driven from major science platforms. Resultantly, a broad-spectrum overview is presented which comprises the diverse applications of nanotechnology in modern industries. This study reveals that nanotechnology is not limited to research labs or small-scale manufacturing units of nanomedicine, but instead has taken a major share in different industries. Companies around the world are now trying to make their innovations more efficient in terms of structuring, working, and designing outlook and productivity by taking advantage of nanotechnology. From small-scale manufacturing and processing units such as those in agriculture, food, and medicine industries to larger-scale production units such as those operating in industries of automobiles, civil engineering, and environmental management, nanotechnology has manifested the modernization of almost every industrial domain on a global scale. With pronounced cooperation among researchers, industrialists, scientists, technologists, environmentalists, and educationists, the more sustainable development of nano-based industries can be predicted in the future.