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Miyazawa T, Itaya M, Burdeos GC, Nakagawa K, Miyazawa T. A Critical Review of the Use of Surfactant-Coated Nanoparticles in Nanomedicine and Food Nanotechnology. Int J Nanomedicine 2021; 16:3937-3999. [PMID: 34140768 PMCID: PMC8203100 DOI: 10.2147/ijn.s298606] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Accepted: 03/31/2021] [Indexed: 12/12/2022] Open
Abstract
Surfactants, whose existence has been recognized as early as 2800 BC, have had a long history with the development of human civilization. With the rapid development of nanotechnology in the latter half of the 20th century, breakthroughs in nanomedicine and food nanotechnology using nanoparticles have been remarkable, and new applications have been developed. The technology of surfactant-coated nanoparticles, which provides new functions to nanoparticles for use in the fields of nanomedicine and food nanotechnology, is attracting a lot of attention in the fields of basic research and industry. This review systematically describes these "surfactant-coated nanoparticles" through various sections in order: 1) surfactants, 2) surfactant-coated nanoparticles, application of surfactant-coated nanoparticles to 3) nanomedicine, and 4) food nanotechnology. Furthermore, current progress and problems of the technology using surfactant-coated nanoparticles through recent research reports have been discussed.
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Affiliation(s)
- Taiki Miyazawa
- New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan
| | - Mayuko Itaya
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan
| | - Gregor C Burdeos
- Institute for Animal Nutrition and Physiology, Christian Albrechts University Kiel, Kiel, Germany
| | - Kiyotaka Nakagawa
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan
| | - Teruo Miyazawa
- New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan
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Błaszczak W, Lewandowicz G. Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food. Foods 2020; 9:foods9050670. [PMID: 32455966 PMCID: PMC7278772 DOI: 10.3390/foods9050670] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 05/12/2020] [Accepted: 05/20/2020] [Indexed: 11/16/2022] Open
Abstract
Light microscopy (LM) is commonly used in the study of biological materials to determine the morphology of cells and tissues. The potential of this technique for studying the structure of food products is also recognized but less known. Especially rare are information regarding LM studies of the supramolecular structure of starch. The aim of the work was to fill this gap by providing data on the possibilities for application of LM in starch studies. It was shown that in spite of an enormous progress in the development of microscopic techniques, including both increase of resolution and improvement of image analysis methods, light microscopy still has a huge potential for starch studies. The advantage of LM over other microscopic techniques is the possibility of differentiating between amylose and amylopectin by iodine staining. That makes LM especially useful in the analysis of the process of gelatinization of starch, the extent of molecular dispersion of its macromolecules, and the changes in its structure caused by modification. Moreover, it can be particularly useful for studying the changes in the supramolecular structure of starch in a food product matrix, providing more information than scanning electron microscopy (SEM)–the most common technique used for these purposes.
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Affiliation(s)
- Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences in Olsztyn, 10 Tuwima St., 10-748 Olsztyn, Poland;
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland
- Correspondence: ; Tel.: +48-61-846-6005
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Ulbrich M, Wiesner I, Flöter E. Molecular characterization of acid-thinned wheat, potato and pea starches and correlation to gel properties. STARCH-STARKE 2015. [DOI: 10.1002/star.201400233] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Ilka Wiesner
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
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Waduge RN, Xu S, Bertoft E, Seetharaman K. Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy. STARCH-STARKE 2012. [DOI: 10.1002/star.201200172] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Magnuson BA, Jonaitis TS, Card JW. A brief review of the occurrence, use, and safety of food-related nanomaterials. J Food Sci 2012; 76:R126-33. [PMID: 22417518 DOI: 10.1111/j.1750-3841.2011.02170.x] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Nanotechnology and nanomaterials have tremendous potential to enhance the food supply through novel applications, including nutrient and bioactive absorption and delivery systems; ingredient functionality; improved colors and flavors; microbial, allergen, and contaminant detection and control; and food packaging properties and performance. To determine the current state of knowledge regarding the safety of these potential uses of nanomaterials, an appraisal of the published literature on the safety of food-related nanomaterials was undertaken. A method of assessment of reliability of toxicology studies was developed to conduct this appraisal. The review of the toxicology literature on oral exposure to food-related nanomaterials found that the number of studies is limited. Exposure to nanomaterials in the human food chain may occur not only through intentional uses in food manufacturing, but also via uses in agricultural production and carry over from use in other industries. Although a number of analytical methods are useful in physicochemical characterization of manufactured nanomaterials, new methods may be needed to more fully detect and characterize nanomaterials incorporated into foods and in other media. There is a need for additional toxicology studies of sufficient quality and duration on different types of nanomaterials to further our understanding of the characteristics of nanomaterials that affect safety of oral exposure resulting from use in various food applications.
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Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight. Int J Biol Macromol 2011; 49:369-77. [PMID: 21640753 DOI: 10.1016/j.ijbiomac.2011.05.014] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2010] [Revised: 05/05/2011] [Accepted: 05/18/2011] [Indexed: 11/22/2022]
Abstract
The rheological properties and microstructure of aqueous oat β-glucan solutions varying in molecular weight were investigated. The structural features and molecular weights (MW) were characterized by (13)C NMR spectroscopy and high performance size-exclusion chromatography (HPSEC), respectively. The microstructure of the β-glucans dispersions was also examined by atomic force microscopy (AFM). The samples with β-glucan content between 78 and 86% on a dry weight basis had MW, intrinsic viscosity ([η]) and critical concentration (c*) in the range of 142-2800×10(3)g/mol, 1.7-7.2dl/g and 0.25-1.10g/dl, respectively. The flow and viscoelastic behaviour was highly dependent on MW and on the concentration of the β-glucans dispersions. Pseudoplastic behaviour was exhibited at high concentrations and Newtonian behaviour was evident at low concentrations. At the same concentration, the viscosity was higher for higher MW samples. The Cox-Merz rule was applicable for the lower molecular weight samples at higher concentrations whereas the high molecular weight sample deviated at concentrations greater than 1.0%, w/v. The mechanical spectra with variation of both MW and concentration were typical of entangled biopolymer solutions. AFM images revealed the formation of clusters or aggregates linked via individual polymer chains scattered heterogeneously throughout the system. The aggregate size increased with the molecular weight of the samples investigated and has been linked to the rheological behaviour of the samples.
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Liu D, Cheng F. Advances in research on structural characterisation of agricultural products using atomic force microscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:783-788. [PMID: 21384345 DOI: 10.1002/jsfa.4284] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2010] [Revised: 11/30/2010] [Accepted: 12/08/2010] [Indexed: 05/30/2023]
Abstract
Atomic force microscopy (AFM) has many unique features compared with other conventional microscopies, such as high magnification with high resolution, minimal sample preparation, acquiring 2D and 3D images at the same time, observing ongoing processes directly, the possibility of manipulating macromolecules, etc. As a nanotechnology tool, AFM has been used to investigate the nanostructure of materials in many fields. This mini-review focuses mainly on its latest application to characterise the macromolecular nanostructure and surface topography of agricultural products. First the fundamentals of AFM are briefly explained. Then the macromolecular nanostructure information on agricultural products from AFM images is introduced by exploring the structure-function relationship in three aspects: agricultural product processing, agricultural product ripening and storage, and genetic and environmental factors. The surface topography characterisation of agricultural products using AFM is also discussed. The results reveal that AFM could be a powerful nanotechnology tool to acquire a deeper understanding of the mechanisms of structure and quality variations of agricultural products, which could be instructive in improving processing and storage technologies, and AFM is also helpful to reveal the essential nature of a product at nanoscale.
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Affiliation(s)
- Dongli Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China
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A Review of the Application of Atomic Force Microscopy (AFM) in Food Science and Technology. ADVANCES IN FOOD AND NUTRITION RESEARCH 2011; 62:201-40. [DOI: 10.1016/b978-0-12-385989-1.00006-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Maley J, Asare EK, Båga M, Rossnagel BG, Chibbar RN, Sammynaiken R. Application of aerosol-spray deposition for determination of fine structure of barley starch using atomic force microscopy. STARCH-STARKE 2010. [DOI: 10.1002/star.201000005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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An H, Liang H, Liu Z, Yang H, Liu Q, Wang H. Nano-Structures of DeBranched Potato Starch Obtained by Isoamylolysis. J Food Sci 2010; 76:N11-4. [DOI: 10.1111/j.1750-3841.2010.01881.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Waduge R, Xu S, Seetharaman K. Iodine absorption properties and its effect on the crystallinity of developing wheat starch granules. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.05.053] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Zabar S, Lesmes U, Katz I, Shimoni E, Bianco-Peled H. Studying different dimensions of amylose–long chain fatty acid complexes: Molecular, nano and micro level characteristics. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.02.004] [Citation(s) in RCA: 108] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Partial characterization of a hydrophobin protein Po.HYD1 purified from the oyster mushroom Pleurotus ostreatus. World J Microbiol Biotechnol 2007. [DOI: 10.1007/s11274-007-9500-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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