New insights into the role of nanotechnology in microbial food safety.
Encapsulation
Food safety
Nanotechnology
Nutraceuticals
Probiotics
Viability
Journal
3 Biotech
ISSN: 2190-572X
Titre abrégé: 3 Biotech
Pays: Germany
ID NLM: 101565857
Informations de publication
Date de publication:
Oct 2020
Oct 2020
Historique:
received:
13
03
2020
accepted:
21
08
2020
entrez:
24
9
2020
pubmed:
25
9
2020
medline:
25
9
2020
Statut:
ppublish
Résumé
Today, the role of nanotechnology in human life is undeniable as a broad range of industries, particularly food and medicine sectors, have been dramatically influenced. Nanomaterials can contribute to food safety by forming new nano-sized ingredients with modified physicochemical characteristics. Nanotechnologies can inhibit the growth of food spoilage microorganisms by recruiting novel and unique agents that are involved in removal of microbes from foods or prevent adhesion of microbial cells to food surfaces. Hence, nanotechnology could be considered as a high-potential tool in food packaging, safety, and preservation. Moreover, the prevention of biofilm formation by disturbing the attachment of bacteria to the food surface is another useful nanotechnological approach. Recently, nanoparticle-based biosensors have been designed and developed to detect the food-borne pathogens and hazardous substances through complicated mechanisms. During the past half-century, many methods such as freeze-drying and spray drying have been employed for increasing the viability in food industries; however, the other novel approaches such as encapsulation methods have also been developed. Admittedly, some beneficial bacteria such as probiotics bring diverse benefits for human health if only they are in a sufficient number and viability in the food products and gastrointestinal tract (GI). Encapsulation of these valuable microbial strains by nanoparticles improves the survival of probiotics under harsh conditions such as extreme levels of temperature, pH, and salinity during the processing of food products and within the GIT tract. The survival and effectiveness of encapsulated microorganisms depends on different factors including function of cell wall components in bacteria and type of coating materials. This review aims to broadly explore the potential of different aspects of nanotechnology in food industry, especially for packaging, preservation, safety, and viability.
Identifiants
pubmed: 32968610
doi: 10.1007/s13205-020-02409-9
pii: 2409
pmc: PMC7483685
doi:
Types de publication
Journal Article
Review
Langues
eng
Pagination
425Informations de copyright
© King Abdulaziz City for Science and Technology 2020.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare that there is no conflict of interest.
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