Abstract
Recent advancement in nanotechnology recommended lots of essential and beneficial contributions in scientific as well as in industrial areas, including food science and technology. The major concern for maintenance of the quality of food depends on its processing, packaging, detection of any pathogens being present, and to increase the shelf life of the food products. Nanotechnologies through the use of various organic-, inorganic-, and bio-nanomaterials can contribute to detect and inhibit the growth of any food-spoilage microorganisms on food surfaces. Recently, nanoparticle-based biosensors have been developed to detect the foodborne pathogens or any hazardous substances, if remain in food. The survival of probiotics in any extreme conditions, like altered temperature, pH, and salinity, can be improved by encapsulation in nanoparticles. This review discusses the potential of different aspects of nanotechnology used in food industry with special reference to food microbiology to provide consumers a contamination-free safe food.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Dingman, J. (2008). Nanotechnology: Its impact on food safety. (Guest commentary). Journal of Environmental Health, 70(6), 47–50.
Rai, M., Yadav, A., & Gade, A. (2009). Silver nanoparticles as a new generation of antimicrobials. Biotechnology Advances, 27, 76–83. https://doi.org/10.1016/j.biotechadv.2008.09.002
Gupta, A., Eral, H. B., Hatton, T. A., & Doyle, P. S. (2016). Nanoemulsions: Formation, properties and applications. Soft Matter, 12, 2826–2841. https://doi.org/10.1039/c5sm02958a
Chakraborty, A., Guha, S., & Patra, P. (2020). Nanotechnology and global applications: Bench to community. Journal of Biology and Life Science. (ISSN 2157-6076), 11(2), 181–189.
Dasgupta, N., Ranjan, S., Mundekkad, D., Ramalingam, C., Shanker, R., & Kumar, A. (2015). Nanotechnology in agrofood: From field to plate. Food Research International, 69, 381–400. https://doi.org/10.1016/j.foodres.2015.01.005
Ezhilarasi, P. N., Karthik, P., Chhanwal, N., & Anandharamakrishnan, C. (2013). Nanoencapsulation techniques for food bioactive components: A review. Food and Bioprocess Technology, 6, 628–647. https://doi.org/10.1007/s11947-012-0944-0
Ajitha, B., Reddy, Y. A. K., & Reddy, P. S. (2014). Biosynthesis of silver nanoparticles using Plectranthusamboinicus leaf extract and its antimicrobial activity. Spectro chimica Acta Part A: Molecular and Biomolecular Spectroscopy, 128, 257–262.
Egger, S., Lehmann, R. P., Height, M. J., Loessner, M. J., & Schuppler, M. (2009). Antimicrobial properties of a novel silver-silica nanocomposite material. Applied and Environmental Microbiology, 75, 2973–2976.
Liu, S., Yuan, L., Yue, X., Zheng, Z., & Tang, Z. (2008). Recent advances in nanosensors for organophosphate pesticide detection. Advanced Powder Technology, 19, 419–441. https://doi.org/10.1016/S0921-8831(08)60910-3
Allahverdiyev, A. M., Abamor, E. S., Bagirova, M., & Rafailovich, M. (2014). Antimicrobial effects of TiO2 and Ag2O nanoparticles against drug-resistant bacteria and leishmania parasites. Future Microbiology., 6, 933–940.
Murthy, K. C., Monika, P., Jayaprakasha, G., & Patil, B. S. (2018). Nanoencapsulation: An advanced nanotechnological approach to enhance the biological efficacy of curcumin advances in plant phenolics: From chemistry to human health (pp. 383–405). ACS Publications.
Nasr, N. F. (2015). Applications of nanotechnology in food microbiology. International Journal of Current Microbiology and Applied Sciences, 4, 846–853.
Bugusu, B., Mejia, C., Magnuson, B., & Tafazoli, S. (2009). Global regulatory food policies on nanotechnology. Food Technology, 63(5), 24–29.
Semo, E., Kesselman, E., Danino, D., & Livney, Y. D. (2007). Casein micelle as a natural nano-capsular vehicle for nutraceuticals. Food Hydrocolloids, 21, 936–942.
Sekhon, B. S. (2010). Food nanotechnology – an overview. Nanotechnology, Science and Applications, 3(4), 1–15.
Fu, W. C., Opazo, M. A., Acuña, S. M., & Toledo, P. G. (2017). New route for self-assembly of α-lactalbumin nanotubes and their use as templates to grow silver nanotubes. PLoS One, 12(4), e0175680. https://doi.org/10.1371/journal.pone.0175680
Aguilera, J. M., & Stanley, D. W. (1999). Microstructural principles of food processing and engineering (2nd ed.). Springer-Verlag. Available from; http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=1164. Accessed 26 Feb 2010
Donsì, F., Annunziata, M., Sessa, M., & Ferrari, G. (2010). Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. Journal of Biotechnology, 44, 1908–1914.
Ravichandran, M., Hettiarachchy, N. S., Ganesh, V., Ricke, S. C., & Singh, S. (2011). Enhancement of antimicrobial activities of naturally occurring phenolic compounds by nanoscale delivery against Listeria monocytogenes, Escherichia coli O157: H7 and Salmonella typhimurium in broth and chicken meat system. Journal of Food Safety, 31(462), 471.
Chopra, M., Kaur, P., Bernela, M., & Thakur, R. (2014). Surfactant-assisted nisin loaded chitosan-carrageenan nanocapsule synthesis for controlling food pathogens. Food Control, 37, 158–164.
Handford, C. E., Dean, M., Henchion, M., Spence, M., Elliott, C. T., & Campbell, K. (2014). Implications of nanotechnology for the agri-food industry: Opportunities, benefits and risks. Trends in Food Science and Technology, 40, 226–241.
Rahmati, F. (2020). Microencapsulation of Lactobacillus acidophilus and Lactobacillus plantarum in Eudragit S100 and alginate chitosan under gastrointestinal and normal conditions. Applied Nanoscience, 10, 391–399.
Rahmati, F. (2017). Characterization of Lactobacillus, Bacillus and Saccharomyces isolated from Iranian traditional dairy products for potential sources of starter cultures. AIMS Microbiology, 3, 815–825.
Rahmati, F. (2018b). Iran, the potential source of dairy starter microorganisms: Isolation, identification and characterization of LAB and yeast starter strain from traditional dairy products of Lorestan province. GRIN Verlag.
Dulf, F. V., Pamfil, D., Baciu, A. D., & Pintea, A. (2013). Fatty acid composition of lipids in pot marigold (Calendula officinalis L.) seed genotypes. Chemistry Central Journal, 7, 8.
Vidhyalakshmi, R., Bhakyaraj, R., & Subhasree, R. S. (2009). Encapsulation “the future of probiotics” – A review. Advances in Biology Research, 3–4, 6–103.
Wang, X., Jiang, Y., Wang, Y. W., Huang, M. T., Ho, C. T., & Huang, Q. (2008). Enhancing antiinflammation activity of curcumin through O/W nanoemulsions. Food Chemistry, 108(2), 419–424.
Wang, X., Jiang, Y., Wang, Y. W., & Huang, Q. (2009). Enhancing stability and oral bioavailability of polyphenols using nanoemulsions (pp. 198–212). ACS Symposium Series, Vol. 1007: Micro/Nanoencapsulation of Active Food Ingredients, Chapter 13. https://doi.org/10.1021/bk-2009-1007.ch013
Relkin, P., Yung, J. M., Kalnin, D., & Ollivon, M. (2008). Structural behaviour of lipid droplets in protein-stabilized nano-emulsions and stability of α-tocopherol. Food Biophysics, 3(2), 163–168.
Brody, A. (2006). Nano and food packaging technologies converge. Food Technology, 60(3), 92–94.
IOM (Institute of Medicine). (2009). Nanotechnology in food products: Workshop summary. The National Academies Press. Available from: http://www.nap.edu/openbook.php?record_id=12633. Accessed 26 Feb 2010
Cientifica Report Nanotechnologies in the Food Industry, Published August 2006. Available: www.cientifica.com/www/details.php?id=47. Accessed 24 Oct 2006.
Nanotechnology and the Food Industry – The Pros and Cons of Nanofoods. Available from: http://www.azonano.com/news.asp?newsID=10016. (Posted February 19, 2009). Accessed 26 Feb 2010.
Pradhan, N., Singh, S., Ojha, N., Srivastava, A., Barla, A., Rai, V., et al. (2015). Facets of nanotechnology as seen in food processing, packaging, and preservation industry. BioMed Research International, 365672. https://doi.org/10.1155/2015/365672
Renton, A. (2006). Welcome to the world of nano foods. Available at: http://observer.guardian.co.uk/foodmonthly/futureoffood/story/0,1971266,00.html. Accessed 17 Jan 2008.
Weiss, J., Takhistov, P., & McClements, J. (2006). Functional materials in food nanotechnology. Journal of Food Science, 71, R107–R116. https://doi.org/10.1111/j.1750-3841.2006.00195.x
Sari, P., Mann, B., Kumar, R., Singh, R. R. B., Sharma, R., Bhardwaj, M., et al. (2015). Preparation and characterization of nanoemulsion encapsulating curcumin. Food Hydrocolloids, 43, 540��546. https://doi.org/10.1016/j.foodhyd.2014.07.011
Langer, R., & Peppas, N. A. (2003). Advances in biomaterials, drug delivery, and bionanotechnology. AICHE Journal, 49, 2990–3006. https://doi.org/10.1002/aic.690491202
Zhang, T., Lv, C., Chen, L., Bai, G., Zhao, G., & Chuanshan, X. C. (2014). Encapsulation of anthocyanin molecules within a ferritin nanocage increases their stability and cell uptake efficiency. Food Research International, 62, 183–192. https://doi.org/10.1016/j.foodres.2014.02.041
Yang, R., Zhou, Z., Sun, G., Gao, Y., Xu, J., Strappe, P., et al. (2015). Synthesis of homogeneous protein-stabilized rutin nanodispersions by reversible assembly of soybean (Glycine max) seed ferritin. RSC Advances, 5, 31533–31540. https://doi.org/10.1039/C5RA03542B
Ozturk, A. B., Argin, S., Ozilgen, M., & McClements, D. J. (2015). Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum. Food Chemistry, 188, 256–263. https://doi.org/10.1016/j.foodchem.2015.05.005
Ottaway P. B. Nanotechnology in supplements and foods – EU concerns. 2010. Available at: http://www.accessmylibrary.com/coms2/summary_0286-37130259_ITM. Accessed 26 Feb 2010.
Dekkers, S., Krystek, P., Peters, R. J., Lankveld, D. X., Bokkers, B. G., van Hoeven-Arentzen, P. H., et al. (2011). Presence and risks of nanosilica in food products. Nanotoxicology, 5, 393–405. https://doi.org/10.3109/17435390.2010.519836
Savolainen, K., Pylkkänen, L., Norppa, H., Falck, G., Lindberg, H., Tuomi, T., et al. (2010). Nanotechnologies, engineered nanomaterials and occupational health and safety – A review. Safety Science, 6, 1–7. https://doi.org/10.1016/j.ssci.2010.03.006
Estevinho, B. N., & Rocha, F. (2017). A key for the future of the flavors in food industry: Nanoencapsulation and microencapsulation. In Nanotech appl in food (pp. 1–19). Elsevier.
Yu, H., Park, J. Y., Kwon, C. W., Hong, S. C., Park, K. M., & Chang, P. S. (2018). An overview of nanotechnology in food science: Preparative methods, practical applications, and safety. Journal of Chemistry, 2018, e5427978–e5427973. https://doi.org/10.1155/2018/5427978
Estevinho, B. N., Rocha, F., Santos, L., & Alves, A. (2013). Microencapsulation with chitosan by spray drying for industry applications: A review. Trends in Food Science & Technology, 31, 138–155.
McClements, D. J. (2015). Nanoscale nutrient delivery systems for food applications: Improving bioactive dispersibility, stability, and bioavailability. Journal of Food Science, 80, N1602–N1611.
Bao, C., Jiang, P., Chai, J., Jiang, Y., Li, D., Bao, W., Liu, B., Liu, B., Norde, W., & Li, Y. (2019). The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models. Food Research International, 120, 130–140.
Stones, M. Nanoscience to boost food safety, quality and shelf life. Available from: http://www.meatprocess.com/Product-Categories/Ingredients-and-additives/Nanoscience-to-boost-food-safety-qualityand-shelf-life, http://www.foodhaccp.com/1news/060809i.html. Accessed 8 Jun 2009.
Chaudhry, Q., Scotter, M., Blackburn, J., et al. (2008). Applications and implications of nanotechnologies for the food sector. Food Additives and Contaminants, 25(3), 241–258.
Woodrow Wilson International Centre for Scholars. (2009). The Nanotechnology Consumer Inventory. Available at: www.nanotechproject. org/inventories/consumer/. Accessed 26 Feb 2010.
Sustech GMBH and Co. (2003). Patent application EP20030748025, sweet containing calcium, Germany; Sustech GMBH Co. 2004. International Patent Application: PCT/EP2003/010213 Coated chewing gum, Germany.
Sorrentino, A., Gorrasi, G., & Vittoria, V. (2007). Specialty biotech Thailand. Trends in Food Science and Technology, 18, 84–95.
Vartiainen, J., Rättö, M., & Paulussen, S. (2005). Antimicrobial activity of glucose oxidase-immobilized plasma-activated polypropylene films. Packaging Technology & Science, 18, 243–251.
Helmke, B. P., & Minerick, A. R. (2006). Designing a nano-interface in a microfluidic chip to probe living cells: Challenges and perspectives. Proceedings of the National Academy of Sciences of the United States of America, 103, 6419–6424. https://doi.org/10.1073/pnas.0507304103
Bouwmeester, H., Dekkers, S., Noordam, M. Y., Hagens, W. I., Bulder, A. S., Heer, C., et al. (2009). Review of health safety aspects of nanotechnologies in food production. Regulatory Toxicology and Pharmacology, 53, 52–62. https://doi.org/10.1016/j.yrtph.2008.10.008
Jianrong, C., Yuqing, M., Nongyue, H., Xiaohua, W., & Sijiao, L. (2004). Nanotechnology and biosensors. Biotechnology Advances, 22, 505–518. https://doi.org/10.1016/j.biotechadv.2004.03.004
Subramanian, A. (2006). A mixed self-assembled monolayer-based surface Plasmon immunosensor for detection of E. Coli O157H7. Biosensors & Bioelectronics, 7, 998–1006. https://doi.org/10.1016/j.bios.2005.03.007
Inbaraj, B. S., & Chen, B. H. (2015). Nanomaterial-based sensors for detection of foodborne bacterial pathogens and toxins as well as pork adulteration in meat products. Journal of Food and Drug Analysis, 24, 15–28. https://doi.org/10.1016/j.jfda.2015.05.001
Nachay, K. (2007). Analyzing nanotechnology. Food Technology, 1, 34–36.
Wang, L., Chen, W., Xu, D., Shim, B. S., Zhu, Y., Sun, F., et al. (2009). Simple, rapid, sensitive, and versatile SWNT-paper sensor for environmental toxin detection competitive with ELISA. Nano Letters, 9, 4147–4152. https://doi.org/10.1021/nl902368r
Couch, L. M., Wien, M., Brown, J. L., & Davidson, P. (2016). Food nanotechnology: Proposed uses, safety concerns and regulations. Agro Food Industry Hitech, 27, 36–39.
Pinto, R. J. B., Daina, S., Sadocco, P., Neto, C. P., & Trindade, T. (2013). Antibacterial activity of nanocomposites of copper and cellulose. BioMed Research International, 6, 280512. https://doi.org/10.1155/2013/280512
Rico-Yuste, A., & Carrasco, S. (2019). Molecularly imprinted polymer-based hybrid materials for the development of optical sensors. Polymers, 11, 1173.
Durán, N., & Marcato, P. D. (2013). Nanobiotechnology perspectives. Role of nanotechnology in the food industry: A review. International Journal of Food Science and Technology, 48, 1127–1134.
Jackman, J. A., Ferhan, A. R., Yoon, B. K., Park, J. H., Zhdanov, V. P., & Cho, N. J. (2017). Indirect nanoplasmonic sensing platform for monitoring temperature-dependent protein adsorption. Analytical Chemistry, 89, 12976–12983.
Gonchar, M., Smutok, O., Karkovska, M., Stasyuk, N., & Gayda, G. (2017). Yeast-based biosensors for clinical diagnostics and food control. In Biotechnology of yeasts and filamentous fungi (pp. 391–412). Springer.
Cattò, C., & Cappitelli, F. (2019). Testing anti-biofilm polymeric surfaces: Where to start? International Journal of Molecular Sciences, 20, 3794.
Subramanian, A., Irudayaraj, J., & Ryan, T. (2006). A mixed self-assembled monolayer-based surface Plasmon immunosensor for detection of E. coli O157: H7. Biosensors & Bioelectronics, 21, 998–1006.
Szendrő, I., Erdélyi, K., Puskás, Z., Fabian, M., Adanyi, N., & Somogyi, K. (2010). Development and experiments with conductive oxide nanofilm coated planar waveguide sensors. Nanopages, 7, 17–24.
Vizzini, P., Braidot, M., Vidic, J., & Manzano, M. (2019). Electrochemical and optical biosensors for the detection of campylobacter and listeria: An update look. Micromachines (Basel)., 10(8), 500. https://doi.org/10.3390/mi10080500
Wolska, K. I., Grudniak, A. M., Kaminski, K., & Markowska, K. (2015). The potential of metal nanoparticles for inhibition of bacterial biofilms. In M. Rai & K. Kon (Eds.), Nanotechnology in diagnosis (pp. 119–132). Academic Press, Treatment and Prophylaxis of Infectious Diseases.
Slavin, Y. N., Asnis, J., Häfeli, U. O., & Bach, H. (2017). Metal nanoparticles: Understanding the mechanisms behind antibacterial activity. Journal of Nanobiotechnology, 15, 65.
Baptista, P. V., McCusker, M. P., Carvalho, A., Ferreira, D. A., Mohan, N. M., & Martins, M. (2018). Fernandes AR (2018) Nano-strategies to fight multidrug resistant bacteria “A Battle of the Titans”. Frontiers in Microbiology, 9, 1441.
Yaqub, A., Malkani, N., Shabbir, A., Ditta, S. A., Tanvir, F., Ali, S., Naz, M., Kazmi, S. A., & Ullah, R. (2020). Novel biosynthesis of copper nanoparticles using Zingiber and allium sp. with synergic effect of doxycycline for anticancer and bactericidal activity. Current Microbiology, 13, 1–3.
Hwang, G. B., Patir, A., Allan, E., & Nair, S. P. (2017). Parkin IP Superhydrophobic and white light-activated bactericidal surface through a simple coating. ACS Applied Materials & Interfaces, 9, 29002–29009.
Hoseinzadeh, E., Makhdoumi, P., Taha, P., Hossini, H., Stelling, J., & Amjad, K. M. (2017). A review on nano-antimicrobials: Metal nanoparticles, methods and mechanisms. Current Drug Metabolism, 18, 120–128.
Gebreyohannes, G., Nyerere, A., Bii, C., & Sbhatu, D. B. (2019). Challenges of intervention, treatment, and antibiotic resistance of biofilm forming microorganisms. Heliyon, 5, e02192.
Bradley, E. L., Castle, L., & Chaudhry, Q. (2011). Applications of nanomaterials in food packaging with a consideration of opportunities for developing countries. Trends in Food Science and Technology, 22, 603–610. https://doi.org/10.1016/j.tifs.2011.01.002
Tan, H., Ma, R., Lin, C., Liu, Z., & Tang, T. (2013). Quaternized chitosan as an antimicrobial agent: Antimicrobial activity, mechanism of action and biomedical applications in orthopedics. International Journal of Molecular Sciences, 14, 1854–1869. https://doi.org/10.3390/ijms14011854
Sorrentino, A., Gorrasi, G., & Vittoria, V. (2007). Potential perspectives of bionanocomposites for food packaging applications. Trends in Food Science and Technology, 18, 84–95. https://doi.org/10.1021/acsami.7b04297
Duncan, T. V. (2011). Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors. Journal of Colloid and Interface Science, 363, 1–24. https://doi.org/10.1016/j.jcis.2011.07.017
Othman, S. H. (2014). Bio-nanocomposite materials for food packaging applications: Types of biopolymer and nano-sized filler. Agriculture and Agricultural Science Procedia, 2, 296–303. https://doi.org/10.1016/j.aaspro.2014.11.042
Wyser, Y., Adams, M., Avella, M., Carlander, D., Garcia, L., Pieper, G., Rennen, M., Schuermans, J., & Weiss, J. (2016). Outlook and challenges of nanotechnologies for food packaging. Packaging Technology and Science, 29, 615–648.
Yang, F. L., Li, X. G., Zhu, F., & Lei, C. L. (2009). Structural characterization of nanoparticles loaded with garlic essential oil and their insecticidal activity against Triboliumcastaneum (Herbst) (Coleoptera: Tenebrionidae). Journal of Agricultural and Food Chemistry, 57(21), 10156–10162.
Scheffler, S. L., Wang, X., Huang, L., Gonzales, F. S., & Yao, Y. (2010). Phytoglycogenoctenyl succinate, an amphilic carbohydrate nanoparticle, and epsilonpolylysine to improve lipid oxidative stability of emulsions. Journal of Agricultural and Food Chemistry, 58(1), 660–667.
Neethirajan, S., & Jayas, D. (2009). Nanotechnology for food and bioprocessing industries. 5th CIGR International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Potsdam, Germany. 8 p. Available from: www.docstoc.com/../Suresh-Neethirajan-Nanotechnology-for-Food-andBioprocessingIndustries. Accessed 26 Feb 2010.
Nanny, Nano, Boo, Boo Food?. Available from: http://towerofbabel.com/2008/08/28/nanny-nano-boo-boo-food/ (August 28, 2008). Accessed 26 Feb 2010.
Nanotechnology in Agriculture and Food. Available from: http://www.nanotechproject.org/inventories/agrifood/. Accessed 26 Feb 2010.
Nanoparticle protects oil in foods from oxidation, spoilage. Available from: www.purdue.edu/UNS/../091208YaoNanoparticles.html. (December 8, 2009). Accessed 26 Feb 2010.
Mustafa, I. F., & Hussein, M. Z. (2020). Synthesis and technology of nanoemulsion-based pesticide formulation. Nanomaterials (Basel), 10(8), 1608. https://doi.org/10.3390/nano10081608. PMID: 32824489; PMCID: PMC7466655.
Nanoemulsions. Centre for biologic nanotechnology. Available from: www.vitamincity.com/umichnanobio.htm. Accessed 26 Feb 2010.
Choi, A. J., Kim, C. J., Cho, Y. J., Hwang, J. K., & Kim, C. T. Solubilization of capsaicin and its nanoemulsion formation in the sonication and self assembly processes. Available from: http://www.nsti.org/BioNano2008/showabstract.html?absno=462. Accessed 26 Feb 2010.
Weiss, J., Decker, E. A., McClements, J., Kristbergsson, K., Helgason, T., & Awad, T. S. (2008). Solid lipid nanoparticles as delivery systems for bioactive food components. Food Biophysics, 3(2), 146–154.
Sabliov, C. M., & Astete, C. E. (2007). Controlled release technologies for targeted nutrition: Encapsulation and controlled release of antioxidants and vitamins via polymeric nanoparticles. Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Garti N. ed. Chapter 17. Available from: http://www.chipsbooks.com/delbioac.htm. Accessed 26 Feb 2010
Sabliov, C. New and emerging food applications of polymeric nanoparticles for improved health. IFT International Food Nanoscience Conference 2009 June 6. Available from: http://members.ift.org/IFT/Research/ConferencePapers/foodnanoscience2009.htm. Accessed 26 Feb 2010.
IOM (Institute of Medicine). (2009). Nanotechnology in food products: Workshop summary. The National Academies Press. Available from: http://www.nap.edu/openbook.php?record_id=12633. Accessed 26 Feb 2010.
Zhang, L., Jiang, Y., Ding, Y., Povey, M., & York, D. (2007). Investigation into the antibacterial behaviour of suspensions of ZnO nanoparticles (ZnOnanofluids). Journal of Nanoparticle Research, 9(3), 479–489.
Munro, I. C., Haighton, L. A., Lynch, B. S., & Tafazoli, S. (2009). Technological challenges of addressing new and more complex migrating products from novel food packaging materials. Food Addit Contam: Part A: Chemistry, Analysis, Control, Exposure and Risk Assessment, 26(12), 1534–1546.
Garti, N., & Aserin, A. (2007). Understanding and controlling the microstructure of complex foods. In M. D. Julian (Ed.), Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients (pp. 504–553). Woodhead Publishing Ltd..
Garti, N. (Ed.). (2008). Delivery and controlled release of bioactives in foods and nutraceuticals. Woodhead Publishing.
Cheng, Q., Li, C., Pavlinek, V., Saha, P., & Wang, H. (2006). Surface-modified antibacterial TiO2/AgC nanoparticles: Preparation and properties. Applications of Surface Science, 252, 4154–4160. https://doi.org/10.1016/j.apsusc.2005.06.022
McClements, D. J., & Xiao, H. (2017). Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles. npj Science of Food, 1, 6.
Elbagory, A. M., Cupido, C. N., Meyer, M., & Hussein, A. A. (2016). Large scale screening of southern African plant extracts for the green synthesis of gold nanoparticles using microtitre-plate method. Molecules, 21, E1498. https://doi.org/10.3390/molecules21111498
McClements, D. J., & Rao, J. (2011). Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical Reviews in Food Science and Nutrition, 51, 285–330.
Naseer, B., Srivastava, G., Qadri, O. S., Faridi, S. A., Islam, R. U., & Younis, K. (2018). Importance and health hazards of nanoparticles used in the food industry. Nanotechnology Reviews, 7, 623–641.
Pan, Z., Lee, W., Slutsky, L., Clark, R. A. F., Pernodet, N., & Rafailovich, M. H. (2009). Adverse effects of titanium dioxide nanoparticles on human dermal fibroblasts and how to protect cells. Small, 5(4), 511–520. https://doi.org/10.1002/smll.200800798
WHO: Nanotechnology and human health: Scientific evidence and risk governance. Report of the WHO expert meeting 10–11 December 2012, WHO Regional Office for Europe, 2013. http://apps.who.int/iris/bitstream/handle/10665/108626/e96927.pdf?sequence=1
WHO guidelines on protecting workers from potential risks of manufactured nanomaterials. Geneva: World Health Organization; 2017. License: CC BY-NC-SA 3.0 IGO. https://apps.who.int/iris/bitstream/handle/10665/259671/9789241550048-eng.pdf
Singh, T., Shukla, S., Kumar, P., Wahla, V., Bajpai, V. K., & Rather, I. A. (2017). Application of nanotechnology in food science: Perception and overview. Frontiers in Microbiology, 8, 1501. https://doi.org/10.3389/fmicb.2017.01501
Acknowledgement
We thank all our colleagues and secretaries for their help during the preparation of the manuscript by providing all the relevant information. Thanks to Ms. Bethany Pond for her editorial assistance.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2023 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Guha, S., Chakraborty, A., Chakraborty, D. (2023). Application of Nanotechnology in Food Microbiology: Implication on Public Health. In: Chaughule, R.S., Lokur, A.S. (eds) Applications of Nanotechnology in Microbiology. Springer, Cham. https://doi.org/10.1007/978-3-031-49933-3_6
Download citation
DOI: https://doi.org/10.1007/978-3-031-49933-3_6
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-49932-6
Online ISBN: 978-3-031-49933-3
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)