Food Conservation

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9 Review Article 75
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Prospects of using nanotechnology for food 77
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preservation, safety, and security 79
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17 Q7 Vivek K. Bajpai a, Madhu Kamle b, Shruti Shukla a, 83
18 Dipendra Kumar Mahato c, Pranjal Chandra d, Seung Kyu Hwang e, 84
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20 Pradeep Kumar b,*, Yun Suk Huh e,**, Young-Kyu Han a,*** 85
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Department of Energy and Materials Engineering, Dongguk University-Seoul, 30 Pildong-ro 1-gil, Seoul, 04620, 87
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Q1 South Korea
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Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, 791109, Arunachal
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Department of Agriculture and Food Engineering, Indian Institute of Technology Kharagpur, West Bengal, 721302, 91
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28 Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati, 781039,
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Department of Biological Engineering, Biohybrid Systems Research Center (BSRC), Inha University, 100 Inha-ro, 96
31 Nam-gu, Incheon, 22212, South Korea 97
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Article history: The rapid development of nanotechnology has transformed many domains of food sci-
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Received 14 January 2018 ence, especially those that involve the processing, packaging, storage, transportation,
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Received in revised form functionality, and other safety aspects of food. A wide range of nanostructured materials
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40 6 June 2018 (NSMs), from inorganic metal, metal oxides, and their nanocomposites to nano-organic
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41 Accepted 11 June 2018 materials with bioactive agents, has been applied to the food industry. Despite the huge
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42 Available online xxx benefits nanotechnology has to offer, there are emerging concerns regarding the use of
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43 nanotechnology, as the accumulation of NSMs in human bodies and in the environment 109
44 Keywords: can cause several health and safety hazards. Therefore, safety and health concerns as well 110
45 Nanostructured materials (NSMs) as regulatory policies must be considered while manufacturing, processing, intelligently 111
46 Food safety and actively packaging, and consuming nano-processed food products. This review aims to 112
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Food preservation provide a basic understanding regarding the applications of nanotechnology in the food
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Functional food packaging and processing industries and to identify the future prospects and potential
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Packaging risks associated with the use of NSMs.
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51 Human health Copyright © 2018, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan
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52 LLC. This is an open access article under the CC BY-NC-ND license (http://
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53 creativecommons.org/licenses/by-nc-nd/4.0/).
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59 * Corresponding author. Q2 125
60 ** Corresponding author. 126
61 *** Corresponding author. 127
62 E-mail addresses: pkbiotech@gmail.com (P. Kumar), yunsuk.huh@inha.ac.kr (Y.S. Huh), ykenergy@dongguk.edu (Y.-K. Han). 128
63 https://doi.org/10.1016/j.jfda.2018.06.011
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64 1021-9498/Copyright © 2018, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. This is an open access article under the CC
BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Please cite this article in press as: Bajpai VK, et al., Prospects of using nanotechnology for food preservation, safety, and security, Journal
of Food and Drug Analysis (2018), https://doi.org/10.1016/j.jfda.2018.06.011
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1 food-grade ingredients using simple, green, and cost-effective 66

2 1. Introduction strategies, including the layer-by-layer technique [15]. 67
3 United states-based safety evaluation agencies such as FDA 68
4 Nanotechnology integrates several disciplines, including and EPA, including the Directorate of European Health and 69
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physics, chemistry, biotechnology, and engineering, and re- Consumer Protection, and many other regulatory authorities,
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fers to the use of nanomaterials whose nanoscale structures have released several guidelines on potential human health
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range from 1 to 100 nm [1]. In these nano-sizes, materials risks associated with the use of nanostructure materials in food
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9 adopt unique properties that were not present when the ma- [16]. These potential risks are determined by nanoscientists 74
10 terials were in their original form. Understanding these using nanotoxicology, which is a branch of toxicology and an 75
11 unique properties in order to develop new and improved interdisciplinary field that concerns varied toxicity aspects of 76
12 products through green processes is the goal of nano- nanomaterials [15]. Nanotoxicity mediated via generation of 77
13 scientists across the globe [2]. reactive oxygen species (ROS) is considered a crucial mechanism 78
14 Nanomaterials or nanostructure materials exhibit leading to successive human oxidative stress [8]. Also, there is a 79
15 different dimensions for their structural elements, clusters, huge interest in using nanomaterials in various fields, including 80
16 molecules, or crystallites, such as zero dimensions (nano- their safety concerns. Consequently, there is a compelling de- 81
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particles, nanoclusters, and quantum dots), one dimension mand to address these issues so as to expand our knowledge on
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(nanorods and nanotubes), two dimensions (nano-thin films), the use of nanomaterials/nanostructures in terms of their
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20 and three dimensions (nanomaterials) in the 1e100 nm range biocompatibility, safety, and toxicity in the food sector. 85
21 [3,4]. Combining nanostructure materials with other polymer, Although nanotechnology has applied green-synthesized 86
22 biomolecule, and other nanostructure material or existing in NSMs in several ways in the food sector, on a few occasions, 87
23 the aggregate form can result relatively in a larger particle size the use of NSMs has been controversial, as NSMs are scien- 88
24 material (>100 nm) leading to the formation of nanocomposite tifically uncertain and can impart long-term detrimental ef- 89
25 [5]. These nanomaterials having high surface volume ratio fects on human health and the environment [17]. In this 90
26 exhibit inimitable physio-chemical characteristics, such as regard, the complexity and limitations in the field of nano- 91
27 solubility, toxicity, strength, magnetism, diffusivity, optics, technology in terms of toxicity and accumulation (in appro- 92
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color, and thermodynamics [6,7]. priate doses) can be overcome only by elucidating the
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The applications of these nanomaterials are growing in physiochemical and biological properties of NSMs through
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various sectors, including agriculture, medicine, clothing, cos- extensive research [18]. In light of the effects of nanomaterials
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32 metics, food, and public health due to their unique ability to on the food industry, this review has been formulated as a 97
33 increase solubility and bioavailability and to protect bioactive “snapshot” to address the current status of the techniques and 98
34 components while they are being processed and stored [4,8,9]. implementations of nanotechnology in food preservation, 99
35 Due to the excellent physiochemical nature and the antimicro- safety, and security criteria and to identify the underlining 100
36 bial potential of nanomaterials, they are widely used against mechanistic actions regarding safety or packaging issues. In 101
37 various pathogenic microbes and in healthcare, crop protection, addition, the review focuses on the current and future pros- 102
38 water treatment, food safety, and food preservation [8,10]. In pects of nanotechnology and discusses the strengths and 103
39 addition, nanostructured materials (NSMs) are being applied in weaknesses (i.e. the risks related to toxicological effects) of 104
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the food industry as a nanosensor, new packaging material, and existing regulatory authorities. Moreover, the review dis-
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encapsulated food component. In general, this review concerns cusses the current efforts to address these weaknesses and
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43 the use of nanotechnology, specifically nanoparticles and con- other issues related to the development, understanding, and 108
44 structed nanostructures, in the food sector. promotion of nanotechnology. Fig. 1 illustrates an overview of 109
45 Nanotechnology has a wide range of food-related applica- the important usages of nanoparticles/nanomaterials and 110
46 tions. In these applications, a specific type of nanomaterial is nanostructures in the food sector. 111
47 incorporated into a specific food product in order for that food 112
48 product to develop certain desired properties [2]. The field of 113
49 nanotechnology has also been an integral part of research and 2. Natural and synthetic nanostructures in 114
50 development for the large-scale manufacturing of agricultural the food system 115
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products and processed foods and drinks, as well as for food
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packaging across the world [3]. Several reports confirm that The food system naturally contains a variety of nano-sized
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these nanomaterials can successfully improve food safety by elements that include self-assembled higher order structures,
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55 enhancing the efficacy of food packaging, shelf-life, and nutri- such as carbohydrates and fats [19]. These ingredients are 120
56 tional value as additives without changing the taste and phys- different from synthetically manufactured nanomaterials/ 121
57 ical characteristics of food products [13,14]. Although they have nanostructures thus can be used to make nanoemulsion, 122
58 much potential to frame innovative products and production nano-encapsulate, and food-grade polymer [19]. During food 123
59 processes in the food industry, nanotechniques are facing a processing, manufacturing, or thermal treatments, nano- 124
60 major challenge in using cost-effective processing operations to structures are used to produce, which are not associated with 125
61 create edible and non-toxic nano-delivery systems and to modern nanotechnology (e.g. coagulation, emulsifying, or ho- 126
62 develop effective formulations that are safe for human con- mogenizing). In brief, food proteins, including polysaccharides 127
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sumption. Therefore, due to the increased use of these NSMs, and lipids, are globular particles whose size can vary between
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there have been growing concerns regarding the development 10 and several hundred nanometers. Coagulation and emul-
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of biocompatible, safe, and non-toxic nanostructures from sification are based on the formation of reticular, zero, one,
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20 Fig. 1 e Systematic representation of application of nanoparticles in various areas of food industry. 85
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two and three-dimensional nanostructures. When corn starch water vapors are absolutely impermeable to no packaging
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is boiled to make custard-like food, small, three-dimensional materials [21,22]. However, completing blocking the migration
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crystalline structures that are only tens of nanometers in and permeability of gases is not desirable in the case of
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27 thickness are melted [20]. Fresh milk and milk-based products packaging fresh fruits and vegetables that undergo cellular 92
28 naturally contain nanostructures, such as milk proteins and respiration [21]. In contrast, the packaging of carbonated 93
29 casein. When milk is homogenized, fat globules that are about beverages should eliminate the flow of oxygen and carbon 94
30 100 nm in size are produced [20]. dioxide (CO2) to prevent oxidation and de-carbonation [21]. 95
31 Nanotechniques play an essential role in the functional The flow of CO2, oxygen, and water vapors varies according to 96
32 and nutraceutical food sectors. Encapsulation of effective the food matrices and the packaging materials that are used. 97
33 molecules or components in NSMs can enhance the bio- Hence, these complexities in food packaging can be addressed 98
34 availability and solubility of coloring agents and nutritional and overcome by employing various nanocomposite mate- 99
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ingredients such as minerals and vitamins, thus facilitating rials, including polymers [24]. Nanoparticle having a diameter Q3
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controlled release and protecting biologically active sub- of less than 100 nm is thousand-times thinner than about
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38 stances and micro-nutrients during their processing. 100,000 nm thick book page or hundred-times thinner than 103
39 Currently, the most usable NSMs are nanocapsules (e.g. mi- about 10,000 nm thick human hair. With an appropriate reg- 104
40 celles and liposomes) and nanoemulsions, including a few ulatory processing approval, different structures of nano- 105
41 carbon-based, green-synthesized, ecofriendly nanomaterials. particles can be of significant use in various fields of food and 106
42 pharmaceutical industries, especially for the research pro- 107
43 grams associated with food science-based research (Fig. 2). 108
44 3. Nanotechnology in food packaging and Recently, the use of nano-biocomposites in food packaging 109
45 security has enhanced the ability of food packaging to act as a barrier 110
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against gases [25]. The applications of various nanoparticles in
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The packaging of food is one of the most critical steps in terms food packaging are briefly shown in Table 1. Recent trends in
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of food safety. Natural substances, atmospheric gases and food packaging are encouraging the use of biodegradable
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Fig. 2 e Steps for processing and utilizing of nanomaterials in food sectors.
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Table 1 e Nanoparticles for application in food packaging.
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3 Types of nanoparticles Matrix Application Reference 68
4 Silver Asparagus, Orange juice, Poultry Retards the growth of aerobic psychrotrophics, [165e169] 69
5 meat, Fresh-cut melon, Beef meat yeasts and molds; antimicrobial effect against 70
6 exudates Escherichia coli and Staphylococcus aureus 71
7 Zinc oxide Orange juice, Liquid egg albumen Effectively reduces Lactobacillus plantarum, [169e171] 72
8 Salmonella, yeast and mold counts without 73
9 changes in quality parameters 74
10 Titanium oxide Chinese jujube, Strawberry Reduces browning, slow-down ripening, [172] 75
11 senescence and decay 76
12 Silver oxide Apple slice Retards microbial spoilage [173] 77
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15 polymers reinforced with nanofillers, which are eco-friendly monitor the gas content, excess moisture, and oxygen content 80
16 [26]. However, there is a major concern regarding the inges- of a package-headspace thus providing effective means to 81
17 tion of these nano-compounds during consumption of the evaluate the quality and safety of food even after the produc- 82
18 food. Hence, it is essential to investigate how these nano- tion process [35,36]. Presence of oxygen inside the packaging 83
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particles migrate within the human body as well as these can cause shelf-life threatening of food due to the ability of
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nanoparticles’ toxic and immunogenic effects [27]. Another oxygen to create healthy environment for microbial growth
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concern is related to the biodegradability of these nanofilled, [37]. Yu et al. [38] developed polyvinyl alcohol/chitosan
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23 biodegradable polymers [28]. These concerns are seriously polymer-based biodegradable and cost-effective films using a 88
24 considered by researchers across the world who are searching nanocomposite of silica in-situ which caused significant 89
25 for human and environmentally friendly nanomaterials [29]. reduction in the permeability of oxygen and moisture by 25.6% 90
26 and 10.2%, respectively, suggesting that the films extended the 91
27 3.1. Nanocoatings as intelligent packaging for surfaces preservation time of cherries by three-fold compared to normal 92
28 packaging. Swaroop and Shukla [39] developed a food pack- 93
29 In food packaging, NSMs, with biopolymers, can either enhance aging material using a combination of nanostructures of mag- 94
30 the property characteristics of neat polymer or improve the nesium oxide (MgO) and polylactic acid biopolymer, and found 95
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functional properties of active and intelligent packaging. that the material effectively protected against bacterial bio-
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Packaging can be categorized as “Improved”, “Active,” and films. Furthermore, Foltynowicz et al. [40] synthesized zero-
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“Intelligent” packaging, which represent which kind of pack- valent iron particles to act as oxygen scavengers in food
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35 aging material could be used for what applications [30]. How- packaging. 100
36 ever, official restrictions have been imposed by the European 101
37 Union (EU) using “active” and “intelligent” packaging materials 3.2. The mechanisms of nanoparticles/nanocapsules as 102
38 in foods except using titanium nitride in plastic bottles [31]. antimicrobial agents for active packaging 103
39 For in-packaging detection of oxygen, Mill [32] developed 104
40 nano-sized titanium dioxide (TiO2) or tin dioxide particle- The outstanding use of nanoparticles with antimicrobial 105
41 based favorable photo-indicator intelligent ink using a properties has, to some extent, protected our food products 106
42 redox-activate methylene blue dye, and this detector was from foodborne illness outbreaks due to the consumption of 107
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gradually able to change the color in response to minor spoiled packaged food. When compared with conventional
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changes in oxygen quantity. In recent years, the packaging food-packagings, an active food-packaging not only has the
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46 industry has focused on the various types of nanostructures ability of being a passive barrier, but also helps to release 111
47 and specified nanomaterials, including nano-clay particulates antioxidant and antimicrobial compounds through the direct 112
48 due to their easy accessibility, low-cost, easy process ability, interaction with the food as well as helps to remove some 113
49 and great performance. In addition, graphene nano-sheets negative factors, such as oxygen or water vapor. These in- 114
50 and carbon nano-tubes are also encouragingly developed as teractions usually improve food stability [41]. 115
51 a carbon-based nanomaterial [33]. Polymeric substrate-based Active packaging contains specific molecules which have 116
52 flexible or static films and bottles (various materials, such as the ability to absorb or release the components into or from the 117
53 glass and plastic etc.) in combination with vacuum-coated surrounding environment of the packaged food. Today, active 118
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thin inorganic layers have great demand in material pack- polymer nanomaterials in food packaging have mainly been
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aging due to their ability to block out oxygen and aromas. developed for antimicrobial packaging applications [42].
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While aluminum foil and aluminum-metallization used to be Overall, in order to improve the functionality and effectiveness
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58 the material and method of choice, respectively, new mate- of food packages, various bioactive substances can be incor- 123
59 rials are being used more frequently. porated into the packaging material by capsulation, capping 124
60 Thick and uniform layers (10e100 nm coating thickness) are the material with nanomaterials, or employing other nano- 125
61 broadly referred to as “nanocoatings” [34]. In recent years, few techniques [43]. To effectively apply antimicrobial active 126
62 researchers have developed an intelligent type of nanocoating packaging to food products, food providers should select 127
63 film that can indicate whether any contamination has occurred effective antimicrobial substances-based unique methodology 128
64 during storage. Gas content and non-invasive detection to ensure the quality of the packaged products, such as their 129
65 methods have also shown great ability to continually and easily visual appearance and sensory levels [44]. 130
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1 The encapsulation of nutraceuticals and functional anti- functionalized with polylactic acid using sputtering power. 66
2 microbial ingredients is essential for the preservation and The coatings exhibited strong antibacterial potential against 67
3 bioavailability of bioactive ingredients, as it is extremely E. coli and were proposed as promising materials for 68
4 important in food processing, food storage, and passage environment-friendly active packaging. Moreover, Lu et al. 69
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through the gastrointestinal tract [5]. The macromolecule- [69] prepared an antimicrobial nano-emulsion that was
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based nanoparticles in food not only improve the bioavail- 100 nm by encapsulating citral essential oil using ultrasonic
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ability of bioactive polyphenolics, such as resveratrol, epi- power, and as a result, the designed nano-emulsion was
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9 gallocatechin-3-gallate, and curcumin, but also enhance the significantly effective in delivering an antimicrobial agent 74
10 solubility of these polyphenols and thus prevent their degra- (citral essential oil) in the food system. 75
11 dation in the gastrointestinal environment [9]. There are Metal and metal oxide nanoparticles (NPs)-based active 76
12 various encapsulation techniques that have been used to packagings could be effective tools of nano-composites in 77
13 produce nano or micro-particulate systems, such as nano- terms of their antimicrobial potential. Among all metal 78
14 emulsion [45], coacervation [46,47], the extrusion method nanoparticles, silver (Agþ) nanoparticles are widely used in 79
15 [48], fluidized bed coating [49], spray cooling [50], and spray commercial sectors. Silver nanoparticles are toxic for various 80
16 drying [51]. food pathogens [70] because silver nanoparticles increase cell 81
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Nano-encapsulation allows for the direct contact of nano- membrane permeability via cell surface adherence and by
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materials during the consumption of food. In a commonly degrading lipopolysaccharide [71]; in this way, the silver
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20 known example, silicon dioxide (SiO2) is widely applied as a nanoparticles can penetrate the bacterial cell, damage its DNA 85
21 fragrance carrier in various food products [52]. Several lipid- [72], and release antimicrobial Agþ ions [73], which bind to 86
22 based, nano-encapsulation systems have been developed to sulfur, oxygen, or nitrogen containing electron donor groups 87
23 increase the activity of antioxidant components by improving in molecules and thus inhibiting synthesis of adenosine 88
24 their bio-availability and solubility [53] as well as their tar- triphosphate (ATP) and DNA replication, eventually leading 89
25 geted, site-specific delivery with efficient absorption [54]. the cell to die [74]. Millimolar concentrations of Agþ ions can 90
26 Studies have found that nano-sized edible coating is an easily cause cytoplasm shrinkage; separation of the cell wall 91
27 effective alternative for preservation and shelf-life extension membrane; the devastation of the peptidoglycan in the cell 92
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of food, as well as prevention of food from microbial spoilage wall; denaturation of ribosomes; and DNA compression,
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[55]. Efficacy of coatings made with gelatin incorporating nano- which inhibits DNA synthesis, ruptures the cell membrane,
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crystals of cellulose [56], chitosan or nano-silica [57], chitosan and causes cell death [74]. Basically, the three major mecha-
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32 with nano-silica [58], and alginate or lysozyme nano-laminate nisms of the bacterial toxicity of metal-containing NPs that 97
33 has been found very effective for the preservation of the are widely accepted include the uptake of metal ions, which 98
34 quality of fresh foods during prolonged storage [59]. Addi- causes the intracellular ATP depletion; ROS production, which 99
35 tionally, the nano-packaging-based method that incorporates causes oxidative cellular damage, and disruption of bacterial 100
36 blended polyethylene with nano-powders such as Ag, kaolin, membrane [4]. 101
37 anatase TiO2, and rutile TiO2 has been considered to be a novel Similarly, reports have confirmed incorporation, coating, 102
38 and facile technique to preserve fruits, such as strawberries immobilization and surface modification of antimicrobial 103
39 (Fragaria ananassa Duch.) [60]. Despite the tremendous components onto packaging material [75]. Also, the higher 104
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research in nano-encapsulation using various materials [61], antimicrobial effect can be achieved via direct incorporation
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the precise delivery of foods and their safety has not been of antimicrobial components into packaging films. Similarly,
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43 studied in detail. Therefore, future research should examine films coated with various effective antimicrobial components 108
44 the long-term toxicity of nano-encapsulated foods [62]. can result in higher antimicrobial potential. While incorpo- 109
45 In addition to this, Johnston [63] employed nanostructured rating these antimicrobial agents (volatile and non-volatile) 110
46 calcium silicate (NCS) for the absorption of Agþ ions from a into film packaging, these molecules can be dispersed onto 111
47 solution, which formed an NCSeAg complex that was suc- the food surfaces via adopting migration, evaporation or 112
48 cessfully used as an antimicrobial agent for food packaging diffusion abilities [76]. Recently, Arfat et al. [77] designed a bio- 113
49 purposes. Similarly, TiO2 is commonly utilized in surface- nanocomposite film based on fish skin gelatin and silver- 114
50 coating as a photocatalytic disinfecting material [64] and to copper bimetallic NPs. The film showed significant antibac- 115
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inactivate several pathogenic bacteria in food [65]. The anti- terial potential against Listeria monocytogenes and Salmonella
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bacterial potential of chitosan-capsulated nanoparticles could enterica. Several silver-based, antimicrobial master batches,
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be mediated through the interaction between the positively- such as Bactiblock®, Aglon®, Surfacine®, d2p®, IonPure®,
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55 charged chitosan and the negatively-charged cell mem- Irgaguard®, and Biomaster® have been used to retard the 120
56 branes. These interactions lead to enhanced membrane growth of Campylobacter, Salmonella, and E. coli. 121
57 permeability and cause the rupture and eventual leakage of 122
58 the intracellular material [66]. 123
59 Sarwar et al. [67] developed polyvinyl alcohol (PVA), 4. Nanotechnology in food functionality 124
60 nanocellulose and Ag nanocomposite films and applied them 125
61 to antimicrobial food packaging. These films profound anti- 4.1. Nanoparticles for protection from chemical 126
62 microbial effects against both Methicillin Resistant Staphylo- deterioration 127
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coccus aureus (MRSA) and DH5-alpha strain of Escherichia coli.
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Valerini et al. [68] also developed nanostructured, and The main reason behind deterioration in the quality of food
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aluminum-doped zinc oxide-based antimicrobial coatings lies in an array of chemical reactions that occur between
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1 various components present in food and the external envi- food additive by the USFDA with the agreement that the limit 66
2 ronment. Researchers have identified several nanomaterials of TiO2 should not exceed 1% (w/w) as an additive ingredient 67
3 that can control these unwanted reactions in various food [90]. Besides TiO2, mixture of color additives may contain SiO2 68
4 matrices. However, some of these metal and metal oxide and/or Al2O3, but the use of carbon black is strictly prohibited 69
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nanomaterials cause nano-toxicity, primarily because they by the USFDA as a food coloring additive [91]. On the other
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can form ROS and cause oxidative stress, which leads to an hand, SiO2 is used as an anti-caking agent to maintain the flow
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imbalanced redox state in the cell [78]. Therefore, relatively properties in powdered products and as a carrier of aroma in
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9 less reactive nanomaterials are employed as an antioxidant food and non-food products. Nano-sized SiO2 is widely 74
10 carrier [18,79,80]. Polymeric nanoparticles are suitable for the employed in food products and has been registered within the 75
11 encapsulation of bioactive compounds, such as vitamins EU as a food additive, as per Directive E551 [52]. 76
12 and flavonoids, and for the release of these compounds in b-Carotene is a nutraceutical component that acts as a 77
13 an acidic environment, such as in the stomach [81]. The coloring agent and as provitamin A, but its incorporation into 78
14 application of antioxidants and edible coatings control the foods is limited because of its low chemical stability and hy- 79
15 browning, the conversion of phenolics into dark-colored drophobicity. To improve the physicochemical stability of b- 80
16 pigments in the presence of oxygen of fresh-cut fruits [82]. carotene, Mehrad et al. [92] synthesized nanomaterial by 81
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Although few nanomaterials have been used directly as anti- encapsulating it into solid lipid nanoparticles (SLNPs) that
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browning agents, nano-ZnO has been used as coated contained palmitic acid and corn oil and stabilized the mate-
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20 active packaging to improve the shelf-life of fresh-cut Fuji rial using a whey protein isolate (WPI). In this nanostructure, 85
21 apples [83]. the encapsulated b-carotene was protected by a solid shell 86
22 Nanotechnology can enhance food functionality either by made by palmitic acid crystals covering the surface of the oil 87
23 eliminating chemical toxicants or by enhancing nano-sized droplets. Corn oil was able to decrease the exclusion of b- 88
24 nutritional supplements. For instance, some of the nutra- carotene from the solid lipid matrix to the surface of the 89
25 ceuticals incorporated in the carriers consist of lycopene, b- SLNPs, while WPI increased the stability of the colloidal sys- 90
26 carotenes, and phytosterols in order to avoid cholesterol tem, thus improving the oxidative stability of the b-carotene. 91
27 accumulation in body [84]. It is well-known that food itself has 92
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few nanostructures that are responsible for self-mediated
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nano-effects. For example, green tea has many health bene- 5. Nanotechnology in food safety
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fits because of its nano-selenium content, which facilitates
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32 the effective uptake of selenium. Globally, food safety is a growing public health concern. The 97
33 Nano-encapsulation involves a nanoscale process of pack- primary goal of food safety is to ensure that food will not cause 98
34 ing material by using nanocapsules, and it ensures the func- any harm to the consumer during preparation and con- 99
35 tionality of the final product, which includes the controlled sumption [93]. Food must be protected from any type of 100
36 release of the core. Therefore, encapsulated forms of in- physical, chemical, and biological contamination during pro- 101
37 gredients exhibit numerous advantages, including consecutive cessing, handling, and distribution [94]. Recent developments 102
38 delivery of multiple active ingredients, shelf-life extension, in nanotechnology have revolutionized the food industry with 103
39 increased stability, and pH-triggered controlled release [85]. its various applications in food processing, safety, and secu- 104
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Further, Liang et al. [86] encapsulated epigallocatechin gallate rity, as well as its strides in enhancing nutraceutical value,
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(EGCG in zein/chitosan) nanoparticles for controlled, effective, extending shelf-life, and reducing packaging waste [94].
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43 functional applications in the food system. It was observed Today, food safety is a major concern due to rapid changes in 108
44 that the release of EGCG from zein/chitosan (CS) NPs and the food recipes and food habits. Foodborne pathogens, toxins, 109
45 DPPH scavenging ability of the zein/CS NPs was relatively and other contaminants can cause serious threats to human 110
46 higher than that of the nanoparticles that did not have the health. The conventional methods for the detection of path- 111
47 zein/CS coating in fatty simulant of 95% ethanol. These find- ogens and their toxins are labor intensive and time 112
48 ings confirmed that the antioxidant activity and controlled- consuming. Advances in nanotechnology have expedited the 113
49 release of EGCG from zein/CS NPs in fatty simulant of 95% addressing of food safety issues in microbial contaminants 114
50 ethanol protect fatty foods from chemical deteriorates via and have improved toxin detection, shelf-life, and packaging 115
51 116
enhancing antioxidant efficiencies and thus may help fatty strategies [84]. In addition, nanomaterials, including metal
52 117
foods to protect from oxidation for longer period. nanoparticles, carbon nanotubes, quantum dots, and other
53 118
active nanomaterials can be used to develop biosensors for
54 119
55 4.2. Nanoparticles for enhancing the physical properties the quantification of microbes and other tests for food safety 120
56 of food and packaging materials applications [84,94]. 121
57 122
58 Nanomaterials developed have shown enormous ability to 5.1. Nanoparticles for the detection of foodborne 123
59 increase the physical properties of both food and packaging pathogens 124
60 materials [87]. In the 1990s, polymer nanocomposites with 125
61 layered silicates that had several important characteristics, Nano-biosensors are bioanalytical devices that are developed 126
62 such as high flame resistance [88] and protection from UV using various NSMs and biological receptors in an integrated 127
63 128
rays, were developed [89]. Moreover, a number of NPs have system design [96]. Various types of biosensors have been
64 129
been developed to increase the physical attributes of food, developed to detect foodborne pathogens and food spoiling
65 130
such as color and appearance. TiO2 was approved as a coloring materials [97,98]. Surface enhanced Raman scattering (SERS)
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1 is employed as a nano-biosensing tool to rapidly and accu- [112] detected single E. coli bacterial cell using a reduced gra- 66
2 rately detect microbial pathogens [99,100]. Silver nano- phene, nanoparticle-based, field-effect transistor device. 67
3 colloids are commonly used in SERS [101] to detect bacteria, Recently, our research group developed an electrochemical 68
4 as silver nano-colloids enhance Raman signals. Besides silver sensing platform based on graphene oxideegold nanoparticles 69
5 70
nano-colloids, graphene oxide [102], magnetic beads [103], to detect Cronobacter sakazakii, which is a bacterium that is
6 71
carbon nanotubes [104], plasmonic gold [44], and silver hazardous to infants, in infant formula powder with a detection
7 72
nanoparticles [24] are commonly used to detect food- limit of 2.0 101 cfu/mL [113]. Also, Song et al. [114] developed a
8 73
9 associated bacterial pathogens. In addition, synthetic DNA fluorescence sensing platform using immunomagnetic nano- 74
10 molecular beacons tagged with color-coded probes are used as particles coupled with liposome nanoparticles to detect Crono- 75
11 nano-barcodes to identify food pathogens [72]. bacter sp. at the genus level with a detection limit of 5.9 103 cfu/ 76
12 The direct detection of E. coli in food samples has also mL. Additionally, our research team developed an aptamer and 77
13 become possible by the measurement and detection of light gold nanoparticle-based optical detection platform to detect 78
14 that is scattered by the cells. This type of sensor operates on Salmonella in contaminated pork samples [115]. The various 79
15 the basis of binding with a known protein and is characterized types of nanoparticles for the detection of various foodborne 80
16 as a bacterium onto a silicon chip, which can further bind with pathogens and their detection limits are shown in Table 2. 81
17 82
any other E. coli bacteria present in the food sample [105].
18 83
Chen and Durst [106] devised an array-based immunosorbent 5.2. Nanoparticles for protection from allergens
19 84
20 assay to detect E. coli O157:H7, Salmonella spp., and L. mono- 85
21 cytogenes using protein G-liposomal nano-vesicles in pure and Nanotechnology has been employed as a basic tool to control 86
22 mixed cultures. The researchers showed that protein G-lipo- and manage food allergens [116,117]. Despite these efforts, 87
23 somal nanovesicles can be successfully used in immunoas- certain nanomaterials cause allergic pulmonary inflammation 88
24 says for simultaneous detection of foodborne pathogens and [118,119] in humans. For instance, SiO2 nanoparticles have 89
25 demonstrated the effectiveness of protein G-liposomal nano- been reported to cause allergen-specific, Th2-type immune 90
26 vesicles as universal immunoassay reagents. Further, responses in vivo in female BALB/c mice [118]. The immuno- 91
27 DeCory et al. [107] developed an immunomagnetic bead- therapy of allergies using aluminum hydroxide (alum) as an 92
28 adjuvant displayed several side effects, including swelling, 93
immunoliposome fluorescence assay to rapidly detect E. coli
29 94
O157:H7 in aqueous samples. The findings demonstrated the indurations, erythema, cutaneous nodules, and granulomas
30 95
feasibility of using immunomagnetic beads in combination at the injection site [119]. To overcome this, researchers have
31 96
32 with sulforhodamine B encapsulated in immunoliposomes to investigated the use of polymeric nanoparticles [120] and 97
33 rapidly detect E. coli O157:H7 in aqueous samples. Addition- substances that target toll-like receptors (TLR) as alternative 98
34 ally, liposome-based methods have also been investigated by adjuvants [121]. For instance, the protamine-based nano- 99
35 other researchers for pathogen detection [108,109]. Nano- particles with TLR-9 ligand cytosine phosphate guanine (CpG)- 100
36 sensors, such as nano-cantilevers, employ silicon-based ma- oligodeoxynucleotides (ODNs) can be used as an adjuvant. 101
37 terials to recognize proteins and detect pathogens that vibrate Protamines are arginine-rich peptides of approximately 4 kDa 102
38 at different frequencies depending on their biomass [110]. found in the sperm of salmon and are isolated from the 103
39 In recent years, various new nanoparticle-based detection mature testicles of salmons. Protamines are biodegradable 104
40 105
platforms have been developed. Tominaga [111] developed and efficiently utilized for the reversal of heparin activity
41 106
lateral-flow immune test strips with palladium nanoparticles during surgical operations [122] or as an insulin-additive [123].
42 107
against Klebsiella, which allowed for the specific binding and Additionally, protamine-based nanoparticles with CpG-ODN
43 108
44 visualized detection of specific bacteria. Further, Thakur et al. counteract the Th2-dominated immune response induced by 109
45 110
46 111
47 Table 2 e Nanoparticles employed for the detection of foodborne pathogens. 112
48 113
49 Nanoparticles Pathogens Detection limit Reference 114
50 Gold nanoparticle Salmonella enterica serotype Typhi 98.9 CFU/mL [174] 115
51 Gold/silicon nanorod Salmonella enterica serotype Typhi; Not reported [175] 116
52 Respiratory syncytial virus 117
53 Gold nanorod Escherichia coli O157:H7 1e10 CFU/mL [159] 118
54 Quantum dot Salmonella enterica serotype Typhi, 103e106 cells/mL [160e163] 119
55 E. coli O157:H7, 120
56 Listeria monocytogenes 121
Magnetic bead/quantum dot E. coli 0157:H7 103 CFU/mL [176]
57 122
RuBpy doped silica E. coli O157:H7 1 cell/mL [164,176]
58 123
Single walled carbon nanotube E. coli Not reported [177]
59 124
Magnetic nanoparticle E. coli O157:H7, S. aureus, S. epidermidis 104 CFU/mL, 8 CFU/mL, [177]
60 125
10 CFU/mL
61 126
Immunomagnetic liposome Cronobacter sakazakii 103 CFU/mL [108]
62 nanoparticle
127
63 Aptamer conjugated gold Salmonella typhimurium 104 CFU/mL [115,120] 128
64 nanoparticles 129
65 Liposome nanoparticles Salmonella typhimurium 102 CFU/mL [173] 130
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1 an allergen, thus have shown remarkable potential in allergen increase in the degree of amination had a positive effect with a 66
2 immunotherapy as a novel carrier system [124]. simultaneous increase in the adsorption capacity and the 67
3 Similarly, Gamazo et al. [125] reported immunotherapy initial rate of adsorption of heavy metal ions. MgO nano- 68
4 that employed nanoparticles as an allergen delivery system, particles synthesized via solegel and calcination processes 69
5 70
which facilitated the administration, reduced the dose, and showed great potential against bacterial infections and were
6 71
diminished the allergen exposure to the immunoglobulin E able to remove heavy metal ions from contaminated water
7 72
that was bound to mast cells and/or basophils. Moreover, in samples [139]. These findings anticipated that nano-sized
8 73
9 recent years, bioinspired NSMs are being explored that are MgO particles may have potential for the treatment of bacte- 74
10 known to have little to no toxic effects and can thereby be rial and heavy metal contaminated wastewater due to their 75
11 potentially exploited in the food industry [126]. Localized high removal efficiency, low cost, facile preparation, and 76
12 surface plasmon resonance (LSPR)-based label-free biosensing environmentally friendly characteristics. 77
13 methods have gained huge attention due to their high sensi- In recent years, Lingamdinne et al. [140] demonstrated how 78
14 tivity, simplicity, and relatively low cost efficacy. However, the synthesized, reusable, recoverable iron oxide nanoparticles 79
15 challenges have been observed using these methods for in situ could reduce heavy metals without losing their stability. In 80
16 analysis of real samples due to the instability of colloidal addition, over the years, various carbon nanoparticles with high 81
17 82
nanoparticles at certain levels of pH and salt concentration. fluorescence properties such as carbon dots (C-dots) with a
18 83
Recently, Lee et al. [127] developed a simple and cost-effective particle size of smaller than 10 nm and carbon nanoparticles
19 84
20 optical fiber coated with aptamer-modified gold nanorods for (CNPs) of about 10 nm size or larger have shown a broad range of 85
21 easy detection of ochratoxin A in grape juice samples (food biological properties with low toxicity and good biocompatibility. 86
22 mycotoxin causing allergy) and subjected the fiber to LSPR Recently, through a thermal process in the presence of H3PO4, 87
23 analysis, which demonstrated a significant detection limit of Simpson et al. [141] fabricated, characterized, and approved 88
24 12.0 pM. Zhang et al. [128] reported a magnetic, nanoparticle- carbon nanoparticles (66 nm) with glycerol for the detection of 89
25 assisted, aptamer-based fluorescence assay to detect aller- heavy metal ions, with a detection limit as low as 0.30 ppm. 90
26 gens in food matrices. As a result, under optimal conditions, 91
27 the linear range was recorded as 0.4e5 g/mL (R2 ¼ 0.996), and a 5.4. Nanoparticles for the inhibition of biofilm formation 92
28 93
low limit of detection was calculated as 77 ng/mL with effi-
29 94
cient selectivity. Moreover, Brotons-Canto et al. [129] evalu- Biofilms are tightly-packed bunch of bacterial cells that adhere
30 95
ated the positive effects of poly-(anhydride) nanoparticles to many substrates and produce a polymeric extracellular
31 96
32 (150 nm) as oral vehicles for immunotherapy against experi- matrix that is extremely difficult to penetrate [142]. The biofilm 97
33 mental peanut allergies. Several other studies demonstrated formation begins with the attachment of free floating micro- 98
34 the promising applications of nanotechnologies in vaccinol- organisms to the surface by employing van der Waals forces 99
35 ogy and in allergen immunotherapy [130]. In the near future, that create problems such as biocorrosion, biofouling, and 100
36 nanoparticle-based formulations can be applied to allergen accumulation in the food processing industries [143]. Glycerol 101
37 immunotherapy to solve its unmet needs [131]. monolaurate (GML), which is recognized as safe by the USFDA, 102
38 acts as an antimicrobial agent against many Gram-positive 103
39 5.3. Nanoparticles for preventing heavy metal reduction bacteria, including Bacillus anthracis [144]. GML has been 104
40 105
shown to inhibit the biofilm formation of three different strains
41 106
The release of heavy metals from nanomaterials poses a high of S. aureus and of MRSA [145]. Besides this, the use of antimi-
42 107
risk of toxic outbreaks [80]. The release of these metals in food crobials throughout the nano-fibers of filter membranes is
43 108
44 products has adverse effects in the case of long-term accu- employed to prevent biofilm formation [137]. Moreover, Shah- 109
45 mulation. Metal and metal oxide-based nanomaterials, such rokh and Emtiazi [146] demonstrated that nanosilver particles 110
46 as ZnO [132], Ag [133], and CuO [134], increase the intracellular at low concentrations (0.2 ppm) enhanced bacterial meta- 111
47 ROS level [132] and ultimately cause lipid peroxidation and bolism and thus suggested the use of an optimum concentra- 112
48 DNA damage. Cationic surfactant coated silica-modified tion of nanosilver particles for various nanomaterials to 113
49 magnetite nanoparticles act as adsorbents for the micro- prevent biofilm formation. 114
50 extraction and have ability to determine trace amount of Cu, Further, nickel oxide nanoparticles (NiO NPs) have been 115
51 Ni, Co, Cd, Pb, and Mn from environmental samples. The proposed as prospective antibacterial and anti-tumor agents. 116
52 117
silica-coated NPs synthesized using cetylpyridinium bromide, Through a green approach and using Eucalyptus globulus leaf
53 118
can solubilize metal ions after being complexed with 8- extract, Saleem et al. [147] synthesized NiO-NPs that were
54 119
55 hydroxyquinoline [135]. While many nanomaterials have 10e20 nm in size and assessed their anti-biofilm activity. In 120
56 tremendous potential for the remediation of contaminants, addition, Gambino et al. [148] demonstrated the bio-applicability 121
57 magnetite nanoparticles have proven to be the most attractive of zinc oxide nanoparticles for hindering fungal biofilm (Alter- 122
58 and inexpensive substrates for the recovery of heavy metals naria alternata, Penicillium chrysogenum, P. pinophilum, and Asper- 123
59 [136] from various sources. Zhang et al. [137] fabricated gillus niger) that had developed in an ancient Egyptian tomb. 124
60 Fe@Fe2O3 core/shells, nanowires, and nano-necklaces to Chlorhexidine-conjugated gold nanoparticles exhibited biofilm 125
61 remove chromium from aqueous solutions. inhibitory effects against Klebsiella pneumonia [149]. 126
62 Recently, Lin et al. [138] demonstrated the ability of ami- Bacillus subtilis has shown enormous potential in various 127
63 128
nated magnetic iron oxide nanoparticles, especially Cu2þ, industrial processes for the production of value-added prod-
64 129
Ni2þ, Pb2þ, and Zn2þ, to act as adsorbents to remove aqueous ucts. Fermentation process of B. subtilis is directly related to its
65 130
heavy metal ions. The results of the study displayed that the ability to form biofilm resulting in operational issues and major
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1 process. Ranmadugala et al. [150] evaluated the effects of two on Pesticide Residues databases on chemical risk assessment, 66
2 types of superparamagnetic iron oxide (IONs), such as naked the WHO database on Collaborating Centers, and the Global 67
3 IONs and IONs coated with 3-aminopropyltriethoxy silane Environment Monitoring System (GEMS) food databases on 68
4 (IONs@APTES) against B. subtilis in terms of their ability to chemical occurrence and food consumption. There is no re- 69
5 70
inhibit its biofilm formation, bacterial growth, and cell viabil- striction of utilizing big data information in the fields of food
6 71
ities. The results showed that a significant reduction in the total safety and food quality to facilitate improved methodologies.
7 72
biomass of the bacterial biofilm was observed without affecting Finally, input food industries often work worldwide, are
8 73
9 the cell viabilities. These results suggested that these nano- R&D intensive, and deal with new technologies, including 74
10 particles could be applied in several industries to combat the genetics, robotics, informatics, and nanotechnology. Besides 75
11 growth of bacterial biofilm. Moreover, Thuptimdang et al. [151] the challenge of feeding the world, there is the issue of sus- 76
12 suggested that controlling the growth conditions to alter the tainability, which is mainly an issue of farming and transport. 77
13 biofilm physical structure was a possible approach to reduce Together with the relationship between food and health (e.g. 78
14 the impact of silver nanoparticles (AgNPs) on biofilms in engi- obesity concerns), food safety directly affects food processors, 79
15 neered and natural systems. These recent findings are retailers, and consumers. The ultimate objective is to estimate 80
16 increasing the demand for researchers to explore the use of risks to farms and to build up a preventive way to deal with 81
17 82
nanoparticles in several other industries, including medicine. food safety issues. The use of geographical information sys-
18 83
tem technology (GIST) to create food security has demon-
19 84
20 strated incredible practices, for example, helping producers 85
21 6. Are nanotechnology and big data effective settle on more informed choices about field practices and 86
22 enough for next industrial revolution for establish the programs of targeted pathogen surveillances. 87
23 securing “Smart Food”? Overall, the utilization of GIST to yield big data information in 88
24 food safety investigations has created remarkable measures 89
25 The engineering applications of nanotechnology will herald a of new data with respect to the ecology of various life forms in 90
26 new digital future characterized by improvements in food the food environment and data on different contamination 91
27 safety, shelf-life performance, and food reliability. These ad- episodes. In the era of big data information, GIST is one of the 92
28 93
vancements are frequently referred to as big data information data tools that enables scientists to store, analyze, process,
29 94
and open new fields of research and applications that will capture, and visualize extensive datasets. Additionally, the
30 95
increasingly affect all parts of society. There is a huge use of GIST to complex food safety/security issues is being
31 96
32 complicated response to outbreaks associated with foodborne demonstrated for further integration of various large data 97
33 diseases due to the globalization of food supply chains. Gen- sets. Essential components associated with big data re- 98
34 eration of big data in the food industry may help to facilitate quirements in nano-food safety are presented in Fig. 3. 99
35 encouraging advancement in food safety and security at the 100
36 global scale [156]. Big data is represented as high volume, high 101
37 velocity, high veracity, and/or high variety information assets 7. Future perspectives and potential risks of 102
38 requiring new processing formats so as to enhance the pro- nanotechnology 103
39 cess of decision making, process optimization, and insight 104
40 105
discovery [157]. Although the big data analysis and large There have been tremendous developments in the application of
41 106
datasets in food safety and quality have focused on improving nanotechnology in food science and research. Nanotechnology
42 107
43 root cause and retrospective analyses, there is a huge growth 108
44 in the advancement and utilization of predictive analytics in 109
45 food security sector [157]. For example, whole genome 110
46 sequencing data for L. monocytogenes isolates obtained from 111
47 ice cream in Kansas became publicly available soon after a 112
48 listeriosis outbreak linked to ice cream was reported in early 113
49 2015. Other omics datasets, such as metagenomics data, have 114
50 also been used to identify and characterize food spoilage is- 115
51 116
sues. It is likely that these types of data sources will become
52 117
increasingly available to personnel in the food industry.
53 118
Recently, the World Health Organization (WHO) has enfold
54 119
55 the big data information approach to deal with the food-safety 120
56 process of decision making, which has brought about a new 121
57 food-safety platform known as “FOSCOLLAB,” which in- 122
58 tegrates different sources from various disciplines [158]. On 123
59 this platform, organized and nano-structured information 124
60 from numerous areas, for example, food, horticulture, ani- 125
61 mals, public health, and economic index, are incorporated 126
62 and accessible to the users by means of a few committed 127
63 128
dashboards [158]. The information sources associated in
64 129
FOSCOLLAB are assessments of the Joint FAO/WHO Expert Fig. 3 e Essential components for producing “big data” for
65 130
Committee on Food Additives and the Joint FAO/WHO Meeting safety and security of smart nano-food.
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1 helps in the detection of pesticides [159], pathogens [160], and [9] Hu B, Liu X, Zhang C, Zeng X. Food macromolecule based 66
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