Future of Nanotechnology in Food Industry: Challenges in Processing, Packaging, and Food Safety

Global Challenges, Journal Year: 2023, Volume and Issue: 7(4)

Published: Feb. 21, 2023

Over the course of last several decades, nanotechnology has garnered a growing amount attention as potentially valuable technology that significantly impacted food industry. Nanotechnology helps in enhancing properties materials and structures are used various fields such agriculture, food, pharmacy, so on. Applications market have included encapsulation distribution to specific locations, improvement flavor, introduction antibacterial nanoparticles into betterment prolonged storage, detection pollutants, enhanced storage facilities, locating, identifying, well consumer awareness. Labeling goods with nano barcodes ensure their security may also be track distribution. This review article presents discussion about current advances along its applications field food-tech, packaging, security, life products, etc. A detailed description is provided synthesis routes nanomaterials, is, chemical, physical, biological methods. rapidly improving packaging future holds great opportunities for more enhancement via development new nanomaterials nanosensors.

Language: Английский

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Silica nanoparticles synthesis and applications in agriculture for plant fertilization and protection: a review

Environmental Chemistry Letters, Journal Year: 2022, Volume and Issue: 21(1), P. 539 - 559

Published: Sept. 23, 2022

Language: Английский

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Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review

Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 11(6), P. 2471 - 2482

Published: Feb. 28, 2023

Abstract Polyunsaturated fatty acids may be derived from a variety of sources and could incorporated into balanced diet. They protect against wide range illnesses, including cancer osteoarthritis autoimmune problems. The PUFAs, ω‐6, ω‐3 acids, which are found in both the marine terrestrial environments, given special attention. primary goal is to evaluate significant research papers relation human health risks benefits ω‐6 acid dietary resources. This review article highlights types factors affecting stability polyunsaturated methods used for mitigation oxidative stability, future perspectives detail.

Language: Английский

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Nutritional Health Perspective of Natto: A Critical Review

Biochemistry Research International, Journal Year: 2022, Volume and Issue: 2022, P. 1 - 9

Published: Oct. 21, 2022

Natto, a traditional soy food fermented by Bacillus subtilis, is made steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting sit for an incubation period. Natto soya has grown popular because of its nutritional importance health advantages. As result, farmers have more opportunities, thanks to natto market. For market remain stable grow, improved cultivars enhanced quality traits are essential. Natto’s high-quality attributes influenced bacteria strain, processing parameters, variety. specific flavor aroma slimy, sticky consistency. possesses various therapeutic potentials contains range essential nutrients bioactive compounds, i.e., nattokinase, isoflavone, γ-polyglutamic acid, vitamin K2, biogenic amines. Bacterial species, conditions, determine characteristics natto. higher in menaquinone-7 100 times than most cheeses. The present review highlights production technology, microbiology, composition,

Language: Английский

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Nanoemulsion based edible coatings for quality retention of fruits and vegetables-decoding the basics and advancements in last decade

Environmental Research, Journal Year: 2023, Volume and Issue: 240, P. 117450 - 117450

Published: Oct. 22, 2023

Language: Английский

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Food Proteins as Functional Ingredients in the Management of Chronic Diseases: A Concise Review

Nutrients, Journal Year: 2024, Volume and Issue: 16(14), P. 2323 - 2323

Published: July 19, 2024

Chronic diseases have emerged as a formidable global health concern, with their prevalence steadily rising over the years. Several approaches to addressing these concerns include use of medications, which are often expensive, contain synthetic chemical substances, and reported adverse effects. The foods, especially proteins, an alternative approach chronic by treating managing is increasing. This review evaluates intriguing role food proteins in mitigating improving our understanding therapeutic potential different protein types, including those derived from legumes, nuts, seeds, dairy, fish, numerous other sources. They been offer promising avenues for diseases, cardiovascular diabetes, inflammation, weight management, bone health, glycemic control, muscle preservation, many benefits. Although exact mechanisms actions still not properly elucidated, it is, however, understood that exert health-beneficial effects unique nutritional bioactive profiles, peptides amino acids. Practical applications also discussed, dietary interventions tailored towards incorporating protein-rich foods development functional disease prevention management. Food combating can turn around public practices.

Language: Английский

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Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

Food Bioengineering, Journal Year: 2024, Volume and Issue: 3(1), P. 126 - 147

Published: March 1, 2024

Abstract The establishment of a healthy microbiota, particularly during infancy, profoundly influences psychological health and neurological function through the gut‐brain axis. This review delves into intricate connections between probiotics, gut microbiome development, their impact on disorders. Biotics, live microorganisms with proven benefits, have emerged as promising intervention, critical developmental stages. Administering specific probiotic strains ( Lactobacillus species Bifidobacterium ) in infancy has shown promise preventing alleviating disorders, implications for well‐being. bidirectional communication along axis underscores potential probiotics influencing outcomes, ranging from anxiety to neurodevelopmental Additionally, this explores emerging food engineering techniques (microencapsulation, genome editing, fermentation, protein engineering, immobilization, etc.) employed preparing probiotic‐based foods, ensuring viability targeted release gastrointestinal tract.

Language: Английский

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Recent trends in encapsulation of probiotics in dairy and beverage: A review

Journal of Food Processing and Preservation, Journal Year: 2022, Volume and Issue: 46(7)

Published: April 24, 2022

Probiotics are becoming popular in dairy and non-dairy matrices owing to their symbiotic effects on the human gut. However, maintaining viability stability of probiotics at therapeutic level is a great challenge for manufacturers. Encapsulation technology getting attention maintain target delivery sensitive ingredients food pharmaceutical industry. encapsulated by using different economical biomaterials augment under stressed conditions materials. with these retains recommended number product as well provides barrier against hostile gastrointestinal passage. Adaptation encapsulation beverage sector will be way forward development range functional foods. The current review focuses encapsulation, types material, suitability Practical applications Probiotic application food, an animal feed increasing across globe numerous benefits. industry largest has promising probiotic potential. challenges can addressed polymer-based wall

Language: Английский

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Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance

Food Control, Journal Year: 2023, Volume and Issue: 150, P. 109767 - 109767

Published: March 31, 2023

Language: Английский

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Preparation of liposomes by glycolipids/phospholipids as wall materials: Studies on stability and digestibility

Food Chemistry, Journal Year: 2022, Volume and Issue: 402, P. 134328 - 134328

Published: Sept. 19, 2022

Language: Английский

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