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Current Practice and Future Directions of Nanotechnology Application on Food...
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Current Practice and Future Directions of Nanotechnology Application on Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (10 May 2023) | Viewed by 23412

Special Issue Editors

Prof. Dr. Zhengyu Jin

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: nutrient delivery system; digestibility; functional carbohydrates; biodegradable packaging materials
Special Issues, Collections and Topics in MDPI journals
Dr. Chao Qiu

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: nanotechnology; nutrient delivery system; functional characteristics; digestibility; biomimetic plant foods; nutraceutical properties
Prof. Dr. Lei Dai

E-Mail Website
Guest Editor
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Interests: emulsions; plant-based food; delivery system; nanoparticle; intelligent biopolymer food packaging; functional food; digestive properties; protein corona
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The emergence and rise of nanoscience have led to significant developments in changing the properties of various foods. The novel physicochemical properties at nanoscale matter enhance the texture, color, physicochemical stability and sensory properties of food. 

Moreover, nanoscience and nanotechnology have the potential to provide new solutions in the development of functional food, in particular the inclusion of bioactive compounds without affecting the sensory perception of the consumer and improving the uptake of certain components.

Various kinds of nanomaterials (nanoparticles, nanogels, nanoemulsions, nanomembranes, and nanofibers) have been developed to create delivery systems to protect bioactive agents from harsh processing and storage conditions. Delivery systems have great potential for improving the effectiveness of bioactive compounds to improve human health and wellbeing.

In addition, the application of nanocomposites is expected to expand the use of edible and biodegradable films in active packaging to preserve fresh foods and to extend their shelf life.

Additionally, the detection of microorganisms and contaminants using nanosensors is a particularly important application of food nanotechnology. 

Therefore, this Special Issue focuses on current practice and future directions of nanotechnology application on food processing, including, but not limited to, the above topics.

Prof. Dr. Zhengyu Jin
Dr. Chao Qiu
Prof. Dr. Lei Dai
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nanotechnology
  • nanoparticles
  • nanogels
  • nanoemulsions
  • nanomembranes
  • nanofibers
  • delivery systems
  • biodegradable films
  • functional food
  • nanosensors

Published Papers (7 papers)

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Research

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13 pages, 3264 KiB  
Article
Construction and In Vitro Digestibility of Recrystallized Starch Encapsulated in Calcium Alginate Beads
by Kaili Qin, Rongyu Zhang, Weili Qin, Na Ji, Yang Qin, Lei Dai, Liu Xiong and Qingjie Sun
Foods 2023, 12(12), 2379; https://doi.org/10.3390/foods12122379 - 15 Jun 2023
Cited by 1 | Viewed by 1136
Abstract
In order to reduce the digestion rate of starch in human body and improve the content of slowly digestible starch (SDS) and resistant starch (RS), millimeter calcium alginate beads encapsulated with different proportions of recrystallized starch were constructed in this study. First, we [...] Read more.
In order to reduce the digestion rate of starch in human body and improve the content of slowly digestible starch (SDS) and resistant starch (RS), millimeter calcium alginate beads encapsulated with different proportions of recrystallized starch were constructed in this study. First, we prepared recrystallized starch (RS3) by debranching waxy corn starch and retrogradation, and then encapsulated RS3 in calcium alginate beads by the ionic gel method. The microstructure of the beads was observed by scanning electron microscope, and the gel texture properties, swelling properties, and in vitro digestibility of the beads were studied. The results showed that the beads after cooking still maintained high hardness and chewiness, and the swelling power and solubility of the beads were lower than that of native starch. Compared with native starch, the content of rapidly digestible starch (RDS) in beads decreased, while the content of SDS and RS increased. The sample with the highest content of RS is RS31@Alginate1, whose content of RS is 70.10%, 52.11 times higher than that of waxy corn starch and 1.75 times higher than that of RS3. RS3 encapsulated in calcium alginate beads has a good encapsulation effect, and the content of SDS and RS is greatly increased. This study has important implications for reducing the digestion rate of starch and regulating the health of people with diabetes and obesity. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Nanotechnology Application on Food Processing)
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16 pages, 1644 KiB  
Article
Inhibitory Effect against Listeria monocytogenes of Carbon Nanoparticles Loaded with Copper as Precursors of Food Active Packaging
by Adriana Scattareggia Marchese, Elena Destro, Carlo Boselli, Francesco Barbero, Mery Malandrino, Giusy Cardeti, Ivana Fenoglio and Luigi Lanni
Foods 2022, 11(19), 2941; https://doi.org/10.3390/foods11192941 - 20 Sep 2022
Cited by 2 | Viewed by 1846
Abstract
Human listeriosis is a serious foodborne disease of which outbreaks are occurring increasingly frequently in Europe. Around the world, different legal requirements exist to guarantee food safety. Nanomaterials are increasingly used in the food industry as inhibitors of pathogens, and carbon nanomaterials are [...] Read more.
Human listeriosis is a serious foodborne disease of which outbreaks are occurring increasingly frequently in Europe. Around the world, different legal requirements exist to guarantee food safety. Nanomaterials are increasingly used in the food industry as inhibitors of pathogens, and carbon nanomaterials are among the most promising. In the present study, novel carbon nanoparticles loaded with copper (CNP-Cu) were prepared, and their antimicrobial activity against Listeria monocytogenes was assessed. CNPs of two sizes were synthesized and characterized by dynamic light scattering (DLS), electrophoretic light scattering (ELS) and electron microscopy (EM). The minimum inhibitory concentration (MIC) of CNP-Cu was determined in accordance with the available standard. To get insights into its mechanism of action, the release of copper ions into a cell media was assessed by inductively coupled plasma optical emission (ICP-OE), and the ability of loaded CNPs to generate cytotoxic reactive oxygen species (ROS) was evaluated by EPR spectroscopy. Finally, the extent of release of copper in a food simulant was assessed. The results demonstrated the antimicrobial effectiveness of CNP-Cu, with growth inhibition up to 85% and a release of copper that was more pronounced in an acidic food simulant. Overall, the results indicate CNP-Cu as a promising agent for the design of active food packaging which is able to improve food shelf-life. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Nanotechnology Application on Food Processing)
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14 pages, 6075 KiB  
Article
Characteristics of Mussels-Derived Carbon Dots and Their Applications in Bio-Imaging and Detection of Riboflavin
by Wenyu Zhao, Yi Zhang, Bin Cao, Zhuoyan Li, Chengfeng Sun, Xiaolin Cao and Shuang Cong
Foods 2022, 11(16), 2451; https://doi.org/10.3390/foods11162451 - 14 Aug 2022
Cited by 7 | Viewed by 1585
Abstract
A simple and green strategy has been demonstrated for the synthesis of carbon dots (CDs) from mussels. The chemical structure and optical properties of mussels-derived CDs prepared at different reaction temperatures (140, 160, and 180 °C) were evaluated. The average size of synthesized [...] Read more.
A simple and green strategy has been demonstrated for the synthesis of carbon dots (CDs) from mussels. The chemical structure and optical properties of mussels-derived CDs prepared at different reaction temperatures (140, 160, and 180 °C) were evaluated. The average size of synthesized fluorescent CDs decreased from 2.06 to 1.30 nm as reaction temperatures increased from 140 to 180 °C. The fluorescence quantum yield of CDs could reach up to 15.20%. The surface of CDs was rich in functional groups such as -OH, -NH2, and -COOH, providing CDs with good water solubility and biocompatibility. Furthermore, the mussel-derived CDs have been successfully applied in bio-imaging for onion endothelium cells, HepG2 cells, and zebrafish. In addition, CDs could be employed as a biosensor for riboflavin detection. Therefore, mussels are a promising carbon resource for preparing N-doped CDs for bio-imaging and monitoring riboflavin. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Nanotechnology Application on Food Processing)
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16 pages, 5474 KiB  
Article
Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles
by Jiaxin Lu, Xiaojing Li, Chao Qiu, David Julian McClements, Aiquan Jiao, Jinpeng Wang and Zhengyu Jin
Foods 2022, 11(3), 450; https://doi.org/10.3390/foods11030450 - 03 Feb 2022
Cited by 13 | Viewed by 2809
Abstract
This study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were characterized with FITR, XRD, and TGA to prove its successfully crosslinking, then characterized by DLS system and scanning electron microscopy showing the smallest average particle [...] Read more.
This study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were characterized with FITR, XRD, and TGA to prove its successfully crosslinking, then characterized by DLS system and scanning electron microscopy showing the smallest average particle size was 434.2 ± 2.5 nm and it increased with the ratio of PA-CD to CS increasing. Pickering emulsions stabilized by CS-PA-CD nanoparticles was prepared and it showed the best stability at around pH 6. The particle concentration higher than 1.0% (w/v) and the oil fraction above 0.5% (v/v) could reach the emulsion stability. In addition, the Pickering emulsions were stable at various temperature (30–70 °C) and influenced by the certain change of ionic strength (0–500 mM). These CS-PA-CD Pickering emulsions showed great application in the formation of functional foods and pharmaceutical industries. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Nanotechnology Application on Food Processing)
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Review

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17 pages, 8604 KiB  
Review
Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application
by Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Zhengyu Jin and Chao Qiu
Foods 2022, 11(15), 2189; https://doi.org/10.3390/foods11152189 - 23 Jul 2022
Cited by 67 | Viewed by 6784
Abstract
Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol, and cancer. A variety of functional foods have been designed and developed with plant polyphenols as the main active ingredients. Polyphenols mainly [...] Read more.
Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol, and cancer. A variety of functional foods have been designed and developed with plant polyphenols as the main active ingredients. Polyphenols mainly come from vegetables and fruits and can generally be divided according to their structure into flavonoids, astragalus, phenolic acids, and lignans. Polyphenols are a group of plant-derived functional food ingredients with different molecular structures and various biological activities including antioxidant, anti-inflammatory, and anticancer properties. However, many polyphenolic compounds have low oral bioavailability, which limits the application of polyphenols in nutraceuticals. Fortunately, green bio-based nanocarriers are well suited for encapsulating, protecting, and delivering polyphenols, thereby improving their bioavailability. In this paper, the health benefits of plant polyphenols in the prevention of various diseases are summarized, with a review of the research progress into bio-based nanocarriers for the improvement of the oral bioavailability of polyphenols. Polyphenols have great potential for application as key formulations in health and nutrition products. In the future, the development of food-grade delivery carriers for the encapsulation and delivery of polyphenolic compounds could well solve the limitations of poor water solubility and low bioavailability of polyphenols for practical applications. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Nanotechnology Application on Food Processing)
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20 pages, 1435 KiB  
Review
Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems
by Tongwei Guan, Zhiheng Zhang, Xiaojing Li, Shaoning Cui, David Julian McClements, Xiaotian Wu, Long Chen, Jie Long, Aiquan Jiao, Chao Qiu and Zhengyu Jin
Foods 2022, 11(11), 1562; https://doi.org/10.3390/foods11111562 - 26 May 2022
Cited by 13 | Viewed by 3740
Abstract
As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substances have poor stability, and poor absorption effects limit [...] Read more.
As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substances have poor stability, and poor absorption effects limit their application in food. Plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems. In this review, we present a detailed and concise summary of the effects and advantages of various plant protein-based carriers in the encapsulation, protection, and delivery of bioactive substances. Furthermore, the research progress of food-grade bioactive ingredient delivery systems based on plant protein preparation in recent years is summarized, and some current challenges and future research priorities are highlighted. There are some key findings and conclusions: (i) plant proteins have numerous functions: as carriers for transportation systems, a shell or core of a system, or food ingredients; (ii) plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems; and (iii) plant protein-based carriers stabilize bioactive substances with potential applications in the food and nutrition fields. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Nanotechnology Application on Food Processing)
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22 pages, 19557 KiB  
Review
Nano-Strategies for Enhancing the Bioavailability of Tea Polyphenols: Preparation, Applications, and Challenges
by Li Niu, Ziqiang Li, Wei Fan, Xiaohong Zhong, Miao Peng and Zhonghua Liu
Foods 2022, 11(3), 387; https://doi.org/10.3390/foods11030387 - 29 Jan 2022
Cited by 15 | Viewed by 4617
Abstract
Tea polyphenols (TPs) are among the most abundant functional compounds in tea. They exhibit strong antioxidant, anti-inflammatory, and anti-cancer effects. However, their instability and low bioavailability limits their applications. Nanotechnology, which involves the use of nanoscale substances (sizes ranging from 1 to 100 [...] Read more.
Tea polyphenols (TPs) are among the most abundant functional compounds in tea. They exhibit strong antioxidant, anti-inflammatory, and anti-cancer effects. However, their instability and low bioavailability limits their applications. Nanotechnology, which involves the use of nanoscale substances (sizes ranging from 1 to 100 nm) to improve the properties of substances, provides a solution for enhancing the stability and bioavailability of TPs. We reviewed the preparation, performance, effects, and applications of different types of TPs nanocarriers. First, we introduced the preparation of different nanocarriers, including nanoparticles, nanoemulsions, nanomicelles, and nanolipids. Then, we discussed various applications of tea polyphenol-loaded nanocarriers in functional ingredient delivery, food quality improvement, and active food packaging. Finally, the challenges and future development directions of TPs nanocarriers were elucidated. In conclusion, a nano-strategy may be the “key” to break the application barriers of TPs. Therefore, the use of nano-strategies for the safe, stable, and efficient release of TPs is the direction of future research. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Nanotechnology Application on Food Processing)
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