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Tighe-Neira R, Reyes-Díaz M, Nunes-Nesi A, Lana-Costa J, Recio G, Carmona ER, Acevedo P, Rengel Z, Inostroza-Blancheteau C. Physiological and agronomical traits effects of titanium dioxide nanoparticles in seedlings of Solanum lycopersicum L. BMC PLANT BIOLOGY 2024; 24:146. [PMID: 38413850 PMCID: PMC10900795 DOI: 10.1186/s12870-024-04763-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Accepted: 01/23/2024] [Indexed: 02/29/2024]
Abstract
BACKGROUND Titanium dioxide nanoparticles (TiO2 NPs) have been reported to have contrasting effects on plant physiology, while their effects on sugar, protein, and amino acid metabolism are poorly understood. In this work, we evaluated the effects of TiO2 NPs on physiological and agronomical traits of tomato (Solanum lycopersicum L.) seedlings. Tomato seeds were treated with TiO2 NPs (1000 and 2000 mg L- 1), TiO2 microparticles (µPs, 2000 mg L- 1) as the size control, and ultrapure water as negative control. RESULTS The dry matter of stems (DMs), leaves (DMl) and total dry matter (DMt) decreased as particle concentration increased. This trend was also observed in the maximum quantum yield of light-adapted photosystem II (PSII) (Fv´/Fm´), the effective quantum yield of PSII (ΦPSII), and net photosynthesis (Pn). The concentrations of sugars, total soluble proteins, and total free amino acids were unaffected, but there were differences in the daily dynamics of these compounds among the treatments. CONCLUSION Our results suggest that treating tomato seeds with TiO2 might affect PSII performance, net photosynthesis and decrease biomass production, associated with a concentration- and size-related effect of TiO2 particles.
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Affiliation(s)
- Ricardo Tighe-Neira
- Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, P.O. Box 15-D, Temuco, Chile
- Laboratorio de Fisiología y Biotecnología Vegetal, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, P.O. Box 15-D, Temuco, Chile
| | - Marjorie Reyes-Díaz
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, P.O. Box 54-D, Temuco, Chile
- Center of Plant, Soil Interaction and Natural Resources Biotechnology, Scientific and Technological Bioresource Nucleus (BIOREN), Universidad de La Frontera, P.O. Box 54-D, Temuco, Chile
| | - Adriano Nunes-Nesi
- Departamento de Biologia Vegetal, Universidade Federal de Viçosa, Viçosa, 36570-900, Minas Gerais, Brazil
| | - Jaciara Lana-Costa
- Departamento de Biologia Vegetal, Universidade Federal de Viçosa, Viçosa, 36570-900, Minas Gerais, Brazil
| | - Gonzalo Recio
- Facultad de Ingeniería, Arquitectura y Diseño, Universidad San Sebastián, Lientur 1457, Concepción, Chile
| | - Erico R Carmona
- Laboratorio de Bio-nanomateriales, Facultad de Recursos Naturales Renovables, Universidad Arturo Prat, Av. Arturo Prat s/n Campus Huayquique, Iquique, Chile
| | - Patricio Acevedo
- Departamento de Ciencias Físicas, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco, Chile
- Center for Optics and Photonics, Universidad de Concepcion, Casilla, Concepción, 4012, Chile
| | - Zed Rengel
- Soil Science and Plant Nutrition, UWA School of Agriculture and Environment, The University of Western Australia, Perth, WA, Australia
- Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
| | - Claudio Inostroza-Blancheteau
- Laboratorio de Fisiología y Biotecnología Vegetal, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, P.O. Box 15-D, Temuco, Chile.
- Núcleo de Investigación en Producción Alimentaria, Facultad de Recursos Naturales, Universidad Católica de Temuco, P.O. Box 15-D, Temuco, Chile.
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Yadav K, Vasistha S, Nawkarkar P, Kumar S, Rai MP. Algal biorefinery culminating multiple value-added products: recent advances, emerging trends, opportunities, and challenges. 3 Biotech 2022; 12:244. [PMID: 36033914 PMCID: PMC9402873 DOI: 10.1007/s13205-022-03288-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Accepted: 07/29/2022] [Indexed: 11/01/2022] Open
Abstract
Algal biorefinery is rising as a prominent solution to economically fulfill the escalating global requirement for nutrition, feed, fuel, and medicines. In recent years, scientific productiveness associated with microalgae-based studies has elaborated in multiplied aspects, while translation to the commercial level continues to be missing. The present microalgal biorefinery has a challenge in long-term viability due to escalated market price of algal-mediated biofuels and bioproducts. Advancements are required in a few aspects like improvement in algae processing, energy investment, and cost analysis of microalgae biorefinery. Therefore, it is essential to recognize the modern work by understanding the knowledge gaps and hotspots driving business scale up. The microalgae biorefinery integrated with energy-based products, bioactive and green compounds, focusing on a circular bioeconomy, is urgently needed. A detailed investigation of techno-economic analysis (TEA) and life cycle assessment (LCA) is important to increase the market value of algal products. This review discusses the valorization of algal biomass for the value-added application that holds a sustainable approach and cost-competitive algal biorefinery. The current industries, policies, technology transfer trends, challenges, and future economic outlook are discussed. This study is an overview through scientometric investigation attempt to describe the research development contributing to this rising field.
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Affiliation(s)
- Kushi Yadav
- Amity Institute of Biotechnology, Amity University Uttar Pradesh, Sector-125, Noida, Uttar Pradesh 201313 India
| | - Shrasti Vasistha
- Amity Institute of Biotechnology, Amity University Uttar Pradesh, Sector-125, Noida, Uttar Pradesh 201313 India
| | - Prachi Nawkarkar
- International Centre for Genetic Engineering and Biotechnology (ICGEB), New Delhi, 110067 India
| | - Shashi Kumar
- International Centre for Genetic Engineering and Biotechnology (ICGEB), New Delhi, 110067 India
| | - Monika Prakash Rai
- Amity Institute of Biotechnology, Amity University Uttar Pradesh, Sector-125, Noida, Uttar Pradesh 201313 India
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Microbe-fabricated nanoparticles as potent biomaterials for efficient food preservation. Int J Food Microbiol 2022; 379:109833. [PMID: 35914405 DOI: 10.1016/j.ijfoodmicro.2022.109833] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 05/26/2022] [Accepted: 07/05/2022] [Indexed: 11/23/2022]
Abstract
In recent years, cutting-edge nanotechnology research has revolutionized several facets of the food business, including food processing, packaging, transportation, preservation, and functioning. Nanotechnology has beginning to loom large in the food business as the industry's demand for biogenic nanomaterial grows. The intracellular and extracellular synthesis of metal, metal oxide, and other essential NPs has recently been explored in a variety of microorganisms, including bacteria, actinomycetes, fungi, yeasts, microalgae, and viruses. These microbes produce a variety extracellular material, exopolysaccharides, enzymes, and secondary metabolites which play key roles in synthesizing as well as stabilizing the nanoparticle (NPs). Furthermore, genetic engineering techniques can help them to improve their capacity to generate NPs more efficiently. As a result, using microorganisms to manufacture NPs is unique and has a promising future. Microbial-mediated synthesis of NPs has lately been popular as a more environmentally friendly alternative to physical and chemical methods of nanomaterial synthesis, which require higher prices, more energy consumption, and more complex reaction conditions, as well as a potentially dangerous environmental impact. It is critical to consider regulatory measures implemented at all stages of the process, from production through refining, packaging, preservation, and storage, when producing bionanomaterials derived from culturable microbes for efficient food preservation. The current review discusses the synthesis, mechanism of action, and possible food preservation uses of microbial mediated NPs, which can assist to minimize food deterioration from the inside out while also ensuring that food is safe and free of contaminants. Despite the numerous benefits, there are looming debates concerning their usage in food items, particularly regarding its aggregation in human bodies and other risks to the environment. Other applications and impacts of these microbe-fabricated NPs in the context of future food preservation prospects connected with regulatory problems and potential hazards are highlighted.
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Onyeaka H, Passaretti P, Miri T, Al-Sharify ZT. The safety of nanomaterials in food production and packaging. Curr Res Food Sci 2022; 5:763-774. [PMID: 35520272 PMCID: PMC9062443 DOI: 10.1016/j.crfs.2022.04.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 02/28/2022] [Accepted: 04/08/2022] [Indexed: 11/26/2022] Open
Abstract
Nanotechnology involves developing, characterising, and applying structures ranging in size from 1 to 100 nm. As a key advanced technology, it has contributed to a substantial impact across engineering, medicine, agriculture and food. With regards to their application in food, nanomaterials posses the ability to lead the quantitative and qualitative development of high-quality, healthier, and safer foods by outperforming traditional food processing technologies for increasing shelf life and preventing contaminations. Although rapid progress has been made in nanotechnology in food products, the toxicity of nanoparticles and nanomaterials is not very well known. As a result, nanomaterials are potentially toxic, therefore, considering the constantly increasing employment in food science, they need to be further characterised, and their use must be better regulated. We may face a crisis of nanotoxicity if the molecular mechanisms by which nanoparticles and nanomaterials interact with food and within living organisms is not fully understood. Food safety can be guaranteed only if we are thoroughly aware of nanomaterial properties and potential toxicity. Therefore, it is urgently necessary to have in the food sector a regulatory system capable of managing nanofood risks and nanotechnology, considering the health effects of food processing techniques based on nanotechnology. This present review discusses the impact and role nanotechnology play in food science. The specific application of Nanomaterials in food science, their advantages and disadvantages, the potential risk for human health and the analysis to detect nanocomponents are also highlighted.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK
| | - Paolo Passaretti
- School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK
- Institute of Cancer and Genomic Sciences, College of Medical and Dental Sciences, University of Birmingham, UK
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK
| | - Zainab T Al-Sharify
- Department of Environmental Engineering, College of Engineering, University of Al-Mustansiriya, P.O. Box 14150, Bab-al-Mu'adhem, Baghdad, Iraq
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López-Sanz S, Guzmán Bernardo FJ, Rodríguez Martín-Doimeadios RC, Ríos Á. Analytical metrology for nanomaterials: Present achievements and future challenges. Anal Chim Acta 2019; 1059:1-15. [DOI: 10.1016/j.aca.2019.02.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 02/05/2019] [Accepted: 02/07/2019] [Indexed: 02/01/2023]
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Abstract
The goal of the study is to answer the question of whether the current processes of technological change and innovation within the agri-food system could help to increase its sustainability. Four strands of literature are used to unveil the nexus between sustainability and innovation: models of technical change and innovation, sustainability definitions, agroecology as a science and political movement, and the conceptualization of food regimes. The results indicate that innovation processes in the system follow two innovation trajectories, leading to two different food regimes, with opposite effects on sustainability. Since market forces push towards the less sustainable regime, adequate interventions are required in order to assure the sustainability of the system.
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Tighe-Neira R, Carmora E, Recio G, Nunes-Nesi A, Reyes-Diaz M, Alberdi M, Rengel Z, Inostroza-Blancheteau C. Metallic nanoparticles influence the structure and function of the photosynthetic apparatus in plants. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2018; 130:408-417. [PMID: 30064097 DOI: 10.1016/j.plaphy.2018.07.024] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 07/17/2018] [Accepted: 07/18/2018] [Indexed: 06/08/2023]
Abstract
The applications of nanoparticles continue to expand into areas as diverse as medicine, bioremediation, cosmetics, pharmacology and various industries, including agri-food production. The widespread use of nanoparticles has generated concerns given the impact these nanoparticles - mostly metal-based such as CuO, Ag, Au, CeO2, TiO2, ZnO, Co, and Pt - could be having on plants. Some of the most studied variables are plant growth, development, production of biomass, and ultimately oxidative stress and photosynthesis. A systematic appraisal of information about the impact of nanoparticles on these processes is needed to enhance our understanding of the effects of metallic nanoparticles and oxides on the structure and function on the plant photosynthetic apparatus. Most nanoparticles studied, especially CuO and Ag, had a detrimental impact on the structure and function of the photosynthetic apparatus. Nanoparticles led to a decrease in concentration of photosynthetic pigments, especially chlorophyll, and disruption of grana and other malformations in chloroplasts. Regarding the functions of the photosynthetic apparatus, nanoparticles were associated with a decrease in the photosynthetic efficiency of photosystem II and decreased net photosynthesis. However, CeO2 and TiO2 nanoparticles may have a positive effect on photosynthetic efficiency, mainly due to an increase in electron flow between the photosystems II and I in the Hill reaction, as well as an increase in Rubisco activity in the Calvin and Benson cycle. Nevertheless, the underlying mechanisms are poorly understood. The future mechanistic work needs to be aimed at characterizing the enhancing effect of nanoparticles on the active generation of ATP and NADPH, carbon fixation and its incorporation into primary molecules such as photo-assimilates.
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Affiliation(s)
- Ricardo Tighe-Neira
- Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, P.O. Box 15-D, Temuco, Chile; Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, P.O. Box 15-D, Temuco, Chile
| | - Erico Carmora
- Núcleo de Investigación en Bioproductos y Materiales Avanzados, Facultad de Ingeniería, Universidad Católica de Temuco, P.O. Box 15-D, Temuco, Chile
| | - Gonzalo Recio
- Núcleo de Investigación en Bioproductos y Materiales Avanzados, Facultad de Ingeniería, Universidad Católica de Temuco, P.O. Box 15-D, Temuco, Chile
| | - Adriano Nunes-Nesi
- Departamento de Biologia Vegetal, Universidade Federal de Viçosa, Minas Gerais, 36570-900, Viçosa, Brazil
| | - Marjorie Reyes-Diaz
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, P.O. Box 54-D, Temuco, Chile; Center of Plant, Soil Interaction and Natural Resources Biotechnology, Scientific and Technological Bioresource Nucleus (BIOREN), Universidad de La Frontera, P.O. Box 54-D, Temuco, Chile
| | - Miren Alberdi
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, P.O. Box 54-D, Temuco, Chile; Center of Plant, Soil Interaction and Natural Resources Biotechnology, Scientific and Technological Bioresource Nucleus (BIOREN), Universidad de La Frontera, P.O. Box 54-D, Temuco, Chile
| | - Zed Rengel
- Soil Science and Plant Nutrition, UWA School of Agriculture and Environment, The University of Western Australia, Perth, WA, 6009, Australia
| | - Claudio Inostroza-Blancheteau
- Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, P.O. Box 15-D, Temuco, Chile; Núcleo de Investigación en Producción Alimentaria, Facultad de Recursos Naturales, Universidad Católica de Temuco, P.O. Box 15-D, Temuco, Chile.
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Abstract
Current food production faces tremendous challenges from growing human population, maintaining clean resources and food qualities, and protecting climate and environment. Food sustainability is mostly a cooperative effort resulting in technology development supported by both governments and enterprises. Multiple attempts have been promoted in tackling challenges and enhancing drivers in food production. Biosensors and biosensing technologies with their applications, are being widely applied to tackling top challenges in food production and its sustainability. Consequently, a growing demand in biosensing technologies exists in food sustainability. Microfluidics represents a technological system integrating multiple technologies. Nanomaterials, with its technology in biosensing, is thought to be the most promising tool in dealing with health, energy, and environmental issues closely related to world populations. The demand of point of care (POC) technologies in this area focus on rapid, simple, accurate, portable, and low-cost analytical instruments. This review provides current viewpoints from the literature on biosensing in food production, food processing, safety and security, food packaging and supply chain, food waste processing, food quality assurance, and food engineering. The current understanding of progress, solution, and future challenges, as well as the commercialization of biosensors are summarized.
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