Applications and Safety of Nanomaterials Used in the Food Industry

The Apoptosis Inhibitor Protein Survivin Is a Critical Cytoprotective Resistor against Silica-Based Nanotoxicity

Exposure to nanoparticles is inevitable as they become widely used in industry, cosmetics, and foods. However, knowledge of their (patho)physiological effects on biological entry routes of the human body and their underlying molecular mechanisms is still fragmented. Here, we examined the molecular effects of amorphous silica nanoparticles (aSiNPs) on cell lines mimicking the alveolar-capillary barrier of the lung. After state-of-the-art characterization of the used aSiNPs and the cell model, we performed cell viability-based assays and a protein analysis to determine the aSiNP-induced cell toxicity and underlying signaling mechanisms. We revealed that aSiNPs induce apoptosis in a dose-, time-, and size-dependent manner. aSiNP-induced toxicity involves the inhibition of pro-survival pathways, such as PI3K/AKT and ERK signaling, correlating with reduced expression of the anti-apoptotic protein Survivin on the protein and transcriptional levels. Furthermore, induced Survivin overexpression mediated resistance against aSiNP-toxicity. Thus, we present the first experimental evidence suggesting Survivin as a critical cytoprotective resistor against silica-based nanotoxicity, which may also play a role in responses to other NPs. Although Survivin's relevance as a biomarker for nanotoxicity needs to be demonstrated in vivo, our data give general impetus to investigate the pharmacological modulation of Survivin`s functions to attenuate the harmful effects of acute or chronic inhalative NP exposure.

A Chemical Nanoreactor Based on a Levitated Nanoparticle in Vacuum

A single levitated nanoparticle is used as a nanoreactor for studying surface chemistry at the nanoscale. Optical levitation under controlled pressure, surrounding gas composition, and humidity provides extreme control over the nanoparticle, including dynamics, charge, and surface chemistry. Using a single nanoparticle avoids ensemble averages and allows studying how the presence of silanol groups at its surface affects the adsorption and desorption of water from the background gas with excellent spatial and temporal resolution. Herein, we demonstrate the potential of this versatile platform by studying the Zhuravlev model in silica particles. In contrast to standard methods, our system allowed the observation of an abrupt and irreversible change in scattering cross section, mass, and mechanical eigenfrequency during the dehydroxylation process, indicating changes in density, refractive index, and volume.

Nano-biocatalysts for food applications; immobilized enzymes within different nanostructures

The rapid progress in modern technologies and paying more attention to food safety has prompted new green technologies superior than chemical methods in the food industry. In this regard, enzymes can decrease the usage of chemical reactions but they are sensitive to environmental effects (pH and temperature). In addition, enzymes are scarcely possible to be reused. Consequently, their application as natural catalysts is restricted. Using nanotechnology and the possibility of enzyme immobilization on nanomaterials has led to nanobiocatalysts, resulting from the integration of nanotechnology and biotechnology. Nanocarriers have individual features like nanoscale size, excellent surface/volume ratio, and diversity in construction to improve the activity, efficiency, stability, and storage stability of enzymes. Nanobiocatolysts have a wide range of applications in purification, extraction, clarification, production, and packaging of various products in the food industry. Furthermore, the application of nanobiocatalysts to identify specific components of food contaminants such as microorganisms or their metabolites, heavy metals, antibiotics, and residual pesticides has been successful due to the high accuracy of detection. This review investigates the integration of nanotechnology and food enzymes, the nanomaterials used to create nanobiocatalysts and their application, along with the possible risks and legal aspects of nanomaterials in food bioprocesses.

Application of Nanomaterials to Ensure Quality and Nutritional Safety of Food

Nanomaterials (NMs) are emerging novel tools for preserving quality, enhancing shelf life, and ensuring food safety. Owing to the distinctive physicochemical characters, engineered NMs under varying sizes and dimensions have great potentials for application in the manufacturing, packaging, processing, and safety of quality agrifood. The promise of various kinds of novel NMs that are useful for food industries has opened a possibility of a new revolution in agroprocessing industries in both the emerging and advanced nations. The rapid advancement of nanoscience has provided a great impact on material science that has allowed researchers to understand every aspect of molecular complexity and its functions in life sciences. The reduced size of NMs that increase the surface area is useful in the specific target of different organs, and biodegradable nanospheres are helpful in the transport of bioactive molecules across the cellular barriers. However, nanotechnology creates a great revolution in several sections including agriculture and food industry and also reduces environmental pollution, while the toxicity of some NMs in the food industry poses a great concern to researchers for their greater application. However, most of the developed countries have regulatory control acts but developing countries do not have them yet. Therefore, for the safe use of NMs and also to minimize the health and environmental risks in both the developed and developing countries, it is indispensable to recognize the toxicity-constructed, toxicodynamic, and toxicokinetic features of NMs, which should carefully be emphasized at the home and industrial levels. The current study highlights the updates of the NMs to safeguard the quality and nutritional safety of foods at home and also at the industrial level.

A Critical Review of the Use of Surfactant-Coated Nanoparticles in Nanomedicine and Food Nanotechnology

Surfactants, whose existence has been recognized as early as 2800 BC, have had a long history with the development of human civilization. With the rapid development of nanotechnology in the latter half of the 20th century, breakthroughs in nanomedicine and food nanotechnology using nanoparticles have been remarkable, and new applications have been developed. The technology of surfactant-coated nanoparticles, which provides new functions to nanoparticles for use in the fields of nanomedicine and food nanotechnology, is attracting a lot of attention in the fields of basic research and industry. This review systematically describes these "surfactant-coated nanoparticles" through various sections in order: 1) surfactants, 2) surfactant-coated nanoparticles, application of surfactant-coated nanoparticles to 3) nanomedicine, and 4) food nanotechnology. Furthermore, current progress and problems of the technology using surfactant-coated nanoparticles through recent research reports have been discussed.

An Overview of the Applications of Nanomaterials and Nanodevices in the Food Industry

The efficient progress in nanotechnology has transformed many aspects of food science and the food industry with enhanced investment and market share. Recent advances in nanomaterials and nanodevices such as nanosensors, nano-emulsions, nanopesticides or nanocapsules are intended to bring about innovative applications in the food industry. In this review, the current applications of nanotechnology for packaging, processing, and the enhancement of the nutritional value and shelf life of foods are targeted. In addition, the functionality and applicability of food-related nanotechnologies are also highlighted and critically discussed in order to provide an insight into the development and evaluation of the safety of nanotechnology in the food industry.