Studies Towards the Development of a Novel, Screen-Printed Carbon-Based, Biosensor for the Measurement of Polyunsaturated Fatty Acids

New analytical strategies amplified with carbon-based nanomaterial for sensing food pollutants

The most significant topic currently under the moonlight is Nanobiotechnology and engineered nanomaterials. The novel characteristics displayed by engineered Nanomaterials, especially carbon-based nanomaterials, have spurred interest in its potential application in the food industry. It has provided opportunities for finding solutions to the long-standing challenges in the food industry to assess food safety, maintain food quality, extend the shelf life of produce, and efficiently deliver nutrients. Nanomaterials can be incorporated in food sensors facilitating efficient monitoring of crop maturity and detecting biological and chemical contaminants. When integrated into food packages, nanomaterials could aid in assessing the freshness and improving the quality of packaged foods. In addition, more efficient delivery of nutrients could be possible in foods fortified using nano compounds. The initial section of this review gives an overview of the broad application of nanotechnology in the food industry and carbon-based nanomaterials. The latter part focuses on nanotechnology in biosensors for food safety and quality monitoring.

Stimuli-Responsive Regulation of Biocatalysis through Metallic Nanoparticle Interaction

The remote control of biocatalytic processes in an extracellular medium is an exciting idea to deliver innovative solutions in the biocatalysis field. With this purpose, metallic nanoparticles (NPs) are great candidates, as their inherent thermal, electric, magnetic, and plasmonic properties can readily be manipulated upon external stimuli. Exploring the unique NP properties beyond an anchoring platform for enzymes brings up the opportunity to extend the efficiency of biocatalysts and modulate their activity through triggered events. In this review, we discuss a set of external stimuli, such as light, electricity, magnetism, and temperature, as tools for the regulation of nanobiocatalysis, including the challenges and perspectives regarding their use. In addition, we elaborate on the use of combined stimuli that create a more refined framework in terms of a multiresponsive system. Finally, we envision this review might instigate researchers in this field of study with a set of promising opportunities in the near future.

Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability

With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, there is a new era of Internet of nonthermal food processing technologies (IoNTP). Nonthermal technologies include high power ultrasound, pulsed electric fields, high voltage electrical discharge, high pressure processing, UV-LED, pulsed light, e-beam, and advanced thermal food processing techniques include microwave processing, ohmic heating and high-pressure homogenization. The aim of this review was to bring in front necessity to evaluate possibilities of implementing smart sensors, artificial intelligence (AI), big data, additive technologies with nonthermal technologies, with the possibility to create smart factories together with strong emphasis on sustainability. This paper brings an overview on digitalization, IoT, additive technologies (3D printing), cloud data storage and smart sensors including two SWOT analysis associated with IoNTPs and sustainability. It is of high importance to perform life cycle assessment (LCA), to quantify (En)—environmental dimension; (So)—social dimension and (Ec)—economic dimension. SWOT analysis showed: potential for energy saving during food processing; optimized overall environmental performance; lower manufacturing cost; development of eco-friendly products; higher level of health and safety during food processing and better work condition for workers. Nonthermal and advanced thermal technologies can be applied also as sustainable techniques working in line with the sustainable development goals (SDGs) and Agenda 2030 issued by United Nations (UN).