Revolutionizing Food Safety with Quantum Dot-Polymer Nanocomposites: From Monitoring to Sensing Applications

The role of alginate oligosaccharide on boar semen quality: A research review

Alginate is the general term of a polysaccharide which is widely used in the area of pharmaceutics and the food industry and is known for its unique biological activities. However, due to the low water solubility and large viscosity of alginate, its development and utilization in the agricultural field are limited. Alginate oligosaccharide (AOS) is a degradable product derived from alginate and has attracted much attention in recent years because of its specific characteristics such as a low molecular weight, high water solubility, and non-toxicity. Boar semen quality, which is affected by various factors, is an important indicator for measuring reproductive performance of boars. With the development of artificial insemination technology, high quality semen has been more and more important. Therefore, increasing semen quality is an important means to improve the reproductive performance in swine industry. In this research review, we used the PubMed database and Google Scholar and web of science to search for relevant literature on the topic of AOS in relation to boar semen quality. Key words used were alginate oligosaccharide, boars, semen quality, microbiota and metabolites. The purpose of this review article was to describe the current knowledge on the relationship between AOS and boar semen quality, and provide an overview of solutions for the decline in the boar semen quality in specific conditions. Based on the existing literature, it is evident that AOS can be used as a new type of food additive. This review paper provides a theoretical basis for the production of high-quality boar sperm and, suggests that, in the future, AOS can even aid in treating human infertility.

Recent and emerging trends of metal-organic frameworks (MOFs)-based sensors for detecting food contaminants: A critical and comprehensive review

Interest in the use of sensors based on metal-organic frameworks (MOFs) to detect food pollutants has been growing recently due to the desirable characteristics of MOFs, including uniform structures, large surface area, ultrahigh porosity and easy-to-functionalize surface. Fundamentally, this review offers an excellent solution using MOFs-based sensors (e.g., fluorescent, electrochemical, electrochemiluminescence, surface-enhanced Raman spectroscopy, and colorimetric sensors) to detect food contaminants such as pesticide residues, mycotoxins, antibiotics, food additives, and other hazardous candidates. More importantly, their application scenarios and advantages in food detection are also introduced in more detail. Therefore, this systematic review analyzes detection limits, linear ranges, the role of functionalities, and immobilized nanoparticles utilized in preparing MOFs-based sensors. Additionally, the main limitations of each sensing type, along with the enhancement mechanisms of MOFs in addressing efficient sensing are discussed. Finally, the limitations and potential trends of MOFs-based materials in food contaminant detection are also highlighted.

A comprehensive review on starch-based sustainable edible films loaded with bioactive components for food packaging

Biopolymers like starch, a renewable and widely available resource, are increasingly being used to fabricate the films for eco-friendly packaging solutions. Starch-based edible films offer significant advantages for food packaging, including biodegradability and the ability to extend shelf life. However, they also present challenges such as moisture sensitivity and limited barrier properties compared to synthetic materials. These limitations can be mitigated by incorporating bioactive components, such as antimicrobial agents or antioxidants, which enhance the film's resistance to moisture and improve its barrier properties, making it a more viable option for food packaging. This review explores the emerging field of starch-based sustainable edible films enhanced with bioactive components for food packaging applications. It delves into fabrication techniques, structural properties, and functional attributes, highlighting the potential of these innovative films to reduce environmental impact and preserve food quality. Key topics discussed include sustainability issues, processing methods, performance characteristics, and potential applications in the food industry. The review provides a comprehensive overview of current research and developments in starch-based edible films, presenting them as promising alternatives to conventional food packaging that can help reduce plastic waste and environmental impact.

Fluorescent carbon dots in situ polymerized biodegradable semi-interpenetrating tough hydrogel films with antioxidant and antibacterial activity for applications in food industry

A flexible, antioxidant, biodegradable, and UV-resistant polymeric nanocomposite hydrogel with heteroatom-doped carbon dots (CDs) has been fabricated using a simple one-step in situ free radical gelation process. The hydrogel formation and their physico-mehcanical characteristics have been assessed by rheology, uniaxial tensile and compression testing. The water uptake behaviour of the hydrogels is controlled by the CDs by manipulating their internal morphology and porosity. The porous nature of the hydrogels has been found from their scanning electron microscopic images which are also supported by their anomalous diffusion-based transport mechanism. The rheological signatures of the hydrogels show delayed network rupturing due to the secondary physical crosslinking alleviated by CDs. Moreover, CDs are directly influencing the permeabilites (oxygen and moisture) by lowering the values compared to their neat hydrogel films which are essential for a packing material. The biodegradability of the hydrogel films showed gradual weight loss (<75 %) within 3 weeks. The hydrogel films also have been qualified to be acted as antibacterial and antioxidant material. The shelf-life and non-leaching of CDs from gel matrices are also performed which shows its excellent capability to be used as a potential antibacterial, biodegradable, antioxidant alternative packaging material in food sectors.

Preparation, Physicochemical, and Cyto- and Genotoxic Characterisation of Polysaccharide Composites Containing Carbon Quantum Dots

Rapid industrial growth is associated with an increase in the production of environmentally harmful waste. A potential solution to significantly reduce pollution is to replace current synthetic materials with readily biodegradable plastics. Moreover, to meet the demands of technological advancements, it is essential to develop materials with unprecedented properties to enhance their functionality. Polysaccharide composites demonstrate significant potential in this regard. Polysaccharides possess exceptional film-forming abilities and are safe for human use, biodegradable, widely available, and easily modifiable. Unfortunately, polysaccharide-based films fall short of meeting all expectations. To address this issue, the current study focused on incorporating carbon quantum dots (CQDs), which are approximately 10 nm in size, into the structure of a starch/chitosan biocomposite at varying concentrations. This modification has improved the mechanical properties of the resulting nanocomposites. The inclusion of nanoparticles led to a slight reduction in solubility and an increase in the swelling degree. The optical characteristics of the obtained films were influenced by the presence of CQDs, and the fluorescence intensity of the nanocomposites changed due to the specific heavy metal ions and amino acids used. Consequently, these nanocomposites show great potential for detecting these compounds. Cellular viability assessments and comet assays confirm that the resulting nanocomposites do not exhibit any cytotoxic properties based on this specific analytic method. The tested nanocomposites with the addition of carbon quantum dots (NC/CD II and NC/CD III) were characterised by greater genotoxicity compared to the negative control. The positive control, the starch/chitosan composite alone, was also characterised by a greater induction of chromatin damage in mouse cells compared to a pure mouse blood sample.

Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives

The importance of food quality and safety lies in ensuring the best product quality to meet consumer demands and public health. Advanced technologies play a crucial role in minimizing the risk of foodborne illnesses, contamination, drug residue, and other potential hazards in food. Significant materials and technological advancements have been made throughout the food supply chain. Among them, quantum dots (QDs), as a class of advanced nanomaterials with unique physicochemical properties, are progressively demonstrating their value in the field of food quality and safety. This review aims to explore cutting-edge research on the different applications of QDs in food quality and safety, including encapsulation of bioactive compounds, detection of food analytes, food preservation and packaging, and intelligent food freshness indicators. Moreover, the modification strategies and potential toxicities of diverse QDs are outlined, which can affect performance and hinder applications in the food industry. The findings suggested that QDs are mainly used in analyte detection and active/intelligent food packaging. Various food analytes can be detected using QD-based sensors, including heavy metal ions, pesticides, antibiotics, microorganisms, additives, and functional components. Moreover, QD incorporation aided in improving the antibacterial and antioxidant activities of film/coatings, resulting in extended shelf life for packaged food. Finally, the perspectives and critical challenges for the productivity, toxicity, and practical application of QDs are also summarized. By consolidating these essential aspects into this review, the way for developing high-performance QD-based nanomaterials is presented for researchers and food technologists to better capitalize upon this technology in food applications.

Photoluminescence from Two-Phase Nanocomposites Embedded in Polymers

A set of polymer-embedded, two-colored nanocomposites were prepared where the co-existing emission peaks (~578 nm and ~650 nm) had different ratios at their emission thresholds. The nanocomposite samples were simultaneously excited by a 405 nm laser, and the growth of photoluminescence intensities was studied as a function of excitation intensity. The two peaks showed different growth evolution mechanisms. The factors impacting this difference could be (1) energy transfer between the two sized nanoparticles; (2) relaxation mechanism of smaller nanoparticles; and (3) material properties of the polymer.

Possibility of Exciton Bose-Einstein Condensation in CdSe Nanoplatelets

The quasi-two-dimensional exciton subsystem in CdSe nanoplatelets is considered. It is theoretically shown that Bose-Einstein condensation (BEC) of excitons is possible at a nonzero temperature in the approximation of an ideal Bose gas and in the presence of an "energy gap" between the ground and the first excited states of the two-dimensional exciton center of inertia of the translational motion. The condensation temperature (Tc) increases with the width of the "gap" between the ground and the first excited levels of size quantization. It is shown that when the screening effect of free electrons and holes on bound excitons is considered, the BEC temperature of the exciton subsystem increases as compared to the case where this effect is absent. The energy spectrum of the exciton condensate in a CdSe nanoplate is calculated within the framework of the weakly nonideal Bose gas approximation, considering the specifics of two-dimensional Born scattering.

Carbon Dots-Types, Obtaining and Application in Biotechnology and Food Technology

Materials with a "nano" structure are increasingly used in medicine and biotechnology as drug delivery systems, bioimaging agents or biosensors in the monitoring of toxic substances, heavy metals and environmental variations. Furthermore, in the food industry, they have found applications as detectors of food adulteration, microbial contamination and even in packaging for monitoring product freshness. Carbon dots (CDs) as materials with broad as well as unprecedented possibilities could revolutionize the economy, if only their synthesis was based on low-cost natural sources. So far, a number of studies point to the positive possibilities of obtaining CDs from natural sources. This review describes the types of carbon dots and the most important methods of obtaining them. It also focuses on presenting the potential application of carbon dots in biotechnology and food technology.