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Williams A, Aguilar MR, Pattiya Arachchillage KGG, Chandra S, Rangan S, Ghosal Gupta S, Artes Vivancos JM. Biosensors for Public Health and Environmental Monitoring: The Case for Sustainable Biosensing. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2024; 12:10296-10312. [PMID: 39027730 PMCID: PMC11253101 DOI: 10.1021/acssuschemeng.3c06112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 05/17/2024] [Accepted: 05/28/2024] [Indexed: 07/20/2024]
Abstract
Climate change is a profound crisis that affects every aspect of life, including public health. Changes in environmental conditions can promote the spread of pathogens and the development of new mutants and strains. Early detection is essential in managing and controlling this spread and improving overall health outcomes. This perspective article introduces basic biosensing concepts and various biosensors, including electrochemical, optical, mass-based, nano biosensors, and single-molecule biosensors, as important sustainability and public health preventive tools. The discussion also includes how the sustainability of a biosensor is crucial to minimizing environmental impacts and ensuring the long-term availability of vital technologies and resources for healthcare, environmental monitoring, and beyond. One promising avenue for pathogen screening could be the electrical detection of biomolecules at the single-molecule level, and some recent developments based on single-molecule bioelectronics using the Scanning Tunneling Microscopy-assisted break junctions (STM-BJ) technique are shown here. Using this technique, biomolecules can be detected with high sensitivity, eliminating the need for amplification and cell culture steps, thereby enhancing speed and efficiency. Furthermore, the STM-BJ technique demonstrates exceptional specificity, accurately detects single-base mismatches, and exhibits a detection limit essentially at the level of individual biomolecules. Finally, a case is made here for sustainable biosensors, how they can help, the paradigm shift needed to achieve them, and some potential applications.
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Affiliation(s)
- Ajoke Williams
- Department
of Chemistry, University of Massachusetts
Lowell, Lowell, Massachusetts 01854, United States
| | - Mauricio R. Aguilar
- Departament
de Química Inorgànica i Orgànica, Diagonal 645, 08028 Barcelona, Spain
- Institut
de Química Teòrica i Computacional, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain
| | | | - Subrata Chandra
- Department
of Chemistry, University of Massachusetts
Lowell, Lowell, Massachusetts 01854, United States
| | - Srijith Rangan
- Department
of Chemistry, University of Massachusetts
Lowell, Lowell, Massachusetts 01854, United States
| | - Sonakshi Ghosal Gupta
- Department
of Chemistry, University of Massachusetts
Lowell, Lowell, Massachusetts 01854, United States
| | - Juan M. Artes Vivancos
- Department
of Chemistry, University of Massachusetts
Lowell, Lowell, Massachusetts 01854, United States
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Çiçek S, Yilmaz MT, Hadnađev TD, Tadesse EE, Kulawik P, Ozogul F. Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives. Compr Rev Food Sci Food Saf 2024; 23:e13393. [PMID: 39031842 DOI: 10.1111/1541-4337.13393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/29/2024] [Accepted: 05/22/2024] [Indexed: 07/22/2024]
Abstract
Commercial applications of nanotechnology in the food industry are rapidly increasing. Accordingly, there is a simultaneous increase in the amount and diversity of nanowaste, which arise as byproducts in the production, use, disposal, or recycling processes of nanomaterials utilized in the food industry. The potential risks of this nanowaste to human health and the environment are alarming. It is of crucial significance to establish analytical methods and monitoring systems for nanowaste to ensure food safety. This review provides comprehensive information on nanowaste in foods as well as comparative material on existing and new analytical methods for the detection of nanowaste. The article is specifically focused on nanowaste in food systems. Moreover, the current techniques, challenges as well as potential use of new and progressive methods are underlined, further highlighting advances in technology, collaborative efforts, as well as future perspectives for effective nanowaste detection and tracking. Such detection and tracking of nanowaste are required in order to effectively manage this type ofwasted in foods. Although there are devices that utilize spectroscopy, spectrometry, microscopy/imaging, chromatography, separation/fractionation, light scattering, diffraction, optical, adsorption, diffusion, and centrifugation methods for this purpose, there are challenges to be overcome in relation to nanowaste as well as food matrix and method characteristics. New technologies such as radio-frequency identification, Internet of things, blockchain, data analytics, and machine learning are promising. However, the cooperation of international organizations, food sector, research, and political organizations is needed for effectively managing nanowaste. Future research efforts should be focused on addressing knowledge gaps and potential strategies for optimizing nanowaste detection and tracking processes.
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Affiliation(s)
- Semra Çiçek
- Department of Agriculture Biotechnology, Ataturk University, Erzurum, Turkiye
| | - Mustafa Tahsin Yilmaz
- Department of Industrial Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | | | - Eskindir Endalew Tadesse
- Department of Animal Products Technology, University of Agriculture in Kraków, Kraków, Poland
- Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
| | - Piotr Kulawik
- Department of Animal Products Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, Turkiye
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Vijayaram S, Razafindralambo H, Sun YZ, Piccione G, Multisanti CR, Faggio C. Synergistic interaction of nanoparticles and probiotic delivery: A review. JOURNAL OF FISH DISEASES 2024; 47:e13916. [PMID: 38226408 DOI: 10.1111/jfd.13916] [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: 09/04/2023] [Revised: 12/20/2023] [Accepted: 12/23/2023] [Indexed: 01/17/2024]
Abstract
Nanotechnology is an expanding and new technology that prompts production with nanoparticle-based (1-100 nm) organic and inorganic materials. Such a tool has an imperative function in different sectors like bioengineering, pharmaceuticals, electronics, energy, nuclear energy, and fuel, and its applications are helpful for human, animal, plant, and environmental health. In exacting, the nanoparticles are synthesized by top-down and bottom-up approaches through different techniques such as chemical, physical, and biological progress. The characterization is vital and the confirmation of nanoparticle traits is done by various instrumentation analyses like UV-Vis spectrophotometry (UV-Vis), Fourier transform infrared spectroscopy, scanning electron microscope, transmission electron microscopy, X-ray diffraction, atomic force microscopy, annular dark-field imaging, and intracranial pressure. In addition, probiotics are friendly microbes which while administered in sufficient quantity confer health advantages to the host. Characterization investigation is much more significant to the identification of good probiotics. Similarly, haemolytic activity, acid and bile salt tolerance, autoaggregation, antimicrobial compound production, inhibition of pathogens, enhance the immune system, and more health-beneficial effects on the host. The synergistic effects of nanoparticles and probiotics combined delivery applications are still limited to food, feed, and biomedical applications. However, the mechanisms by which they interact with the immune system and gut microbiota in humans and animals are largely unclear. This review discusses current research advancements to fulfil research gaps and promote the successful improvement of human and animal health.
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Affiliation(s)
- Srirengaraj Vijayaram
- Xiamen Key Laboratory for Feed Quality Testing and Safety Evaluation, Fisheries College, Jimei University, Xiamen, China
| | - Hary Razafindralambo
- ProBioLab, Campus Universitaire de la Faculté de Gembloux Agro-Bio Tech/Université de Liège, Gembloux, Belgium
| | - Yun Zhang Sun
- Xiamen Key Laboratory for Feed Quality Testing and Safety Evaluation, Fisheries College, Jimei University, Xiamen, China
| | - Giuseppe Piccione
- Department of Veterinary Sciences, University of Messina, Messina, Italy
| | | | - Caterina Faggio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
- Department of Eco-sustainable Marine Biotechnology, Stazione Zoologica Anton Dohrn, Naples, Italy
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Altammar KA. A review on nanoparticles: characteristics, synthesis, applications, and challenges. Front Microbiol 2023; 14:1155622. [PMID: 37180257 PMCID: PMC10168541 DOI: 10.3389/fmicb.2023.1155622] [Citation(s) in RCA: 47] [Impact Index Per Article: 47.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 03/21/2023] [Indexed: 05/16/2023] Open
Abstract
The significance of nanoparticles (NPs) in technological advancements is due to their adaptable characteristics and enhanced performance over their parent material. They are frequently synthesized by reducing metal ions into uncharged nanoparticles using hazardous reducing agents. However, there have been several initiatives in recent years to create green technology that uses natural resources instead of dangerous chemicals to produce nanoparticles. In green synthesis, biological methods are used for the synthesis of NPs because biological methods are eco-friendly, clean, safe, cost-effective, uncomplicated, and highly productive. Numerous biological organisms, such as bacteria, actinomycetes, fungi, algae, yeast, and plants, are used for the green synthesis of NPs. Additionally, this paper will discuss nanoparticles, including their types, traits, synthesis methods, applications, and prospects.
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Affiliation(s)
- Khadijah A. Altammar
- Department of Biology, College of Science, University of Hafr Al Batin, Hafr Al-Batin, Saudi Arabia
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Sarma A, Das MK. Improving the sustainable performance of Biopolymers using nanotechnology. POLYM-PLAST TECH MAT 2021. [DOI: 10.1080/25740881.2021.1937645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Anupam Sarma
- Department of Pharmaceutics, Girijananda Chowdhury Institute of Pharmaceutical Science, Guwahati, Assam, India
| | - Malay K Das
- Drug Delivery Research Laboratory, Department of Pharmaceutical Sciences, Dibrugarh University, Dibrugarh, Assam, India
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Ashaolu TJ. Emerging applications of nanotechnologies to probiotics and prebiotics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Tolulope Joshua Ashaolu
- Institute of Research and Development Duy Tan University Da Nang550000Vietnam
- Faculty of Environmental and Chemical Engineering Duy Tan University Da Nang550000Vietnam
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Arulkumar A, Paramithiotis S, Paramasivam S. Biogenic amines in fresh fish and fishery products and emerging control. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.02.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Santini A, Cicero N. Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers. Foods 2020; 9:foods9040482. [PMID: 32290530 PMCID: PMC7230495 DOI: 10.3390/foods9040482] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 04/04/2020] [Indexed: 12/18/2022] Open
Abstract
The Special Issue entitled: "Development of Food Chemistry, Natural Products, and Nutrition Research" is focused on the recent development of food chemistry research, including natural products' sources and nutrition research, with the objectives of triggering interest towards new perspectives related to foods and opening a novel horizon for research in the food area. The published papers collected in this Special Issue are studies that refer to different aspects of food, ranging from food chemistry and analytical aspects, to composition, natural products, and nutrition, all examined from different perspectives and points of view. Overall, this Special Issue gives a current picture of the main topics of interest in the research and proposes studies and analyses that may prompt and address the efforts of research in the food area to find novel foods and novel applications and stimulate an environmentally-friendly approach for the re-use of the by-products of the agro-food area. This notwithstanding, the main challenge is currently addressed to achieve a full comprehension of the mechanisms of action of food components, the nutrients, outlining their high potential impact as preventive and/or therapeutic tools, not only as a source of macro- and/or micro-nutrients, which are necessary for all the metabolic and body functions.
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Affiliation(s)
- Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
- Correspondence: ; Tel.: +39-81-253-9317
| | - Nicola Cicero
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario Annunziata, 98125 Messina, Italy;
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Knorr D, Augustin MA, Tiwari B. Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains. Front Nutr 2020; 7:34. [PMID: 32309287 PMCID: PMC7145966 DOI: 10.3389/fnut.2020.00034] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Accepted: 03/05/2020] [Indexed: 12/24/2022] Open
Abstract
Food scientists need to work together with agriculturists, nutritionists, civil society, and governments to develop an integrative approach to feed a growing population sustainably. Current attention on food sustainability mainly concentrates on production agriculture and on nutrition, health, and well-being. Food processing, the necessary conversion of raw materials to edible, functional, and culturally acceptable food products, is an important link between production and consumption within the food value chain. Without increased attention to the role of food processing for a maintainable food supply, we are unlikely to succeed in addressing the mounting challenges in delivering sustainable diets for all people. The objective is to draw on multidisciplinary insights to demonstrate why food processing is integral to a future food supply. We aim to exemplify the importance of essential relevant sustainability indicators and impact assessment for developing informed strategies to feed the world within planetary boundaries. We provide a brief outlook on sustainable food sources, review food processing, and recommend future directions. We highlight the challenges and suggest strategies for improving the sustainability of food systems, to hopefully provide a catalyst for considering implementable initiatives for improving food and nutrition security.
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Affiliation(s)
- Dietrich Knorr
- Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany
| | | | - Brijesh Tiwari
- Teagasc Food Res Ctr, Food Chem & Technol, Dublin, Ireland
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Durazzo A, Nazhand A, Lucarini M, Atanasov AG, Souto EB, Novellino E, Capasso R, Santini A. An Updated Overview on Nanonutraceuticals: Focus on Nanoprebiotics and Nanoprobiotics. Int J Mol Sci 2020; 21:E2285. [PMID: 32225036 PMCID: PMC7177810 DOI: 10.3390/ijms21072285] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 03/12/2020] [Accepted: 03/23/2020] [Indexed: 02/07/2023] Open
Abstract
Over the last few years, the application of nanotechnology to nutraceuticals has been rapidly growing due to its ability to enhance the bioavailability of the loaded active ingredients, resulting in improved therapeutic/nutraceutical outcomes. The focus of this work is nanoprebiotics and nanoprobiotics, terms which stand for the loading of a set of compounds (e.g., prebiotics, probiotics, and synbiotics) in nanoparticles that work as absorption enhancers in the gastrointestinal tract. In this manuscript, the main features of prebiotics and probiotics are highlighted, together with the discussion of emerging applications of nanotechnologies in their formulation. Current research strategies are also discussed, in particular the promising use of nanofibers for the delivery of probiotics. Synbiotic-based nanoparticles represent an innovative trend within this area of interest. As only few experimental studies on nanoprebiotics and nanoprobiotics are available in the scientific literature, research on this prominent field is needed, covering effectiveness, bioavailability, and safety aspects.
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Affiliation(s)
- Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition; Via Ardeatina 546, 00178 Rome, Italy
| | - Amirhossein Nazhand
- Biotechnology Department, Sari University of Agricultural Sciences and Natural Resources, 9th km of Farah Abad Road, Mazandaran, 48181 68984 Sari, Iran
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition; Via Ardeatina 546, 00178 Rome, Italy
| | - Atanas G Atanasov
- Institute of Neurobiology, Bulgarian Academy of Sciences, 23 Acad. G. Bonchev str., 1113 Sofia, Bulgaria
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzębiec, 05-552 Magdalenka, Poland
- Department of Pharmacognosy, University of Vienna, Althanstraße 14, 1090 Vienna, Austria
- Ludwig Boltzmann Institute for Digital Health and Patient Safety, Medical University of Vienna, Spitalgasse 23, 1090 Vienna, Austria
| | - Eliana B Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, 3000-548 Coimbra, Portugal
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ettore Novellino
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
| | - Raffaele Capasso
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università 100, 80055 Portici (Napoli), Italy
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
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