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Nanomaterials
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Nanomaterials for Food Science and Technology
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Nanomaterials for Food Science and Technology

A special issue of Nanomaterials (ISSN 2079-4991).

Deadline for manuscript submissions: 31 October 2024 | Viewed by 11052

Special Issue Editors

Dr. Oscar Ramos

E-Mail Website
Guest Editor
Escola Superior de Biotecnologia, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: micro and nanotechnology applied to different industries, i.e., agrofood, feed, cosmetics and materials; biodegradable, bioactive and smart gels (e.g., hydro and aerogels) and packaging (films and coatings) and its chemical, physical and functional characterization; valorization of industrial by-products including extraction, characterization and encapsulation of bioactives from new resources
Special Issues, Collections and Topics in MDPI journals
Dr. Alessandra Braga Ribeiro

E-Mail Website
Guest Editor
Faculty of Biotechnology, CBQF – Centre of Biotechnology and Fine Chemistry – Associate Laboratory, Catholic University of Portugal, 4169-005 Porto, Portugal
Interests: polymers from natural source; synthesis and characterization of hydrogels based on natural polysaccharides; nanostructured materials based on biopolymers; extraction, purification and valorization of polysaccharides and bioactive compounds from residues and byproducts
Special Issues, Collections and Topics in MDPI journals
Dr. Carla F. Pereira

E-Mail Website
Guest Editor Assistant
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: smart micro- and nanostructures; sensors; functionalization of biopolymers: structural characterization and evaluation of their potential; delivery systems and valorization of industrial residues and byproducts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We kindly invite you to submit your contribution to the Special Issue entitled “Nanomaterials for Food Science and Technology”. This Special Issue is aimed at presenting the current state-of-the-art in the use of nanomaterials in the whole food chain, including food conception, processing and packaging. This Issue will include several topics concerning nanomaterials added to food products or intended to be in contact with food to improve food production, nutrition, quality, preservation and safety. Topics concerning the potential toxicity of nanomaterials upon contact to food matrices as well as the bioaccessibility and bioavailability of nanomaterials when incorporated in or released from food products during gastrointestinal digestion are also very welcome.

The main goal of this Special Issue is to showcase ground-breaking applications on the applicability of nanomaterials in the food industry (food and beverages products) and food packaging (packaging intended to be in contact with food) and their possible implications for consumer safety and health. Up-to-date original research and reviews on these topics are welcome, and we look forward to receiving your interesting work.

Dr. Oscar Ramos
Dr. Alessandra Braga Ribeiro
Guest Editors

Dr. Carla F. Pereira
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nanomaterials is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • organic and inorganic nanoparticles
  • nano sensors and food packaging
  • nanocoatings and nanocomposites
  • functionalized nanomaterials
  • nano-hybrid materials
  • toxicological risks and human health
  • environmental impact
  • sustainable materials and processes
  • challenges in food nanotechnology
  • nanomaterials’ consumer perspective

Published Papers (5 papers)

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Research

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13 pages, 3460 KiB  
Article
Assessing the In Vitro Digestion of Lactoferrin-Curcumin Nanoparticles Using the Realistic Gastric Model
by Daniel A. Madalena, João F. Araújo, Óscar L. Ramos, António A. Vicente and Ana C. Pinheiro
Nanomaterials 2023, 13(15), 2237; https://doi.org/10.3390/nano13152237 - 2 Aug 2023
Viewed by 1017
Abstract
Nanosized delivery systems have been the subject of research and discussion in the scientific community due to their unique properties and functionality. However, studies reporting the behaviour of nanodelivery systems under dynamic in vitro digestion conditions are still very scarce. To address this [...] Read more.
Nanosized delivery systems have been the subject of research and discussion in the scientific community due to their unique properties and functionality. However, studies reporting the behaviour of nanodelivery systems under dynamic in vitro digestion conditions are still very scarce. To address this gap, this study aims to assess the dynamic in vitro gastric digestion of lactoferrin/curcumin nanoparticles in the realistic gastric model (RGM). For this purpose, the INFOGEST standard semi-dynamic digestion protocol was used. The nanosystems were characterized in terms of hydrodynamic size, size distribution, polydispersity index (PdI), and zeta potential using dynamic light scattering (DLS), before and during the digestion process. Confocal laser scanning microscopy (CLSM) was also used to examine particle aggregation. In addition, the release of curcumin was evaluated spectroscopically and the intrinsic fluorescence of lactoferrin was measured throughout the digestion process. The protein hydrolysis was also determined by UV-VIS-SWNIR spectroscopy to estimate, in real-time, the presence of free NH2 groups during gastric digestion. It was possible to observe that lactoferrin/curcumin nanoparticles were destabilized during the dynamic digestion process. It was also possible to conclude that low sample volumes can pose a major challenge in the application of dynamic in vitro digestion models. Full article
(This article belongs to the Special Issue Nanomaterials for Food Science and Technology)
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19 pages, 6390 KiB  
Article
The True Nature of Tricalcium Phosphate Used as Food Additive (E341(iii))
by Youssef El Moussaoui, Hélène Terrisse, Sophie Quillard, Marie-Hélène Ropers and Bernard Humbert
Nanomaterials 2023, 13(12), 1823; https://doi.org/10.3390/nano13121823 - 8 Jun 2023
Cited by 1 | Viewed by 2041
Abstract
Tricalcium phosphate (TCP) is a food additive, labeled E341(iii), used in powdered food preparation, such as baby formula. In the United States, calcium phosphate nano-objects were identified in baby formula extractions. Our goal is to determine whether the TCP food additive, as is [...] Read more.
Tricalcium phosphate (TCP) is a food additive, labeled E341(iii), used in powdered food preparation, such as baby formula. In the United States, calcium phosphate nano-objects were identified in baby formula extractions. Our goal is to determine whether the TCP food additive, as is used in Europe, can be classified as a nanomaterial. The physicochemical properties of TCP were characterized. Three different samples (from a chemical company and two manufacturers) were thoroughly characterized according to the recommendations of the European Food Safety Authority. A commercial TCP food additive was identified as actually being hydroxyapatite (HA). It presents itself in the form of particles of different shapes (either needle-like, rod, or pseudo-spherical), which were demonstrated in this paper to be of a nanometric dimension: E341(iii) is thus a nanomaterial. In water, HA particles sediment rapidly as agglomerates or aggregates over a pH of 6 and are progressively dissolved in acidic media (pH < 5) until the complete dissolution at a pH of 2. Consequently, since TCP may be considered as a nanomaterial on the European market, it raises the question of its potential persistency in the gastrointestinal tract. Full article
(This article belongs to the Special Issue Nanomaterials for Food Science and Technology)
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14 pages, 1356 KiB  
Article
Decrease of Greenhouse Gases during an In Vitro Ruminal Digestibility Test of Forage (Festuca arundinacea) Conditioned with Selenium Nanoparticles
by Uriel González-Lemus, Gabriela Medina-Pérez, Armando Peláez-Acero and Rafael Germán Campos-Montiel
Nanomaterials 2022, 12(21), 3823; https://doi.org/10.3390/nano12213823 - 29 Oct 2022
Cited by 1 | Viewed by 1151
Abstract
The Festuca arundinacea Schreb. is one of the most used forage grasses due to its duration, productivity, great ecological breadth, and adaptability. Livestock has been criticized for its large production of greenhouse gases (GHG) due to forage. The advancement of science has led [...] Read more.
The Festuca arundinacea Schreb. is one of the most used forage grasses due to its duration, productivity, great ecological breadth, and adaptability. Livestock has been criticized for its large production of greenhouse gases (GHG) due to forage. The advancement of science has led to an increase in the number of studies based on nanotechnologies; NPs supplementation in animal nutrition has found positive results in the fermentation of organic matter and the production of fatty acids and ruminal microorganisms. The objectives of this study were (1) to evaluate the in vitro digestibility of forage containing selenium (Se) nanoparticles (NPs), and to identify the specific behavior of the ruminal fermentation parameters of F. arundinacea Schreb. and (2) quantify the production of greenhouse gases (total gas and methane) (3) as well as the release of bioactive compounds (phenols, flavonoids, tannins, and selenium) after fermentation. Three treatments of SeNPs were established (0, 1.5, 3.0, and 4.5 ppm). The effects of foliar fertilization with SeNPs son digestion parameters were registered, such as the in vitro digestion of dry matter (IVDM); total gas production (Atotal gas) and methane production (ACH4); pH; incubation time(to); the substrate digestion rate (S); tSmax and the lag phase (L); as well as the production of volatile fatty acids (VFA), total phenols, total flavonoids, and tannins in ruminal fluid. The best results were obtained in the treatment with the foliar application of 4.5 ppm of SeNPs; IVDMD (60.46, 59.2, and 59.42%), lower total gas production (148.37, 135.22, and 141.93 mL g DM−1), and CH4 (53.42, 52.65, and 53.73 mL g DM−1), as well as a higher concentration of total VFA (31.01, 31.26, and 31.24 mmol L−1). The best results were obtained in the treatment with the foliar application of 4.5 ppm of SeNPs in the three different harvests; concerning IVDMD (60.46, 59.2, and 59.42%), lower total gas production (148.37, 135.22, and 141.93 mL g DM−1), and CH4 (53.42, 52.65, and 53.73 mL g DM−1), as well as a higher concentration of total VFA (31.01, 31.26, and 31.24 mmol L−1). The F. arundinacea Schreb. plants fertilized with 4.5 ppm released—in the ruminal fluid during in vitro fermentation—the following contents: total phenols (98.77, 99.31, and 99.08 mgEAG/100 mL), flavonoids (34.96, 35.44, and 34.96 mgQE/100 g DM), tannins (27.22, 27.35, and 27.99 mgEC/100g mL), and selenium (0.0811, 0.0814, and 0.0812 ppm). Full article
(This article belongs to the Special Issue Nanomaterials for Food Science and Technology)
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18 pages, 5850 KiB  
Article
Isolation of Cellulose Nanocrystals from Banana Peel Using One-Pot Microwave and Mild Oxidative Hydrolysis System
by Nurhidayah Azmirah Mohd Jamil, Syafiqah Syazwani Jaffar, Suryani Saallah, Mailin Misson, Shafiquzzaman Siddiquee, Jumardi Roslan and Wuled Lenggoro
Nanomaterials 2022, 12(19), 3537; https://doi.org/10.3390/nano12193537 - 10 Oct 2022
Cited by 6 | Viewed by 2864
Abstract
The current investigation deals with the application of a one-pot system to facilitate the production of cellulose nanocrystals (CNCs) from banana peel by a combination of microwave pre-treatment and mild oxidative hydrolysis with hydrogen peroxide (H2O2, 0–30 wt%) and [...] Read more.
The current investigation deals with the application of a one-pot system to facilitate the production of cellulose nanocrystals (CNCs) from banana peel by a combination of microwave pre-treatment and mild oxidative hydrolysis with hydrogen peroxide (H2O2, 0–30 wt%) and sulfuric acid (H2SO4, 0–10%). H2O2 causes decolorization of the banana peel suspension from dark brown to light yellow, while further treatment with H2SO4 produces a white suspension, indicating successful removal of the non-cellulosic components from the banana peel. This finding was further supported by Fourier Transform Infrared (FTIR) spectroscopic analysis, which showed the gradual disappearance of lignin and hemicellulose peaks with increasing H2O2 and H2SO4 concentrations. The CNCs has considerably high crystallinity, with the highest crystallinity (~85%) being obtained at 6% H2SO4. Therefore, CNCs obtained at 6% H2SO4 were selected for further characterization. Scanning Electron Microscope (SEM) analysis confirmed the disintegration of the cellulose fibres into small fragments after hydrolysis. Transmission Electron Microscope (TEM) and Atomic Force Microscope (AFM) analyses revealed the spherical shape of the CNCs with an average size of approximately 20 nm. The CNCs have good stability with zeta potential of −42.9 mV. Findings from this study suggest that the combination of microwave pre-treatment and oxidative hydrolysis with 30 wt% H2O2 and 6% H2SO4, which is about 11 times lower than the commonly used H2SO4 concentration, is proven effective for the isolation of CNCs from banana peel. These observations are expected to provide insight into a facile and environmentally benign alternative to the conventional CNCs isolation method, using abundant and underutilized agricultural waste as feedstock. Full article
(This article belongs to the Special Issue Nanomaterials for Food Science and Technology)
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Review

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19 pages, 1947 KiB  
Review
Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods
by Hualu Zhou and David Julian McClements
Nanomaterials 2022, 12(7), 1099; https://doi.org/10.3390/nano12071099 - 27 Mar 2022
Cited by 12 | Viewed by 3075
Abstract
Inorganic or organic nanoparticles are often incorporated into foods to enhance their quality, stability, nutrition, or safety. When they pass through the gastrointestinal environment, the properties of these nanoparticles are altered, which impacts their biological effects and potential toxicity. Consequently, there is a [...] Read more.
Inorganic or organic nanoparticles are often incorporated into foods to enhance their quality, stability, nutrition, or safety. When they pass through the gastrointestinal environment, the properties of these nanoparticles are altered, which impacts their biological effects and potential toxicity. Consequently, there is a need to understand how different kinds of nanoparticles behave within the gastrointestinal tract. In this article, the current understanding of the gastrointestinal fate of nanoparticles in foods is reviewed. Initially, the fundamental physicochemical and structural properties of nanoparticles are discussed, including their compositions, sizes, shapes, and surface chemistries. Then, the impact of food matrix effects and gastrointestinal environments on the fate of ingested nanoparticles is discussed. In particular, the influence of nanoparticle properties on food digestion and nutraceutical bioavailability is highlighted. Finally, future research directions are highlighted that will enable the successful utilization of nanotechnology in foods while also ensuring they are safe. Full article
(This article belongs to the Special Issue Nanomaterials for Food Science and Technology)
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