Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Nanotechnology in Food Science: The State-of-the-Art Applications and Consumer Acceptance
share announcement

Nanotechnology in Food Science: The State-of-the-Art Applications and Consumer Acceptance

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (25 January 2024) | Viewed by 1259

Special Issue Editor

Dr. Lunjie Huang

E-Mail Website
Guest Editor
College of Biomass Science and Engineering, Sichuan University, Chengdu, China
Interests: nanofood and food nanozymology: nano and nanozyme research in food science and engineering technology; food functional materials: food packaging, colloids and interface properties of soft materials, biosynthesis and green manufacturing, controlled release/delivery systems, etc.; resource utilization of by-products in the food industry: excavation of food functional components and value-added utilization of food wastes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nanotechnology has offered a wide range of opportunities for the development and application of structures, materials, or systems with new properties in the food industry in recent years. The developed nanomaterials impact every aspect of the food system from production to processing, packaging, transportation, shelf life and bioavailability. Nanotechnology could greatly improve not only food quality and safety but also the foods’ health benefits. Therefore, the great potential of nanomaterials has provided a new perspective for researchers to dive deep into the material at the nano level. It is essential to further come up with novel techniques, methods and products that have a direct application to nanotechnology in food science. The purpose of this Special Issue is to provide an overview of nanotechnology applications in the food industry and the consumer acceptability of nanotechnology applications in food science.

In particular, nanozymes, an outstanding representative of functional nanomaterials, have emerged as promising enzyme mimics. In the food field, increasing achievements have been witnessed in investigating the usability of nanozymes in food detection, food control and beyond. The editor believes that the continuous progress of nanozymes in the field of food will form a new interdisciplinary branch, that is, Food Nanozymology, as a futuristic section of the Food Science discipline. Thus, this Special Issue also closely follows the progress of nanozyme research in food science and technology.

Researchers are invited to submit their up-to-date original research articles, review works and short communications to this Foods Special Issue entitled “Nanotechnology in Food Science: The State-of-the-Art Applications and Consumer Acceptance”.

Dr. Lunjie Huang
Guest Editor

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. Foods 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

  • nanomaterials
  • nanozyme
  • nanofood
  • agri-food nanotechnology
  • food detection
  • food safety
  • food processing
  • food function
  • consumer acceptance

Published Papers (1 paper)

Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

17 pages, 3721 KiB  
Article
Rapid Trace Detection of Sulfite Residue in White Wine Using a Multichannel Colorimetric Nanozyme Sensor
by Xiaoyue Yue, Long Fu, Chaoyun Wu, Sheng Xu and Yanhong Bai
Foods 2023, 12(19), 3581; https://doi.org/10.3390/foods12193581 - 26 Sep 2023
Viewed by 922
Abstract
As a commonly used food additive, sulfite (SO32−) is popular with food manufacturers due to the functions of bleaching, sterilizing, and oxidation resistance. However, excess sulfites can pose a threat to human health. Therefore, it is particularly important to achieve [...] Read more.
As a commonly used food additive, sulfite (SO32−) is popular with food manufacturers due to the functions of bleaching, sterilizing, and oxidation resistance. However, excess sulfites can pose a threat to human health. Therefore, it is particularly important to achieve rapid and sensitive detection of SO32−. Herein, a colorimetric sensor was invented for visual, meticulous, and rapid detection of SO32− based on MIL-53(Fe/Mn). Bimetallic nanozyme MIL-53(Fe/Mn) was prepared by a one-pot hydrothermal reaction. The prepared MIL-53(Fe/Mn) can effectively catalyze the oxidation of colorless TMB to a blue oxidation product (oxTMB). The introduction of SO32− causes significant discoloration of the reaction system, gradually transitioning from a visible blue color to colorless. Hence, a sensitive colorimetric sensor for SO32− detection was developed based on the decolorization degree of the detection system. Further, the discoloration was ascribed to the inactivation of nanozyme and the strong reducing ability of SO32−. Under the optimal experimental conditions, there was a good linear relationship between the absorbance at 652 nm and SO32− concentration in the linear range of 0.5–6 μg mL−1 with a limit of detection (LOD) of 0.05 μg mL−1. The developed method was successfully applied to the detection of actual samples of white wine with good accuracy and recovery. Compared to traditional methods, this colorimetric sensor produces similar detection results but significantly reduces the detection time. Compared to traditional methods, this colorimetric sensor can not only reduce the detection costs effectively but also help the food industry maintain quality standards. Strong anti-interference capability, simple operation, and low detection limits ensure the excellent performance of the colorimetric sensor in detecting SO32− in white wine. The combination of a smartphone and a colorimetric analysis application has also greatly facilitated the semi-quantitative, visual on-site detection of SO32−, which has opened up an application prospect of an MIL-53(Fe/Mn)-based detection platform. Our work has indicated a new direction for the detection of SO32− and provided important assurance for food safety. Full article
(This article belongs to the Special Issue Nanotechnology in Food Science: The State-of-the-Art Applications and Consumer Acceptance)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-1
Back to TopTop