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Nanomaterials
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Nanomaterials and Nanostructures for Food Processing and Preservation
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Nanomaterials and Nanostructures for Food Processing and Preservation

A special issue of Nanomaterials (ISSN 2079-4991). This special issue belongs to the section "Synthesis, Interfaces and Nanostructures".

Deadline for manuscript submissions: 25 February 2025 | Viewed by 9158

Special Issue Editors

Dr. Aris Giannakas

E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Agricultural Sciences, University of Patras, 30100 Agrinio, Greece
Interests: chemical technology; nanostructures in food technology; polymers and biopolymers composites and nanocomposites; biopolymers hydrogels; bioactive nanostructures; nanomaterials; microemulsions; nanoemulsions; active packaging; control release; food processing and preservation
Special Issues, Collections and Topics in MDPI journals
Dr. Constantinos Salmas

E-Mail Website
Guest Editor
Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
Interests: gels as food packaging; porous materials; material characterization; kinetics; mesoporous materials; biomass and biowaste valorization; process engineering
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Recent trends in circular economy and nanotechnology are their novel and innovative applications in the food processing and preservation sector, which is rather recent compared with their use in biomedical and pharmaceutical applications. Nanomaterials and nanostructured materials are being used in various sectors of food sciences, such as nanosensors, new packaging materials, and encapsulated food components. Nanomaterials such as nanoclays, natural zeolites, mesoporous silicas, silver, copper, activated carbon, carbon nanotubes, carbon quantum dots, zinc oxide, titanium dioxide, copper oxide, and magnesium oxide are some of the most frequently used in food packaging systems to imorove mechanical and barrier properties and enhance antimicrobial activity. Nanostructured systems in food include nanomaterials, polymeric nanoparticles, liposomes, nanoemulsions, microemulsions, and polymer nanocomposites. These materials enhance solubility, improve bioavailability, facilitate controlled release, and protect bioactive components during manufacture and storage. This Special Issue inspires to present a collection of studies with the latest nanomaterial and nanostructured materials, and their current applications and future perspectives in the food processing and preservation sector.

Dr. Aris Giannakas
Dr. Constantinos Salmas
Guest Editors

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.

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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
  • nanostructures
  • food processing
  • food preservation
  • food packaging
  • ZnO
  • TiO2, zeolite
  • microemulsions
  • nanoemulsions

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Published Papers (4 papers)

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Research

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11 pages, 5185 KiB  
Article
Analysis of Fluorescent Carbon Nanodot Formation during Pretzel Production
by Dávid Semsey, Duyen H. H. Nguyen, Gréta Törős, Arjun Muthu, Safa Labidi, Hassan El-Ramady, Áron Béni, Mahendra Rai and Prokisch József
Nanomaterials 2024, 14(13), 1142; https://doi.org/10.3390/nano14131142 - 3 Jul 2024
Cited by 1 | Viewed by 1077
Abstract
Baked pretzels are a popular choice for a quick snack, easily identifiable by their classic twisted shape, glossy exterior, and small salt crystals sprinkled on top, making them a standout snack. However, it is not commonly known that compounds with fluorescent properties can [...] Read more.
Baked pretzels are a popular choice for a quick snack, easily identifiable by their classic twisted shape, glossy exterior, and small salt crystals sprinkled on top, making them a standout snack. However, it is not commonly known that compounds with fluorescent properties can be formed during their production. Carbon nanodots (CNDs) with an average size of 3.5 nm were isolated and identified in bakery products. This study delved into the formation of CNDs in pretzel production using a fractional factorial experimental design. The research revealed that the baking temperature had the most significant impact on the concentration of CNDs, followed by the concentration of NaOH in the immersion solution, and then the baking time. This study highlights the unique role of the NaOH immersion step, which is not typically present in bread-making processes, in facilitating the formation of CNDs. This discovery highlights the strong correlation between the formation of CNDs and the heat treatment process. Monitoring and controlling these factors is crucial for regulating the concentration of CNDs in pretzel production and understanding nanoparticle formation in processed foods for food safety. Full article
(This article belongs to the Special Issue Nanomaterials and Nanostructures for Food Processing and Preservation)
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19 pages, 20752 KiB  
Article
Synthesis of Novel Nanocomposite Materials with Enhanced Antimicrobial Activity based on Poly(Ethylene Glycol Methacrylate)s with Ag, TiO2 or ZnO Nanoparticles
by Melpomeni Tsakiridou, Ioannis Tsagkalias, Rigini M. Papi and Dimitris S. Achilias
Nanomaterials 2024, 14(3), 291; https://doi.org/10.3390/nano14030291 - 31 Jan 2024
Cited by 2 | Viewed by 1716
Abstract
The aim of this investigation was to prepare novel hybrid materials with enhanced antimicrobial properties to be used in food preservation and packaging applications. Therefore, nanocomposite materials were synthesized based on two stimuli-responsive oligo(ethylene glycol methacrylate)s, namely PEGMA and PEGMEMA, the first bearing [...] Read more.
The aim of this investigation was to prepare novel hybrid materials with enhanced antimicrobial properties to be used in food preservation and packaging applications. Therefore, nanocomposite materials were synthesized based on two stimuli-responsive oligo(ethylene glycol methacrylate)s, namely PEGMA and PEGMEMA, the first bearing hydroxyl side groups with three different metal nanoparticles, i.e., Ag, TiO2 and ZnO. The in situ radical polymerization technique was employed to ensure good dispersion of the nanoparticles in the polymer matrix. FTIR spectra identified the successful preparation of the corresponding polymers and XRD scans revealed the presence of the nanoparticles in the polymer matrix. In the polymer bearing hydroxyl groups, the presence of Ag-NPs led to slightly lower thermal stability as measured by TGA, whereas both ZnO and TiO2 led to nanomaterials with better thermal stability. The antimicrobial activity of all materials was determined against the Gram-negative bacteria E. coli and the Gram-positive S. aureus, B. subtilis and B. cereus. PEGMEMA nanocomposites had much better antimicrobial activity compared to PEGMA. Ag NPs exhibited the best inhibition of microbial growth in both polymers with all four bacteria. Nanocomposites with TiO2 showed a very good inhibition percentage when used in PEGMEMA-based materials, while in PEGMA material, high antimicrobial activity was observed only against E. coli and B. subtilis, with moderate activity against B. cereus and almost absent activity against S. aureus. The presence of ZnO showed antimicrobial activity only in the case of PEGMEMA-based materials. Differences observed in the antibacterial activity of the polymers with the different nanoparticles could be attributed to the different structure of the polymers and possibly the more efficient release of the NPs. Full article
(This article belongs to the Special Issue Nanomaterials and Nanostructures for Food Processing and Preservation)
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21 pages, 1995 KiB  
Article
Carvacrol Microemulsion vs. Nanoemulsion as Novel Pork Minced Meat Active Coatings
by Konstantinos Zaharioudakis, Eleni Kollia, Areti Leontiou, Dimitrios Moschovas, Andreas Karydis-Messinis, Apostolos Avgeropoulos, Nikolaos E. Zafeiropoulos, Efthymia Ragkava, George Kehayias, Charalampos Proestos, Constantinos E. Salmas and Aris E. Giannakas
Nanomaterials 2023, 13(24), 3161; https://doi.org/10.3390/nano13243161 - 18 Dec 2023
Cited by 1 | Viewed by 2374
Abstract
Carvacrol is well documented for its antibacterial and antioxidant effects. However, its high volatility has directed researchers toward nanoencapsulation technology according to bioeconomy and sustainability trends. This study examined and compared free carvacrol (FC), carvacrol microemulsion (MC), carvacrol microemulsion busted with chitosan (MMC), [...] Read more.
Carvacrol is well documented for its antibacterial and antioxidant effects. However, its high volatility has directed researchers toward nanoencapsulation technology according to bioeconomy and sustainability trends. This study examined and compared free carvacrol (FC), carvacrol microemulsion (MC), carvacrol microemulsion busted with chitosan (MMC), and carvacrol nanoemulsions (NC) as active coatings on extending minced pork meat shelf life at 4 ± 1 °C for 9 days, focusing on microbiological, physiochemical, and sensory characteristics. The research involved pre-characterizing droplet sizes, evaluating antioxidants, and determining antibacterial efficacy. The results demonstrated that NC with a 21 nm droplet size exhibited the highest antioxidant and antibacterial activity. All coatings succeeded in extending the preservation of fresh minced pork meat in comparison to the free carvacrol sample (FC). The NC coating showed the highest extension of minced pork meat preservation and maintained meat freshness for 9 days, with a lower TBARs of 0.736 mg MDA/Kg, and effectively reduced mesophilic, lactic acid, and psychotrophic bacterial counts more significantly by 1.2, 2, and 1.3 log, respectively, as compared to FC. Sensory assessments confirmed the acceptability of NC and MCC coatings. Overall, the carvacrol-based nanoemulsion can be considered a novel antioxidant and antimicrobial active coating due to its demonstrated higher efficacy in all the examined tests performed. Full article
(This article belongs to the Special Issue Nanomaterials and Nanostructures for Food Processing and Preservation)
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Review

Jump to: Research

23 pages, 1939 KiB  
Review
Nanoencapsulation of Cyanidin 3-O-Glucoside: Purpose, Technique, Bioavailability, and Stability
by Oscar Zannou, Kouame F. Oussou, Ifagbémi B. Chabi, Nour M. H. Awad, Midimahu V. Aïssi, Gulden Goksen, Mustafa Mortas, Fatih Oz, Charalampos Proestos and Adéchola P. P. Kayodé
Nanomaterials 2023, 13(3), 617; https://doi.org/10.3390/nano13030617 - 3 Feb 2023
Cited by 11 | Viewed by 3138
Abstract
The current growing attractiveness of natural dyes around the world is a consequence of the increasing rejection of synthetic dyes whose use is increasingly criticized. The great interest in natural pigments from herbal origin such as cyanidin 3-O-glucoside (C3G) is due [...] Read more.
The current growing attractiveness of natural dyes around the world is a consequence of the increasing rejection of synthetic dyes whose use is increasingly criticized. The great interest in natural pigments from herbal origin such as cyanidin 3-O-glucoside (C3G) is due to their biological properties and their health benefits. However, the chemical instability of C3G during processing and storage and its low bioavailability limits its food application. Nanoencapsulation technology using appropriate nanocarriers is revolutionizing the use of anthocyanin, including C3G. Owing to the chemical stability and functional benefits that this new nanotechnology provides to the latter, its industrial application is now extending to the pharmaceutical and cosmetic fields. This review focuses on the various nanoencapsulation techniques used and the chemical and biological benefits induced to C3G. Full article
(This article belongs to the Special Issue Nanomaterials and Nanostructures for Food Processing and Preservation)
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