New insights into the role of nanotechnology in microbial food safety
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REVIEW ARTICLE
New insights into the role of nanotechnology in microbial food safety Farzad Rahmati1 · Seyyedeh Sanaz Hosseini2 · Sadaf Mahuti Safai2 · Behnam Asgari Lajayer3 · Mehrnaz Hatami4 Received: 13 March 2020 / Accepted: 21 August 2020 © King Abdulaziz City for Science and Technology 2020
Abstract Today, the role of nanotechnology in human life is undeniable as a broad range of industries, particularly food and medicine sectors, have been dramatically influenced. Nanomaterials can contribute to food safety by forming new nano-sized ingredients with modified physicochemical characteristics. Nanotechnologies can inhibit the growth of food spoilage microorganisms by recruiting novel and unique agents that are involved in removal of microbes from foods or prevent adhesion of microbial cells to food surfaces. Hence, nanotechnology could be considered as a high-potential tool in food packaging, safety, and preservation. Moreover, the prevention of biofilm formation by disturbing the attachment of bacteria to the food surface is another useful nanotechnological approach. Recently, nanoparticle-based biosensors have been designed and developed to detect the food-borne pathogens and hazardous substances through complicated mechanisms. During the past half-century, many methods such as freeze-drying and spray drying have been employed for increasing the viability in food industries; however, the other novel approaches such as encapsulation methods have also been developed. Admittedly, some beneficial bacteria such as probiotics bring diverse benefits for human health if only they are in a sufficient number and viability in the food products and gastrointestinal tract (GI). Encapsulation of these valuable microbial strains by nanoparticles improves the survival of probiotics under harsh conditions such as extreme levels of temperature, pH, and salinity during the processing of food products and within the GIT tract. The survival and effectiveness of encapsulated microorganisms depends on different factors including function of cell wall components in bacteria and type of coating materials. This review aims to broadly explore the potential of different aspects of nanotechnology in food industry, especially for packaging, preservation, safety, and viability. Keywords Nanotechnology · Nutraceuticals · Encapsulation · Probiotics · Food safety · Viability Abbreviations NEMS Nanoelectromechanical systems GIT Gastrointestinal tract CFU Colony-forming unit EFSA European food safety authority * Behnam Asgari Lajayer [email protected] * Mehrnaz Hatami m‑[email protected] 1
Department of Microbiology, Faculty of Science, Islamic Azad University, Qom Branch, Qom, Iran
2
Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran
3
Health and Environmental Research Center, Tabriz University of Medical Science, Tabriz, Iran
4
Department of Medicinal Plants, Faculty of Agriculture and Natural Resources, Arak University, Arak 38156‑8‑8349, Iran
FDA Food and drug administr
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