New insights into the role of nanotechnology in microbial food safety

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: Encapsulation; Food safety; Nanotechnology; Nutraceuticals; Probiotics; Viability.

Fig. 1

A schematic model that shows different applications of nanotechnology in food industries

Fig. 2

A schematic model for the absorption of nanoparticles by higher organisms. Through inhalation, oral, and dermal routes nanoparticles might be presented in the human and animal bodies. This figure reveals that different nanoparticles are coated by molecules like protein in the extracellular fluid. The main regulatory protein between nanoparticles and cells called corona (Brandelli 2020). Cellular internalization takes place through passive transport or active method so-called receptor-mediated

Fig. 3

Images including free coated (a), single chitosan coated (b), double-coated bacteria (c), alginate beads extracted from GI condition in the period of 8, 16 and 32 days after storage (Rahmati 2020)