There has been a recent surge of interest in the use of food-grade nanoparticles (NPs) for stabilizing food foams and emulsions. Cereal proteins are a promising raw material class to produce such NPs. Studies thus far have focused mostly on wheat gliadin and maize zein-based NPs. The former are effective interfacial stabilizing agents, while the latter due to their high hydrophobicity generally result in poor interfacial stability. Several strategies to modify the surface properties of wheat gliadin and maize zein NPs have been followed. In many instances, this resulted in improved foam or emulsion stability. Nonetheless, future efforts should be undertaken to gain fundamental insights in the interfacial behavior of NPs, to further explore NP surface modification strategies, and to validate the use of NPs in actual food systems.

Conventional fertilizers and pesticides are not sustainable for multiple reasons, including high delivery and usage inefficiency, considerable energy, and water inputs with adverse impact on the agroecosystem. Achieving and maintaining optimal food security is a global task that initiates agricultural approaches to be revolutionized effectively on time, as adversities in climate change, population growth, and loss of arable land may increase. Recent approaches based on nanotechnology may improve in vivo nutrient delivery to ensure the distribution of nutrients precisely, as nanoengineered particles may improve crop growth and productivity. The underlying mechanistic processes are yet to be unlayered because in coming years, the major task may be to develop novel and efficient nutrient uses in agriculture with nutrient use efficiency (NUE) to acquire optimal crop yield with ecological biodiversity, sustainable agricultural production, and agricultural socio-economy. This study highlights the potential of nanofertilizers in agricultural crops for improved plant performance productivity in case subjected to abiotic stress conditions.

In the present study, silver nanoparticles (AgNPs) synthesized from aqueous leaves extract of Malva crispa and their mode of interaction with food- and water-borne microbes were investigated. Formation of AgNPs was conformed through UV–Vis, FE-SEM, EDS, AFM, and HR-TEM analyses. Further the concentration of silver (Ag) in the reaction mixture was conformed through ICP-MS analysis. Different concentration of nanoparticles (1–3 mM) tested to know the inhibitory effect of bacterial pathogens such as Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella typhi, Salmonella enterica and the fungal pathogens of Penicillium expansum, Penicillium citrinum, Aspergillus oryzae, Aspergillus sojae and Aspergillus niger. Interestingly, nanoparticles synthesized from 2 to 3 mM concentration of AgNO₃ showed excellent inhibitory activities against both bacterial and fungal pathogens which are well demonstrated through well diffusion, poison food technique, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). In addition, mode of interaction of nanoparticles into both bacterial and fungal pathogens was documented through Bio-TEM analysis. Further the genomic DNA isolated from test bacterial strains and their interaction with nanoparticles was carried out to elucidate the possible mode of action of nanoparticles against bacteria. Interestingly, AgNPs did not show any genotoxic effect against all the tested bacterial strains which are pronounced well in agarose gel electrophoresis and for supporting this study, UV–Vis and Bio-TEM analyses were carried out in which no significant changes observed compared with control. Hence, the overall results concluded that the antimicrobial activity of biogenic AgNPs occurred without any DNA damage.

Recently, food-grade Pickering particles, particularly plant proteins, have attracted tremendous attention because they are biobased, environmentally-friendly and edible. To explore the potential of tea water-insoluble protein (TWIP) nanoparticles from tea residues for stabilizing Pickering emulsions, the average hydrodynamic diameter (DH), zeta potential and morphologic profiles of TWIP nanoparticles were characterized using dynamic light scattering (DLS), laser Doppler velocimetry (LDV) and atomic force microscopy (AFM), respectively. The results indicated that TWIP nanoparticles were irregular colloidal particles with a DH greater than 300 nm and a negative charge of more than −30 mV at ionic strengths of 0–400 mM and a fixed TWIP nanoparticle concentration (2.0%). Furthermore, the effect of the TWIP nanoparticle concentration (0.5–4.0%, w/v) and oil-water ratio (2:8–6:4) on the characteristics of the Pickering emulsions stabilized via TWIP nanoparticles was investigated. Increasing the TWIP nanoparticle concentration generated a firm and thick TWIP nanoparticle-based interfacial layer, as verified by Cryo-scanning electron microscopy imaging, and decreased the droplet size of Pickering emulsions at an oil-water ratio of 4:6. Additionally, an increase of the oil-water ratio to 6:4 favored the formation of emulsions with extraordinary creaming stability at the fixed TWIP nanoparticle concentration of 2.0%. The present study is the first to suggest TWIP nanoparticles as a type of food-grade Pickering particle.

Background: The incidence of foodborne infectious diseases has been stable and even increased in many countries. Improper use of antibiotics due to the prevalence of microbial diseases has caused drug resistance. So nanotechnology has many attractive applications in the food industry, such as food preservation and food quality control. By the reason, the absorptive and antibacterial features of copper oxide nanoparticles combining with magnesium oxide nanoparticles in killing the bacteria were investigated. Materials and Methods: The antibacterial activities of CuO NP in combination with MgO NP against Escherichia coli and Staphylococcus aureus in culture media and fruit juice (mango, pomegranate, and peach) by agar diffusion and colony count method were explored. Electron microscopy was used to characterize the morphological characteristics of the bacteria tested after treatment with CuO and MgO NPs. Results: The results of one-way ANOVA by 95% confidence showed that CuO and MgO NPs have antimicrobial activity on E. coli and S. aureus. An effect of synergism was observed when combining CuO and MgO NP. Electron microscopy photographs showed that treatment with the combination of MgO and CuO caused damage to the cell membrane. As a result, the leakage of intracellular contents kills the bacteria. Conclusion: The combination of CuO and MgO nanoparticles can successfully control the growth of E. coli and S. aureus in liquid and juice medium. So, this combination treatment can reduce the required amount of CuO and MgO nanoparticles during the pathogen control process in the food industry.

Pickering emulsions stabilized by food-grade particles have garnered increasing interest in recent years due to their promising applications in biorelated fields such as foods, cosmetics, and drug delivery. However, it remains a big challenge to formulate nanoscale Pickering emulsions from these edible particles. Herein we show that a new Pickering nanoemulsion that is stable, monodisperse, and controllable can be produced by employing the spherical micellar nanoparticles (EYPNs), self-assembled from the food-derived, amphiphilic egg yolk peptides, as an edible particulate emulsifier. As natural peptide-based nanoparticles, the EYPNs have a small particle size, intermediate wettability, high surface activity, and deformability at the interface, which enable the formation of stable Pickering nanodroplets with a mean dynamic light scattering diameter below 200 nm and a polydispersity index below 0.2. This nanoparticle system is versatile for different oil phases with various polarities and demonstrates the easy control of nanodroplet size through tuning the microfluidization conditions or the ratio of EYPNs to oil phase. These food-grade Pickering nanoemulsions, obtained when the internal phase is an edible vegetable oil, have superior stability during long-term storage and spray-drying based on the irreversible and compact adsorption of intact EYPNs at the nanodroplet surface. This is the first finding of a natural edible nano-Pickering emulsifier that can be used solely to make stable food Pickering nanoemulsions with the qualities of simplicity, versatility, low cost, and the possibility of controllable and mass production, which make them viable for many sustainable applications.

A new bio-MSPE sorbent based on the use of C. micaceus and γ-Fe₂O₃ magnetic nanoparticle was prepared for the preconcentrations of Co(II) and Hg(II). Critical parameters including pH, flow rate, quantity of C. micaceus, quantity of γ-Fe₂O₃ magnetic nanoparticle, eluent (type, concentration and volume), sample volume, and foreign ions were examined. Surface structure and variations after interaction with Co(II) and Hg(II) of bio-MSPE sorbent were investigated by FT-IR, SEM, and EDX. The impact of bio-MSPE column reusage was also tested. The biosorption capacities were determined as 24.7 mg g⁻¹ and 26.2 mg g⁻¹, respectively for Co(II) and Hg(II). Certified reference materials were utilized to find out the accuracy of the prepared bio-MSPE method. This novel bio-MSPE method was accomplished by being applied to real food and water samples. In particular, it will be possible to make use of C. micaceus as new alternatives, in environmental biotechnology applications.

To develop an accurate and precise method for separation and pre-concentration of Hg(II), a novel thionin functionalised core shell structure magnetic material has been prepared and characterised. The extraction ability of the material was evaluated by magnetic solid-phase extraction coupled with inductively coupled plasma mass spectrometry determination of Hg(II) in food and water samples. Combining the advantages of magnetic separation with selective extraction of thionin towards Hg(II), the material exhibits enhanced enrich selectivity and efficiency for Hg(II). The experimental parameters influencing Hg(II) extraction efficiency, including pH of the aqueous solution, the dosage of the adsorbent, extraction time and sample volume, were systematically investigated. Under the optimised conditions, concentration of Hg(II) at 1.0 μg L⁻¹ can be successfully enriched by the material without the interference of the common co-existing ions. The enrichment factor and adsorption capacity were 250 and 75.2 mg g⁻¹, and precise of the method was confirmed by analysing the spiked food, water samples and standard water reference samples with the recoveries of 92.5–101.8%.

Melanin nanoparticles (MNP) were isolated from squid ink and used for the preparation of gelatin-based nanocomposite films containing various concentration of MNP (0, 0.25, 0.5, and 1.0 wt%). The MNP was a spherical form with an average diameter of about 100 nm. The MNP was compatible with the gelatin matrix to form uniform nanocomposite films. The surface color of gelatin/MNP nanocomposite films was brown with decreased transparency, but other film properties such as mechanical, water vapor barrier, and thermal stability properties increased significantly compared with the neat gelatin film. All the film properties of the gelatin/MNP nanocomposite films were dependent on the MNP concentration. Also, the gelatin/MNP nanocomposite films exhibited a high antioxidant activity which has great potential for food packaging and biomedical applications.

A new solid-phase extraction sorbent was used for the separation/preconcentration of Ni(II) ions prior to their determination by flame atomic absorption spectrometry. It was prepared by immobilization of dithiooxamide on magnetic nanoparticles (MNPs) of magnetite (Fe3O4) coated with cationic surfactant sodium dodecyl sulfate. The properties of sorbent and MNPs were characterized by scanning electron microscope and transmission electron microscope. Some parameters affecting extraction, such as pH, adsorbent dosage, and eluent concentration and volume) were optimized. The calibration graph was linear in the range 30–5000 µg.L⁻¹ with a limit of determination of 3.9 µg.L⁻¹. The relative standard deviation for Ni ions was 1.3%. The method was applied to the determination of trace amounts of Ni(II) ions in water and food samples.