The current application of nanotechnology in food and agriculture

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Abstract

The rapid development of nanotechnology has been facilitating the transformations of traditional food and agriculture sectors, particularly the invention of smart and active packaging, nanosensors, nanopesticides and nanofertilizers. Numerous novel nanomaterials have been developed for improving food quality and safety, crop growth, and monitoring environmental conditions. In this review the most recent trends in nanotechnology are discussed and the most challenging tasks and promising opportunities in the food and agriculture sectors from selected recent studies are addressed. The toxicological fundamentals and risk assessment of nanomaterials in these new food and agriculture products are also discussed. We highlighted the potential application of biosynthesized and bio-inspired nanomaterial for sustainable development. However, fundamental questions with regard to high performance, low toxic nanomaterials need to be addressed to fuel active development and application of nanotechnology. Regulation and legislation are also paramount to regulating the manufacturing, processing, application, as well as disposal of nanomaterials. Efforts are still needed to strengthen public awareness and acceptance of the novel nano-enabled food and agriculture products. We conclude that nanotechnology offers a plethora of opportunities, by providing a novel and sustainable alternative in the food and agriculture sectors.

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Titanium dioxide nanoparticles in food and personal care products.

Alex Weir, Paul Westerhoff, Lars Fabricius … (2012)

Titanium dioxide is a common additive in many food, personal care, and other consumer products used by people, which after use can enter the sewage system and, subsequently, enter the environment as treated effluent discharged to surface waters or biosolids applied to agricultural land, incinerated wastes, or landfill solids. This study quantifies the amount of titanium in common food products, derives estimates of human exposure to dietary (nano-) TiO(2), and discusses the impact of the nanoscale fraction of TiO(2) entering the environment. The foods with the highest content of TiO(2) included candies, sweets, and chewing gums. Among personal care products, toothpastes and select sunscreens contained 1% to >10% titanium by weight. While some other crèmes contained titanium, despite being colored white, most shampoos, deodorants, and shaving creams contained the lowest levels of titanium (<0.01 μg/mg). For several high-consumption pharmaceuticals, the titanium content ranged from below the instrument detection limit (0.0001 μg Ti/mg) to a high of 0.014 μg Ti/mg. Electron microscopy and stability testing of food-grade TiO(2) (E171) suggests that approximately 36% of the particles are less than 100 nm in at least one dimension and that it readily disperses in water as fairly stable colloids. However, filtration of water solubilized consumer products and personal care products indicated that less than 5% of the titanium was able to pass through 0.45 or 0.7 μm pores. Two white paints contained 110 μg Ti/mg while three sealants (i.e., prime coat paint) contained less titanium (25 to 40 μg Ti/mg). This research showed that, while many white-colored products contained titanium, it was not a prerequisite. Although several of these product classes contained low amounts of titanium, their widespread use and disposal down the drain and eventually to wastewater treatment plants (WWTPs) deserves attention. A Monte Carlo human exposure analysis to TiO(2) through foods identified children as having the highest exposures because TiO(2) content of sweets is higher than other food products and that a typical exposure for a US adult may be on the order of 1 mg Ti per kilogram body weight per day. Thus, because of the millions of tons of titanium-based white pigment used annually, testing should focus on food-grade TiO(2) (E171) rather than that adopted in many environmental health and safety tests (i.e., P25), which is used in much lower amounts in products less likely to enter the environment (e.g., catalyst supports, photocatalytic coatings).

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Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors

Timothy Duncan (2011)

Graphical abstract Nanotechnology may revolutionize the food industry by providing stronger, high-barrier packaging materials, more potent antimicrobial agents, and a host of sensors which can detect trace contaminants, gasses or microbes in packaged foods. Highlights ► Focuses on the use of nanomaterials in food packaging and sensing applications. ► Polymer nanocomposites offer high gas barriers, strength, and flame retardancy. ► Silver and metal oxide nanoparticles are potent biocides. ► Nanosensors and assays detect gasses, small molecules and microorganisms. ► Economic outlook and health and safety implications are also briefly reviewed.

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Mechanisms of nanotoxicity: Generation of reactive oxygen species⋆

Peter P. Fu, Qingsu Xia, Huey-Min Hwang … (2014)

Nanotechnology is a rapidly developing field in the 21 st century, and the commercial use of nanomaterials for novel applications is increasing exponentially. To date, the scientific basis for the cytotoxicity and genotoxicity of most manufactured nanomaterials are not understood. The mechanisms underlying the toxicity of nanomaterials have recently been studied intensively. An important mechanism of nanotoxicity is the generation of reactive oxygen species (ROS). Overproduction of ROS can induce oxidative stress, resulting in cells failing to maintain normal physiological redox-regulated functions. This in turn leads to DNA damage, unregulated cell signaling, change in cell motility, cytotoxicity, apoptosis, and cancer initiation. There are critical determinants that can affect the generation of ROS. These critical determinants, discussed briefly here, include: size, shape, particle surface, surface positive charges, surface-containing groups, particle dissolution, metal ion release from nanometals and nanometal oxides, UV light activation, aggregation, mode of interaction with cells, inflammation, and pH of the medium.

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Author and article information

Journal

Journal ID (nlm-ta): J Food Drug Anal

Journal ID (iso-abbrev): J Food Drug Anal

Title: Journal of Food and Drug Analysis

Publisher: Taiwan Food and Drug Administration

ISSN (Print): 1021-9498

ISSN (Electronic): 2224-6614

Publication date (Electronic, collection): 2019

Publication date (Electronic, pub): 24 December 2018

Volume: 27

Issue: 1

Pages: 1-21

Affiliations

[a ]The University of Georgia, Athens, GA, 30602, USA

[b ]Morgan State University, Baltimore, MD, 21251, USA

[c ]Jackson State University, Jackson, MS, 39217, USA

[d ]Dalian Marinetime University, Dalian, Liaoning, China

Author notes

[* ]Corresponding author. E-mail address: huey-min.hwang@ 123456jsums.edu (H.-m. Hwang).

[1]

These authors contributed equally to this work.

Article

Publisher ID: jfda-27-01-001

DOI: 10.1016/j.jfda.2018.12.002

PMC ID: 9298627

PubMed ID: 30648562

SO-VID: 96e432d2-aeb8-470e-a9e9-4b199fe66e06

License:

This is an open access article under the CC-BY-NC-ND license ( http://creativecommons.org/licenses/by-nc-nd/4.0/).

History

Date received : 30 November 2018

Date accepted : 03 December 2018

Funding

Funded by: The National Science Foundation-Centers of Research Excellence in Science and Technology (NSF-CREST)

Award ID: #HRD-1547754

This study was supported by NSF-CREST program [The National Science Foundation-Centers of Research Excellence in Science and Technology (NSF-CREST)] with grant #HRD-1547754 to Jackson State University.

The current application of nanotechnology in food and agriculture

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Irish Journal of Agricultural and Food Research

Most cited references 174

Titanium dioxide nanoparticles in food and personal care products.

Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors

Mechanisms of nanotoxicity: Generation of reactive oxygen species⋆

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