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Foods
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Nanotechnology in Food Processing, Packaging and Safety
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Nanotechnology in Food Processing, Packaging and Safety

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 January 2024) | Viewed by 3692

Special Issue Editor

Prof. Dr. Jianlong Wang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Xianyang, China
Interests: nanotechnology; synthesis of novel nanomaterials; application of nanomaterial; isolation of harmful substances in food and environment; biosensor development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Advanced new technologies are constantly being used in the food industry to promote development. Among them, nanotechnology has attracted wide attention for its potential to revolutionize the food industry. Nanotechnology can be used in constructing nanomaterials with special morphology, structure and surface properties. Functional nanomaterials can be enhanced with an increased stability, and antibacterial, antioxidant and biosafety properties to combat challenges during food processing and packaging, including food quality reduction, nutritional loss or pollution by the external environment (microbial and heavy metals, etc.). In addition, the development and application of nanosensors with high sensitivity and high selectivity in food also contribute to food safety control. These advantages and applications illustrate the broad significance and advantages of nanotechnology in the field of food science and engineering, and can make important contributions to the development of the food industry and human health. Moreover, the integration of nanotechnology with other science and technologies fields, including biotechnology, chemistry, physics and engineering, may increase the magnitude of its transformative potential.

Prof. Dr. Jianlong Wang
Guest Editor

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.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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

  • nanotechnology
  • nanoparticles
  • food processing
  • food packaging
  • sensors
  • quality protection
  • antibacterial and antioxidant
  • food safety control

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Published Papers (2 papers)

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Research

12 pages, 2330 KiB  
Article
A Label-Free Aptasensor for Turn-On Fluorescent Detection of Aflatoxin B1 Based on an Aggregation-Induced-Emission-Active Probe and Single-Walled Carbon Nanohorns
by Huanhuan Yang, Lei Lv, Mengyu Niu, Dongjie Zhang and Zhijun Guo
Foods 2023, 12(23), 4332; https://doi.org/10.3390/foods12234332 - 1 Dec 2023
Cited by 1 | Viewed by 1222
Abstract
The determination of the aflatoxin B1 (AFB1) content has received widespread attention in the context of food safety, which is a global public health issue. Accordingly, a label-free and turn-on fluorescent AFB1 determination method is developed herein with an ss-DNA aptamer as the [...] Read more.
The determination of the aflatoxin B1 (AFB1) content has received widespread attention in the context of food safety, which is a global public health issue. Accordingly, a label-free and turn-on fluorescent AFB1 determination method is developed herein with an ss-DNA aptamer as the recognition element, 4, 4-(1E,1E)-2, 2-(anthracene-9, 10-diyl) bis(ethene-2, 1-diyl) bis(N, N, N-trimethylbenzenaminium iodide) (DSAI) as the aggregation-induced emission (AIE) fluorescent probe, and single-walled carbon nanohorns (SWCNHs) as the selective part with a fluorescence quenching effect. In the presence of AFB1, the AFB1-specific aptamer undergoes a structural transformation and switches from being a random helix to a folded structure. DSAI’s fluorescence is protected as a result of the resistance of the transformed aptamer adsorbed on the SWCNHs’ surface. Because DSAI’s fluorescence is not quenchable, the fluorescence intensity is calculated as a function of the AFB1 concentration. By simply mixing DSAI, aptamer, AFB1 samples, and SWCNHs, the method can be carried out in 2 h, with a limit of detection (LOD) of 1.83 ng/mL. It has a high selectivity in the presence of other mycotoxins, and its performance is confirmed in soybean sauce with a known concentration of AFB1. The LOD was 1.92 ng/mL in the soy sauce samples and the recovery ranged from 95 to 106%, implying that the presented aptasensor has great potential for food analysis. Full article
(This article belongs to the Special Issue Nanotechnology in Food Processing, Packaging and Safety)
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17 pages, 3014 KiB  
Article
Ginger Oil Nanoemulsion Formulation Augments Its Antiproliferative Effect in Ehrlich Solid Tumor Model
by Danah S. Alharbi, Shouq F. Albalawi, Sarah T. Alghrid, Basma S. Alhwity, Mona Qushawy, Yasmin Mortagi, Mohamed El-Sherbiny, Kousalya Prabahar and Nehal Elsherbiny
Foods 2023, 12(22), 4139; https://doi.org/10.3390/foods12224139 - 15 Nov 2023
Cited by 3 | Viewed by 1805
Abstract
Cancer is a disease that is characterized by uncontrolled cell proliferation. Breast cancer is the most prevalent cancer among women. Ginger oil is a natural cancer fighter and anti-oxidant. However, the minimal absorption of ginger oil from the gastrointestinal tract accounts for its [...] Read more.
Cancer is a disease that is characterized by uncontrolled cell proliferation. Breast cancer is the most prevalent cancer among women. Ginger oil is a natural cancer fighter and anti-oxidant. However, the minimal absorption of ginger oil from the gastrointestinal tract accounts for its limited medicinal efficacy. The present study was designed to evaluate the efficacy of a nanoemulsion preparation of ginger oil on its oral bioavailability and in vivo anti-cancer efficacy. Ginger oil nanoemulsion was prepared by a high-pressure homogenization technique using different surfactants (Tween 20, 40, and 80). The prepared formulations were evaluated for droplet size, polydispersity index (PDI), zeta potential (ZP), pH, viscosity, and stability by calculating the creaming index percentage. The best formulation was evaluated for shape by TEM. The antitumor activity of the best nano-formulation was determined in comparison with the free oil using the in vivo Ehrlich solid tumor (EST) model. The prepared ginger oil nanoemulsion formulations exhibited acceptable droplet size in the range from 56.67 ± 3.10 nm to 357.17 ± 3.62 nm. A PDI of less than 0.5 indicates the homogeneity of size distribution. The oil globules possessed a negative charge ranging from −12.33 ± 1.01 to −39.33 ± 0.96 mV. The pH and viscosity were in the acceptable range. The TEM image of the best formulation appeared to be spherical with a small size. The ginger oil nanoemulsion reduced in vivo tumor volume and weight, extended animals’ life span, and ameliorated liver and kidney function in EST-bearing mice. These effects were superior to using free ginger oil. Collectively, the present study demonstrated that the ginger oil nanoemulsion improved oral absorption with a subsequent enhancement of its anti-proliferative efficacy in vivo, suggesting a nano-formulation of ginger oil for better therapeutic outcomes in breast cancer patients. Full article
(This article belongs to the Special Issue Nanotechnology in Food Processing, Packaging and Safety)
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