Applications of nanomaterials in agricultural production and crop protection: A review

Milk proteins are natural vehicles for bioactives. Many of their structural and physicochemical properties facilitate their functionality in delivery systems. These properties include binding of ions and small molecules, excellent surface and self-assembly properties; superb gelation properties; pH-responsive gel swelling behavior, useful for programmable release; interactions with other macromolecules to form complexes and conjugates with synergistic combinations of properties; various shielding capabilities, essential for protecting sensitive payload; biocompatibility and biodegradability, enabling to control the bioaccessibility of the bioactive, and promote its bioavailability. The review highlights the main achievements reported in the last 3 years: harnessing the casein micelle, a natural nanovehicle of nutrients, for delivering hydrophobic bioactives; discovering unique nanotubes based on enzymatic hydrolysis of α-la; introduction of novel encapsulation techniques based on cold-set gelation for delivering heat-sensitive bioactives including probiotics; developments and use of Maillard reaction based conjugates of milk proteins and polysaccharides for encapsulating bioactives; introduction of β-lg–pectin nanocomplexes for delivery of hydrophobic nutraceuticals in clear acid beverages; development of core-shell nanoparticles made of heat-aggregated β-lg, nanocoated by beet-pectin, for bioactive delivery; synergizing the surface properties of whey proteins with stabilization properties of polysaccharides in advanced W/O/W and O/W/O double emulsions; application of milk proteins for drug targeting, including lactoferrin or bovine serum albumin conjugated nanoparticles for effective in vivo drug delivery across the blood-brain barrier; beta casein nanoparticles for targeting gastric cancer; fatty acid-coated bovine serum albumin nanoparticles for intestinal delivery, and Maillard conjugates of casein and resistant starch for colon targeting. Major future challenges are spot-lighted.

Milk proteins as vehicles for bioactives

The field of nanoparticle delivery systems for nutrients and nutraceuticals with poor water solubility has been expanding, almost exponentially, over the last five years, and some of these technologies are now in the process of being incorporated in food products. The market projections for these technologies suggest a multifold increase in their commercial potential over the next five years. The interest in the pharmaceutical and food-related applications of these technologies has sparked tremendous developments in mechanical (top-down) and chemical (bottom-up) processes to obtain such nanoparticle systems. Mechanical approaches are capable of producing nanoparticles, typically in the 100–1000 nm range, whereas chemical methods tend to produce 10–100 nm particles. Despite these technological developments, there is a lack of information regarding the basis of design for such nanoparticle systems. Fundamental thermodynamic and mass transfer equations reveal that, in order to generate a broad spectrum delivery system, nanoparticles with 100 nm diameter (or less) should be produced. However, experimental data reveal that, in some cases, even nanoparticles in the 100–1000 nm range are capable of producing substantial improvement in the bioavailability of the active ingredients. In most cases, this improvement in bioavailability seems to be linked to the direct uptake of the nanoparticle. Furthermore, direct nanoparticle uptake is controlled by the size and surface chemistry of the nanoparticle system. The use of this direct nanoparticle uptake, in particular for soluble but poorly absorbed ingredients, is one of the areas that needs to be explored in the future, as well as the potential side effects of these nanoparticle carriers.

Bioavailability of nanoparticles in nutrient and nutraceutical delivery

https://www.cell.com/trends/biotechnology/pdf/S0167-7799(08)00291-6.pdf

Nanotechnology and its applications in the food sector

The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioactive compounds. Nanoencapsulation of bioactive compounds has versatile advantages for targeted site-specific delivery and efficient absorption through cells. However, researches in the application of nanotechnology in the food industry have been very limited and there are only a few review articles that explored the nanoencapsulation technology. This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsification–solvent evaporation, and supercritical fluid for food ingredients. Drying techniques such as spray drying and freeze drying for stabilization of nanoparticles are also discussed. Current state of knowledge, limitations of these techniques, and recent trends are also discussed. Finally, safety and regulatory issues in the nanoencapsulation of bioactive compounds are also highlighted.

Nanoencapsulation Techniques for Food Bioactive Components: A Review

The present study is to give a preliminary discussion on the potential applications, risks, food safety, and current regulatory situation of nanotechnology in relation to foods, thus to provide the industry, legislators, and government with some points, rather than a roadmap, that will need to be addressed as regulation for food nanotechnology moves forward. From the food industry and public safety standpoints, some recent food applications of nanotechnology, safety and risk problems of nanomaterials, routes for nanoparticles entering the body, existing regulations of nanotechnology in several countries, and a certification system of nanoproducts are discussed.

The development of regulations for food nanotechnology

Some Chinese herbal medicines (CHM) may be consumed for both the medicinal and food purposes in some traditional food dishes and herbal products, even though most of them are mainly considered as medicinal materials. The line between the medicinal and food characteristics of these herbal medicines is oftentimes blurred due to the dual uses. As natural herbal materials are not always safe, the regulation of CHM for food uses at the national level is for the protection of public health, as well as protecting consumers from potentially harmful herbal ingredients. This study compares and summarizes a considerable number of CHM that are allowed for food uses by the governmental agencies of mainland China and Taiwan. This article also discusses the development and provides an understanding of the regulations of CHM for both medicinal and food uses. The wealth of information may provide references for the development of food regulations on herbal products around the world.

The development of regulations of Chinese herbal medicines for both medicinal and food uses

This study investigated and compared the potential hypocholesterolemic activities of different insoluble fibers (IFs) prepared from carambola and orange pomace with or without micronization processing. After micronization, the cation-exchange and water-holding capacities of these pectic polysaccharide-rich IFs were effectively increased (from 140 to 180% and from 260 to 290%, respectively). The abilities of these microsized fruit IFs to lower the concentrations of serum triglyceride (by 15.6-17.8%) and serum total cholesterol (by 15.7-17.0%) were significantly (p < 0.05) improved, possibly by means of enhancing the excretion of cholesterol (123-126%) and bile acids (129-133%) in feces. Fecal moisture content was also increased (127-131%) by the consumption of microsized IFs. These results demonstrated that particle size is an important factor in affecting the characteristics and physiological functions of insoluble fibers. The approach of micronization processing might offer the industry an opportunity to improve the physiological functions of food fibers in fiber-rich functional food applications.

Shiuan-Huei Wu

Papers

The development of regulations for food nanotechnology

The development of regulations of Chinese herbal medicines for both medicinal and food uses

Improvement of the hypocholesterolemic activities of two common fruit fibers by micronization processing.