Mukhtar Iderawumi Abdulraheem, Abiodun Yusuff Moshood, Yiheng Zang, Ali Mawof, Yanyan Zhang, Vijaya Raghavan, Jiandong Hu
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引用次数: 0
Abstract
Food security is increasingly threatened by factors such as population growth, resource depletion, climate change, and unsustainable agricultural practices leading to food loss and waste. Addressing these challenges requires innovative strategies, including enhanced food preservation, functional food development, improving packaging solutions, and rapid pathogen detection. Nanoparticles (NPs), due to their unique physicochemical properties—such as high surface area, reactivity, and antimicrobial activity—offer promising solutions for improving food safety, crop productivity, and sustainability in agriculture. Compared to traditional preservation and packaging methods, NPs provide advantages in antimicrobial protection, active packaging, controlled release systems, and improved mechanical and barrier properties. This review examines the properties, design considerations, and applications of NPs in food and agriculture, highlighting recent research progress, prospects, and potential risks. It also discusses the knowledge gaps, safety concerns, and regulatory challenges, emphasizing the need for further studies to assess toxicity, environmental impact, and risk management frameworks. By providing insights into the potential and challenges of NPs, this review serves as useful resources for researchers, policymakers, and industry professionals, guiding the safe and effective implementation of nanoparticles in food and agriculture.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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