机械杀菌表面:机理、纳米制造和食品应用前景。

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2023-03-27 DOI:10.1146/annurev-food-060721-022330

Yifan Cheng, Xiaojing Ma, Trevor Franklin, Rong Yang, Carmen I Moraru

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引用次数: 3

摘要

机械杀菌(MB)纳米模式具有通过破裂细胞包膜使细菌细胞失活的能力。这种不含杀菌剂的物理机械机制可能赋予食品加工、包装和食品制备环境中遇到的各种材料持久的生物膜缓解能力。在这篇综述中，我们首先讨论了最近在阐明MB机制，揭示性质-活性关系以及开发具有成本效益和可扩展的纳米制造技术方面的进展。接下来，我们评估了MB表面在食品相关应用中可能面临的潜在挑战，并提供了我们对关键研究需求和机会的看法，以促进其在食品工业中的应用。

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Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications.

Mechano-bactericidal (MB) nanopatterns have the ability to inactivate bacterial cells by rupturing cellular envelopes. Such biocide-free, physicomechanical mechanisms may confer lasting biofilm mitigation capability to various materials encountered in food processing, packaging, and food preparation environments. In this review, we first discuss recent progress on elucidating MB mechanisms, unraveling property-activity relationships, and developing cost-effective and scalable nanofabrication technologies. Next, we evaluate the potential challenges that MB surfaces may face in food-related applications and provide our perspective on the critical research needs and opportunities to facilitate their adoption in the food industry.

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.