纳米粒子在食品中的应用——综述,Food & Function

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纳米粒子在食品中的应用——综述
Food & Function ( IF 5.1 ) Pub Date : 2023-02-17 , DOI: 10.1039/d2fo02180c
A Wasilewska _{1,

2} , M Bielicka _{1,

2} , U Klekotka ₁ , B Kalska-Szostko ₁

Affiliation

纳米技术在食品工业中的应用在许多方面带来了不确定性。多年来，纳米技术的成果主要应用于生物医学和计算机科学，但最近也被用于食品工业。由于极小（纳米）尺度，纳米材料的特性和行为可能与其宏观对应物不同。它们可以用作生物传感器来检测试剂或微生物，监测细菌生长条件，增加食品耐久性，例如当放置在食品包装中时，在不改变产品稠度的情况下减少某些成分的量（脂肪替代品的研究正在进行中），改善食物的味道，使一些营养物质更好地被人体吸收等. 市场上有些公司已经将纳米粒子引入经济以改善其功能，例如婴儿奶瓶。本综述侧重于纳米粒子在食品工业中的应用，包括有机（壳聚糖、纤维素、蛋白质）和无机（银、铁、氧化锌、氧化钛等）。在食品生产中使用纳米材料需要遵守本评论中描述的有关纳米加工食品安全和数量的所有法律要求。将来，应该开发新的测试纳米粒子的方法，以确保化合物的有效性，例如，纳米封装，即封装过程是否对这些化合物的特定性质产生积极影响。纳米技术彻底改变了我们对食品工程（从生产到加工）、食品储存和新材料和产品的创造以及寻找新产品应用的方法。

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Nanoparticle applications in food – a review

The use of nanotechnology in the food industry raises uncertainty in many respects. For years, achievements of nanotechnology have been applied mainly in biomedicine and computer science, but recently it has also been used in the food industry. Due to the extremely small (nano) scale, the properties and behavior of nanomaterials may differ from their macroscopic counterparts. They can be used as biosensors to detect reagents or microorganisms, monitor bacterial growth conditions, increase food durability e.g. when placed in food packaging, reducing the amount of certain ingredients without changing the consistency of the product (research on fat substitutes is underway), improve the taste of food, make some nutrients get better absorbed by the body, etc. There are companies on the market that are already introducing nanoparticles into the economy to improve their functionality, e.g. baby feeding bottles. This review focuses on the use of nanoparticles in the food industry, both organic (chitosan, cellulose, proteins) and inorganic (silver, iron, zinc oxide, titanium oxide, etc.). The use of nanomaterials in food production requires compliance with all legal requirements regarding the safety and quantity of nano-processed food products described in this review. In the future, new methods of testing nanoparticles should be developed that would ensure the effectiveness of compounds subjected to, for example, nano-encapsulation, i.e. whether the encapsulation process had a positive impact on the specific properties of these compounds. Nanotechnology has revolutionized our approach towards food engineering (from production to processing), food storage and the creation of new materials and products, and the search for new product applications.

更新日期：2023-02-17

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