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The multiple application of nanotechnology in agriculture: reviving soil health and enhance crop production using nanofertilizers; utilization of nanopesticides for crop defense; nanomaterials for developing resistance in plants against flood and drought; nanosensors and computerized regulated precise farming (reproduced from Shang et al.⁹³ with permission of the MDPI).
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Currently, modern lifestyle diseases (LSD) such as cancer, diabetes, hypertension, cardiovascular and thyroid disease are commonly seen among people of different age groups. One of the root causes of this LSD is the type of food that we are eating. Staple crops like rice, sugarcane, vegetables and wheat are grown with the application of agrochemica...
Citations
... The typical proteins also engage with some biological and technological functions, such as protolithic activity regulators [4]. The phytonutrient array of soybeans reveals the presence of bioactive compounds such as isoflavones (daidzein and genistein), saponins, and phenolic acids (gallic diverse food preferences among multiple cultures around the globe, wheat flour and noodles are considered a plausible carrier for natural food fortificant and other supplements featuring better health-promoting and improved techno-functional attributes [19]. Noodles are recognized as effective carriers of soy-based ingredients to address nutritional health challenges [20]. ...
Soybean is considered a plausible carrier of health-promising potential phytonutrients; the soybean also contains higher magnitudes of antinutrients like tannins, phytates, trypsin, protease, and oxalates. Therefore, the present study was carried out to reduce the load of antinutrients using microwave (Mw) heat processing at 0.9 kW for 1.5 min, also assessing its effect on soy flour's nutritional, antioxidant, and value-addition properties. Results for nutritional composition of raw soy flour (RSF), microwave heat processed soy flour (MwSF) and supplemented noodles delineated the presence of higher ash (3 %), dietary fibers (6.1 %), proteins (42 %), Zn (3.5 mg/100g), Ca (238 mg/100g), Mg (208 mg/100g) and K (355 mg/100g) in MwSF then RSF. However, MwSF supplemented noodles prepared at 2-6% supplementation levels (T 1-T 3) elucidated significant (p < 0.05) improvement in ash (0.7-1.1 %), fiber (3.7-4.1 %), crude protein (10-17 %), Zn (3.6-3.8 mg/100g), Ca (39-50 mg/100g), Mg (134-139 mg/100g) and K (440-446 mg/100g). Processing of raw soy flour by microwave heating was observed to reduce tannins, phytates, trypsin, protease, and oxalates by 88, 87, 93, 95, and 90 %, respectively. The maximum supplementation of MwSF at 6 % in the supplemented noodles significantly (p < 0.05) improved the total phenolic contents (TPC), total flavonoid contents (TFC), ferric reducing antioxidant power (FRAP), and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) from 131 to 142 mg GAE/100g, 52-57 mg GAE/100g, 217-233 μmol/100g and 37-40 %, respectively. Organoleptic evaluation of MwSF-supplemented noodles suggested the highest sensory acceptability at ≤4 % supplementation level (T 2). The study also suggests microwave heating as a viable approach to improve value-added goods' nutritional and antioxidant potential with the least safety concerns.
... An edible coating (EC) is defined as one or several thin and continuous layers of natural and edible polymeric material, which is used as an innovative method of food preservation for fruit and vegetable products [1]. The application of an EC allows for the generation of a physical barrier to protect the surfaces of fruit and vegetable products, reducing the risk of pathogen growth on the surface of said products [2]. Studies focused on coatings developed with nanoencapsulated essential oils have demonstrated their effectiveness [3,4] based on the antibacterial properties of thymol, the main component of oregano and thyme oil. ...
The use of edible coatings (ECs) containing essential oils (EOs), such as that derived from the Thymus vulgaris plant (EO-Tv), offers a natural option for preserving and increasing the shelf life of fruit and vegetable products. However, considering their physicochemical properties, the incorporation of EOs into nanocapsules (NCs) represents an alternative to reduce their volatility and oxidation. In this way, quantitative determination of the EOs incorporated into NCs is necessary for simultaneous monitoring of their main components during the nanoencapsulation process, as well as for the future precise and accurate dosage of EO components in fruit and vegetable products. In this study, ECs were formed from NCs loaded with EO-Tv and sodium alginate (AL). The EO-Tv was characterized through GC-MS and GC-FID analysis, and it was found that the major component of EO-Tv was thymol, with an abundance of 30.91%. Subsequently, an analytical method based on HS-SPME-GC-FID was developed and validated for quantification of the EO-Tv encapsulated in NCs and incorporated into the EC. The method was found to be precise and accurate for quantification of the main components of EO-Tv in the formed EC. Once the analytical method was validated, it was established that the encapsulation efficiency was greater than 50% in the case of NC-EO-Tv purified via evaporation at reduced pressure. On the other hand, 35.78 μg cm À2 of thymol was quantified in the EC formed from the NCs and AL. The present work presents an analytical tool for simultaneous quantification of the main components of EO-Tv in NCs, as well as in the ECs formed with NCs, promoting its potential application in fruit and vegetable products.
... Also, A screen-printed carbon electrode enzymatic biosensor can be successfully utilized to detect the presence of organophosphate insecticides in milk (Smart et al., 2020). One more common problem faced by the food industry is the addition of artificial sweeteners which are commonly utilized in food goods and are to blame for several illnesses, including diabetes, dental issues, heart disease, and others (Singh & Packirisamy, 2023). Traditional procedures used to find sweeteners in food products require effort and expertise. ...
This chapter explores the varied aspects of food biosensors
... For example, precision agriculture tries to distribute nano-agri-inputs to specific locations, enhancing soil health, crop output, crop yield, and plant resistance. Moreover, agricultural inputs based on nanotechnology are emerging to improve crop yields and nutrient quality, offer physiological health advantages, and improve defence against chronic illnesses (Singh and Packirisamy, 2022). Nanomaterials' physical and chemical characteristics as nano-agricultural-inputs, such as hydrophobicity, reactivity, colour, melting point, and flexibility, are improved. ...
Food security is becoming more difficult to maintain as a consequence of global climate change, increasing population growth, and COVID-19 impacts, causing a need for effective crop improvement strategies that guarantee superior crop quality and quantity. To promote sustainable agricultural improvement, nanotechnology advancements can be investigated. Nanotechnology has recently made significant strides towards resolving a number of issues that the human population faces, particularly in the areas of agriculture, the environment, and food. The most recent applications of nanotechnology in cultivating crops are organic and biogenic nano-agri-inputs. Nano-agri-inputs make sure that nutrients are delivered site-specifically to the intended area of the plant, et al. 288 which reduces waste and boosts productivity. The nanoparticles' smaller size provides a larger area of contact for pesticides and fertilisers, dramatically expanding the reach of disease and pest management in crops and overcoming the drawbacks associated with traditional pesticide application. In this chapter, we emphasise the major problems that need to be resolved in the current nanotechnology-based agricultural inputs to boost productivity and ensure future food security.
... Active food packaging, unlike conventional methods, not only acts as a passive barrier but also eliminates unfavorable elements such as air or water vapor, facilitating the release of antioxidant and antibacterial substances upon direct contact with the food, thus enhancing food durability (Fig. 2). The incorporation of active polymer nanoparticles into the packaging material has garnered considerable attention, with the capability to encapsulate various bioactive compounds, improving their bioavailability and safeguarding their stability during storage, transit, and consumption (Singh and Packirisamy 2023). ...
The integration of nanotechnology in the food industry has shown great potential for addressing challenges in food processing, packaging, and safety. This review explores the role of nanotechnology in enhancing food functioning, focusing on its impact on defense against chemical corrosion, improvement of physical properties, protection of food, detection of foodborne pathogens, defense against allergens, prevention of heavy metal contamination, and inhibition of biofilm formation. Nanoparticles have been identified as effective agents for preventing undesirable chemical reactions in food media, while also improving the stability and shelf life of food products. Additionally, the incorporation of nanomaterials has significantly enhanced the physical properties of food packaging materials, ensuring UV radiation protection and high flame resistance. Nanotechnology has played a crucial role in ensuring food safety by enabling the rapid and precise detection of foodborne pathogens and allergens, thus mitigating potential health risks. Furthermore, nanomaterials have demonstrated their effectiveness in removing heavy metal contaminants from food items and wastewater, contributing to environmental remediation efforts. The use of nanotechnology has also shown promise in inhibiting biofilm formation and preventing bacterial contamination in food processing industries. Despite the promising advancements, challenges related to the potential hazards of certain nanomaterials and their regulatory implications in the food industry need to be addressed. Future research endeavors are expected to focus on further optimizing nanotechnology applications to ensure sustainable and safe practices in the food industry.
... To realize vectors for nutraceuticals encapsulation and delivery, it is possible to use proteins, polysaccharides, or lipids because they are abundant, sustainable, and non-toxic. Multiple edible delivery systems have been developed for nutraceutical applications, including particles, emulsions, films, and hydrogels, to improve the solubility of active ingredients, avoid interactions with the food matrix before consumption, and control their release [157]. ...
In the last decade, significant advances in nanotechnologies, rising from increasing knowledge and refining of technical practices in green chemistry and bioengineering, enabled the design of innovative devices suitable for different biomedical applications. In particular, novel bio-sustainable methodologies are developing to fabricate drug delivery systems able to sagely mix properties of materials (i.e., biocompatibility, biodegradability) and bioactive molecules (i.e., bioavailability, selectivity, chemical stability), as a function of the current demands for the health market. The present work aims to provide an overview of recent developments in the bio-fabrication methods for designing innovative green platforms, emphasizing the relevant impact on current and future biomedical and pharmaceutical applications.
... For instance, precision farming aims at the targeted delivery of nano agrochemicals, thereby improving nutrient-use efficiency, crop production and yield, plant resilience, and soil health. Nanotechnology-based processes such as nano-nutraceuticals and nanofood are emerging to increase the nutrient quality of crop yield, provide physiological health benefits, and enhance protection against chronic diseases [33]. Nanotechnology can also be applied to food packaging to improve its shelf life and maintain freshness for extended periods. ...
COVID-19 is a highly infectious respiratory disease that resulted in a global pandemic that has affected every stage and sector of life. Although it is mainly seen as a health issue, its impacts and ripple effects also resonated in the education, technology, agriculture, and research fields, creating socio-economic disruptions across the globe. In a bid to curb the wide spread of the disease, diverse sudden restriction measures were adopted, which had implications on food security and food availability via supply shortages and agricultural disruptions. Scientific studies such as those regarding nanotechnological developments, which had been underway for improving food quality and crop improvement, were also slowed down due to the complexities of the pandemic and global restrictions. Nanotechnology is a developing and promising field for further development of crop productivity by enhancing the proficiency of agricultural resources, thereby increasing food yield and food security. The application of nanotechnology crop farming involves the use of nano-scale materials that can be formulated into nano-emulsion, nano-capsule, nano-fertilizer, nano-pesticide, and nano-biosensor applications for improved agricultural productivity. In as much as the challenges of nanotoxicity could raise health and environmental concerns, advances in the biosynthesis of nanomaterials potentially allay such fears and concerns. Furthermore, these ideas will help in bridging the gap created by the pandemic on food availability, food security, and agriculture. This review focuses on the implications of the COVID-19 pandemic on nanotechnological applications for improved crop productivity and nanotechnological mitigation strategies on the impacts of the COVID-19 pandemic, risk assessment, and regulatory issues surrounding nano-crop farming, and this study provides an insight into future research directions for nanotechnological improvements in crop farming and the sustainable development of nano-enabled agriculture.
Postharvest nanotechnology represents a promising frontier for enhancing the shelf life and quality of fresh produce, contributing significantly to the green revolution. This review explores the application of nanotechnology in postharvest handling and food packaging. Initially, we explored the fundamentals of nanotechnology, establishing a foundation for its various applications. We then demonstrated nanocoatings for quality preservation and nanoencapsulation for the controlled release of bioactive compounds, highlighting their roles in maintaining produce freshness. Active packaging technologies were discussed extensively, with a focus on oxygen and ethylene scavenging, CO2 control, moisture regulation, antimicrobial activity, and antioxidant release. Furthermore, we explored the advancements in intelligent packaging, emphasizing nanosensors, tracers, indicators, and quality monitoring devices, including radio frequency identification tags. The review also addressed the crucial aspects of safety and regulatory considerations, ensuring that these innovations meet the necessary standards for consumer health and environmental protection. Finally, we identified the current challenges and future directions for research and development in postharvest nanotechnology, aiming to advance this field towards practical implementation. Through comprehensive research and innovative approaches, postharvest nanotechnology holds the potential to revolutionize the way we preserve and handle fresh produce, contributing to a sustainable future by reducing losses and waste in a most effective way.
Garlic (Allium sativum L.) plays a crucial role in global agriculture due to its culinary and medicinal uses, but it faces significant post-harvest losses due to moisture, temperature fluctuations, and pest infestations. Proper storage and handling practices can mitigate these losses, yet conventional methods like curing, dehydration, cryopreservation, and vacuum sealing still result in 25–40 % losses during storage. This review investigates the types, factors, and causes of garlic losses, focusing on biological factors such as microbial infections pest infestations, and premature sprouting which cause decay and deformities. Physical factors such as mechanical damage, inadequate curing, temperature fluctuations, humidity, and prolonged light exposure also contribute to deterioration. This review explores practices and treatments to minimize losses, detailing their mechanisms, benefits, and commercial potential. It compares thermal and non-thermal technologies such as irradiation, ozone treatment, nanotechnologies, edible coatings, and films. Irradiation is effective against pathogens but may lead to nutrient loss, ozone treatment provides microbial control with minimal residue. Nanotechnologies, edible coatings, and films help extend shelf life by reducing microbial growth and moisture loss, with considerations for safety and consumer acceptance. The review highlights the need for innovative solutions to reduce losses and preserve the nutritional value and safety, contributing to sustainable garlic production and food security. Additionally, it evaluates the implications of these management practices for sustainability and circular economy. The findings highlight the need for further research to enhance the efficiency, cost-effectiveness, and environmental sustainability of post-harvest technologies to ensure the long-term viability and profitability of garlic production.
