氧化纳米材料:维护食品质量和可持续性
Gökhan Gurur Gökmen1, Fatemeh Sadat Mirsafi2, Till Leißner2
1Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Bornova, Turkey.
Comprehensive reviews in food science and food safety
|November 12, 2024
概括
氧化 (ZnO) 纳米粒子 (NP) 提供增强的食品安全和可持续性. 本综述探讨了ZnO NP合成,抗菌性质和食品应用的风险评估.
科学领域:
- 食品科学与技术 食品科学与技术
- 纳米技术纳米技术
- 材料科学 材料科学 材料科学
背景情况:
- 对食品安全和可持续性的日益关注需要创新的解决方案.
- 氧化纳米颗粒 (ZnO NPs) 已成为食品应用的有希望的材料.
- 之前的研究重点是合成,抗菌活性和ZnONP的初始风险评估.
研究的目的:
- 为食品工业中氧化纳米颗粒提供全面的审查.
- 探索ZnONP的历史发展,当前的应用和未来的前景.
- 分析合成方法,抗菌疗效和食品中ZnONP的风险评估.
主要方法:
- 对ZnO NP合成技术 (溶热,溶凝,激光切除,微流体反应器) 的科学文献的综述.
- 分析详细介绍ZnO NP对食品传播病原体的抗菌活性的研究.
- 对ZnONP对人类健康和环境影响的风险评估方法的评估.
主要成果:
- 多种合成方法可以为食品应用量身定制ZnO NP特性.
- ZnO NPs表现出显著的抗菌活性,有助于食品安全和保质期延长.
- 风险评估对于理解ZnO NP的毒性,迁移和生态影响至关重要.
结论:
- ZnO NPs在促进食品安全,质量和可持续性方面发挥着多方面的作用.
- 了解合成,疗效和风险之间的相互作用对于负责任的实施至关重要.
- 需要进一步的研究和合作,才能在食品行业优化ZnO NP的利用.
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