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Recently, the Bioactive Substances and Functional Food Innovation Team of the Institute of Agro-Products Processing and Nutrition and the Nutrition and Food Innovation Team of the Department of Analytical Chemistry and Food Science, School of Science, University of Vigo, Spain, co-published a report entitled "Macroalgae as biofactories of me" in the top journal "Advances in Colloid and Interface Science" (IF=15.
19) in Region 1 of the Chinese Academy of Sciences tal nanoparticles; Biosynthesis and Food Applications", systematically reporting on the biofactories of macroalgae as metal nanoparticles, the biosynthesis process, and its application
in food.
19) in Region 1 of the Chinese Academy of Sciences tal nanoparticles; Biosynthesis and Food Applications", systematically reporting on the biofactories of macroalgae as metal nanoparticles, the biosynthesis process, and its application
in food.
In recent years, nanotechnology has opened up a new frontier, providing new ways to control and build products with greater market value, and providing significant opportunities
for the development of innovative applications in food processing, preservation and packaging.
Macroalgae (MAGs) are the main photoautotrophic biota and are known to be important sources
of secondary metabolites such as phenolic compounds, pigments and polysaccharides.
The goal of biosynthesis based on MAG's ability as a "nano-biofactory" is to stabilize nanoparticles (NPs)
using algal secondary metabolites as reducing agents.
Much of the research today focuses on the use of algae-derived metal (Ag, Au) and metal oxide (CuO, ZnO) nanoparticles
.
Due to the presence of bioactive compounds in MAG, the cost and production time of biosynthesis of metal nanoparticles are reduced, and their biocompatibility is improved, expanding the range of
applications.
Due to the antimicrobial and antioxidant properties of these compounds, they are used in the food industry
through innovative technologies such as nanomicroencapsulation, nanocomposites or biosensors.
However, toxicity is a key factor to consider, so applicable methods need to guarantee the safe use of
metal nanoparticles.
Therefore, the purpose of this paper is to compile information on algae-mediated metal nanoparticles, their biosynthesis and potential applications
in the food industry.
for the development of innovative applications in food processing, preservation and packaging.
Macroalgae (MAGs) are the main photoautotrophic biota and are known to be important sources
of secondary metabolites such as phenolic compounds, pigments and polysaccharides.
The goal of biosynthesis based on MAG's ability as a "nano-biofactory" is to stabilize nanoparticles (NPs)
using algal secondary metabolites as reducing agents.
Much of the research today focuses on the use of algae-derived metal (Ag, Au) and metal oxide (CuO, ZnO) nanoparticles
.
Due to the presence of bioactive compounds in MAG, the cost and production time of biosynthesis of metal nanoparticles are reduced, and their biocompatibility is improved, expanding the range of
applications.
Due to the antimicrobial and antioxidant properties of these compounds, they are used in the food industry
through innovative technologies such as nanomicroencapsulation, nanocomposites or biosensors.
However, toxicity is a key factor to consider, so applicable methods need to guarantee the safe use of
metal nanoparticles.
Therefore, the purpose of this paper is to compile information on algae-mediated metal nanoparticles, their biosynthesis and potential applications
in the food industry.
This paper is the first to systematically compile, analyze, and organize existing information on algae-mediated nanoparticle biosynthesis, including their background, classification, toxicity of algae-mediated metal nanoparticles, their characterization, and subsequent aspects related to biological potential and application in the food industry
.
Finally, the current legal framework
applicable to this research area was outlined.
Liu Chao, associate researcher of the Institute of Agricultural Products, is the co-first author
of the paper.
The research was funded
by the National Natural Science Foundation of China and the Major Science and Technology Innovation Project of Shandong Province.
.
Finally, the current legal framework
applicable to this research area was outlined.
Liu Chao, associate researcher of the Institute of Agricultural Products, is the co-first author
of the paper.
The research was funded
by the National Natural Science Foundation of China and the Major Science and Technology Innovation Project of Shandong Province.
Article Highlights:
1.
Algae metal nanoparticles can be widely used in the food industry;
Algae metal nanoparticles can be widely used in the food industry;
2.
The biosynthesis of nanoparticles reduces cost and toxicity and increases their biocompatibility;
The biosynthesis of nanoparticles reduces cost and toxicity and increases their biocompatibility;
3.
Biosynthetic factors and characterization tools help to understand the properties of nanoparticles;
Biosynthetic factors and characterization tools help to understand the properties of nanoparticles;
4.
The application of nanoparticles in food is mainly based on their antioxidant and antibacterial properties;
The application of nanoparticles in food is mainly based on their antioxidant and antibacterial properties;
5.
Toxicity and method should be considered for nanoparticles to ensure safe use
of metal nanoparticles.
Toxicity and method should be considered for nanoparticles to ensure safe use
of metal nanoparticles.
Article link: https://doi.
org/10.
1016/j.
fochx.
2022.
100432
org/10.
1016/j.
fochx.
2022.
100432
