The DOI matches its Crossref record; 112 of the 116 references it cites were found in a registry or an index.
Nanostructures: Current uses and future applications in food science
Open accessAbstract
Recent developments in nanoscience and nanotechnology intend novel and innovative applications in the food sector, which is rather recent compared with their use in biomedical and pharmaceutical applications. Nanostructured materials are having applications in various sectors of the food science comprising nanosensors, new packaging materials, and encapsulated food components. Nanostructured systems in food include polymeric nanoparticles, liposomes, nanoemulsions, and microemulsions. These materials enhance solubility, improve bioavailability, facilitate controlled release, and protect bioactive components during manufacture and storage. This review highlights the applications of nanostructured materials for their antimicrobial activity and possible mechanism of action against bacteria, including reactive oxygen species, membrane damage, and release of metal ions. In addition, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented.
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“A number of engineered nanoparticles have been already developed for a variety of applications in the food sector”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as Pathakoti et al., 2017
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“they are expected to provide a range of important benefits including sensory improvements, increased absorption of nutrients, stabilization of bioactive compounds, extended product shelf-life, quality and safety monitoring”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as Pathakoti et al., 2017
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Self-citation
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Cited by
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Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives
Nile, S. H., Venkidasamy, B., Selvaraj, D., Nile, A. S., Xiao, J., & Kai, G. (2020) · Nano-Micro Letters · doi:10.1007/s40820-020-0383-9 · Cited by 669
Prospects of using nanotechnology for food preservation, safety, and security
Bajpai, V. K., Kamle, M., Shukla, S., Mahato, D. K., Chandra, P., Hwang, S. K., Kumar, P., Huh, Y. S., & Han, Y. (2018) · Journal of Food and Drug Analysis · doi:10.1016/j.jfda.2018.06.011 · Cited by 464
Neme, K., Nafady, A., Uddin, S., & Tola, Y. B. (2021) · Heliyon · doi:10.1016/j.heliyon.2021.e08539 · Cited by 364
The safety of nanomaterials in food production and packaging
Onyeaka, H. N., Passaretti, P., Miri, T., & Al-Sharify, Z. T. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.04.005 · Cited by 354
Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation
Zambrano‐Zaragoza, M. L., González-Reza, R. M., Mendoza‐Muñoz, N., Miranda-Linares, V., Bernal-Couoh, T. F., Mendoza-Elvira, S. E., & Quintanar‐Guerrero, D. (2018) · International Journal of Molecular Sciences · doi:10.3390/ijms19030705 · Cited by 315
Metadata
- Authors
- Pathakoti, K., Manubolu, M., & Hwang, H.-M.
- Affiliations
- Jackson State University (US)
- The Ohio State University (US)
- Corresponding author
- Hwang, Huey-Min
- Venue
- Journal of Food and Drug Analysis
- Published
- 2017-04
- Volume
- 25
- Issue
- 2
- Pages
- 245-253
- ISSN
- 1021-9498 (ISSN-L)
- PMC
- PMC9332533
- OpenAlex
- W2596330344
- Cited by
- 339
- References
- 116
- Citations by year
- 2026: 14 · 2025: 31 · 2024: 45 · 2023: 37 · 2022: 52 · 2021: 39 · 2020: 45 · 2019: 46 · 2018: 26 · 2017: 4
- FWCI
- 3.59
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Food and Drug Analysis (publishedVersion, cc-by-nc-nd)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- Funders
- Jackson State University (#HRD-157754)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- nanostructured materials, food nanotechnology, polymeric nanoparticles, liposomes, nanoemulsions, microemulsions, food encapsulation, food packaging, nanosensors, bioactive compounds, antimicrobial activity, reactive oxygen species, membrane damage, metal ion release, controlled release, bioavailability
- MeSH terms
- Food Technology, Polymers, Nanostructures, Nanoparticles
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