Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow 226001, India.
Mycology and Plant Pathology Division, Banaras Hindu University, Varanasi 221005, India.
Int J Food Microbiol. 2022 Oct 16;379:109833. doi: 10.1016/j.ijfoodmicro.2022.109833. Epub 2022 Jul 11.
In recent years, cutting-edge nanotechnology research has revolutionized several facets of the food business, including food processing, packaging, transportation, preservation, and functioning. Nanotechnology has beginning to loom large in the food business as the industry's demand for biogenic nanomaterial grows. The intracellular and extracellular synthesis of metal, metal oxide, and other essential NPs has recently been explored in a variety of microorganisms, including bacteria, actinomycetes, fungi, yeasts, microalgae, and viruses. These microbes produce a variety extracellular material, exopolysaccharides, enzymes, and secondary metabolites which play key roles in synthesizing as well as stabilizing the nanoparticle (NPs). Furthermore, genetic engineering techniques can help them to improve their capacity to generate NPs more efficiently. As a result, using microorganisms to manufacture NPs is unique and has a promising future. Microbial-mediated synthesis of NPs has lately been popular as a more environmentally friendly alternative to physical and chemical methods of nanomaterial synthesis, which require higher prices, more energy consumption, and more complex reaction conditions, as well as a potentially dangerous environmental impact. It is critical to consider regulatory measures implemented at all stages of the process, from production through refining, packaging, preservation, and storage, when producing bionanomaterials derived from culturable microbes for efficient food preservation. The current review discusses the synthesis, mechanism of action, and possible food preservation uses of microbial mediated NPs, which can assist to minimize food deterioration from the inside out while also ensuring that food is safe and free of contaminants. Despite the numerous benefits, there are looming debates concerning their usage in food items, particularly regarding its aggregation in human bodies and other risks to the environment. Other applications and impacts of these microbe-fabricated NPs in the context of future food preservation prospects connected with regulatory problems and potential hazards are highlighted.
近年来，前沿的纳米技术研究彻底改变了食品行业的多个方面，包括食品加工、包装、运输、保鲜和功能。随着行业对生物源纳米材料的需求不断增长，纳米技术开始在食品行业中占据重要地位。最近，人们在多种微生物中探索了金属、金属氧化物和其他必需纳米颗粒的细胞内和细胞外合成，包括细菌、放线菌、真菌、酵母、微藻和病毒。这些微生物产生各种胞外物质，如胞外多糖、酶和次生代谢物，这些物质在纳米颗粒（NPs）的合成和稳定中起着关键作用。此外，遗传工程技术可以帮助它们提高更有效地生成 NPs 的能力。因此，利用微生物制造 NPs 是独特的，具有广阔的前景。微生物介导的 NPs 合成最近作为一种比物理和化学方法更环保的替代方法而受到欢迎，因为物理和化学方法需要更高的价格、更多的能源消耗和更复杂的反应条件，以及潜在的危险环境影响。在从可培养微生物中生产用于高效食品保鲜的生物纳米材料时，必须考虑从生产到精炼、包装、保鲜和储存的整个过程中实施的监管措施。本综述讨论了微生物介导的 NPs 的合成、作用机制和可能的食品保鲜用途，这些可以帮助从内部最小化食品劣化，同时确保食品安全且无污染物。尽管有许多好处，但在其在食品中的使用方面存在悬而未决的争论，特别是关于其在人体中的聚集和对环境的其他风险。突出强调了这些由微生物制造的 NPs 在与监管问题和潜在危害相关的未来食品保鲜前景方面的其他应用和影响。
