Adeboye Adedola, Onyeaka Helen, Al-Sharify Zainab, Nnaji Nnabueze
African Food Research Network, Pretoria 0002, Gauteng, South Africa.
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B152TT, UK.
Int J Food Sci. 2024 Dec 31;2024:2208472. doi: 10.1155/ijfo/2208472. eCollection 2024.
Understanding biofilm rheology is crucial for industrial and domestic food safety practices. This comprehensive review addresses the knowledge gap on the rheology of biofilm. Specifically, the review explores the influence of fluid flow, shear stress, and substrate properties on the initiation, structure, and functionality of biofilms, as essential implications for food safety. The viscosity and shear-thinning characteristics of non-Newtonian fluids may impact the attachment and detachment dynamics of biofilms, influencing their stability and resilience under different flow conditions. The discussion spans multiple facets, including the role of extracellular polymeric substances (EPSs) in biofilm formation, the impact of rheological attributes of biofilm on their adhesion to surfaces, and the influence of shear forces between biofilms and substrate's surface characteristics on biofilm stability. Analytical techniques, encompassing rheometry, microscopy, and molecular biology approaches, are scrutinized for their contributions to understanding these interactions. The paper delves into the implications for the food industry, highlighting potential risks associated with biofilm formation and proposing strategies for effective control and prevention. Future research directions and the integration of rheological considerations into food safety regulations are underscored as pivotal steps in mitigating biofilm-related risks. The synthesis of microbiology, materials science, and engineering perspectives offers a multidimensional exploration of rheology-biofilm interactions, laying the groundwork for informed interventions in diverse industrial settings.
了解生物膜流变学对于工业和家庭食品安全实践至关重要。这篇全面的综述填补了生物膜流变学方面的知识空白。具体而言，该综述探讨了流体流动、剪切应力和底物特性对生物膜的形成、结构和功能的影响，这些都是对食品安全的重要影响。非牛顿流体的粘度和剪切变稀特性可能会影响生物膜的附着和脱离动态，影响其在不同流动条件下的稳定性和恢复力。讨论涵盖多个方面，包括胞外聚合物（EPSs）在生物膜形成中的作用、生物膜流变学属性对其与表面粘附的影响，以及生物膜与底物表面特性之间的剪切力对生物膜稳定性的影响。对包括流变学、显微镜和分子生物学方法在内的分析技术在理解这些相互作用方面的贡献进行了审视。本文深入探讨了对食品工业的影响，强调了与生物膜形成相关的潜在风险，并提出了有效控制和预防的策略。强调未来的研究方向以及将流变学考虑因素纳入食品安全法规是减轻生物膜相关风险的关键步骤。微生物学、材料科学和工程学观点的综合提供了对流变学 - 生物膜相互作用的多维度探索，为在不同工业环境中进行明智的干预奠定了基础。
