Improvement in food preservation with nanozymes

Title

Improvement in food preservation with nanozymes

Creator

Sridhar A.; Sunil C.K.; Al-Khayri J.M.; Nagella P.

Description

To ensure safety, quality, and extended shelf life of perishable food products, food preservation is a critical aspect of food industries. Concerns regarding the potential health risks and loss of nutritional value of food because of traditional methods of preservation such as using chemical additives and high temperatures have set the need for finding alternative methods of preservation, for the betterment of health and the environment. Enzymes have the potential to kill microorganisms. Enzymes such as oxidases, peroxidases, hydrolases, catalases, and others have been extensively studied for their microbicidal activities. However, natural enzymes have shortfalls as they can be easily denatured and cannot be recycled. Nanozymes have gained the limelight in recent years as they can be applied in food industries to overcome the shortfalls of natural enzymes. They embody the highly beneficial properties of both enzymes and nanoparticles at the same time. Due to their enzyme-mimicking properties and versatile applications, nanozymes have become more popular in the last few years. Nanozymes have evolved as a promising alternative for food preservation and the detection of various contaminants in food. However, before the integration of nanozymes into the food industry, several factors such as their stability, biocompatibility, longevity, toxicity, cost-effectiveness, scalability, and regulatory approval need to be addressed. This chapter discusses the concept of nanozymes, its classification, and various applications in food industries specially designed for preservation of food products. 2024 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.

Source

Nanozymes: Approachable Bio-applications, pp. 361-383.

Date

2024-01-01

Publisher

Elsevier

Subject

Antimicrobial activity; Food preservation; Food quality; Nanozymes; Smart packaging

Coverage

Sridhar A., Department of Life Sciences, CHRIST (Deemed to be University), Bengaluru, India; Sunil C.K., Department of Life Sciences, CHRIST (Deemed to be University), Bengaluru, India; Al-Khayri J.M., Department of Agricultural Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia; Nagella P., Department of Life Sciences, CHRIST (Deemed to be University), Bengaluru, India

Rights

Restricted Access

Relation

ISBN: 978-044313788-4; 978-044313789-1

Format

Online

Language

English

Type

Book chapter

Identifier

https://doi.org/10.1016/B978-0-443-13788-4.00014-5

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85202888106&doi=10.1016%2fB978-0-443-13788-4.00014-5&partnerID=40&md5=a323fe133e228dc385a2e261d87318dd