Recent trends in Modern Microbial Technology 2020

ISBN: 978-93-86739-42-1

Recent Trends in Nanotechnology based Applications

in Food Microbiology

Katherin Sylvia R.1, Monisha Iyappan1, Aditya Narayan Singh2,

Harshitha C.K.1, Sheeba E.3
1
Post Graduate Student, Department of Microbiology,
Centre for Research and PG studies, Indian Academy Degree College – Autonomous,
Hennur Cross, Bengaluru, Karnataka, India – 560043
2
Post Graduate Student, School of Forensic Science,
National Forensic Sciences University – Gandhinagar Campus, Sector 9,
Gandhinagar, Gujarat, India – 382007
3
Associate Professor, Department of Microbiology,
Centre for Research and PG studies, Indian Academy Degree College – Autonomous,
Hennur Cross, Bengaluru, Karnataka, India – 560043
E mail: sheeba.elavalli@gmail.com, Phone number: +91 8095148199

Introduction

Nanotechnology impacts several areas of Microbiology. During the next few

years, the worldwide Nano-materials market is anticipated to grow with a compound
annual rate of growth of about 20% or more (Inshakova and Inshakov, 2017). Integration
of different fields of sciences such as physics, biology and chemistry has resulted in the
production of a vast range of Nanomaterials (Correa et al., 2014). It is a new biological
field that emerges due to concord of Nano-sized molecules that have many biological
tasks. The disciplines of Microbiology and Nanotechnology have strengthened the world
of science and technology through a large scope of novel solutions for human welfare
and maintaining environmental and ecological balance. Nano composites are being
acknowledged to revolutionize various fields including food science because of their
nature-friendly approach, and have gained high-priority in food preservation and safety
(Karthik et al., 2021). Nanotechnology has many biological aspects like antimicrobial
activities against many phyto-pathogens like bacteria, virus, fungi etc. There is huge
welfare of nanotechnology in food sector to expand longevity of many food products by
using many types of Nano-materials to check many phyto-pathogens and alleviate
contamination by using Nano-Ag, Cu, Zn, Mg, Au etc. Nano atoms are used in food
processing and Nano-biodegradable materials used as food packaging (smart packaging)

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thus revolutionizing the food industries. Due to instances where the frequent use of
various drugs in day to day life has led to antibiotic/multidrug resistance in
microorganisms which is impacting the natural phenomenon, it's now become a necessity
to develop interdisciplinary approaches combining the fields to combat human health,
environmental and ecological damage. The merging of the fields offers innovative and
sustainable solutions during a very rational manner. Nanotechnology has brought new
industrial revolution and both developed and developing countries are interested in
investing more in this technology (Qureshi et al., 2012).Majority of the world’s leading
food production companies have invested in Nano-food technology due to the
sustainable and promising results it has been able to provide. Nestlé, Unilever, Hershey,
and Kraft are among these multinational companies (Miller and Senjen, 2008; Joseph
and Morrison, 2006; Kuzma and Verhage, 2006 and Shelke, 2006). Nanotechnology
over’s a wide range of possibilities for the development and application of structures,
materials, or system with novel properties in various fields like agriculture, food, and
medicine, etc. Despite of ease and vast implementations in industrial sector, application
of nanotechnology is still at an early stage. In this chapter, we briefly highlight the
connection between these disciplines identifying the great potential resulting from inter
disciplinary research to modern microbial technology.

Applications of Nanotechnology in Food Microbiology

Nanotechnology has potential applications in several aspects of the food chain

including storage, quality control, food processing, and food packaging. The use of
nanotechnology in the food industry, while not being explored in recent times, has been
gaining considerable attention in the past few years. Food nanotechnology can be proven as
an imperative technology in food production as it is being used to increase the food security,
enhancement of flavor, delivery of nutrients, and also allows the detection of pathogens and
toxins. Its applications in the food industry ranges from smart packaging to creation of on
demand conventional food that permits consumers to alter food, depending on the nutritional
requirements and tastes (Neethirajan and Jayas,2011). The main applications of
nanotechnology within the food safety programs are antimicrobial influence of nanoparticles
and Nano sensors for detection of pathogens and other contaminating microbial flora
(Bodaghi et al., 2013).

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Antimicrobial and smart/active packaging

One area that has gained spotlight of researches is associated with the packaging of
food materials since food requires protection, tampering resistance, and unique physical,
chemical, or biological needs (Majid et al., 2018; Otoni et al., 2016; Roselli et al., 2003).
Microbial contamination and lipid peroxidation are the most common causes for food
spoilage. Since the expansion of the global market in fresh foods and ecofriendly packaging,
there is a need to implement their distribution, which is increasing the transit time. As a
result, there is a need to find new ways to deter microbial growth. Hence, there is a
considerable scientific and business-related interest in the production of Nano-based “smart”
and “active” food packaging and also antimicrobial packaging.

Nano composite food packaging with antimicrobial effects symbolizes a new

generation of food packaging. An antimicrobial packaging material comes in contact with the
food product or the head space inside to inhibit or retard microbial growth that may be
present on food surfaces (Soares et al., 2009). It includes adding a synthesized antimicrobial
nanoparticle into the packaging sachet and other materials, coating bioactive agents on the
surface of the packaging material, or utilizing antimicrobial macromolecules with film-
forming properties or edible matrices (Coma, 2008) depending on the type of packaging
material (Kelly,2017). Many nanoparticles such as metal ions like silver, copper, gold metal
oxide, organically modified nanoclay (quaternary ammonium modified MMT, Ag-zeolite),
natural biopolymers (chitosan), natural antimicrobial agents i.e., nisin, thymol, carvacrol,
isothiocyanate, antibiotics, enzymes (peroxidase, lysozyme), carbon nanotubes and synthetic
antimicrobial agents like quaternary ammonium salts, EDTA, propionic, benzoic, sorbic acids
have been reported to have antimicrobial properties are commonly used or tested materials to
prepare nano composite materials with antimicrobial function (Bradley et al., 2011; Tan et
al., 2013; Kuswandi et al., 2011).

More than one antimicrobial compound being incorporated into packaging materials
has also been reported (Rhim, 2013; Kelly, 2017 and Coma, 2008). Inorganic materials can
use in nanotechnology research (Panea, 2014). Recent studies have revealed that these
nanoparticles can be biosynthesized by microbes such as Fusarium sp, Penicillium sp,
Pseudomonas aeruginosa, Pseudomonas struzeri, for antimicrobial packaging (Sadowski et

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al., 2008; Shateri-Khalilabad et al., 2017). The discovery by Rodriguez et al., (2008) has
revealed that dairy and meat productsare more prone to spoiling on the surface that can be
prevented by contact packaging instilled with antifungal active paper like packaging which
facilitates the incorporation of cinnamon oil with solid paraffin wax as an active coating
through nanotechnology. In a recent study Priyadarshi et al.,(2021) stated that alginate/SNPs
composite films can be used for the packaging of frozen foods with high moisture content
which is susceptible to Listeria monocytogenes contamination, in meat products.These
packages have several advantages over classic packaging methods from offering a better
packaging material with improved tensile strength, barrier properties, and antimicrobial films
for the purpose of Nano -sensing in pathogen detection and give the consumers a forewarning
as to the safety status of food (Chaudhry et al., 2010;Mihindukulasuriya and Lim, 2014;
LaCoste et al., 2005; Krishna et al., 2005;Weiss et al.,2006; Sekton, 2010; Souza et al.,
2016;Chellaram et al., 2014;Kapetanakou and Skandamis, 2016; Llorens et al., 2012;
Silvestre et al., 2011; Long et al.,2014).

Nano-based biosensors for food analysis

The development of chemical and biosensors have been investigated which has led to many
novel and remarkable sensory devices that infer great promise of application in food microbiology.
The incorporation of such sensors are useful for the detection of pathogens in food processing units
or in food products, quantification of available food components, warning consumers and suppliers
on the safety status of food (Helmke and Minerick, 2006; Cheng et al., 2006). Nano sensors can be
applied as labels or coatings to food packaging in terms of ensuring the integrity of the package
through the detection of leaks for foodstuffs packed in a vacuum or inert atmosphere, hints of time
and temperature variations i.e., freezing, thawing and refreezing, or microbial food safety (the
contamination and deterioration of foods) (FAO/WHO, 2010; Mahalik and Nambiar, 2010; Watson
et al., 2011; Sawai, 2003). Nano sensors used for the detection of pathogens, toxins, early spoilage
or contaminants in food and can provide quality reassurance by tracking microbes throughout the
food processing chain through data capture , automatic control functions, records and verifications
(Suresh and Jayas, 2010). It also detects if food is wholesome because of it’s highly sensitivity
(Neethirajan et al., 2010).It can also detect individual chemical agents, harmful pathogens, and
toxins in food; it also aids to eradicate the need for inaccurate expiration dates by specifying real time
status of freshness in the food product.

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The benefit of Nano sensors is that hundreds of nanoparticles can be placed on a single
sensor for the accurate detection of the presence of insects or fungus inside stored grain bulks in
large vessels (Neethirajan and Jayas, 2011)and can be set out and distributed into the gaps of grain
bulk, where the pests often hide (Neethirajan and Jayas, 2011). Latest research has shown that
luminescence oxygen biosensor is more compactible and relatively cheaper than other biosensors, in
packaging materials for food monitoring (Kelly, 2017). Fluorescent dye biosensor particles attached
to anti- Salmonella antibodies on a silicon or gold nanorod array developed by Fu et al., (2008)
which was a landmark discovery based on bacterial cultures, this biosensor can detect the Salmonella
in food instantly. Similarly, Yang et al., (2009) developed a gold nanoparticle-based ECL
immunosensor for the detection of Staphylococcal Enterotoxin B (SEB) in foods like
mushroom and tomato. Stutzenberger et al., (2007) paved way in bacteriology by using
Campylobacterto develop bioactive nanoparticles in chicken feed precisely designed to bind to the
biomolecular structures on the surfaces of Campylobacter sp. then two years later, Cheng et al.,
(2009) exhibited speedy identification of Escherichia coli in food using synthesized bio functional
magnetic nanoparticles about 20 nm in diameter in combination with adenosine triphosphate
bioluminescence.

Thin biofilm -based optical immunosensors to detection microbial substances or cells has led
to the development of rapid and highly sensitive detection systems. In these immunosensors specific
antibodies, antigens, or protein molecules are immobilized on thin nano-biofilms or sensor chips
which emit signals on recognition of target molecules (Subramanian et al.,2006). Similar
immunosensors for rapid detection of foodborne pathogens like Escherichia coli, Staphylococcus
aureus have been developed (Tan et al., 2011; Chaudhry et al., 2008; Mihindukulasuriya and
Lim, 2014; La Coste et al., 2005; Krishna et al., 2005; Weiss et al., 2006; Sekton, 2010;
Souza et al., 2016, Akbar and Anal, 2014). Magnetic nanoparticles like iron oxide have
reportedly been used in rapid detection of foodborne pathogens; where magnetic
nanoparticles are typically coated with bio specific materials that enable the binding of
nanoparticles which is used to inspect antibodies, bacterial cells, proteins, DNA etc. (Qigong,
2012).

Nanotechnology is also used to detect pesticides (Liu et al., 2008), pathogens and toxins
(Inbaraj and Chen, 2016; Palchetti and Mascini, 2008) also aiding in the food quality tracking,
tracing and monitoring chain. Biosensors centered on carbon nanotubes are good for rapid detection,

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simple and cost effective and applied for the detection of microorganisms, toxins, and other tainted
products in food and beverages(Nachay,2007).

Encapsulation

Nanoparticles are very useful as a delivery vehicle for functional ingredients i.e.;
drugs, vitamins, antimicrobials, antioxidants, flavorings, colorants, and preservatives etc.
These ingredients are rarely utilized directly in their pure form hence must be incorporated
into some form of delivery system. Their required concentration at preferred location can be
achieved through nanotechnology. Antimicrobial agents encapsulated within nanoparticles
have been designed to release active drugs in the form of capsules in response to bacterial
secretion of membrane lysing agents (Foerch and Jenkins, 2011). It is conceivable that
consumption of food enriched with nano-materials palatable or encapsulated could aid in
fighting against various pathogens and unmitigated antimicrobial activities (Sonkaria et al.,
2012; Duncan, 2011).

Conclusion

Several complicated set of engineering and scientific challenges in the food and
bioprocessing industries for the fabrication of high quality and nontoxic food products
through proficient and sustainable means can be resolved through nanotechnology. Bacterial
identification and food quality examining using biosensors; intelligent, active, and smart food
packaging systems with anti-microbial properties, and nanoencapsulation of bioactive food
complexes are a few examples of emerging applications of nanotechnology in the food
industry. Nanomaterials offer some exciting welfares to the food industry, including better
materials for food packaging and also safer foods on supermarkets that have reduced
incidences of contamination with chemical adulterants and potentially life-threatening
microorganisms. Several applications of nanoparticles in food packaging and food safety are
assessed which include antimicrobial nanocomposites as high barrier packaging materials,
silver nanoparticles as potent antimicrobial agents, and Nano sensors and nanomaterial-based
sensors for the detection of food relevant analytes (gasses, small organic molecules and food-
borne pathogens). These applications were chosen because they do not implicate direct
addition of nanoparticles to consumed foods, and thus are more likely to be marketed to the

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public in the short term. Taken together, we conclude that nanotechnology in food industry
can be considered as an emerging strategy to tackle the increased foodborne illnesses which
are causing huge economic losses in the food industry. The application of nanotechnology in
microbiology can be encouraged to enhance food safety and hygiene, ultimately developing
the economy of the country.

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DOI: 10.22192/rtmmt.2020

How to cite this Chapter:

Katherin Sylvia R., Monisha Iyappan, Aditya Narayan Singh, Harshitha C.K., Sheeba E. (2020).
Recent Trends in Nanotechnology based Applications in Food Microbiology. Yogananth
Nagarajan (Ed), Recent trends in Modern Microbial Technology. India: Darshan Publishers.
pp: 135-146.

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