BIONANOTECHNOLOGIES: SYNTHESIS OF METALS’ NANOPARTICLES WITH USING PLANTS AND THEIR APPLICATIONS IN THE FOOD INDUSTRY: A REVIEW

Authors

  • svitlana светлана Tsekhmistrenko Bila Tserkva National Agrarian University
  • Vladimir Bityutskyy
  • Oksana Tsekhmistrenko
  • Serhii Merzlo
  • Natalia Tymoshok
  • Alexander Melnichenko
  • Svitlana Polishcuk
  • Alexander Demchenko
  • Igor Yakymenko

DOI:

https://doi.org/10.15414/jmbfs.1513

Keywords:

bionanotechnologies, "green" synthesis, metals' nanoparticles, food industry, biosecurity of nanomaterials

Abstract

The basic principles of bionanotechnology and modern "green" chemistry are considered. The methods of synthesizing nanoparticles such as "top-down" and "bottom-up" are analyzed. The advantages of "green" synthesis of nanoparticles from plant raw materials with unique properties and a wide range of applications are presented. There are systematized factors that influence the biosynthesis of nanoparticles: the nature of the plant extract, the pH of the reaction mixture, the temperature of the incubation, the reaction time, the concentration and the electrochemical potential of the metal ion. The prospect of using nanotechnological approaches for the whole chain of agricultural production, as well as in the food industry, which will promote the creation of new nanomaterials, is shown. Nanotechnologies are successfully used to ensure the quality of food, enrichment of food products with minerals, vitamins, antioxidants, improvement of organoleptic properties, prolongation of life and antimicrobial packaging of food products. The focus is on the biosafety of nanomaterials whose properties are multifaceted, ambiguous and require a comprehensive, safe, responsible and scientifically sound approach.

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Published

2021-06-01

How to Cite

Tsekhmistrenko svitlana с., Bityutskyy, V. ., Tsekhmistrenko, O. ., Merzlo, S. ., Tymoshok, N. ., Melnichenko, A. ., Polishcuk, S. ., Demchenko, A., & Yakymenko, I. . (2021). BIONANOTECHNOLOGIES: SYNTHESIS OF METALS’ NANOPARTICLES WITH USING PLANTS AND THEIR APPLICATIONS IN THE FOOD INDUSTRY: A REVIEW. Journal of Microbiology, Biotechnology and Food Sciences, 10(6), e1513. https://doi.org/10.15414/jmbfs.1513

Issue

Section

Food Sciences
Received 2019-04-03
Accepted 2019-05-16
Online Published 2021-06-01