Application of Microbial-Synthesized
Nanoparticles in Food Industries
A. P. Ingle, R. Philippini, S. E. Martiniano, F. A. F. Antunes, T. M. Rocha,
and S. S. da Silva
1 Introduction
Current population of the entire world is about 7.8 billion, and it is expected reach
more than 8 billion in next couple of years (Worldometers 2020). On one hand,
providing plenty and good quality food for everyone is very challenging task, and on
the other hand, food wastage leads to major losses in the food industry. According
a report of Food and Agriculture Organization (FAO) of the United Nations, more
than 1.3 billion metric tons of consumable food is lost or get wasted every year at
various stages because of inefficient post-harvest techniques, lack of proper storage
and transport facilities, and market and consumer wastage of food (Nile et al. 2020).
Therefore, significant increase in food crop production is very necessary; simultaneously, management of food wastage is also essentially required to overcome
the food crisis caused by the emerging population and environmental issues (Nile
et al. 2020). There are various biotic (microbial infections) and abiotic (environmental conditions) factors which are responsible for food wastage. Among these,
food spoilage by microbial contamination is most predominant which usually results
in reduction of the food quality and also affects food security, decreases shelf life
of food products, and increases the risks of food-borne diseases (Sperber and Doyle
2009).
Considering these concerns, there is urgent need to search for novel and effective
strategies to increase food production and minimize the food wastage. Currently,
nanotechnology is emerging as promising science having widespread applications in
A. P. Ingle (B) · R. Philippini · S. E. Martiniano · F. A. F. Antunes · T. M. Rocha ·
S. S. da Silva (B)
Department of Biotechnology, Engineering School of Lorena, University of Sao Paulo, Lorena,
SP, Brazil
e-mail: inghleavinash14@gmail.com
S. S. da Silva
e-mail: silviosilverio@gmail.com
© The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2021
A. Lateef et al. (eds.), Microbial Nanobiotechnology, Materials Horizons: From Nature
to Nanomaterials, https://doi.org/10.1007/978-981-33-4777-9_14
399
Nanoparticles in Food Industries
A. P. Ingle, R. Philippini, S. E. Martiniano, F. A. F. Antunes, T. M. Rocha,
and S. S. da Silva
1 Introduction
Current population of the entire world is about 7.8 billion, and it is expected reach
more than 8 billion in next couple of years (Worldometers 2020). On one hand,
providing plenty and good quality food for everyone is very challenging task, and on
the other hand, food wastage leads to major losses in the food industry. According
a report of Food and Agriculture Organization (FAO) of the United Nations, more
than 1.3 billion metric tons of consumable food is lost or get wasted every year at
various stages because of inefficient post-harvest techniques, lack of proper storage
and transport facilities, and market and consumer wastage of food (Nile et al. 2020).
Therefore, significant increase in food crop production is very necessary; simultaneously, management of food wastage is also essentially required to overcome
the food crisis caused by the emerging population and environmental issues (Nile
et al. 2020). There are various biotic (microbial infections) and abiotic (environmental conditions) factors which are responsible for food wastage. Among these,
food spoilage by microbial contamination is most predominant which usually results
in reduction of the food quality and also affects food security, decreases shelf life
of food products, and increases the risks of food-borne diseases (Sperber and Doyle
2009).
Considering these concerns, there is urgent need to search for novel and effective
strategies to increase food production and minimize the food wastage. Currently,
nanotechnology is emerging as promising science having widespread applications in
A. P. Ingle (B) · R. Philippini · S. E. Martiniano · F. A. F. Antunes · T. M. Rocha ·
S. S. da Silva (B)
Department of Biotechnology, Engineering School of Lorena, University of Sao Paulo, Lorena,
SP, Brazil
e-mail: inghleavinash14@gmail.com
S. S. da Silva
e-mail: silviosilverio@gmail.com
© The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2021
A. Lateef et al. (eds.), Microbial Nanobiotechnology, Materials Horizons: From Nature
to Nanomaterials, https://doi.org/10.1007/978-981-33-4777-9_14
399