400
A. P. Ingle et al.
food industries and has sustainable impact on various sectors including food industries (Santos et al. 2020). Nanomaterials which are the building blocks of nanotechnology reported to have revolutionary uses for different purposes in food industry
like food processing, food packaging and many more (Rai et al. 2019).
Nanomaterials have attracted a considerable attention due to their unique physicochemical properties which makes them exceptionally suitable for food processing
and improved food packaging. The nanomaterials are usually synthesized using
physical, chemical, and biological methods, among which, biologically synthesized
nanoparticles have potential applications in food industries because of their high
stability and surface properties. To date, different biological systems like plants,
bacteria, fungi, algae, cyanobacteria, arthropods among others have been successfully exploited for the synthesis of a variety of nanomaterials (Adelere and Lateef
2016; Lateef et al. 2016a). Among these, microbially synthesized nanomaterials have
attracted a great of attention over plant-based synthesis because microorganisms can
be grown in laboratory using simple media, so there is no need to hack the plants.
Nano-based food packaging offers many benefits over conventional packaging that
uses plastic barriers, and at the same time, its biological properties such as antimicrobial activities provide an increased shelf life without altering the quality of food
products (Sekhon 2010). Moreover, nanomaterials can also be used for the development of smart and intelligent packaging systems, i.e., sensory labels which facilitates localization, sensing, reporting about food items leading to improved efficiency
and security. In addition, nano-based delivery systems also play pivotal role in the
improvement of nutraceutical values of the food components (Ezhilarasi et al. 2013;
Singh et al. 2017).In the present chapter, we have summarized microbial synthesis
of different nanomaterials using different microorganisms; moreover, recent developments in the field of nanotechnology and its role in food industries, particularly in
food processing and food packaging, are discussed.
2 Microbial Synthesis of Nanoparticles
As mentioned earlier, among biological agents, synthesis of a variety of nanoparticles from microbial systems such as bacteria, fungi, algae, and cyanobacteria is
preferred to other biological systems such as plants. To date, different microorganisms have been successfully exploited for the synthesis of nanoparticles which are
briefly discussed.
2.1 Bacterial Synthesis
Because of adverse effects of chemically synthesized nanoparticles, extensive studies
have been carried out to develop more sustainable and eco-friendly approaches
A. P. Ingle et al.
food industries and has sustainable impact on various sectors including food industries (Santos et al. 2020). Nanomaterials which are the building blocks of nanotechnology reported to have revolutionary uses for different purposes in food industry
like food processing, food packaging and many more (Rai et al. 2019).
Nanomaterials have attracted a considerable attention due to their unique physicochemical properties which makes them exceptionally suitable for food processing
and improved food packaging. The nanomaterials are usually synthesized using
physical, chemical, and biological methods, among which, biologically synthesized
nanoparticles have potential applications in food industries because of their high
stability and surface properties. To date, different biological systems like plants,
bacteria, fungi, algae, cyanobacteria, arthropods among others have been successfully exploited for the synthesis of a variety of nanomaterials (Adelere and Lateef
2016; Lateef et al. 2016a). Among these, microbially synthesized nanomaterials have
attracted a great of attention over plant-based synthesis because microorganisms can
be grown in laboratory using simple media, so there is no need to hack the plants.
Nano-based food packaging offers many benefits over conventional packaging that
uses plastic barriers, and at the same time, its biological properties such as antimicrobial activities provide an increased shelf life without altering the quality of food
products (Sekhon 2010). Moreover, nanomaterials can also be used for the development of smart and intelligent packaging systems, i.e., sensory labels which facilitates localization, sensing, reporting about food items leading to improved efficiency
and security. In addition, nano-based delivery systems also play pivotal role in the
improvement of nutraceutical values of the food components (Ezhilarasi et al. 2013;
Singh et al. 2017).In the present chapter, we have summarized microbial synthesis
of different nanomaterials using different microorganisms; moreover, recent developments in the field of nanotechnology and its role in food industries, particularly in
food processing and food packaging, are discussed.
2 Microbial Synthesis of Nanoparticles
As mentioned earlier, among biological agents, synthesis of a variety of nanoparticles from microbial systems such as bacteria, fungi, algae, and cyanobacteria is
preferred to other biological systems such as plants. To date, different microorganisms have been successfully exploited for the synthesis of nanoparticles which are
briefly discussed.
2.1 Bacterial Synthesis
Because of adverse effects of chemically synthesized nanoparticles, extensive studies
have been carried out to develop more sustainable and eco-friendly approaches