Hajar Shekarchizadeh

By Shabnam Sistani and Hajar Shekarchizadeh

Quantum dots (QDs) are spherical particles with a size of <10 nm and, due to their unique properties, have good potential for use in the food industry. Among the various QDs, food industry researchers have highly regarded carbon quantum dots (CQDs) due to their nontoxicity and environmental friendliness. Food analysis is essential for quality assessment as well as safety control. In this regard, QDs-based fluorescence sensors can provide faster, more accurate, more sensitive, and cheaper analysis methods. The use of QDs to detect food additives, pathogens, heavy metals, nutrients, antibiotics, and insecticide residues is investigated in this chapter. QDs in packaging materials, due to their antioxidant, antimicrobial, and inhibitory properties, increase product shelf life, reduce the growth of microorganisms, improve mechanical properties, prevent gases and UV light, and reduce food waste. Their application in improved, active, intelligent, and bio-packaging will also be described. Then, their application in water treatment will be discussed. QDs, due to properties such as high aspect ratio, reactivity, electrostatic, hydrophilic, and hydrophobic interactions, have good potential for use in various water treatment methods, including membranes in filtration, adsorbents, and photocatalysts. Finally, their use to track protein will be investigated.

Part of the book: Quantum Dots

By Elham Asghari-Varzaneh and Hajar Shekarchizadeh

Nanocellulose, a material derived from cellulose fibers, has gained significant attention in various industries due to its unique properties and potential applications. From an economic perspective, using nanocellulose in industry offers several advantages, such as cost-effectiveness, enhanced product performance, environmental benefits, and diversified applications. Also, it is utilized in the food industry because of its distinct properties, including high surface area, rheological behavior, water absorption ability, crystallinity, and no cytotoxicity. A significant application of nanocellulose is its potential to replace fats, carbohydrates, and proteins and serve as stabilizing agents in high-calorie foods. Moreover, nanocellulose has demonstrated exceptional efficacy as a delivery system, making it an ideal choice for preserving nutrients and active ingredients in food products. A primary objective in the packaging industry is to maintain food quality, extend its shelf life, and minimize waste. Since nanocellulose is both renewable and natural and offers oxygen and water vapor barrier properties, it emerges as a suitable candidate for the packaging industry. However, despite its promising features and applications, there are uncertainties around its non-toxicity and the potential impact on human health, issues that are currently being examined by scientists in the food industry.

Part of the book: Nanocellulose