Recent advances in the use of composite titanium dioxide nanomaterials in the food industry

被引：0
|
作者：
Mao, Xixi [1 ]
Hao, Changlong [2 ,3 ,4 ]
机构：
[1] Jiangnan Univ, Sch Marxism, Wuxi, Jiangsu, Peoples R China
[2] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi, Jiangsu, Peoples R China
[3] Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
[4] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Jiangsu, Peoples R China
来源：
JOURNAL OF FOOD SCIENCE | 2024年 / 89卷 / 03期
基金：
中国国家自然科学基金;
关键词：
food nanotechnology; food packaging; safety; sensor; TiO2; ATOMIC LAYER DEPOSITION; TIO2; NANOPARTICLES; ANTIMICROBIAL ACTIVITIES; FACILE SYNTHESIS; SOL-GEL; NANOTUBES; FILM; TOXICITY; GRAPHENE; CHITOSAN;
D O I：
10.1111/1750-3841.16968
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Titanium dioxide (TiO2) nanomaterials have attracted significant attention due to their good biocompatibility and potential for multifunctional applications. In the last few years, there has been growing interest in the use of TiO2 nanomaterials in the food industry. However, a systematic review of the synthesis methods, properties, and applications of TiO2 nanomaterials in the food industry is lacking. In this review, we provide a summary of the synthesis and properties of TiO2 nanomaterials and their composites, with a focus on their applications in the food industry. We also discuss the potential benefits and risks of using TiO2 nanomaterials in food applications. This review aims to promote food innovation and improve food quality and safety.
引用
收藏
页码：1310 / 1323
页数：14
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