Application of Peptide Nanostructures in the Food Industry

Open Access

Issue		BIO Web Conf. Volume 170, 2025 71^st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”


Article Number		01002
Number of page(s)		11
Section		Food Science and Technology
DOI		https://doi.org/10.1051/bioconf/202517001002
Published online		01 April 2025

P. Richard, There's Plenty of Room at the Bottom, In Annu. Meet. Am. Phys. Soc., December 29 (1959) [Google Scholar]
N. Taniguchi, On the basic concept of nano- technology, In Proc. Int. Conf. Prod. Eng. Tokyo, Japan, Part II (1974) [Google Scholar]
K. Drexler, Molecular engineering: An approach to the development of general capabilities for molecular manipulation, Proc. Natl. Acad. Sci., 78(9), 5275-5278 (1981) https://doi.org/10.1073/pnas.78.9.5275 [Google Scholar]
J. Kuzma, P. VerHage, Nanotechnology in agriculture and food production anticipated applications, PEN (2006) [Google Scholar]
M.A. Cerqueira, A.A. Vicente, L.M. Pastrana, Nanotechnology in food packaging: opportunities and challenges, Nanomat. for food pack., 1-11 (2018) https://doi.org/10.1016/B978-0-323-51271-8.00001-2 [Google Scholar]
H. Shi, R. Magaye, V. Castranova, J. Zhao, Titanium dioxide nanoparticles: a review of current toxicological data, Part. Fibre Toxicol., 10, 1-33 (2013) https://doi.org/10.1186/1743-8977-10-15 [Google Scholar]
F. Dang, Y. Huang, Y. Wang, D. Zhou, B. Xing, Transfer and toxicity of silver nanoparticles in the food chain, Environ. Sci. Nano, 8(6), 1519-1535 (2021) https://doi.org/10.1039/D0EN01190H [Google Scholar]
R.K. Gupta, P. Guha, P. P. Srivastav, Investigating the toxicological effects of nanomaterials in food packaging associated with human health and the environment, J. Hazard. Mater. Lett., 5, 100125 (2024) https://doi.org/10.1016/j.hazl.2024.100125 [Google Scholar]
N. Garti, D. J. McClements, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals (Woodhead Publishing, Cambridge, 2012) [Google Scholar]
Q. Liu, H. Huang, H. Chen, J. Lin, Q. Wang, Food-grade nanoemulsions: preparation, stability and application in encapsulation of bioactive compounds, Molecules, 24(23), 4242 (2019) https://doi.org/10.3390/molecules24234242 [Google Scholar]
M. A. Salem, S. M. Ezzat, Some new aspects of colloidal systems in foods, Nanoemuls. Food Ind., 2, 238-267 (2019) https://doi.org/10.5772/intechopen.79447 [Google Scholar]
A. Mushtaq, S. M. Wani, A. R. Malik, A. Gull, S. Ramniwas, G. A. Nayik, ... A. Bari, Recent insights into Nanoemulsions: Their preparation, properties and applications, Food Chem.: X, 18, 100684 (2023) https://doi.org/10.1016/j.fochx.2023.100684 [Google Scholar]
F. Wang, Z. Hu, S. Ouyang, S. Wang, Y. Liu, M. Li, ... S. Ma, Application progress of nanocellulose in food packaging: A review, Int. J. Biol. Macromol., 268, 131936 (2024) https://doi.org/10.1016/j.ijbiomac.2024.131936 [Google Scholar]
J. D. Hartgerink, E. Beniash, S. I. Stupp, Self- assembly and mineralization of peptide- amphiphile nanofibers, Science, 294(5547), 1684-1688 (2001) https://doi.org/10.1126/science.1063187 [Google Scholar]
H. Chen, X. Cai, J. Cheng, S. Wang, Self- assembling peptides: Molecule-nanostructure- function and application on food industry, Trends Food Sci. Technol., 120, 212-222 (2022) https://doi.org/10.1016/j.tifs.2021.12.027 [Google Scholar]
X. Zhu, R. Duan, S. Y. Chan, L. Han, H. Liu, B. Sun, Structural and photoactive properties of self- assembled peptide-based nanostructures and their optical bioapplication in food analysis, J. of Adv. Res., 43, 27-44 (2023) https://doi.org/10.1016/j.jare.2022.02.001 [Google Scholar]
L. M. D. L. Rodriguez, Y. Hemar, Prospecting the applications and discovery of peptide hydrogels in food, Trends Food Sci. Technol., 104, 37-48 (2020) https://doi.org/10.1016/j.tifs.2020.07.025 [Google Scholar]
C. Yan, D. J. Pochan, Rheological properties of peptide-based hydrogels for biomedical and other applications, Chem. Soc. Rev., 39(9), 3528-3540 (2010) https://doi.org/10.1039/B919449P [Google Scholar]
A. Aggeli, M. Bell, N. Boden, J. N. Keen, P. F. Knowles, T. C. B. McLeish, S. E. Radford, Responsive gels formed by the spontaneous self- assembly of peptides into polymeric β-sheet tapes, Nature, 386(6622), 259-262 (1997) https://doi.org/10.1038/386259a0 [Google Scholar]
H. Gulab, N. Fatima, U. Tariq, O. Gohar, M. Irshad, M. Z. Khan, M. B. Hanif, Advancements in zinc oxide nanomaterials: Synthesis, properties, and diverse applications, Nano-Str. Nano-Obj., 39, 101271 (2024) https://doi.org/10.1016/j.nanoso.2024.101271 [Google Scholar]
J. P. Schneider, D. J. Pochan, B. Ozbas, K. Rajagopal, L. Pakstis, J. Kretsinger, Responsive hydrogels from the intramolecular folding and self-assembly of a designed peptide, J. Am. Chem. Soc., 124(50), 15030-15037 (2002) https://doi.org/10.1021/ja027993g [Google Scholar]
Z. Xiong, T. Yu, J Lv, J. Wang, X. Fu, Chitin nanofiber-stabilized Pickering emulsion interacting with egg white protein: structural features, interfacial properties, and stability, Food Hydrocoll., 161, 110866 (2024) https://doi.org/10.1016/j.foodhyd.2024.110866 [Google Scholar]
C. Meiwen, L. Sha, Z. Wenjing, D. Li, W. Meng, W. Jiqian, X. Hai, Peptide Self-Assembled Nanostructures with Distinct Morphologies and Properties Fabricated by Molecular Design, ACS Appl. Mater. Interfaces, 9(45), 39174–39184 (2017) https://doi.org/10.1021/acsami.7b11681 [Google Scholar]
T. Muraoka, C. Y. Koh, H. Cui, S. I. Stupp, Light- triggered bioactivity in three dimensions, Angew. Chem. Int. Ed., 48(32), 5946-5949 (2009) https://doi.org/10.1002/anie.200901524 [Google Scholar]
E. Gallo, C. Diaferia, E. Rosa, G. Smaldone, G. Morelli, A. Accardo, Peptide-based hydrogels and nanogels for delivery of doxorubicin, Int. J. Nanomed., 16, 1617-1630 (2021) https://doi.org/10.2147/IJN.S296272 [Google Scholar]
R. V. Ulijn, A. M. Smith, Designing peptide based nanomaterials, Chem. Soc. Rev., 37(4), 664-675 (2008) DOI https://doi.org/10.1039/B609047H [Google Scholar]
A. I. Bourbon, R. N. Pereira, L. M. Pastrana, A. A. Vicente, M. A. Cerqueira, Protein-based nanostructures for food applications, Gels, 5(1), 9 (2019) https://doi.org/10.3390/gels5010009 [Google Scholar]
Y. D. Livney, Nanostructured delivery systems in food: Latest developments and potential future directions, Curr. Opin. Food Sci., 3, 125-135 (2015) https://doi.org/10.1016/j.cofs.2015.06.010 [Google Scholar]
C. H. Tang, Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review), Food Hydrocoll., 91, 92-116 (2019) https://doi.org/10.1016/j.foodhyd.2019.01.012 [Google Scholar]
S. N. Lal, C. J. O'Connor, L. Eyres, Application of emulsifiers/stabilizers in dairy products of high rheology, Adv. Colloid Interface Sci., 123, 433-437 (2006) https://doi.org/10.1016/j.cis.2006.05.009 [Google Scholar]
X. Yan, P. Zhu, J. Li, Self-assembly and application of diphenylalanine-based nanostructures, Chem. Soc. Rev., 39(6), 1877-1890 (2010) https://doi.org/10.1039/B915765B [Google Scholar]
L. S. Biswaro, M. G. da Costa Sousa, T. M. Rezende, S. C. Dias, O. L. Franco, Antimicrobial peptides and nanotechnology, recent advances and challenges, Front. Microbiol., 9, 855 (2018) https://doi.org/10.3389/fmicb.2018.00855 [Google Scholar]
Y. Li, J. Liu, H. Zhang, X. Shi, S. Li, M. Yang, Z. Du, A comprehensive review of self-assembled food protein-derived multicomponent peptides: From forming mechanism and structural diversity to applications, J. Agric. Food Chem., 71(30), 11304-11319 (2023) https://doi.org/10.1021/acs.jafc.3c02930 [Google Scholar]
L. Lacou, J. Lеonil, V. Gagnaire, Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products, Food Hydrocoll., 57, 187-199 (2016) https://doi.org/10.1016/j.foodhyd.2016.01.028 [Google Scholar]
X. Zhao, F. Pan, H. Xu, M. Yaseen, H. Shan, C. A. Hauser, J. R. Lu, Molecular self-assembly and applications of designer peptide amphiphiles, Chem. Soc. Rev., 39(9), 3480-3498 (2010) https://doi.org/10.1039/B915923C [Google Scholar]
J. B. Matson, S. I. Stupp, Self-assembling peptide scaffolds for regenerative medicine, Chem. Commun., 48(1), 26-33 (2012) https://doi.org/10.1039/C1CC15551B [Google Scholar]
A. Sowers, G. Wang, M. Xing, B. Li, Advances in antimicrobial peptide discovery via machine learning and delivery via nanotechnology, Microorganisms, 11(5), 1129 (2023) https://doi.org/10.3390/microorganisms11051129 [CrossRef] [Google Scholar]
C. Mengucci, P. Ferranti, A. Romano, P. Masi, G. Picone, F. Capozzi, Food structure, function and artificial intelligence, Trends Food Sci. Technol., 123, 251-263 (2022) https://doi.org/10.1016/j.tifs.2022.03.015 [Google Scholar]
Y. Wang, K. J. Stebe, C. de la Fuente-Nunez, R. Radhakrishnan, Computational design of peptides for biomaterials applications, ACS Appl. Bio Mater., 7(2), 617-625 (2023) https://doi.org/10.1021/acsabm.2c01023 [Google Scholar]
Z. Liu, J. Wang, Y. Luo, S. Zhao, W. Li, S. Z. Li, Efficient prediction of peptide self-assembly through sequential and graphical encoding, Brief Bioinform., 24(6), bbad409 (2023) https://doi.org/10.1093/bib/bbad409 [Google Scholar]
M. Goles, A. Daza, G. Cabas-Mora, L. Sarmiento-Varon, J. Sepulveda-Yanez, H. Anvari-Kazemabad, ... D. Medina-Ortiz, Peptide-based drug discovery through artificial intelligence: towards an autonomous design of therapeutic peptides, Brief Bioinform., 25(4), bbae275 (2024) https://doi.org/10.1093/bib/bbae275 [Google Scholar]
Y. Ma, X. Li, R. Zhao, E. Wu, Q. Du, J. Guo, ... F. Zhang, Creating de novo peptide-based bioactivities: from assembly to origami, RSC Adv., 12(40), 25955-25961 (2022) https://doi.org/10.1039/D2RA03135C [Google Scholar]
D. Cheng, F. Jia, Y. B. Jiang, V. P. Conticello, T. Jiang, Assembly of peptide nanostructures with controllable sizes, Nano Res., 17(1), 151-161 (2024) https://doi.org/10.1007/s12274-023-5970-x [Google Scholar]
M. Shafiq, S. Anjum, C. Hano, I. Anjum, B. H. Abbasi, An overview of the applications of nanomaterials and nanodevices in the food industry, Foods, 9(2), 148 (2020) https://doi.org/10.3390/foods9020148 [Google Scholar]
H. Chen, X. Chen, X. Chen, S. Lin, J. Cheng, L. You, S. Wang, New perspectives on fabrication of peptide-based nanomaterials in food industry: A review, Trends Food Sci. Technol., 129, 49-60 (2022) https://doi.org/10.1016/j.tifs.2022.09.004 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.