Publication: Síntesis y caracterización de nanopartículas metálicas y de metaloides. Evaluación de su interacción con poblaciones bacterianas para aplicaciones en el ámbito alimentario
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2021-02-05
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Universidad Complutense de Madrid
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Abstract
La nanotecnología constituye en la actualidad una herramienta muy útil para mejorar muchos procesos tecnológicos e industriales. Este hecho ha provocado que la nanotecnología se encuentre presente en muchos ámbitos de nuestras vidas, incluso en una gran variedad de productos de consumo. La nanotecnología y los nanomateriales se han incorporado a la industria alimentaria para multitud de aplicaciones. Muchas de ellas se están estudiando, desarrollando e incluso aplicando en las diferentes etapas de la cadena de producción, que van desde la propia elaboración del alimento hasta su envasado. En este contexto, el objetivo principal de esta Tesis Doctoral es la evaluación de las potenciales aplicaciones de un tipo de nanomateriales (nanopartículas metálicas, de óxidos metálicos y metaloides) en la industria alimentaria, fundamentalmente aquellas basadas en su efecto sobre poblaciones microbianas. Los estudios se han llevado a cabo en dos tipos de poblaciones bacterianas: bacterias ácido lácticas, ampliamente utilizadas en la industria alimentaria por sus efectos beneficiosos para la salud; y patógenos comunes del sector alimentario que son capaces de formar biopelículas. Asimismo, se han considerado dos tipos de nanopartículas: nanopartículas metálicas (nanopartículas de óxido de cinc (ZnONPs), de plata (AgNPs) y de dióxido de titanio (TiO2NPs)), y otro tipo de partículas, como las nanopartículas de selenio (SeNPs) y teluro (TeNPs), que se proponen como alternativa a las anteriores por sus excelentes propiedades y, en algunos casos, menor toxicidad. Por otro lado, dentro de este objetivo principal se encuentra además implícita la evaluación de los posibles efectos adversos que el empleo de la nanotecnología puede ocasionar tanto para el consumidor como para el medio ambiente...
Nowadays, nanotechnology is considered as a useful tool for improving several industrial and technological processes. Due to this fact, nanotechnology can be found in many areas of our daily life, being part of a wide variety of consumer products. In this sense, nanomaterials have been introduced into the food sector for several applications. Most of them are currently being studied, developed and even applied in the different steps of the production chain, from food processing to packaging. In this context, the main objective of this Doctoral Thesis is the evaluation of the potential applications of metal (AgNPs, ZnONPs y TiO2NPs) and metalloid (SeNPs y TeNPs) based- nanoparticles in the food sector, with special emphasis on their effect on different bacterial populations. Two types of bacterial populations have been considered: foodborne pathogenic bacteria which are capable of forming biofilms, and lactic acid bacteria with health and nutritional benefits. Likewise, two groups of nanoparticles have been selected: metallic nanoparticles (ZnONPs, AgNPs and TiO2NPS) and metalloid nanoparticles such as SeNPs and TeNPs which are proposed as alternative to the former, due to their excellent properties and, in some cases, lower toxicity. Furthermore, this general aim also includes the evaluation of the risks associated to the use of nanotechnology for both consumers and environment...
Nowadays, nanotechnology is considered as a useful tool for improving several industrial and technological processes. Due to this fact, nanotechnology can be found in many areas of our daily life, being part of a wide variety of consumer products. In this sense, nanomaterials have been introduced into the food sector for several applications. Most of them are currently being studied, developed and even applied in the different steps of the production chain, from food processing to packaging. In this context, the main objective of this Doctoral Thesis is the evaluation of the potential applications of metal (AgNPs, ZnONPs y TiO2NPs) and metalloid (SeNPs y TeNPs) based- nanoparticles in the food sector, with special emphasis on their effect on different bacterial populations. Two types of bacterial populations have been considered: foodborne pathogenic bacteria which are capable of forming biofilms, and lactic acid bacteria with health and nutritional benefits. Likewise, two groups of nanoparticles have been selected: metallic nanoparticles (ZnONPs, AgNPs and TiO2NPS) and metalloid nanoparticles such as SeNPs and TeNPs which are proposed as alternative to the former, due to their excellent properties and, in some cases, lower toxicity. Furthermore, this general aim also includes the evaluation of the risks associated to the use of nanotechnology for both consumers and environment...
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Tesis inédita de la Universidad Complutense de Madrid. Facultad de Ciencias Químicas, Departamento de Química Analítica, leída el 03-06-2020