Seaweed bioactive compounds: Promising and safe inputs for the green synthesis of metal nanoparticles in the food industry

CASSANI, LUCÍA; MARCOVICH, NORMA E.; GOMEZ-ZAVAGLIA, ANDREA

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

TAYLOR & FRANCIS INC

Año: 2021

1040-8398

Scientific research on developing and characterizing eco-friendly metal nanoparticles (NPs) is an active area experiencing currently a systematic and continuous growth. A variety of physical, chemical and more recently biological methods can be used for the synthesis of metal nanoparticles. Among them, reports supporting the potential use of algae in the NPs green synthesis, contribute with only a minor proportion, although seaweed was demonstrated to perform as a successful reducing and stabilizing agent. Thus, the first part of the present review depicts the up-to-date information on the use of algae extracts for the synthesis of metal nanoparticles, including a deep discussion of the certain advantages as well as some limitations of this synthesis route. In the second part, the available characterization techniques to unravel their inherent properties such as specific size, shape, composition, morphology and dispersibility are comprehensively described, to finally focus on the factors affecting their applications, bioactivity, potential toxic impact on living organisms and incorporation into food matrices or food packaging, as well as future prospects. The present article identifies the key knowledge gap in a systematic way highlighting the critical next steps in the green synthesis of metal NPs mediated by algae.