TY  - JOUR
T1  - Nanoteknolojinin Gıdalarda Kullanım Alanları: Su Ürünleri Özelinde İncelemeler
TT  - The Use of Nanotechnology in Foods: Investigations on Aquaculture Products
AU  - Çorapcı, Bengünur
AU  - Tan, Tuğde Nur
AU  - Kalemci, Cansel
AU  - Yilmaz, Adem Barış
PY  - 2025
DA  - August
Y2  - 2025
DO  - 10.53433/yyufbed.1632251
JF  - Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi
JO  - YYU JINAS
PB  - Van Yuzuncu Yıl University
WT  - DergiPark
SN  - 1300-5413
SP  - 860
EP  - 877
VL  - 30
IS  - 2
LA  - tr
AB  - Nanoteknoloji son yıllarda hemen hemen bilimin her alanına büyük bir hızla dahil olmaktadır. Bu alanlardan bir tanesi de gıda bilimi olup, su ürünleri alanında yapılan çalışmalar dikkat çekmektedir. Balık ve diğer su ürünleri sağlıklı beslenmede en önde gelen değerli gıda kaynaklarımızdan biridir. Su ürünlerinin yetiştirilmesinden işlenmesine ve ambalajlanmasından tüketimine kadar olan tüm süreçlerde nanoteknolojik yöntemler kullanılabilmektedir. Su ürünleri yetiştiriciliğinde balık besleme, büyütme ve balık hastalıklarında çeşitli nanopartiküllerin kullanımının olumlu sonuçlar verdiği görülmüştür. Benzer şekilde su ürünlerinin işlenmesi ve ambalajlanması süreçlerinde nanopartikül ilavelerinin su ürünlerinin duyusal, kimyasal ve mikrobiyolojik kalitesini artırdığı ve raf ömrünü uzatmada katkı sağladığı söylenebilir. Bu makale özellikle su ürünleri alanında nanoteknolojik gelişmelere dikkat çekmek, son yıllarda yapılan çalışmaların hangi konular üzerinde yoğunlaştığını belirlemek ve bu konularda bir kaynak oluşturmak amacıyla derlenmiştir.
KW  - İşleme teknolojisi
KW  - Nanoteknoloji
KW  - Su ürünleri
KW  - Yetiştiricilik
N2  - In recent years, nanotechnology has been rapidly incorporated into almost every field of science. One of these fields is food science, and studies in the field of aquaculture attract attention. Fish and other aquaculture products are one of the most valuable food sources for a healthy diet. Nanotechnological methods can be used in all processes from aquaculture to processing and packaging to consumption. The use of various nanoparticles in fish nutrition, growth and fish diseases in aquaculture has shown positive results. Similarly, it can be said that the addition of nanoparticles in the processing and packaging processes of seafood products improves the sensory, chemical and microbiological quality of seafood products and contributes to the extension of shelf life. This article has been compiled in order to draw attention to nanotechnological developments especially in the field of aquaculture, to determine on which topics the studies carried out in recent years have focused and to create a resource on these issues.
CR  - Abdel-Maqsoud, N. M., Elshaghabee, F. M., Metwally, A. M., & Anis, S. M. (2021). Impact of nano-stabilizers on the technological, texture and rheological properties of ice cream. Egyptian Journal of Chemistry, 65(6), 283–291. https://doi.org/10.21608/ejchem.2021.102692.4761
CR  - Abdollahi, M., Rezaei, M., & Farzi, G. (2014). Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp. International Journal of Food Science and Technology, 49, 811–818.  https://doi.org/10.1111/ijfs.12369
CR  - Abedi-Firoozjah, R., Alizadeh-Sani, M., Zare, L., Rostami, O., Salim, S. A., Assadpour, E., Azizi-Lalabadi, M., Zhang, F., Lin, X., & Jafari, S. M. (2024). State-of-the-art nanosensors and kits for the detection of antibiotic residues in milk and dairy products. Advances in Colloid and Interface Science, 328, 103164. https://doi.org/10.1016/j.cis.2024.103164
CR  - Adeyemi, J. O., & Fawole, O. A. (2023). Metal-based nanoparticles in food packaging and coating technologies: a review. Biomolecules, 13(7), 1092. https://doi.org/10.3390/biom13071092
CR  - Adeyeye, S. A. O., Babu, A. S., Guruprasath, N., & Ganesh, P. S. (2023). Starch nanocrystal and its food packaging applications. Current Research in Nutrition and Food Science Journal, 11(1), 01–21.  https://doi.org/10.12944/CRNFSJ.11.1.1
CR  - Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M. J., Galtier, P., Gott, D., Gundert-Remy, U., Lambr´ e, C., Leblanc, J.-C., Lindtner, O., Moldeus, P., Mortensen, A., Mosesso, P., Oskarsson, A., Parent-Massin, D., Stankovic, I., Waalkens-Berendsen, I., Woutersen, R. A., Wright, M., Maged, Y., Stadler, J., & Tobback, P. (2015). Scientific opinion on the re-evaluation of iron oxides and hydroxides (E 172) as food additives. EFSA Journal, 13, 4317.  https://doi.org/10.2903/j.efsa.2015.4317
CR  - Aguilar-Perez, K. M., Ruiz-Pulido, G., Medina, D. I., Parra-Saldivar, R., & Iqbal, H. M. (2023). Insight of nanotechnological processing for nano-fortified functional foods and nutraceutical—opportunities, challenges, and future scope in food for better health. Critical Reviews in Food Science and Nutrition, 63(20), 4618–4635. https://doi.org/10.1080/10408398.2021.2004994
CR  - Ahankari, S. S., Mohanty, A. K., & Misra, M. (2023). Nanomaterials from Renewable Resources For Emerging Applications, CRC Press. https://doi.org/10.1201/9781003245261
CR  - Ahmad, N., Hussain, S. M., Azam, S. M., Shahzad, M. M., Noureen, A., Yaqoob, R., Lateef, M., Yawer, A., Riaz, D., Usman, A., Faizan, M., Hassan, S., Ishtiaq, A., Riaz, P., Ali, A., Amin, F., Imran, M., Kausar, R., Ahmed, M., . . . & Ahmad, S. (2022). Effects of Se nanoparticles supplementation on growth performance, hematological parameters and nutrient digestibility of Labeo rohita fingerling fed sunflower meal based diet. Brazilian Journal of Biology, 84, e253555. https://doi.org/10.1590/1519-6984.253555
CR  - Ahmed, T., Ali, S., Ahamed, T., Suralya, S., & Haq, M. (2024). Exploring the aspects of the application of nanotechnology system in aquaculture: a systematic review. Aquaculture International, 32, 4177–4206. https://doi.org/10.1007/s10499-023-01370-7
CR  - Akter, N., Alam, M. J., Jewel, M. A. S., Ayenuddin, M., Haque, S. K., & Akter, S. (2018). Evaluation of dietary metallic iron nanoparticles as feed additive for growth and physiology of Bagridae catfish Clarias batrachus (Linnaeus, 1758). International Journal of Fisheries and Aquatic Studies, 6(3), 371–377.
CR  - Altaf, A., Usmani, Z., Dar, A. H., & Dash, K. K. (2022). A comprehensive review of polysaccharide-based bionanocomposites for food packaging applications. Discover Food, 2(1), 10. https://doi.org/10.1007/s44187-022-00011-x
CR  - Aramli, M. S., Moghanlou, K. S., & Imani, A. (2023). Effect of dietary antioxidant supplements (selenium forms, alpha-tocopherol, and coenzyme Q10) on growth performance, immunity, and physiological responses in rainbow trout (Oncorhynchus mykiss) using orthogonal array design. Fish & Shellfish Immunology, 134, 108615. https://doi.org/10.1016/j.fsi.2023.108615
CR  - Asha, V., & Sivaranjana, P. (2023). Development of biodegradable films using nanocellulose for food packaging application–review. Azerbaijan Chemical Journal, 1, 30–54. https://doi.org/10.32737/0005-2531-2023-1-30-54
CR  - Ashfaq, A., Khursheed, N., Fatima, S., Anjum, Z., & Younis, K. (2022). Application of nanotechnology in food packaging: pros and Cons. Journal of Agricultural and Food Research, 7, 100270.  https://doi.org/10.1016/j.jafr.2022.100270
CR  - Bashar, A., Hasan, N. A., Haque, M. M., Rohani, M. F., & Hossain, M. S. (2021). Effects of dietary silica nanoparticle on growth performance, protein digestibility, hematology, digestive morphology, and muscle composition of Nile tilapia, Oreochromis niloticus. Frontiers in Marine Science, 8, 1–14. https://doi.org/10.3389/fmars.2021.706179
CR  - Bayda, S., Adeel, M., Tuccinardi, T., Cordani, M., & Rizzolio, F. (2020). The history of nanoscience and nanotechnology: from chemical–physical applications to nanomedicine. Molecules, 25, 112. https://doi.org/10.3390/molecules25010112
CR  - Blaznik, U., Krušič, S., Hribar, M., Kušar, A., Žmitek, K., & Pravst, I. (2021). Use of food additive titanium dioxide (E171) before the introduction of regulatory restrictions due to concern for genotoxicity. Foods, 10, 1910. https://doi.org/10.3390/foods10081910.
CR  - Bratovcic, A. (2020). Nanomaterials in food processing and packaging, its toxicity and food labeling. Acta Scientific Nutritional Health, 4(9), 7-13. https://doi.org/10.31080/asnh.2020.04.0745
CR  - Can, E., Kizak, V., Kayim, M., Seyhaneyıldız Can, Ş., Kutlu, B., Ateş, M., Kocabaş, M., & Demirtaş, N. (2011). Nanotechnological applications in aquaculture-seafood industries and adverse effects of nanoparticles on environment. Journal of Materials Science and Engineering, 5, 605–609.
CR  - Ceylan, Z., Meral, R., Alav, A., Berat Torusdağ, G., Bildik, F., & Altay, F. (2024). Combined effects of zein nanofber coating containing laurel (Laurus nobilis) and air fryer cooking on quality properties of fish fillets during cold storage. ACS Omega, 9, 8940−8946.  https://doi.org/10.1021/acsomega.3c06318
CR  - Chantarasataporn, P., Yoksan, R., Visessanguan, W., & Chirachanchai, S. (2013). Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei). Food Hydrocolloids, 32(2), 341-348.  https://doi.org/10.1016/j.foodhyd.2013.01.011
CR  - Chaudhry, Q., Scotter, M., Blackburn, J., Ross, B., Boxall, A., Castle, L., Aitken, R., & Watkins, R. (2008). Food additives and contaminants applications and implications of nanotechnologies for the food sector. Food Additives and. Contaminants: Part A, 25(3), 241–258. https://doi.org/10.1080/02652030701744538
CR  - Çetinkaya, T., & Wijaya, W. (2024). Advanced nanomaterials for enhancing the shelf life and quality of seafood products. Food Bioscience, 59, 104018.  https://doi.org/10.1016/j.fbio.2024.104018
CR  - Çorapcı, B. (2022). The effect of rosehip seed oil nanoemulsion on some physical, chemical, and microbiological properties of sea bass fillets stored at 4±1 C. Journal of Aquatic Food Product Technology, 31(7), 672–685. https://doi.org/10.1080/10498850.2022.2094207
CR  - Dadar, M., Dhama, K., Vakharia, V. N., Hoseinifar, S. H., Karthik, K., Tiwari, R., Khandia, R., Munjal, A., Salgado-Miranda, C., & Joshi, S. K. (2017) Advances in aquaculture vaccines against fish pathogens: global status and current trends. Reviews in Fisheries Science and Aquaculture, 25(3), 184-217. https://doi.org/10.1080/23308249.2016.1261277
CR  - Dar, A. H., Rashid, N., Majid, I., Hussain, S., & Dar, M. A. (2020). Nanotechnology interventions in aquaculture and seafood preservation. Critical Reviews in Food Science and Nutrition, 60, 11, 1912–1921. https://doi.org/10.1080/10408398.2019.1617232
CR  - Dash, K. K., Deka, P., Bangar, S. P., Chaudhary, V., Trif, M., & Rusu, A. (2022). Applications of inorganic nanoparticles in food packaging: a comprehensive review. Polymers, 14, 521.  https://doi.org/10.3390/polym14030521
CR  - De Sousa, M. S., Schlogl, A. E., Estanislau, F. R., Souza, V. G. L., Dos Reis Coimbra, J. S., & Santos, I. J. B. (2023). Nanotechnology in packaging for food industry: past, present, and future. Coatings, 13(8), 1411.  https://doi.org/10.3390/coatings13081411
CR  - Demirci, A., Ocak, E., & Ceylan, Z. (2024). A new nanobiotechnology material for yogurt samples: Characterized nanotubes-Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus. Food Bioscience, 59, 104178. https://doi.org/10.1016/j.fbio.2024.104178
CR  - Dghais, S., Jemaa, M. B., Chouchen, M., Jallouli, S., Ksouri, R., & Falleh, H. (2023). Nano-emulsification of cinnamon and curcuma essential oils for the quality ımprovement of minced meat beef. Foods, 12, 235. https://doi.org/10.3390/foods12020235
CR  - Dobrochna, A., Jerzy, Ś., Teresa, O., Magda, F., Małgorzata, R., Yuichiro, M., & Kacper, M. (2018). Effect of copper and silver nanoparticles on trunk muscles in rainbow trout (Oncorhynchus mykiss, Walbaum, 1792. Turkish Journal of Fisheries and Aquatic Sciences, 18(6), 781–788. https://doi.org/10.4194/1303-2712-v18_6_04
CR  - Dönmez, A. E. (2023). Su ürünleri aşılarında nanoparçacıklar. Etlik Veteriner Mikrobiyoloji Dergisi, 34(1), 121-128. https://doi.org/doi:org/10.35864/evmd.1216431
CR  - Duncan, T. V. (2011). Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors, Journal of Colloid and Interface Science, 363(1), 1–24. https://doi.org/10.1016/j.jcis.2011.07.017
CR  - Echeverría, I., López-Caballero, M. E., Gómez-Guillén, M. C., Mauri, A. N., & Montero, M. P., (2018). Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets. International Journal of Food Microbiology, 266, 142–149.  https://doi.org/10.1016/j.ijfoodmicro.2017.10.003
CR  - Ekin, M. M., Kutlu, N., Meral, R., Ceylan, Z., & Cavidoğlu, İ. (2021). A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions. Food Bioscience, 42, 101184. https://doi.org/10.1016/j.fbio.2021.101184
CR  - Elabd, H., Youssuf, H., Mahboub, H. H., Salem, S. M. R., Husseiny, W. A., Khalid, A., El Desouky, H. & S., Faggio, C. (2022). Growth, hemato-biochemical, immune-antioxidant response, and gene expression in Nile tilapia (Oreochromis niloticus) received nano iron oxide incorporated diets. Fish and Shellfish Immunology, 128, 574–581. https://doi.org/10.1016/j.fsi.2022.07.051
CR  - ETC (Action Group on Erosion, Technology and Concentration). (2003). Down on the Farm: The Impact of Nanoscale Technologies on Food and Agriculture. Erişim Tarihi: 20.12.2024. http://www.etcgroup.org/en/materials/publications.html?pub_id=80
CR  - Farkas, J., Christian, P., Urrea, J. A. G., Roos, N., Hassellov, M., Tollefsen, K. E., & Thomas, K. V. (2010). Effects of silver and gold nanoparticles on rainbow trout (Oncorhynchus mykiss) hepatocytes. Aquatic Toxicology, 96(1), 44–52. https://doi.org/10.1016/j.aquatox.2009.09.016
CR  - Ghasemi, M. A. G., Hamishehkar, H., Javadi, A., Homayouni- Rad, A., & Jafarizadeh-Malmiri, H. (2024). Natural-based edible nanocomposite coating for beef meat packaging. Food Chemistry, 435, 137582. https://doi.org/10.1016/j.foodchem.2023.137582
CR  - Haghighat-Kharazi, S., Reza Kasaai, M., Milani, J. M., & Khajeh, K. (2020). Antistaling properties of encapsulated maltogenic amylase in gluten-free bread. Food Science and Nutrition, 8(11), 5888–5897. https://doi.org/10.1002/fsn3.1865
CR  - Hetzer, B., Graf, V., Walz, E., & Greiner, R. (2022). Characterisation of iron oxide-containing pearlescent pigments used as food colourants: nano-labelling required in the EU? Food Additive Contaminants : Part A, 39, 1933–1941. https://doi.org/10.1080/19440049.2022.2134592
CR  - Hisham, F., Akmal, M. M., Ahmad, F., Ahmad, K., & Samat, N. (2024). Biopolymer chitosan: potential sources, extraction methods, and emerging applications, Ain Shams Engineering Journal, 15(2),  https://doi.org/10.1016/j.asej.2023.102424
CR  - Hussain, S. M, Ahmad, N., Rasul, A., Shahzad, M. M., Latif, M., Ul Hassan Arsalan, M. Z., Umair, M., & Shafqat, H. H. (2019). Efficacy of nano-Cr particles supplemented sunflower meal based diets on growth performance, digestibility and hematology of Catla catla fingerlings. Pakistan Journal of Zoology, 51(5), 1942–1952. https://doi.org/10.17582/journal.pjz/2019.51.5.1943.1952
CR  - Jadhav, R., Pawar, P., Choudhari, V., Topare, N., Raut-Jadhav, S., Bokil, S., & Khan, A. (2023). An overview of antimicrobial nanoparticles for food preservation. Materials Today Proceedings, 72(1), 204–216.  https://doi.org/10.1016/j.matpr.2022.07.045
CR  - Jafarizadeh-Malmiri, H., Sayyar, Z., Anarjan, N., & Berenjian, A. (2019). Nano-additives for Food Industries. In: Nanobiotechnology in food: Concepts, applications and perspectives. Springer, Cham. https://doi.org/10.1007/978-3-030-05846-3_4
CR  - Jahangiri, R., Hamedi, H., & Ahari, H. (2022). The effect of edible coating of chitosan and Baneh gum (Pistacia atlantica) containing propolis extract and ginger nanoemulsion (Zingiber officinale) on fresh salmon quality. Food & Health, 5(2), 7-14. https://doi.org/10.30495/fh.2022.67998.1109
CR  - Jayaweera, Y., Undugoda, L., Sandaruwan, C., & Priyadarshana, G. (2023). Nanotechnology trends in food processing and food packaging. Nanoscience and Nanotechnology Asia, 13(1), 26–40. https://doi.org/10.2174/2210681213666230227111805
CR  - Jitpasutham, S., Sinsomsak, W., Chuesiang, P., Ryu, V., & Siripatrawan, U. (2024). Green active coating from chitosan incorporated with spontaneous cinnamon oil nanoemulsion: Effects on dried shrimp quality and shelf life. International Journal of Biological Macromolecules, 262, https://doi.org/10.1016/j.ijbiomac.2024.129711.
CR  - Johari, S. A., Kalbassi, M. R., Soltani, M., & Yu, I. J. (2015). Study of fungicidal properties of colloidal silver nanoparticles (AgNPs) on trout egg pathogen, Saprolegnia sp. International Journal of Aquatic Biology, 3, 191–198. https://doi.org/10.22034/ijab.v3i3.97
CR  - Kakaei, S., & Shahbazi, Y. (2016). Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet. LWT-Food Science and Technology, 72, 432-438.  https://doi.org/10.1016/j.lwt.2016.05.021
CR  - Kamali, M., Shabanpour, B., Pourashouri, P., & Kordjazi, M. (2023). Effect of chitosan-coated Ulva intestinalis sulfated polysaccharide nanoliposome on melanosis and quality of Pacific white shrimp during ice storage. International Journal of Biological Macromolecules, 230, https://doi.org/10.1016/J. IJBIOMAC.2023.123275
CR  - Karami, N., Kamkar, A., Shahbazi, Y., & Misaghi, A. (2019). Edible films based on chitosan-flaxseed mucilage: In vitro antimicrobial and antioxidant properties and their application on survival of food-borne pathogenic bacteria in raw minced trout fillets. Pharmaceutical and Biomedical Research, 5(2), 10–16. https://doi.org/10.18502/PBR.V5I2.1580
CR  - Kazemzadeh, S., Abed-Elmdoust, A., Mirvaghefi, A., Hosseni, S. V., & Abdollahikhameneh, H. (2022). Physicochemical evaluations of chitosan/nisin nanocapsulation and its synergistic effects in quality preservation in tilapia fish sausage. Journal of Food Processing and Preservation, 46. https://doi.org/10.1111/jfpp.16355
CR  - Khan, S. K., Dutta, J., Ahmad, I., & Rather, M. A. (2024). Nanotechnology in aquaculture: Transforming the future of food security. Food Chemistry: X, 24, 101974. https://doi.org/10.1016/j.fochx.2024.101974
CR  - Kumar, C. V., Karthick, V., Kumar, V. G., Inbakandan, D., Rene, E. R., Uma Suganya, K. U., Embrandiri, A., Stalin Dhas, T., Ravi, M., & Sowmiya, P. (2022). The impact of engineered nanomaterials on the environment: Release mechanism, toxicity, transformation, and remediation. Environmental Research, 212, 113202.  https://doi.org/10.1016/j.envres.2022.113202
CR  - Kumar Gupta, R., Abd El Gawad, F., A. E. Ali, E., Karunanithi, S., Yugiani, P., & Prakash Srivastav, P. (2024). Nanotechnology: Current applications and future scope in food packaging systems, Measurement: Food, 13, 100131. https://doi.org/10.1016/j.meafoo.2023.100131
CR  - McClements, D. J., & Öztürk, B. (2021). Utilization of nanotechnology to ımprove the handling, storage and biocompatibility of bioactive lipids in food applications. Foods, 10(2), 365.  https://doi.org/10.3390/foods10020365
CR  - Medina-Reyes, E. I., Rodríguez-Ibarra, C., D´eciga-Alcaraz, A., Díaz-Urbina, D., Chirino, Y. I., & Pedraza-Chaverri, J. (2020). Food additives containing nanoparticles induce gastrotoxicity, hepatotoxicity and alterations in animal behavior: the unknown role of oxidative stress. Food and Chemical Toxicology, 146, 111814. https://doi.org/10.1016/j.fct.2020.111814
CR  - Melini, V., & Melini, F. (2018). Strategies to extend bread and GF bread shelf-life: From Sourdough to antimicrobial active packaging and nanotechnology. Fermentation, 4(1), 9. https://doi.org/10.3390/fermentation4010009
CR  - Meral, R., Ekin, M. M., Kutlu, N., & Erim Köse, Y. (2022). The nanoemulsions: A new design and fat-reducing strategy for the bakery industry. Their effects on some quality attributes of fat-reduced cakes, Journal of Food Processing Preservation, 46(12), e17160. https://doi.org/10.1111/jfpp.17160
CR  - Mohammadi Sadati, S. M., Shahgholian-Ghahfarrokhi, N., Shahrousvand, E., Mohammadi-Rovshandeh, J., & Shahrousvand, M. (2022). Edible chitosan/cellulose nanofiber nanocomposite films for potential use as food packaging. Materials Technology, 37(10), 1276–1288. https://doi.org/10.1080/10667857.2021.1934367
CR  - Narsale, S. A., Debbarma, S., Prakash, P., Sheikh, S., Shinde, S., & Baidya, S. (2024). Exploring the potential of nanotechnology in fisheries and aquaculture: Opportunities and implications. Journal of Advances in Biology & Biotechnology, 27(3), 1–17. https://doi.org/10.9734/jabb/2024/v27i3716
CR  - Nasr-Eldahan, S., Nabil-Adam, A., Shreadah, M. A., Maher, A. M., & Ali, T. E. S. (2021) A review article on nanotechnology in aquaculture¬sustainability as a novel tool in fish disease control. Aquaculture International, 29, 1459-1480. https://doi.org/10.1007/s10499-021-00677-7
CR  - Nema, N. K., Rajan, N., Sabu, S., Khamborkar, S. D., Sarojam, S., Sajan, L. C., Babu, M., Peter, A., Chacko, B. K., & Jacob, V. (2022). Use of nanotechnology for the improvement of sensory attributes of foods. In Application of nanotechnology in food science, processing and packaging, Springer International Publishing. https://doi.org/10.1007/978-3-030-98820-3_3
CR  - NNCI (National Nanotechnology Coordinated Infrastructure). (2025). What is Nano? Erişim Tarihi: 06.01.2025. https://nnci.net/what-nano
CR  - Ogunkalu, O. A. (2019). Utilization of nanotechnology in aquaculture and seafood sectors. Eurasian Journal of Food Science and Technology, 3(1), 26-33.
CR  - Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120, 193-198.  https://doi.org/10.1016/j.foodchem.2009.10.006
CR  - Paidari, S., & Ahari, H. (2021). The effects of nanosilver and nanoclay nanocomposites on shrimp (Penaeus semisulcatus) samples inoculated to food pathogens. Journal of Food Measurement and Characterization, 15, 3195–3206. https://doi.org/10.1007/s11694-021-00905-x
CR  - Popoola, O. M., Behera, B. K., & Kumar, V. (2023). Dietary silver nanoparticles as immunostimulant on rohu (Labeorohita): effects on the growth, cellular ultrastructure, immune-gene expression, and survival against Aeromonas hydrophila. Fish Shellfish Immunology Reports, 4, https://doi.org/10.1016/j.fsirep.2022.100080
CR  - Priyadarshi, R., Roy, S., Ghosh, T., Biswas, D., & Rhim, J. W. (2022). Antimicrobial nanofillers reinforced biopolymer composite films for active food packaging applications-a review. Sustainable Materials and Technologies, 32, e00353. https://doi.org/10.1016/j.susmat.2021.e00353
CR  - Rabiepour, A., Zahmatkesh, F., & Babakhani, A. (2024). Preservation techniques to ıncrease the shelf life of seafood products: An overview. Journal of Food Engineering and Technology, 13(1), 1-24.  https://doi.org/10.32732/jfet.2024.13.1.1
CR  - Rajan, M. R., & Rohini, R. (2021). Impact of different quantity of zinc oxide nanoparticles on growth and hematology of mrigal Cirrhinus mrigala. Journal of Water and Environmental Nanotechnology, 6(1),62–71. https://doi.org/10.22090/jwent.2021.01.006
CR  - Rajeshkumar, S., Venkatesan, C., Sarathi, M., Sarathbabu, V., Thomas, J., Anver Basha, K., & Hameed, A. S. S. (2009). Oral delivery of DNA construct using chitosan nanoparticles to protect the shrimp from white spot syndrome virus (WSSV). Fish & Shellfish Immunology, 26, 429–437. https://doi.org/10.1016/j.fsi.2009.01.003
CR  - Ranjha, M. M. A. N., Shafique, B., Rehman, A., Mehmood, A., Ali, A., Zahra, S. M., Roobab, U., Singh, A., Ibrahim, S. A., & Siddiqui, S. A. (2022). Biocompatible nanomaterials in food science, technology, and nutrient drug delivery: recent developments and applications. Frontiers in Nutrition, 8, 778155. https://doi.org/10.3389/fnut.2021.778155
CR  - Rather, M. A., Sharma, R., Aklakur, M., Ahmad, S., Kumar, N., Khan, M., & Ramya, V. L. (2011). Nanotechnology: A novel tool for aquaculture and fisheries development. A prospective mini-review. Fisheries and Aquaculture Journal, 16(1–5), 3.
CR  - Rezaei, S., Mohammadiazarm, H., Keyvanshokooh, S., Pasha-Zanoosi, H., & Sharif- Kanani, H. (2024). Nutritional nano-selenium inclusion in fishmeal-free plant-based diets enhances stress resistance and post-stress recovery of common carp (Cyprinus carpio). Aquaculture Reports, 38, 102298. https://doi.org/10.1016/j.aqrep.2024.102298
CR  - Ropers, M. H., Terrisse, H., Mercier-Bonin, M., & Humbert, B. (2017). Titanium dioxide as food additive, application of titanium dioxide. IntechOpen.
CR  - Roy, S., & Rhim, J. W. (2021). Fabrication of chitosan-based functional nanocomposite films: effect of quercetin-loaded chitosan nanoparticles. Food Hydrocolloids, 121, 107065.  https://doi.org/10.1016/j.foodhyd.2021.107065
CR  - Safaeian Laein, S., Khanzadi, S., Hashemi, M., Gheybi, F., & Azizzadeh, M. (2024). Improving quality of trout fillet using gelatin coating-contain peppermint essential oil loaded solid lipid nanoparticles (PEO-SLN). Journal of Food Measurement and Characterization, 18, 345-356. https://doi.org/10.1007/s11694-023-02157-3
CR  - Saremi, N., Keyvanshokooh, S., Mousavi, S. M., & Mohammadiazarm, H. (2024). Synergistic effects of dietary selenium nanoparticles and vitamin C improve growth performance, immune response, and antioxidant status of juvenile common carp (Cyprinus carpio). Journal of Trace Elements in Medicine and Biology, 86, 127530. https://doi.org/10.1016/j.jtemb.2024.127530
CR  - Sheteiwy, M. S., Shaghaleh, H., Hamoud, Y. A., Holford, P., Shao, H., Qi, W., Hashmi, M. Z., & Wu, T. (2021). Zinc oxide nanoparticles: potential effects on soil properties, crop production, food processing, and food quality, Environmental Science and Pollution Research, 28, 36942–36966. https://doi.org/10.1007/s11356-021-14542-w
CR  - Silva, M. M., Reboredo, F. H., & Lidon, F. C. (2022). Food colour additives: a synoptical overview on their chemical properties, applications in food products, and health side effects. Foods, 11, 379. https://doi.org/10.3390/FOODS11030379
CR  - Slepickova Kasalkova, N., Slepicka, P., & Svorcík, V. (2021). Carbon nanostructures, nanolayers, and their composites. Nanomaterials, 11(9), 2368.  https://doi.org/10.3390/nano11092368
CR  - Sukkarun, P., Kitiyodom, S., Yostawornkul, J., Chaiin, P., Yata, T., Rodkhum, C., Boonrungsiman, S., & Pirarat, N. (2022). Chitosan-polymer based nanovaccine as promising immersion vaccine against Aeromonas veronii challenge in red tilapia (Oreochromis sp.). Fish and Shellfish Immunology, 129, 30–35. https://doi.org/10.1016/j.fsi.2022.08.035
CR  - T.C. Resmî Gazete (2023). Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği. Tarih: 13.10.2023, 32338. https://www.resmigazete.gov.tr/eskiler/2023/10/20231013M1-1.htm
CR  - Tayel, A. A., El-madawy, K. M., Moussa, S. H., & Assas, M. A. (2024). Application of Cystoseira myrica phycosynthesized selenium nanoparticles incorporated with nano- chitosan to control aflatoxigenic fungi in fish feed. Journal of the Science of Food and Agriculture, https://doi.org/10.1002/JSFA.13604
CR  - Thiruvengadam, M., Rajakumar, G., & Chung, I. M. (2018). Nanotechnology: Current uses and future applications in the food industry. 3 Biotech, 8(1), 74. https://doi.org/10.1007/s13205-018-1104-7
CR  - Torres-Giner, S., Chiralt, A., Gonzalez-Martinez, C., Baghi, F., Gharsallaoui, A., Dumas, E., & Ghnimi, S. (2022). Advancements in biodegradable active films for food packaging: effects of nano/microcapsule incorporation. Foods, 11(5), 760. https://doi.org/10.3390/FOODS11050760
CR  - Vanichavetin, K., Uchuwittayakul, A., Namdee, K., & Srisapoome, P. (2024). Oral booster effects of bivalent nanovaccine-primed fingerlings of Asian seabass (Lates calcarifer, Bloch 1790) to prevent streptococcosis and columnaris diseases. Aquaculture, 592, 741165. https://doi.org/10.1016/j.aquaculture.2024.741165
CR  - Venkatesan, R., Sivaprakash, P., Kim, I., Eldesoky, G. E., & Kim, S. C. (2023). Tannic acid as a crosslinking agent in poly (butylene adipate-co-terephthalate) composite films enhanced with carbon nanoparticles: processing, characterization, and antimicrobial activities for food packaging. Journal of Environmental Chemical Engineering, 11(4), https://doi.org/10.1016/j.jece.2023.110194
CR  - Vinay, T. N., Bhat, S., Gon Choudhury, T., Paria, A., Jung, M. H., Shivani Kallappa, G., & Jung, S. J. (2018). Recent advances in application of nanoparticles in fish vaccine delivery. Reviews in Fisheries Science and Aquaculture, 26(1), 29-41. https://doi.org/10.1080/23308249.2017.1334625
CR  - Wang, Y., & Luo, Y. (2023). Colloidal nanoparticles prepared from zein and casein: interactions, characterizations and emerging food applications, Food Science and Human Wellness, 12(2), 337–350.  https://doi.org/10.1016/j.fshw.2022.07.036
CR  - Yang, H., Li, G., Jiang, G., Zhang, Z., & Hao, Z. (2023). Heterogeneous selective oxidation over supported metal catalysts: from nanoparticles to single atoms. Applied Catalysis B: Environmental, 325, 122384. https://doi.org/10.1016/j.apcatb.2023.122384
CR  - Yousif, E. S. I., Yaseen, A. A., Abdel Fatah, A. F. A., Shouk, A. H. A., Gadlla, M. G., & Mohammad, A. (2019). Egyptian balady bread quality as affected by functional nano powders of some food ındustry by-products. Egyptian Journal of Food Science, 47(2), 213–226, https://doi.org/10.21608/ejfs.2019.17570.1022
CR  - Zamani, F., Khoshkhoo, Z., Hosseini, S. E., Basti, A. A. Z., & Azizi, M. H. (2022). Chitosan nano‑coating incorporated with green cumin (Cuminum cyminum) extracts: an active packaging for rainbow trout (Oncorhynchus mykiss) preservation. Journal of Food Measurement and Characterization, 16, 1228–1240. https://doi.org/10.1007/s11694-021-01278-x
CR  - Zhao, R., Guan, W., Zheng, P., Tian, F., Zhang, Z., Sun, Z., & Cai, L. (2022). Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets. Food Control, 132, 108545. https://doi.org/10.1016/j.foodcont.2021.108545
CR  - Zhou, X., Wang, Y., Gu, Q., & Li, W. (2009). Effects of different dietary selenium sources (selenium nanoparticle and selenomethionine) on growth performance, muscle composition and glutathione peroxidase enzyme activity of crucian carp (Carassius auratus gibelio). Aquaculture, 291(1-2), 78-81. https://doi.org/10.1016/j.aquaculture.2009.03.007
UR  - https://doi.org/10.53433/yyufbed.1632251
L1  - https://dergipark.org.tr/en/download/article-file/4575391
ER  -