Abstract
Abstract Nanoscience and nanotechnology are new frontiers for this century. Nanotechnology translates into the ability to manipulate the material on a nanoscale. As in other sectors, recent developments in the field of nanoscience and nanotechnology offer new opportunities for innovation for food. Nanofoods are considered foods grown, produced, processed or packaged using nanotechnological tools that incorporate nanomaterials to improve nutritional quality, taste or texture, and increase the shelf life of food. Nanotechnology’s applications are diverse, going from nanoencapsulated ingredients, such as bioactive compounds, nutrients and food additives that increase the bioavailability of the compounds, to ingredients that constitute nanostructures and nanotextures that provide barriers for physical-chemical protection, which allow modification of flavour and odour. Also, has the potential to be used as biosensors to monitor food conditions during storage and transport, through packaging that includes indicators. This review covers the development and use of nanotechnology along the food supply chain, focusing the agricultural production, industrial processing and protection through packaging, as well as addressing the advantages and disadvantages of using this technology.
Highlights
The term nanotechnology was first used by Prof
The methodology consisted of bibliographic research carried out by consulting the main online scientific communication platforms, which can be accessed through Google
A search was made based on scientific articles present in the previous cited platforms to define and develop aspects related to the theme to be exposed in this review: what are the advantages and disadvantages of applying nanotechnology directly or indirectly in foods; the concerns of consumers; and the safety concerns regarding to the yet unknown long-term effects exposed by the scientific community
Summary
The term nanotechnology was first used by Prof. NorioTaneguchi, from the University of Science of Tokyo, to Morgana Macena, Raquel P. The term nanotechnology was first used by Prof. From the University of Science of Tokyo, to Morgana Macena, Raquel P. F. Guiné: CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal. The nanotechnology concept was introduced by Richard Feynman in 1959 at a meeting of the American Physical Society [2,3]. Nanotechnology operates in the range between 0.1 and 100 nm [4,5], incorporating the dimensions of atoms and molecules, until values close to the wavelength of visible light [6,7]. Nanoscale particles for polymer degradation and stabilization – trends and future perspectives.
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