Abstract
Nanomaterials exist as potential biocompatible materials in nature and are being synthesized to provide extraordinary characteristics in various food industry sectors. Synthesis of biocompatible nanomaterials requires modification in the shape, density, and size of nanomaterials. Biocompatible nanomaterials are synthesized to reduce toxicity, decrease adverse effects in the gastrointestinal tract, and enhance immune response. Nanomaterials can target organs and tissues. Nanomaterials are found to be effectively compatible by interacting with functional foods and nutraceuticals. Applications of these nanomaterials are novel strategies in food industries such as food safety, food processing, food quality, food packaging, and food labeling. Various functions like detection of toxins and pathogens; production of biocompatible packaging; enhancement in color, flavor, and aroma; processing edible film, and sensing authenticity of food product are being accomplished with no toxicity. This review provides a systematic study on the biocompatibility of nanomaterials. It highlights the synthesis of biocompatible nanomaterials and advanced functions of these nanomaterials in the production area, processing industry, safety improvement, quality control, edible packaging films, biocompatibility, current developments, legislations and regulations for Nano-products, health and safety concerns, toxicity and public perceptions for use of nanomaterials.
Highlights
Innovation has always been the priority of human beings [1,2,3]
Perception about nanotechnology in research published by Isabella and her team, depicts a negative notion in the minds of females to use it in cosmetics and dietary components as compared to males, so basically its application area of nanotechnology utility that concerns, simultaneously females were more keen to learn about the impact of nanotechnology as compared to males and they wanted to see it in product information label as if nanotechnology was involved at any level during processing [124]
Nanotechnology applications are proliferating in food science and industry disciplines, which are among the fastest-growing and most promising areas of nanomaterial/nanotechnology applications
Summary
Innovation has always been the priority of human beings [1,2,3]. Biocompatible nanomaterials are applied to food technology according to their properties and goals achieved. Studying the toxicity mechanism of nanomaterials helps provide information regarding biocompatible nanomaterials [19] Nanomaterials such as gold, nanoclays, titanium oxid, and silver are applicable in the food technology to achieve various goals like enhanced flavor, taste, appearance, shelf-life, dislikes, and likes of the consumers concerning health promising properties [20]. Antimicrobial properties of silver, calcium, and zinc nanoparticles are established as they are biocompatible and can be used as an edible film in food packaging [21]. CNMs are green in color, and it is possible to extract them from renewable sources, for example, wood pulp, tunicates, algae, and bacteria [22] Nanomaterials, such as metal nanoparticles, carbon nanotubes, nanostructured materials, nano-composite, and nanowires, have enhanced the biosensing and sensing design systems for applications in food analysis. This review discusses the incorporation of nanomaterials into the matrices of polymers and biopolymers/natural hydrochlorides for preservation, quality, and safety purposes desirable in food science as per biocompatibility and functionalization
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