Chapter 3 - Nanotechnology in processing, preservation, and packing of food

Abstract

Whether the source of food is of plant or animal origin, the essential components of a balanced and healthy diet are vitamins, sugars, proteins, lipids, fibers, aromas, pigments, antioxidants, and other organic and mineral compounds. All such food items and poultry are mainly produced in rural areas which is also the main livelihood of farmers in rural areas and people involved in the supply chain to consumers in both rural and urban areas. Over the ages (from the Stone Age to the Bronze, Iron, Medieval, and Modern ages), humankind has gained perfection in cooking food from plant and animal-based products. It has been observed that the processed food get spoiled soon because of its inadequate preservation and packaging. To prolong shelf-life of the food several preservatives and packaging techniques are applied. Among them, nanotechnology is fast emerging in modern era in the areas of food processing, preservation, and packaging. In the present chapter, we have focused on the application of nontoxic nanomaterials and techniques such as nanoencapsulation, bionanotechnology apart from conventional techniques in processing, preservation, and packaging of cooked and perishable food items to prolong their shelf-life and minimize wastage.