Chapter 9 - Nanotoxicity to food system

Abstract

Nanotechnology is undoubtedly one of the most critical technologies of the 21st century for several areas of science, such as food. Because many parameters in food technology are still under great development, nanotechnology emerges as a way to improve the texture of food, its safety with antimicrobial agents, prolonging its useful life, in addition to improving the bioactive compounds already present in these matrices; however, when analyzing the toxicity and fate of nanoparticles (NPs), it is crucial to suggest their benign use in a variety of uses. The toxicity of NPs (nanotoxicity) is still controversial and little known. Thus, humans and animals are increasingly exposed to these compounds, either directly or indirectly, which justifies concern about their toxicity to human health and their effects on the environment. In human health, the key issue of NPs is the small size of the particles, smaller than cells and cellular organelles, formed in a high surface-to-volume ratio, therefore, greater biological and chemical reactivity. Thus, its release can cause environmental and health problems, and this should be better questioned, studied, and consolidated, with the need for legislation that can support the use of nanotechnology in a responsible way. This chapter aims to address nanotoxicity in food systems and its effects on health and the environment.