Chapter1 - Nanotechnology applications for food safety: Benefits and risks

Abstract

The ever-rising issues of consumers regarding food quality have urged scientists and food industries to develop innovative technologies that ensure food safety without deteriorating the quality and nutritional profile of the end products. In this regard, nanotechnology presents novel techniques that assure the high quality of foods by analyzing the products at several stages including food manufacturing, processing, and packaging. Nanotechnology in food industries involves the use of nanosensors, nanomaterials, nanocomposites, nanoencapsulation, and nanocoatings. Nanosensors can identify carcinogens in food products; food spoilage by indicating any slight changes in food gases and color; creates awareness among consumers and distributors on the safety status of foods by identifying the presence of any pathogens; senses any modifications in the storage environment such as microbial contamination, temperature and humidity fluctuations which could cause food degradation. Similarly, inorganic and organic nanoparticles are used in antibacterial food packaging which maintains the color and stability of the food products and inhibits microbial biofilm formation. Nanoparticles prevent moisture leakage by restraining the flow of oxygen into foods packaged in containers and ensure that the food retains its freshness during a longer storage duration. Nanocomposites designed by the combination of nanoparticles with polymers aid in sustaining high quality and improve the shelf life of various food products. Numerous bioactive compounds present in food products often deteriorate under extreme environmental conditions. Nanoencapsulation of these bioactive compounds enhances the shelf life of foods by reducing or inhibiting the process of degradation until it is delivered to the target site. Similarly, nanocoatings consist of uniform layers of nanoparticles with dimensions ranging between 10 and 100 nm to detect minor storage contaminants. Nanocoatings effectively maintain antibrowning agents, antioxidants, enzymes, flavors, and colors by obstructing gaseous exchange and moisture in various food materials. One interesting advantage of nanocoatings is that they can maintain the shelf life of manufactured food products even after the packaging is unsealed. Despite the advantages of nanotechnology in food safety, numerous opportunities and challenges still exist. Controversies regarding the use of nanoparticles in food processing industries and their possible toxic side effects should be addressed to decrease public concerns. This chapter emphasizes the application of nanotechnology in different aspects of the food manufacturing, processing, and packaging sector. The benefits and risks associated with the use of nanoparticle-derived materials are discussed and future prospects are directed.