Graphene derivatives: Properties and potential food applications

Abstract

Graphene and its derivatives have been recently investigated for their potential applications in food processing industry. Graphene derivatives have successfully plunged into packaging and electrochemical sensing trades of the food industry. However, their multitudinous applications in the field of analytics, milk and beverage technology are still unexplored. This bibliographic review aims to enlighten the potential applications of graphene derivatives for the food industry. It summarizes derivatives of graphene, their distinctive properties and specific applications in food. A detailed overview of utilization of graphene derivatives as bio-composites; intelligent and active packaging; detection of pesticides, antinutrients; desalination and water treatment; extraction; production of tailored milk is provided. The graphene derivatives possessed several suitable and versatile properties for its potential applications in food processing. Graphene could be used as potent packaging and sensing materials. Also, graphene possessed antifouling properties and are excellent membrane for lactose removal from milk and water desalination. Toxicity studies refuted any major cytotoxicity, thereby escalating their scope in several aspects of food technology. Further detailed research is required to study their migration behavior and design simplified methods for its prevention. Ample scope of research is available for utilizing graphene in various segments of food production.