Abstract
In the past two decades, nano-science is widely used in different applications and the increased interest in the utilization of nanoparticles in food processing is clear. Such applications include processing, packaging, development of functional food, safety, foodborne pathogens detection, and shelf-life extension. In this article, the essential facts and the latest uses of nano-science in fruit and vegetable juices were described. The green synthesis of nanoparticles with antioxidant, antibacterial and antifungal characteristics is of great interest in food preservation. These nanoparticles such as metals, oxidized metals and its bioactivity in juice were reviewed. The current procedures to prepare nanojuice including nanofiltration and the most recent nanomilling were presented. Beside the preparation, special emphasis has also been given to the chemical as well as the biological (microbial and enzymatic) quality of the produced nanojuice. The role of nanotechnology in the development of the smart and the active food packaging systems for the improvement of food shelf- life and quality was also discussed. Since the physical and chemical characteristics of nanoparticles are completely different from those of macro-size. Therefore, special and urgent attention by responsible authorities should be given and effective policies should be applied for food products to ensure product quality, customer health and safety as well as the environmental protection.
Highlights
Nanotechnology is a field of science that concerned with controlling the material on the scale of atoms and molecules
Such small particles ranged from 1 to 100 nm in diameter with a high surface-to-volume ratio, which essentially allows them to be more active and dispersed than their larger one. They provide a lot of food implementations i. e., processing, packing, storing, handling, bioactivity as well as food safety [1]
Juice nano-processing Literature revealed the use of filtration or milling techniques to achieve nanoparticles juice (NPJ)
Summary
Nanotechnology is a field of science that concerned with controlling the material on the scale of atoms and molecules. Such small particles ranged from 1 to 100 nm in diameter with a high surface-to-volume ratio, which essentially allows them to be more active and dispersed than their larger one. They provide a lot of food implementations i. Any food cultivated, produced, processed or packed using nanotechniques as well as with added NP, is called nanofood [4, 5]. As a result NJ constituents i. e., antioxidants, antimi‐ crobials, natural pigments, biomolecules and other bioactive compounds will be more nutritious and active inside the body
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