Micro and Nanoengineered Structures in Food Sector

Abstract

The drastic population explosion has enhanced the demand of food supply in large quantity. This has pressurized the manufacturing units involved in agriculture sector to accelerate its working efficiency for maximum food production using minimum raw materials so that mass across the globe can be served in economical way. In this direction, Nanotechnology has given a new perspective to food sector to provide good quality and healthy food to people out there at reasonable cost. Currently, the application of nanotechnology in the food sector is in its burgeoning state across the globe. Nanotechnology in food engineering has stressed on the characterization, fabrication, and manipulation of nanostructures or nano-materials synthesized from naturally occurring precursors. Microengineering develops micro-level food processes which are used in nanotechnology for analytical analyses. This offers less sample volume along with more sensitive detection capacity and reduced process cost by decreasing the quantity of required reagents. Nanotechnology finds several applications in food industry such as nanodevices or nanosensors, nanoencapsulation, anticaking agent, nanoadditives, neutraceuticals, nano-packaging, edible nanocoatings, and gelating agents used in food processing and food packaging. The nanostructures utilized in food science have improved the taste, texture and persistence or durability of food ingredients. Recently many nanostructures are explored in food industry such as biopolymeric particles, liposomes, emulsions, composites, inorganic particles, and hydrogels. These nano and micro structures improve the solubility of food ingredients in vivo, along with enhancement in bioavailability and controlled release. This chapter highlights the different forms of nano and micro engineered structures which are currently being deployed in food nanotechnology to tune the characteristics of conventional food and their applications. Additionally, a critical overview on recent shortcomings associated to nanotechnology in food science along with detailed future perspective is also highlighted later. Since very few reports are found which provide the sound knowledge regarding nanostructures used in food sector, so this study is especially a very detailed description about recent advancements in the application of different nanomaterials as food additives and packaging stuffs.