Abstract
Recent developments of nanotechnology find its way into various fields of food production in our days. Nanotechnology could offer benefits in development of food products with enhanced functionality for health promotion, or modified texture convenient for elderly, and in quality and safety issues in the food supply chain. Nanoencapsulated bioactive components such as vitamins, antibacterial agents contribute to production of enriched food stuffs with the required appearance, flavour, taste, and texture. Nanomaterials can protect the sensitive compounds from environmental attack, release them in a programmed way, and provide favourable improvement in the bioavailability of nutraceuticals. The innovative approach in food packaging, including the detection, indication, and control of food products, serves the quality and safety improvements.
Highlights
Recent developments of nanotechnology find its way into various fields of food production in our days
One of the first applications of nanotechnology was a carrier to deliver antimicrobial peptide required to stop the antimicrobial decay of food quality in the food industry
Starch colloid filled with the antimicrobial agent operates in a way that when microorganisms grow on the packaged food they will break the coating of starch leading to release of antimicrobial agents
Summary
Development and application of nanosize and nanostructured materials represent an important field of food nanotechnology. Nanoencapsulation techniques have been implemented to improve flavour release, retention, and to deliver culinary balance. The main advantage of using nanomaterials is that it can release encapsulated compounds much slower and over longer time periods, they are carriers of fragrances and flavours, and provide a favourable improvement in the bioavailability of nutraceuticals due to their subcellular size. Nanoencapsulating takes the process of encapsulation, a means for drug delivery pioneered by the pharmaceutical industry, and improves solubility of vitamins, antioxidants, healthy omega oil fractions, and other nutrients, while protecting the ingredient from various environmental factors, such as water, oxygen, heat, and light. Scaling down the size of food materials to nanosized crystals might modify the texture of food product, creating more particles for an overall greater surface area The nanoemulsion could have its application in formulating low-fat products
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