Abstract
Nanotechnology is a multidisciplinary technological and scientific field undergoing a rapid development. In this paper, current applications of nanotechnology in food systems include pesticide delivery systems through bioactive nanencapsulations, biosensors to detect and quantify pathogens, organic compounds, other chemicals and food composition alteration, high–performance sensors and edible thin films to preserve fruit and vegetable. The paper conclude that it is necessary to do a thorough risk assessment of nano foods before they are released to the market.
Highlights
The word nano comes from the Greek for dwarf
One nanometer id about 60.000 times smaller than a human hair in diameter or the size of virus, a typical sheet or paper in about 100.000m thick, a red blood cell is about 2.000 to 5.000nm in size, and the diameter of DNA is in the range of 2.50nm.nanotechnology deals with matter that ranges from one-half the diameter of DNA up to 1/20 the size of red blood cell [1]
Nanotechnology assisted processing and packaging has proved its competence in food systems [2]
Summary
The word nano comes from the Greek for dwarf. A nanometer is thousandth of a thousandth of a thousandth of a meter (10-9 m). Different preparation technology could produce nanoparticles with different physical properties. They could be used in food [3]. Despite significant debate over the necessity of establishing new regulations for nanotechnology, United States Environmental Safety Agency, National Institute for Occupational Safety and Health, the Food and Drug Administration, the Health and consumer Protection Directorate of the European Commission, International Organization such as the International Organization for Standardization and the Organization for Economic Cooperation and Development, as well as many regulatory respect to the potential risks posed by nanomaterial's [6]. We focus on the aspects of the functionality and applicability of food nanotechnology, and the current progress in their regulation and safety assessment. Corresponding author E-mail address: Arafat and Basuny/ World Journal of Advanced Research and Reviews, 2019, 02(02), 019–024
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