Abstract
Nanotechnology is the manufacture, use of materials and structures at the nanometer scale (a nanometre is one millionth of a millimetre). It offers a wide range of opportunities for the development of innovative products and applications in food system. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nano emulsions and nano encapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. In food engineering, two major applications related to nanotechnology i.e. food Nano sensing and food nano structured ingredients are being expected. In the former field, better food quality and safety evaluation can be achieved by using nanotechnology. Various types of nano sensors are being developed to meet the different requirements in food inspection (nano sensors for detection of external and internal conditions in food packaging, carbon nanotubes based electrochemical sensors for detection of cations, anions and organic compounds in food, various aptamers for detection of pesticides, antibiotics, heavy metals, microbial cells and toxins). Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. However, in the pursuit of delivering patentable technologies, concerns over consumer health and safety in the use of nanoparticles in foods is an ongoing challenge.
Highlights
The term ‘nano’ is derived from the Greek word for dwarf [1]
Nanotechnology deals with matter that ranges from one half the diameter of DNA up to 1/20 the size of a red blood cell [2]
Nanotechnology is defined as the design, production and application of structures, devices, and systems through control of the size and shape of the material at the nanometer (10-9 of a meter) scale where unique phenomenon enable novel applications [4]
Summary
The term ‘nano’ is derived from the Greek word for dwarf [1]. The term “Nanotechnology” was first used in 1974 by the late Norio Taniguchi and concepts were given by Richard Feynman in 1959. Nanotechnology is one of the emerging food preservation technologies in food industries; it focuses on the characterization, fabrication, and manipulation of biological and non-biological structures smaller than 100 nm. Structures on this scale have been shown to have unique and novel functional properties. Nanotechnology is defined as the design, production and application of structures, devices, and systems through control of the size and shape of the material at the nanometer (10-9 of a meter) scale where unique phenomenon enable novel applications [4]. The nano scale food additives may be used to influence texture, flavour, nutritious improvement, provide functionally and even detect pathogens and food packaging involves extend food shelf life, edible, nano wrapper which will envelope foods, preventing gas and moisture exchange, ‘smart’ packaging (containing nano-sensors and anti-microbial activators) for detecting food spoilage and releasing nano-anti-microbes to extend food shelf life [7]
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