Nanotechnology In Food Industry Research Articles

Nanotechnology in Food Industry: Current Trends and Future Prospects

Nanotechnology in Food Industry: Current Trends and Future Prospects

Future of Nanotechnology in Food Industry: Challenges in Processing, Packaging, and Food Safety.

Over the course of the last several decades, nanotechnology has garnered a growing amount of attention as a potentially valuable technology that has significantly impacted the food industry. Nanotechnology helps in enhancing the properties of materials and structures that are used in various fields such as agriculture, food, pharmacy, and so on. Applications of nanotechnology in the food market have included the encapsulation and distribution of materials to specific locations, the improvement of flavor, the introduction of antibacterial nanoparticles into food, the betterment of prolonged storage, the detection of pollutants, enhanced storage facilities, locating, identifying, as well as consumer awareness. Labeling food goods with nano barcodes helps ensure their security and may also be used to track their distribution. This review article presents a discussion about current advances in nanotechnology along with its applications in the field of food-tech, food packaging, food security, enhancing life of food products, etc. A detailed description is provided about various synthesis routes of nanomaterials, that is, chemical, physical, and biological methods. Nanotechnology is arapidly improving the field of food packaging and the future holds great opportunities for more enhancement via the development of new nanomaterials and nanosensors.

A Review on the Application of Nanotechnology in Food Industries

Nanotechnology has the potential to be used in the food business and processing as novel pathogen detection instruments, disease treatment delivery methods, food packaging, and bioactive component distribution to specific areas. Nanotechnology's implementation in food systems will bring new approaches to improving food safety and nutritional value. It sums up the capability of nanoparticles for their utilization in the food business to give purchasers a safe and tainting-free food and to guarantee the customer adequacy of the food with upgraded useful properties. With the increase in shelf life and enhanced quality, the edible packages or thin-film usage can delay the deterioration of food. To regulate the nanomaterials and applications in the food industry a legal basis has been made. The Organization of Economic Co-operation and Development (OECD) recommended the standard test guidelines be used for the hazard assessment of nanomaterials for chemical safety. Finally, nanotechnology supports the change of the existing food processing systems to attest the safety of the products, nurturing a healthy food, and also the food’s nutritive quality to be enhanced. The straightforwardness of security issues and natural effect should be the need while managing the advancement of nanotechnology in food frameworks and hence mandatory testing of nano food varieties is expected before they are delivered to the market.

Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview

Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview

Application of Nanotechnology in Food Industry and Risk Assessment for Human Body An Overview

Application of Nanotechnology in Food Industry and Risk Assessment for Human Body An Overview

Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview

Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview

Applications of Nanotechnology in Food Industry

Applications of Nanotechnology in Food Industry

Review: Nanotechnology in Food Industry

Review: Nanotechnology in Food Industry

New insights into the role of nanotechnology in microbial food safety.

Today, the role of nanotechnology in human life is undeniable as a broad range of industries, particularly food and medicine sectors, have been dramatically influenced. Nanomaterials can contribute to food safety by forming new nano-sized ingredients with modified physicochemical characteristics. Nanotechnologies can inhibit the growth of food spoilage microorganisms by recruiting novel and unique agents that are involved in removal of microbes from foods or prevent adhesion of microbial cells to food surfaces. Hence, nanotechnology could be considered as a high-potential tool in food packaging, safety, and preservation. Moreover, the prevention of biofilm formation by disturbing the attachment of bacteria to the food surface is another useful nanotechnological approach. Recently, nanoparticle-based biosensors have been designed and developed to detect the food-borne pathogens and hazardous substances through complicated mechanisms. During the past half-century, many methods such as freeze-drying and spray drying have been employed for increasing the viability in food industries; however, the other novel approaches such as encapsulation methods have also been developed. Admittedly, some beneficial bacteria such as probiotics bring diverse benefits for human health if only they are in a sufficient number and viability in the food products and gastrointestinal tract (GI). Encapsulation of these valuable microbial strains by nanoparticles improves the survival of probiotics under harsh conditions such as extreme levels of temperature, pH, and salinity during the processing of food products and within the GIT tract. The survival and effectiveness of encapsulated microorganisms depends on different factors including function of cell wall components in bacteria and type of coating materials. This review aims to broadly explore the potential of different aspects of nanotechnology in food industry, especially for packaging, preservation, safety, and viability.

Some aspects of using the nanotechnology in food industry

Some aspects of using the nanotechnology in food industry

English

English

Food Nanotechnologies: Purchasing a Double Edge Sword

<p>Rapid development of nanotechnology has revolutionsed various areas of conventional food science and food industry. The novel properties of nanoparticles (NPs) have led to increasing application of nanotechnology in food industry. Nanofood market have a variety of products like the creamy ice-cream, drinks with no fat, enhanced flavour with nutrients and better textured, coloured and fresh looking food. Continuous monitoring for food spoilage or contamination is possible too. Nanotechnology has transformed the food industries which claim health benefits along with better taste. With the increasing use of NPs especially in food products, where humans are in close contact of the engineered nanomaterials (NMs), it is important to ensure safety before use. Bio-nano interactions often result in novel reaction and formation of products leading to toxicity. NPs mediated toxicity mainly includes inflammation, oxidative damage and genotoxicity. Prolong use of these particles can cause detrimental effects on health. Presently, due to lack of appropriate guidelines and regulations for food nanotechnology there are uncertainties regarding risk identification. Hence, it is essential to evaluate the consequences of this technology in terms of general public and occupational health risks associated with the manufacture, use and disposal of NMs, before instigating the same in day to day use.</p>

The Role of Nanotechnology in Food Industries- A Review

The Role of Nanotechnology in Food Industries- A Review

The intertwine of nanotechnology with the food industry.

The past decade has proven the competence of nanotechnology in almost all known fields. The evolution of nanotechnology today in the area of the food industry has been largely and has had a lot of contribution in the food processing, food package, and food preservation. The increasing global human population has come with growing population to be fed, and food production is not adjusted to at par with the growing population. This mismatch has shown the real essence of food preservation so that food products can reach to people on a global scale. The introduction of nanotechnology in the food industry has made it easy to transport foods to different parts of the world by extending the shelf-life of most food products. Even with this beneficial aspect of nanotechnology, it has not been proven an entire full-proof measure, and the field is still open to changing technology. It suffices to note that nanotechnology has to a big extent succeed in curbing the extent of food wastage due to food spoilage by the microbial infestation. Nanotechnology has focused on fresh foods, ensuring a healthier food by employing nano-delivery systems in the process. The delivery systems are the ones, which carries the food supplements. However, these are certain sets of regulations that must be followed to tame or control the health related risks of nanotechnology in food industries. This paper outlines the role of nanotechnology at different levels of the food industry including, packaging of food, processing of food and the various preservation techniques all aiming to increase the shelf life of the food products.

RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW

The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculture but, at the same time, require thorough investigation of their properties and effects on the human body and environment. The paper demonstrates the main directions of the nanotechnology use in the agricultural production and food industry, examines the safety problems and risks occurred when using nanotechnologies in food industry with account for insufficient research on the influence of food nanotechnologies on human health and environmental ecology, and presents the normative and methodical base of the Russian Federation for assurance of safe consumption of food products produced from nanomaterials.

Safety of nanotechnology in food industries.

The arrival of nanotechnology in various industries has been so rapid and widespread because of its wide-ranging applications in our daily lives. Nutrition and food service is one of the biggest industries to be affected by nanotechnology in all areas, changing even the nature of food itself. Whether it’s farming, food packaging, or the prevention of microbial contamination the major food industries have seen dramatic changes because of nanotechnology. Different nanomaterials such as nanopowders, nanotubes, nano-fibers, quantum dots, and metal and metal-oxide nanoparticles are globally produced in large quantities due to their broad applicability in food-related industries. Because of the unique properties of nanostructures and nanomaterials – such as a large surface area, high activity, and small size, there is some concern about the potential for harmful adverse effects of used nanomaterials on health or the environment. However, because of tremendous advances in different industries, this concern may be unnecessary. This paper presents some uses of nanomaterials in food and related industries and their possible side-effects. This review covers the various aspects of nanomaterials and their impact on human exposure, safety, and environmental concerns.

Nanoscience and nanotechnologies in food industries: opportunities and research trends

Nanomaterials have gained importance in various fields of science, technology, medicine, col- loid technologies, diagnostics, drug delivery, personal care applications and others due to their small size and unique physico-chemical characteristic. Apart from above mentioned area, it is also extensively being used in food sector specifically in preservation and pack- aging. The future applications in food can also be extended to improve the shelf life, food quality, safety, fortification and biosensors for contaminated or spoiled food or food packaging. Different types and shapes of nanomaterials are being employed depend- ing upon the need and nature of the food. Character- isation of these nanomaterials is essential to understand the interaction with the food matrix and also with biological compartment. This review is focused on application of nanotechnology in food industries. It also gives insight on commercial products in market with usage of nanomaterials, current research and future aspects in these areas. Currently, they are being incorporated into commer- cial products at a faster rate than the development of knowledge and regulations to mitigate potential health and environmental impacts associated with their manufacturing, application and disposal. As nanom- aterials are finding new application every day, care should be taken about their potential toxic effects.

Significance of Nanotechnology in Food Industry

Magical spell have the ability to turn everything touched into gold, in real time scenario one such spell is “Nanotechnology” which has the mysterical power to revolutionize every field touched by it. Nanotechnology is now invading the food industry and establishing great potential.Nanotechnology applications in food industry include: encapsulation and delivery of substances in targeted sites, increasing the flavor,introducing antibacterial nanoparticles into food, enhancement of shelf life, sensing contamination, improved food storage, tracking, tracing and brand protection. Nano food processing and products can change the color, flavor, or sensory characteristics; they also change the nutritional functionality, removes chemicals or pathogens from food. Nano food packaging materials may extend food life due to high barrier packaging, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanobarcodes are used for safety labeling and monitor distribution of food products. Nanosupplements can be easily incorporated by encapsulation techniques for nutritional and drug delivery systems effectively. And as health plays a major role in food the disadvantages of the technology is to be concerned.

Food Chemistry and Nanoscience

Food Chemistry and Nanoscience Nanotechnology is a rapidly developing area of technology and science, which is generally interested in particles between 1-100 nm. This technology shows great potential to provide new biological, physical and chemical features to materials in molecular or atomic scale. By comparison with macrosize materials, nanoscale structures have been shown advanced and novel features, hereby they are interested in many kind of fields especially electronic, computer, textile and pharmaceutical industries. Applications of nanotechnology in the food industry have been developing more slowly than other areas because of their complex structures and sensitivity. Some applications in the food industry are improving the uptake, absorption, and bioavailability of nutrients and supplements in the body, producing new or improved tastes, and textures of foods, improving food packaging materials, developing nanosensors that can give information about the freshness or spoilage of products during transportation, storage of food products. According to these parameters, the application of nanotechnology in food industry is based on chemical process between food materials, food contact materials (packaging materials) and nanomaterials, as a principle of chemical interactions.

Potential of Nanotechnology in Functional Foods

Food nanotechnology is a relatively recent area which has opened up a whole universe of new applications infood industry. Some of these applications include; improved taste, flavor, color, texture and consistency offoodstuffs, increased absorption and bioavailability of nutraceuticals and health supplements, development offood antimicrobials, new food packaging materials with improved mechanical barrier and antimicrobialproperties, nanosensors for traceability and monitoring the condition of food during transport and storage,encapsulation of food components or additives. Smart delivery of nutrients, bioseparation of proteins, rapidsampling of biological and chemical contaminants and nanoencapsulation of nutraceuticals are few moreemerging areas of nanotechnology for food industry. Nanotechnology holds great promise to provide benefitsnot just within food products but also around food products. There is an urgent need for regulatory systemscapable of managing any risks associated with nanofoods and the use of nanotechnology in food industry. Inthis review, applications of nanotechnology in functional food with special attention to related regulatory issuesare discussed.