Nanotechnology in Food Systems with Applications in Oils and Fats (original) (raw)
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Nanotechnology is regarded as one of the most transformative technology of 21 st century, which has potential to upgrade scientific innovation while tremendously giving advantage to the society. The applications of nanotechnology in food sector are food safety (e.g., detection of pathogens in food), food security (e.g., intelligent, active, and smart packaging systems), food processing (e.g., encapsulation of flavor or odor enhancer; food textural or quality improvement; new gelation or viscofying agents). Nano-enabled materials (NEMs) are manufactured with a dimension of less than 100 nm. The use of these nano-enabled materials (NEMs) in food contact substances is considered to improve functionality of food product. Nano-enabled materials (NEMs) are desirable for food packaging application due to increased surface reactivity and dispersibility. Hence, it is necessary to do research in this area to adequately characterize potential human exposure and risk associated with the migration of nano-particles from food packaging. There is need to pay special attention to nano-ecotoxicology and guidelines and regulatory documents related to the use of nano-enabled materials in agriculture and food industry. In addition to anxiety the health and environmental effects of nano foods intake, user are also solicitous about ethical or moral issues, including labeling and the right to select, betterment of human abilities, and naturalness of food supply. We should continue to be stalwart against the potential hazards and ethical issues that the application of this new transformative technology. Overall this paper gives an overview on the application of nanotechnology in Food industry.
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Nanotechnology is a novel and promising technology that has been introduced into many fields, including medicine, agriculture, and the food industry. For the food industry, nanotechnology is of great interest as an emerging technology in the area of food processing, safety, and packaging. For example, nanotechnology can be used in food processing to enhance the overall quality of food including, taste, flavor, bioavailability, and can also help to extend product shelf life. With regard to food safety, nanotechnology is utilized to detect pathogens and toxins in food products and to strengthen barrier properties. Additionally, nanotechnology is widely used in food packaging as an antimicrobial and to produce intelligent packaging. However, nanoparticles may have a potential toxicity risk to human health. Therefore, establishing an adequate regulatory system to manage the potential risks associated with nanotechnology applications is recommended. This review covered nanotechnology in ...
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This review assessed the use of nanotechnologies in food processing and effect of innovations in nanotechnology on food quality and safety. This review delved into applications of nanotechnology in food processing, food packaging and food preservation, nanotechnology and food safety as well as regulation of nanotechnologies to ensure food safety. Nanotechnology usefulness in food processing, food packaging, food monitoring, production of functional foods, development of foods capable of modifying their colour, flavour, or nutritional properties according to a person's dietary needs as well as production of stronger flavourings, colourings, and nutritional food additives cannot be quantified. Lowering the costs of food additive ingredients and increasing the shelf life of food products could also be achieved using nanotechnology. Smart packaging could be used to optimize product shelflife using nanotechnologies and such packaging systems would be able to repair small holes/tears, respond to environmental conditions such as temperature and moisture changes, and alert the customer if the food is contaminated. Another potential area of application of nanotechnology is in the development of food analytical methods for the detection of tiny amounts of chemical contaminants, virus or bacteria in food system. However, there is a need for regulatory systems capable of managing any risks associated with nanofoods and the use of nanotechnologies in food processing and product development to prevent future catastrophe that could result from the use of nanotechnologies in food processing.
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A review of current and projected nanotechnology-derived food ingredients, food additives and food contact materials is presented in relation to potential implications for consumer safety and regulatory controls. Nanotechnology applications are expected to bring a range of benefits to the food sector, including new tastes, textures and sensations, less use of fat, enhanced absorption of nutrients, improved packaging, traceability and security of food products.
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Contents 9.1 Introduction 9.2 Food Defense 9.3 Use of Nanotechnology Components in Food Safety and Food Defense 9.4 Nanoparticles 9.4.1 Magnetic Nanoparticles 9.4.2 Nonmagnetic Nanoparticles 9.4.3 Carbon Nanotubes 9.4.4 Nanowires 9.5 Nanotechnology Applications in the Food Supply Chain 9.5.1 Nanotechnology in Food Processing 9.5.2 Nanoparticles as Food Additives 9.5.3 Nanobiosensors for Foodborne Microbial Pathogens 9.5.4 Nanoparticles in Packaging Materials 9.6 Limitations of Nanotechnology in Food Safety and Defense 9.7 Regulation of Nanotechnology 9.8 Future Needs for Nanotechnology 9.9 Conclusion References global market value of nanotechnology was calculated around US$1 trillion per annum (Handford et al. 2014). The efficacy of nanotechnology is calculated with processing device, application of structure, system, design and by changing the size and shape of nanomaterial (10 −9 m) of materials (Ravichandran 2009, 2010). Nanotechnology involves a wide range of technological activities for characterization, regulation, and fabrication of a huge range of materials, encompassing chemical applications and processes, electronic sciences, and physical and biological engineering (Handford et al. 2014; Bata-Vidács et al. 2013). It has proved to be a boon for food processing and production of different foodstuffs with an enhanced shelf life. Nanoparticles and nanomaterials are used in various forms such as nanocoatings, nanorods, nanosheets, nanofilms, nanolayers, nanofibers, and nanotubes, with a size between 1 and 100 nm. These nanoparticles are capable of displaying unique chemical, physical, and biological properties that are absent in the bulk forms of the same materials (Cushen et al. 2012). Nanoscale devices are generally made to copy nanodevices that already exists in nature, involving DNA, membranes, proteins, crystalline structures in different starches, cellulose fibrils, molecular building, nanosized plant cell networks, and other biomolecules (Handford et al. 2014; Sozer and Kokini 2009). Nanoparticles have a large surface area-to-volume ratio, which allows a large fraction of their atoms to be present on their surfaces. This is responsible for their greater stability, strength, and biological and chemical activities, enabling development of new materials with a extensive range of probable applications. Many applications have already been observed in various industries and applications, including sports, cosmetics, medicine, agriculture, food, construction, wastewater treatment, and electronics (Handford et al. 2014; Prasad et al. 2014, 2016, 2017a). Nanotechnology is an emerging approach in the food industry to ensure the safety of food. The major food safety objective with regard to nanotechnology is to assess risks and safety consequences associated with use of engineered nanoparticles in nanotechnology applications (Prasad et al. 2017b). Food safety risks related to nanotechnology was also introduced in FSMS and considered during risk assessment studies (Panghal et al. 2018a).
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Recent research has highlighted the potential for nanotechnologies' use in wide ranging food applications, including improving supplements, novel food packaging, increasing the range of food textures, colours and tastes, increasing the efficiency of liquid filters, cooking oil catalysation and targeted crop pesticides. Because of these new developments it is likely that radical changes in the way food is perceived, stored, packaged, transported, monitored, consumed and processed will come about. Available literature suggests that many uncertainties remain about nanomaterials, including the potential for bioaccumulation and potential human health risks. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution, while progress may be stifled by lack of governance and potential risks.
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