Nanotechnology: A Boon for Food Safety and Food Defense (original) (raw)

Nanobiotechnology in Bioformulations

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).