Nanotechnology in food systems: Application and safety (original) (raw)
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Nanotechnology in Food Industry; Advances in Food processing, Packaging and Food Safety
This review focuses on tremendous benefits of nanotechnology in food industry in terms of food processing, packaging, safety and quality control. Nanotechnology can modify permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nanotechnology has prospective revolution in food industry by design of nutrient delivery system to produce nano-formulated agrochemicals, enrich nutritional values and generation of novel products through bioactive encapsulation. It has been used in innovative development of biosensors for detection of pathogens and chemical contaminants. This new technology also raises a serious concern about toxicological aspects of nanoparticles in food, with emphasis on the risk assessment and safety issues. Also, it reflects the urgent need for regulatory framework capable of managing any risks associated with implementation of nanoparticles in food technology.
Applications and toxicological issues surrounding nanotechnology in the food industry
Pure and Applied Chemistry, 2010
With the rapid development of nanotechnology, the presence of nanoparticles (NPs) in commercially available products is becoming more and more common. The field of food nanotechnology has experienced significant growth over the last five years. Agricultural cultivation, food processing, food packaging, food security, and water purification are examples of the important sectors linked with nanotechnology in the food production chain. However, safety concerns about such nanotechnology and the use of nanomaterials are increasing. Many determinants for the unusual activities and toxicities of the nanomaterials involving particle size, chemical composition, surface structure, and dosage are considered as well as three main exposure routes, including inhalation, ingestion, and dermal exposure. In addition, the trends and progress for toxicity and risk evaluation of the nanomaterials used in the food industry are also reviewed, which are helpful to understand and establish a regulatory system for the further development and use of NPs in the food industry.
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.
Nanotechnology: A Boon for Food Safety and Food Defense
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).
Nanotechnology in Food Systems: A Review
Acta Alimentaria
Recent developments of nanotechnology find its way into various fields of food production in our days. Nanotechnology could offer benefits in development of food products with enhanced functionality for health promotion, or modified texture convenient for elderly, and in quality and safety issues in the food supply chain. Nanoencapsulated bioactive components such as vitamins, antibacterial agents contribute to production of enriched food stuffs with the required appearance, flavour, taste, and texture. Nanomaterials can protect the sensitive compounds from environmental attack, release them in a programmed way, and provide favourable improvement in the bioavailability of nutraceuticals. The innovative approach in food packaging, including the detection, indication, and control of food products, serves the quality and safety improvements.
Application of nanotechnology in different aspects of the food industry
Discover Food
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 ...
Application of Nanotechnology in Food Industry and Related Health Concern Challenges
Nanotechnology is the twenty-first-century discipline concerned with studying and engineering manufactured materials with one dimension less than 100 nm that possess unique properties because of their size. Nanotechnologies cover many aspects, such as disease treatment, food security, new materials for pathogen detection, packaging materials and delivery systems. However, the current applications of nanotechnology in the food sector are few, as the science is relatively newly emergent, but they have been on a steady rise in recent years, and are predicted to grow rapidly in the coming years. This is because the new technologies have a great potential to address many of the food industry's current needs. As with most new and evolving technologies, potential benefits are emphasized, while little is known on safety of the application of nanotechnologies in the agro-food sector. In recent years scientists have discussed about health concerns of nanomaterials. This review discuss about the effects of nanotechnology in food industry, human body and its potential health concerns in order to reveal another aspect of this new technology.
Review: Nanotechnology in Food Industry
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2021
anotechnology nearly covered every single aspect of the food industry including packing and processing of food, it affects contribution, development, and sustainability in the food sector by advanced technology. Nanotechnology uses materials and structures at the nanometer scale. The application of nanotechnology enables food preservation, increases the expiration date, and facilitates nutrition enrichment. Despite the benefits of nanotechnology, there are vital concerns regarding its usage, since the buildup of nanoparticles (NPs) in humans and the environment may result in various safety and health hazards. The toxicological basics and risk evaluation of nanomaterials should be thoroughly investigated in novel foods. A lot of work is needed to raise community awareness about the usage of nanoparticles in food and their impact on health.
Nanotechnology in Food Applications
P. M./Advances, 2013
The application of nanotechnology in the food industry has increased in the last 10 years. There are different defi nitions regarding the use of "nano." Different ingredients/nutrients can be delivered at nanoscale and change food formulations and contribute to the development of value added food products. On the other hand, food product shelf life can also be enhanced using different types of packaging designs, applying nanomaterials in their matrices. Nevertheless, the commercialization and use of some nanomaterials may be compromised due to the lack of studies on undesired effects on public health.