Nanotechnology: current uses and future applications in the food industry

Recent advances in nanoscience and nanotechnology intend new and innovative applications in the food industry. Nanotechnology exposed to be an efficient method in many fields, particularly the food industry and the area of functional foods. Though as is the circumstance with the growth of any novel...

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Bibliographic Details
Published in:3 Biotech 2018, Vol.8 (1), p.74-13, Article 74
Main Authors: Thiruvengadam, Muthu, Rajakumar, Govindasamy, Chung, Ill-Min
Format: Article
Language:English
Subjects:
adverse effects
Agriculture
Bioavailability
Bioinformatics
Biomaterials
biosensors
Biotechnology
Cancer Research
Chemistry
Chemistry and Materials Science
droplets
Emulsions
Encapsulation
Food industry
Food packaging
Food packaging industry
Food processing
Food processing industry
food-packaging materials
functional foods
Functional foods & nutraceuticals
Gravitation
Gravity
ingredients
Nanocomposites
Nanoemulsions
Nanomaterials
Nanostructured materials
Nanotechnology
novel foods
processing technology
Review
Review Article
Stem Cells
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Summary:Recent advances in nanoscience and nanotechnology intend new and innovative applications in the food industry. Nanotechnology exposed to be an efficient method in many fields, particularly the food industry and the area of functional foods. Though as is the circumstance with the growth of any novel food processing technology, food packaging material, or food ingredient, additional studies are needed to demonstrate the potential benefits of nanotechnologies and engineered nanomaterials designed for use in foods without adverse health effects. Nanoemulsions display numerous advantages over conventional emulsions due to the small droplets size they contain: high optical clarity, excellent physical constancy against gravitational partition and droplet accumulation, and improved bioavailability of encapsulated materials, which make them suitable for food applications. Nano-encapsulation is the most significant favorable technologies having the possibility to ensnare bioactive chemicals. This review highlights the applications of current nanotechnology research in food technology and agriculture, including nanoemulsion, nanocomposites, nanosensors, nano-encapsulation, food packaging, and propose future developments in the developing field of agrifood nanotechnology. Also, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented.
ISSN:2190-572X
2190-5738
DOI:10.1007/s13205-018-1104-7