Vol. 3, Issue 2 (2018)
Nanotechnology approach in food science: A review
Author(s): Anmol Lamba, Veena Garg
Abstract: Nanotechnology is the ability to create and manipulate atoms and molecules on the smallest of scales. The intervention of nanotechnology has brought a revolutionary change in food sector due to its capability of reformulating metals into new nanosized particles, with dimension less than 100 nm in size. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nanoemulsions and nanoencapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. Nanotechnologies are set to impact on the food industry at all stages of production from primary production at farming level, due to advances in pesticide efficacy and delivery (novel formulations and better crop adherence), to processing where emulsion creation and encapsulation have progressed to the nanoscale. The aim of this review is to provide a comprehensive analysis of recent developments in nanotechnology and their approach in food and bioprocessing industry. It also outlines the safety issues that may arise due to the incorporation of nanoparticles into the food products and packaging materials.
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