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Journal of Nanoscience and Nanomedicine

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Nanotechnology in food and food processing

Author(s): Emanuel Ungaro

Food nanotechnology is an emerging technology. Nanoscience and nanotechnology are new frontiers of our century. In comparison to their usage in medicine delivery and pharmaceuticals, their uses in agriculture and food are relatively new. Many scientists and engineers have identified nanotechnology's potential to dominate all food businesses in the twentyfirst century. Even while practical applications of nanotechnology to food are still rare, certain fundamental nanoscale ideas have been thoroughly established. Two key uses of nanotechnology in the realm of food engineering are expected: food nanosensing and food nanostructured ingredients. Nanotechnology can be used to improve food quality and safety evaluation in the former field. Advances in technologies such as DNA microarrays, micro-electromechanical systems, and microfluidics will allow nanotechnology's potential for food applications to be realised. Food processing can be vastly improved in terms of smart nutrient delivery, bioseparation of proteins, rapid sampling of biological and chemical contaminants, nanoencapsulation of nutraceuticals, solubilization, delivery, and colour in food systems, to name a few emerging nanotechnology for food and agriculture topics. Meanwhile, food nanotechnology, being a novel technology, necessitates evaluations of both potential negative and good consequences. We wanted to discuss some of the latest discoveries in nanotechnology and how they apply to food and nutraceutical systems in this overview. It discusses some of the nanoscale-sized structures that are particularly relevant to the food industry, as well as the various food manufacturing techniques that could benefit from nanotechnology, as well as nanotechnology's applicability to food formulation and storage, as well as the remaining challenges.

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Google Scholar citation report
Citations : 51

Journal of Nanoscience and Nanomedicine received 51 citations as per Google Scholar report