دانلود Nanotechnology in Food Industry; Advances in Food processing, Packaging and Food Safety

Abstract

Introduction Nanotechnology is emerging as a rapidly growing field with its wide application in science and technology for manufacturing of new materials at nanoscale level (Albrecht et al., 2006). This technology gained a tremendous impetus due to its capability of reformulating metals into new nanosized particles, with dimension less than 100 nm in size. Due to nanoparticle size, their physio-chemical properties drastically changes leading to broad spectrum of new applications. In recently years, huge advances in nanotechnology open up a new era in industrial technology. Majority of nanoparticles incorporated into products related to several fields (Benn and Westerhoff, 2008; Heinlaan et al., 2008; Li et al., 2008; Wokovich et al., 2009; Marambio Jones and Hoek, 2010; Antonio ISSN: 2319-7706 Volume 4 Number 5 (2015) pp. 345-357 http://www.ijcmas.com 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.