Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry

Abstract

Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry.

Use of Nanomaterials in Food Science

“…Nanosensors used in different food packaging industries include time-temperature integrator and gas detector (Pradhan et al 2015). Nanoparticle in solution, nanoparticle-based sensors, array biosensors, electronic noses, nano-test strips, and nanocantilevers are among the different types of nanosensors used (Tang et al 2009).…”

Use of Nanotechnology in Food Industry: A review

“…Food processing methods like incorporation nutraceuticals, mineral and vitamin fortification, gelation and viscosifying agents, nutrient delivery and nanoencapsulation of flavors use nanomaterials in their contents [Pradhan et al 2015]. Nanoparticles are added to many foods to improve flow properties, colour and stability during processing, or to increase shelf life.…”

Emulsions stabilized by soy protein nanoparticles as potential functional non‐dairy yogurts

“…In addition, RBO may be successfully introduced as nutraceuticals using nanoemulsion technology. Nanoemulsions are a novel way to improve the absorption of food ingredients and have prospective revolution in nutrient delivery system . Incorporation of nanoemulsion containing RBO into soy nanoparticles may develop new functional soy yogurt to improve its physicochemical, sensory attributes and storage stability.…”

“…Nanoemulsions are a novel way to improve the absorption of food ingredients and have prospective revolution in nutrient delivery system. 17,18 Incorporation of nanoemulsion containing RBO into soy nanoparticles may develop new functional soy yogurt to improve its physicochemical, sensory attributes and storage stability. To our best knowledge there is no information on the development of functional soy yogurt which incorporates RBO-soy nanoprotein emulsion.…”