Nanotechnology and food processing: between innovations and consumer safety

Adeyeye, Samuel Ayofemi Olalekan; Fayemi, Olanrewaju Emmanuel

doi:10.1080/15428052.2018.1476276

Cited by 16 publications

(4 citation statements)

References 71 publications

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“…Nanotechnology or nanoscience uses materials and structures in the nanoscale range, usually 100 nm or less in at least one dimension, with a nanometer being 10 −9 m [1,2]. Nanomaterial is defined as material having one or more dimensions in the range 1-100 nm [3].…”

Section: Introductionmentioning

confidence: 99%

Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment

Agriopoulou

Stamatelopoulou

Skiada

et al. 2020

The 1st International Electronic Conference on Food Science and Functional Foods

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The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, magnetic, electrical, and other properties, and for this reason are widely used in food packaging. Nanoparticles (NPs), nanocomposites (NCs), nanoclays (NCs), nanoemulsions (NEs), nanosensors (NSs), and nanostructures (NSTs) are some of the important nanomaterials that have been used in food packaging and preservation. Nanomaterials can offer solutions in food packaging and preservation through active and smart packaging, edible coatings, and the development of a wide range of capable nanosystems. Therefore, nanomaterials can be considered as important tools and efficient options for controlling, limiting, and improving safety parameters and food quality that are highly desirable in food technology. Innovative nanomaterials even achieve real-time food quality monitoring, providing an efficient option in food preservation applications. The toxicological risk posed by the use of nanomaterials in food packaging, particularly the case of edible nano-packaging, is significantly linked to the migration phenomenon as well as the occurrence of toxic effects on the exposed human body.

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Section: Introductionmentioning

confidence: 99%

Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment

Agriopoulou

Stamatelopoulou

Skiada

et al. 2020

The 1st International Electronic Conference on Food Science and Functional Foods

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show abstract

“…The Vitamin B1 content of the raw was higher than that of the smoked samples (hot and cold) (P<0.05). [27] reported that the smoking method had a significant reduction in the vitamin content of some smoked fish samples. This could be due to the temperature of smoking, as some vitamins are heat unstable.…”

Section: Means (±Se) With Different Superscripts Along Same Rows Are ...mentioning

confidence: 99%

Effects of Smoking Processes on the Nutritional Value of Cultured Catfish (Clarias Gariepinus)

OLOPADE,

DIENYE,

DENSON

et al. 2023

FENS

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This study was designed to determine and compare the effects of smoking processes on the proximal composition, fatty acid profile, minerals, vitamins, total polycyclic aromatic hydrocarbons, and sensory characteristics of cultured Clarias gariepinus. Nine fatty acids were identified from the muscle of fish samples, with all nine fatty acids recorded for both smoked samples (hot and cold), while the raw sample had only eight. Furthermore, the most abundant fatty acids in the smoked samples were palmitic acid, oleic acid, stearic acid, and palmitoleic acid. Vitamins A, D, E, and K were higher in smoked samples than in raw samples, while vitamins B1, B2, and B3 were higher in raw samples than in smoke samples. Raw, cold, and hot smoked samples had significantly different mineral profiles (p<0.05). Iron, magnesium, and zinc were found in higher concentrations in the smoked samples examined. Cold smoking had the highest value in terms of total polycyclic aromatic hydrocarbons, followed by hot smoking. The hot sample performed better in terms of color, flavor, tenderness, juiciness, texture, and overall acceptability, according to sensory evaluation results. Based on the results of the study, hot-smoked C. gariepinus was nutritionally acceptable.

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“…A closer analysis of articles published from 2018 to 2022 showed that topics incorporating nanotechnologies in the food industry, such as nanotechnology innovation in agriculture and food product development, future food production, and food packaging had been examined. [23][24][25] Apart from these, areas such as the application of nanotechnology to mitigate agriculture risk during postharvest and food security [26] and sustainability of nanotechnology in the food sector [27] had been investigated. This increasing trend in nanotechnology publication topics implies the development of nanotechnology in the food industry for future food systems.…”

Section: Annual Publication Trendsmentioning

confidence: 99%

Nanotechnology in Food Production: A Comprehensive Bibliometric Analysis Using R-package

Rajendran,

Wahab,

Yeap

et al. 2023

J Scientometric Res.

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Nanotechnology's advent and development present an excellent potential to improve the complicated technical issues that food production necessitates. It may bring revolutionary changes to the food production system in the future years. Thus, the goal of this study is to present the current state of nanotechnology in food production. Furthermore, the authors characterize the primary subjects in this study stream, highlight future research potential, and propose a future research plan. This study conducted a bibliometric analysis using data from the Scopus database. The authors are able to retrieve 426 documents for the analysis based on the keywords chosen. The frequency analysis was done using Microsoft Excel, and the citation metrics and analysis were done using R-package software. The findings of this study are reported using standard bibliometric indicators including source title, source type, document type, publication year, subject area, languages, keywords analysis, authorship, citation analysis, geographical distribution, and active institutions. According to our findings, the number of publications on nanotechnology in food production has increased dramatically since 2003. The growing number of studies on nanotechnology demonstrates the relevance of technology in the food sector, which could have implications for the environment, economy, and society.

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Nanotechnology and food processing: between innovations and consumer safety

Cited by 16 publications

References 71 publications

Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment

Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment

Effects of Smoking Processes on the Nutritional Value of Cultured Catfish (Clarias Gariepinus)

Nanotechnology in Food Production: A Comprehensive Bibliometric Analysis Using R-package

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