Realizing the Potential of Nanotechnology for Agriculture and Food Technology

Abstract

Nanotechnology is one of the most promising tools for the current revolution in agri-food sector. Nanotechnology approaches provide novel and innovative ways to improve crop yield and to reduce the use of harmful crop protection agents. Nanotechnology can be useful for biotic and abiotic stress tolerance of plants, lesser use of pesticides/insecticides/herbicides, nanosensors for crop protection from bacteria, disease treatment, pest control management and genetic manipulations by nano delivery vehicles. Also, nanotechnology has great advantages in food sector like detection of pesticides/toxicants in food items, development of food storage and packaging materials, enhancement of shelf life of foods, nanoencapsulation of food nutraceuticals or bioactive molecules, detection of pathogens in food materials, enhancement of food taste, color and odour. Above all, safety concerns regarding the use of nanomaterials should be of priority before their exploration for positive impact on agriculture and food.

Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives

“…It was reported that silicon dioxide (SiO 2 ) and TiO 2 were allowed as food additives in bulk quantities (E551 and E171, respectively) [15]. The shelf life of tomato has been increased by the bionanoencapsulated quercetin (biodegradable poly-D,L-lactide), and this approach should be extended to increase the shelf life of other vegetables and fruits [16]. Nanogreen tea, Neosino capsules (dietary supplements), Canola active oil, Aquanova (micelle to enhance the solubility of vitamins (A, C, D, E, and K), beta-carotene, and omega fatty acids), Nutralease (fortifying nanocarriers to carry nutraceuticals and drugs) are the common commercialized nanotechnology-based products in the market.…”

“…They can be used as nutritional supplements, to conceal unpleasant taste, improve the bioavailability, and permit efficient dispersion of insoluble supplements without the requirement for surfactants or emulsifiers [99,108]. The PLA-based nanoparticles were used as a stabilizer in the nanoencapsulated curcumin and quercetin in turmeric extract [16]. Stevioside nanoparticles, nontoxic natural noncaloric sweeteners, were used as antidiabetic nutraceutical agents [109].…”

“…It is mainly due to low bioavailability, lower solubility, and stability in the gut, decreased permeability, and retention time in the intestinal tract [ 96 ]. Nanomaterials usually consist of a wide surface area per unit mass and decreased particle dimension which enhances the biological activity, bioavailability, and solubility of the encapsulated food materials [ 16 ]. Nanosized iron and iron/zinc materials used in the nutraceutical deliveries enhanced the bioavailability and reduced the color changes in the final products.…”

“…Low bioavailability is due to the physicochemical and physiological parameters such as bioaccessibility, absorption, and transformation. In general, the low bioavailability, solubility, and stability of most of the bioactive molecules such as antioxidants, vitamins, micronutrients, polyphenols, carotenoids, and food ingredients can be enhanced with the help of nanotechnology specifically with nanoformulations [ 16 ]. Most of the biologically active substances used in treatment of diseases are hydrophobic in nature having least bioavailability.…”

Nanotechnology: A novel tool to enhance the bioavailability of micronutrients

“…Yadav (2017) proposed the low bioavailability, stability, and solubility of bioactive molecules can be improved with the assistance of nanotechnology especially with nano‐formulations. Many biologically active particles utilized in dealing with diseases are hydrophobic with limited bioavailability.…”