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Research Paper | Chemistry | India | Volume 12 Issue 12, December 2023 | Rating: 5 / 10
Pioneering Nanotechnology in the Landscape of Food Science
Abstract: In the domains of food, medicine, and agriculture, nanotechnology emerges as a crucial and transformative technology with the potential to significantly advance the development and sustainability of these sectors, exerting a positive influence on their trajectory. Within the realm of food science and food microbiology, there has been a growing reliance on the application of nanoparticles, spanning areas such as food processing, packaging, the creation of functional foods, and ensuring food safety. This integration of nanotechnological interventions has led to food products boasting extended shelf lives, reduced contamination levels, and enhanced overall quality. Furthermore, nanostructures not only augment bioavailability but also improve the solubility of ingredients in vivo, facilitating targeted release at specific locations. Additionally, these nanostructures play diverse roles, serving as carriers for nutraceuticals, nano-additives, and anticaking agents. Despite the myriad benefits associated with nanotechnology, there is a mounting concern regarding its application, primarily due to apprehensions about the potential accumulation of nanomaterials in both the environment and the human body, posing conceivable health and safety risks. This study aims to provide a foundational understanding of the diverse applications of nanotechnology in the realm of food and to undertake a comprehensive evaluation of the potential advantages and hazards associated with the future use of nanoscale materials, with a commitment to originality and academic integrity.
Keywords: Nanomaterials; Functional food; Food processing; Pathogens
Edition: Volume 12 Issue 12, December 2023,
Pages: 1930 - 1935