Abstract
The advent and rise of nanoscience has led to significant development in modifying various food properties. Food nanotechnologies involve the size manipulation of the particles of a food matrix. The novel physicochemical properties at nanoscale matter enhance textural characteristics, colour, physicochemical stability, sensory attributes and involve controlled release of active agents, thus enhancing the quality and shelf life of the food product. In an advanced form, the technology is related to nanoencapsulated food additives. In addition, the application of nanocomposites promises an expansion for the use of edible and biodegradable films in active packaging to preserve fresh foods and to extend their shelf life. Also, the use of nanosensors to detect microorganisms and contaminants is particularly significant application of food nanotechnology. Apart from the benefits, the implications of nanotechnologies indicate an immediate need for regulation of nanomaterials before their incorporation into food is critical for ensuring acceptance of the technology by the consumers.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Alfadul SM, Elneshwy AA (2010) Use of nanotechnology in food processing, packaging and safety- review. Afr J Food Agric Nutr Dev 10(6):2719–2739
Badgley C, Moghtader J, Quintero E, Zakem E, Chappel MJ, Aviles-Vazquez K, Samulon A, Perfecto I (2007) Organic agriculture and the global food supply. Renew Agric Food Syst 22(2):86–108
Campardelli R, Della Porta G, Gomez V, Irusta S, Reverchon E, Santamaria J (2013) Encapsulation of titanium dioxide nanoparticles in PLA microspheres using supercritical emulsion extraction to produce bactericidal nanocomposites. J Nanopart Res 15(10):1–11
Cano-Sarabia M, Maspoch D (2015) Nanoencapsulation. In: Bhushan B (ed) Encyclopedia of nanotechnology. Springer, Dordrecht, pp 1–16. https://doi.org/10.1007/978-94-007-6178-0
Cheuk SY, Shih FF, Champagne ET, Daigle KW, Patindol JA, Mattison CP, Boue SM (2015) Nanoencapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch. Food Chem 174:585–590
Chowdhary Q, Scotter M, Blackburn J, Ross B, Boxall A, Castle L, Aitken R, Watkins R (2008) Applications and implications of nanotechnologies for the food sector. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 25(3):241–258
De Moura MR, Mattoso LHC, Zucolotto V (2012) Development of cellulose-based bactericidal nanocomposites containing silver nanoparticles and their use as active food packaging. J Food Eng 109:520–524
Dhineshkumar V, Ramasamy D, Sudha K (2015) Nanotechnology application in food and dairy processing. Int J Farm Sci 5(3):274–288
Donsi F, Annunziata M, Sessa M, Ferrari G (2011) Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT Food Sci Technol 44(9):1908–1914
Duncan TV (2011) Application of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors. J Colloid Interface Sci 363(1):1–24
El-Wakil NA, Hassan EA, Abou-Zeid RE, Dufresne A (2015) Development of wheat gluten/nanocellulose/titanium dioxide nanocomposites for active food packaging. Carbohydr Polym 124:337–346
European Union (2004) Regulation (EC) No.1935/2004 European parliament & the council of 27 Oct 2004 on materials and articles intended to come into contact with food repealing
Gonzalez-Reza RM, Quintanar-Guerrero D, Flores-Minutti JJ, Gutierrez-Cortez E, Zambrano-Zaragoza ML (2015) Nanocapsules of β carotene: thermal degradation kinetics in a scraped heat exchanger (SSHE). LWT Food Sci Technol 60:124–130
Handford CE, Dean M, Henchion M, Spence M, Elliott CT, Campbell K (2014) Implications of nanotechnology for the agri-food industry: opportunities, benefits and risks. Trends Food Sci Technol 40(2):226–241
Hosseini SF, Zandi M, Rezaei M, Farahmandghavi F (2013) Two step method for encapsulation of oregano essential oil in chitosan nanoparticles: preparation, characterization and in vitro release study. Carbohydr Polym 95(1):50–56
Hughes GA (2005) Nanostructure-mediated drug delivery. Nano Med 1(1):22–30
Imran M, Revol-Junelles AM, René N, Jamshidian M, Akhtar MJ, Arab-Tehrany E, Jacquot M, Desobry S (2012) Microstructure and physico-chemical evaluation of nano-emulsion-based antimicrobial peptides embedded in bioactive packaging films. Food Hydrocoll 29(2):407–419
Imran M, Revol-Junelles AM, Paris C, Guedon E, Linder M, Desobry S (2015) Liposomal nanodelivery systems using soy and marine lecithin to encapsulate food bio preservative nisin. LWT Food Sci Technol 62(1):341–349
Meena KS, Bairwa NK, Parashar B (2011) Formulation and in vitro evaluation of verapamil hydrochloride loaded microcapsule using different polymer. Asian J Biochem Pharm Res 1(3):528–538
Mohezar S, Nor MNM (2014) Could supplychain technology improve food operators’ innovativeness? A developing country’s perspective. Trends Food Sci Technol 38:75–82
Momin JK, Jayakumar C, Prajapati JB (2013) Potential of nanotechnology in functional foods. Emir J Food Agric 25:10–19
Mozafari RM, Flanagan J, Matia-Merino L, Awanti A, Omri A, Suntres EZ, Sing H (2006) Recent trends in the lipid-based nano encapsulation of antioxidants and their role in foods. J Sci Food Agric 86:2038–2045
Ramoneda XA, Ponce-Cevallos PA, Buera MDP, Elizalde BE (2011) Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state. J Sci Food Agric 91(14):2587–2593
Ranjan S, Dasgupta N, Chakraborty AR, Samuel SM, Ramalingam C, Shankar R, Kumar A (2014) Nanoscience and nanotechnology in food industries: opportunities and research trends. J Nanopart Res 16:2464–2487
Ravichandran R (2010) Nanotechnology applications in food and food processing: innovative green approaches, opportunities and uncertainties for global market. Int J Green Nanotechnol 1:72–96
Rouhi J, Mahmud S, Naderi N, Raymond Ooi CH, Mahmood MMR (2013) Physical properties of fish gelatin–based bio nano composite films incorporated with ZnO nano rods. Nanoscale Res Lett 8(1):364
Saiz-Abajo MJ, Gonzalez-Ferraro C, Morino-Ruiz A, Romo-Hualde A, Gonzaliz-Navarro CJ (2013) Thermal protection of β- carotene in reassembled casein micelles during different processing technologies applied in food industry. Food Chem 138(2–3):1581–1587
Saurabh CK, Gupta S, Bahadurb J, Mazumder S, Variyar PS, Sharma A (2015) Mechanical and barrier properties of guar gum based nano-composite films. Carbohydr Polym 124:77–84
Sorrentino A, Gorrasi G, Vittoria V (2007) Potential perspectives of bio nano compositesfor food packaging applications. Trends Food Sci Technol 18:84–95
Venturini CG, Jäger E, Oliveira CP, Bernardi A, Battastini AMO, Guterres SS, Pohlmann AR (2011) Formulation of lipid core nanocapsules. Colloids Surf A Physicochem Eng Asp 375:200–208
Weiss J, Takhistov P, McClements DJ (2006) Functional materials in food nanotechnology. J Food Sci 71:107–116
Yuan Y, Gao Y, Mao L, Zhao J (2008) Optimization of conditions for thepreparation of β-carotene nanoemulsions using response surface methodology. Food Chem 107(3):1300–1306
Zambrano-Zaragoza ML, Mercado-Silva E, Ramirez-Zamorano P, Cornejo-Villegas MA, Gutiérrez-Cortez E, Quintanar-Guerrero D (2013) Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidiumguajava L.) shelf-life. Food Res Int 51(2):946–953
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2019 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Nazir, S., Azaz Ahmad Azad, Z.R. (2019). Food Nanotechnology: An Emerging Technology in Food Processing and Preservation. In: Malik, A., Erginkaya, Z., Erten, H. (eds) Health and Safety Aspects of Food Processing Technologies. Springer, Cham. https://doi.org/10.1007/978-3-030-24903-8_20
Download citation
DOI: https://doi.org/10.1007/978-3-030-24903-8_20
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-24902-1
Online ISBN: 978-3-030-24903-8
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)