Food Nanotechnology: An Emerging Technology in Food Processing and Preservation

  • Sadaf Nazir
  • Z. R. Azaz Ahmad Azad


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.


Food nanotechnology Food processing Food preservation Nanosensors 


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Sadaf Nazir
    • 1
  • Z. R. Azaz Ahmad Azad
    • 2
  1. 1.Department of Food TechnologyBundelkhand UniversityJhansiIndia
  2. 2.Department of Post-Harvest Engineering and Technology, Faculty of Agricultural SciencesAligarh Muslim UniversityAligarhIndia

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