Role of Nanomaterials in Food Preservation

Abstract

Nanotechnology has enabled the process of developing objects with size smaller than 100 nanometers, defined as nanomaterial. These materials often exhibit properties completely different from their bulk counterpart. It has been studied that surface atoms of the nanoparticles are responsible for such properties. Their physical-chemical properties of these atoms in turn are highly dependent on their morphology that can be tuned by synthesis methods. Hence to incorporate nanoparticles in a wide range of technological aspects, like photovoltaic, sensor, electronic devices, etc., various synthesis processes of nanomaterials have evolved over time. In recent times, it has been found that the nanomaterials also have potential in various sectors of food science including nanosensor, packaging materials, encapsulated food components, etc. Nanomaterials made of polymers, liposomes, etc., are used in these sector due to their solubility, bioavailability, controlled release, etc. In this chapter, we have discussed antibacterial activity of the nanomaterials along with antibacterial mechanism, including oxygen species, membrane damage, etc., in the domain of food science. In addition, impact of nanotechnology in food science has also been discussed from the perspective of food preservation. Nanomaterials and related technology are very much suitable for food packaging as they offer enhanced barrier, mechanical and heat resistivity along with easy biodegradability. Thrust in this chapter has also been given in this aspect.