Review: Nanotechnology in Food Industry

Abstract

This review focuses on tremendous benefits of nanotechnology in food industry in terms of food processing, packaging, safety and quality control. Nanotechnology can modify permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nanotechnology has prospective revolution in food industry by design of nutrient delivery system to produce nano-formulated agrochemicals, enrich nutritional values and generation of novel products through bioactive encapsulation. It has been used in innovative development of biosensors for detection of pathogens and chemical contaminants. This new technology also raises a serious concern about toxicological aspects of nanoparticles in food, with emphasis on the risk assessment and safety issues. Also, it reflects the urgent need for regulatory framework capable of managing any risks associated with implementation of nanoparticles in food technology. Introduction