Nanotechnology Trends in Food Processing and Food Packaging

Abstract

Abstract: Food is a basic need of every living being in the world. Food production and demand do not match well in many countries due to social, technical, and technological factors. Therefore, food industries need to be developed beyond their limits. The introduction of nanotechnology to the food industry can expand the capabilities in terms of food processing and preservation aspects directly. Furthermore, nanotechnology facilitates better thermal stability, better solubility, food security, preservation capabilities, and novel and high bioavailability foods. It is a nanometer-scale technology that operates with materials having a size range of 1-100 nanometers. This review focuses on the recent approaches to nanotechnology in the food industries. For instance, enhancement of bioavailability of food using nanoencapsulation, nano emulsification, and nanoprecipitation, nanomaterials in food packaging applications such as active packaging, improved packaging, smart packaging, antimicrobial properties of different nanomaterials, application of nanotechnology on food pathogen detection, safety issues, and future trends are the key components of this review. Recent studies and research have shown the positive results of nanotechnology and proven their importance and possibilities in contributing to the food sector. However, there are some safety concerns about nanotechnology-related applications. Therefore, lots of research are conducted on the potential risk of nanoparticles on essential organs such as the brain, liver, kidney, epididymis, testis, ovary, and uterus-like organs. Moreover, the safety issues of nanotechnology on human health, such as DNA damage, oxidative stress, cell shrinkage, cytoplasmic density increment, and apoptotic body appearance, have been reported due to some nanoparticles, including silver, titanium, and zinc oxide.