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Nanotechnology: current uses and future applications in the food industry

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Abstract

Recent advances in nanoscience and nanotechnology intend new and innovative applications in the food industry. Nanotechnology exposed to be an efficient method in many fields, particularly the food industry and the area of functional foods. Though as is the circumstance with the growth of any novel food processing technology, food packaging material, or food ingredient, additional studies are needed to demonstrate the potential benefits of nanotechnologies and engineered nanomaterials designed for use in foods without adverse health effects. Nanoemulsions display numerous advantages over conventional emulsions due to the small droplets size they contain: high optical clarity, excellent physical constancy against gravitational partition and droplet accumulation, and improved bioavailability of encapsulated materials, which make them suitable for food applications. Nano-encapsulation is the most significant favorable technologies having the possibility to ensnare bioactive chemicals. This review highlights the applications of current nanotechnology research in food technology and agriculture, including nanoemulsion, nanocomposites, nanosensors, nano-encapsulation, food packaging, and propose future developments in the developing field of agrifood nanotechnology. Also, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented.

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Acknowledgements

This paper was supported by the KU Research Professor Program of Konkuk University, Seoul, South Korea.

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  1. Department of Applied Bioscience, College of Life and Environmental Sciences, Konkuk University, Seoul, 143-701, Republic of Korea

    Muthu Thiruvengadam, Govindasamy Rajakumar & Ill-Min Chung

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  1. Muthu Thiruvengadam
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Correspondence to Govindasamy Rajakumar or Ill-Min Chung.

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Thiruvengadam, M., Rajakumar, G. & Chung, IM. Nanotechnology: current uses and future applications in the food industry. 3 Biotech 8, 74 (2018). https://doi.org/10.1007/s13205-018-1104-7

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