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A Review on the Development of Silicon and Silica Based Nano Materials in the Food Industry

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Abstract

Silicon and silica-based nanoparticles have been widely used in the food sector for a substantial period of time. The past few years have significantly enhanced the use of these compounds in many aspects of food preparation, packaging, and storage. The desirable characteristics of silicon and silica-based nanomaterials, such as non-toxicity, biocompatibility, lack of taste or odor, and a large surface area, make them excellent for use in food-related applications. Nanomaterials made of silicon or silica have unique physical, chemical, and biological characteristics that make them appropriate for a range of uses in the food industry. Due to its diverse applications, silicon is crucial for maintaining the nutritional value, security, and shelf life of food. The current study covers a wide variety of topics, such as the use of silicon and silica-based nanoparticles as stabilizers, anticaking agents, gelling agents, microencapsulating agents, clarifying and separating aids, carriers for enzymes, extrusion, packaging, and food sensors. Consequentially, this review discusses recent research results as well as potential future opportunities for the creation and application of silicon- and silica-based nanoparticles in the food industry.

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Data Availability

The data used to support the findings of this study are included in the article. Should further data or information be required, these are available from the corresponding author upon request.

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Acknowledgements

We are grateful to the Institute of Agricultural Engineering, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences for giving a great opportunity to writing this article.

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Authors and Affiliations

  1. Institute of Agricultural Engineering, Saveetha School of Engineering, SIMATS, Chennai, 602 105, India

    V. Siva Shankar, G. Velmurugan & M. Nagaraj

  2. Department of Mechanical Engineering, St. Joseph’s Institute of Technology, OMR, Chennai, 600 119, India

    D. Elil Raja

  3. Department of Aeronautical Engineering, Nehru Institute of Technology, Coimbatore, Tamil Nadu, 641105, India

    T. Manikandan

  4. Department of Mechanical Engineering, Kalasalingam Academy of Research and Education, Krishnankoil, Tamil Nadu, 626 126, India

    S. Suresh Kumar

  5. Department of Mechanical Engineering, University Centre for Research and Development, Chandigarh University, Gharuan Mohali, 140 413, India

    Jasgurpreet Singh

  6. Department of Mechanical Engineering, Hindustan Institute of Technology & Science, Chennai, 603103, India

    A. John Presin Kumar

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  1. V. Siva Shankar
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  2. G. Velmurugan
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  3. D. Elil Raja
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  7. M. Nagaraj
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Contributions

Siva Shankar V and Velmurugan G: Conceptualization, Writing an original draft, Methodology; Elil Raja D and Manikandan T: Investigation, Review. Suresh Kumar S and Nagaraj M: Testing, Evaluation. Jasgurpreet Singh and A. John Presin Kumar: Editing.

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Correspondence to V. Siva Shankar.

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Shankar, V.S., Velmurugan, G., Raja, D.E. et al. A Review on the Development of Silicon and Silica Based Nano Materials in the Food Industry. Silicon 16, 979–988 (2024). https://doi.org/10.1007/s12633-023-02748-1

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