Novel Technologies in Food Nanobiotechnology

  • Hoda Jafarizadeh-Malmiri
  • Zahra Sayyar
  • Navideh Anarjan
  • Aydin Berenjian


Nanobiotechnology is the application of nanotechnology in biological fields, which is a multidisciplinary field that currently recruits approach, technology and facility available in conventional as well as advanced avenues of engineering, physics, chemistry and biology. Nanobiotechnology offers a wide range of opportunities for the development of innovative products and applications in the food system (Assa et al. 2016; de Morais et al. 2014). Self-cleaning surface, antibacterial coating and packaging (e.g. active and smart packaging), detecting food pathogens and monitoring of the food deterioration using nanosensors, delivery of nutraceuticals, functional ingredients, additives and farm food, food nanoemulsions and nanodispersions, enzyme immobilization and green synthesis of inorganic metals and metal oxides are the main parts of the food systems in which nanobiotechnology has a critical role in their structures and functionality (Vaghari et al. 2016). Enzyme immobilization, nanoemulsions/nanodispersions preparation and green synthesis of inorganic nanoparticles as three novel technology in food based on the nanobiotechnology are discussed in this chapter.


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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Hoda Jafarizadeh-Malmiri
    • 1
  • Zahra Sayyar
    • 1
  • Navideh Anarjan
    • 2
  • Aydin Berenjian
    • 3
  1. 1.Faculty of Chemical Engineering, East AzarbaijanSahand University of TechnologyTabrizIran
  2. 2.Faculty of Chemical Engineering, East AzarbaijanIslamic Azad University Tabriz BranchTabrizIran
  3. 3.Faculty of EngineeringThe University of WaikatoHamiltonNew Zealand

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