Nanotechnology: Recent Trends in Food Safety, Quality and Market Analysis

  • Zamri Nurfatihah
  • Shafiquzzaman SiddiqueeEmail author


Nanotechnology is used in a variety of fields such as agriculture, medicine, food industry, computer engineering, communication and energy production. In food industries, nanotechnology is utilized in all staged of production, from storing, processing, packaging, quality control and assurance, and even labeling. The incorporation of nanotechnology in food industries are improving food security, increasing shelf life, inhibit microorganism growth, and for better flavor and nutrient delivery. Improvement on food packaging has been done progressively by adding nanomaterials into polymer matrix to produce nanocomposite such as introduction of biodegradable components to get bionanocomposite and incorporation of metal ion, metal oxide, nanoclay, biopolymers and enzymes to develop antimicrobial nanopackaging. The advancement of nanotechnology leads the development of biosensor for determination of analytes. Electronic tongue or noses has been used to detect food spoilage, microfluidics sensor can detect compound of interest and nanocantilevers detection based on biological-binding interaction. The inclusion of nanotechnology is crucial in maintaining the quality of food products. Nanoemulsion, nanoencapsulation and nanolaminate are some of the nanotechnologies used to ensure the quality of food products. However, factors including regulation, consumers perception and lack of investors that may inhibit the development of nanotechnology, cannot be ignored. The role of each stakeholder is important to ensure the growth of nanotechnologies in food industries.



This work was supported by grants from the Ministry of Education Malaysia, Fundamental Research Grant Scheme (FRGS) (No. FRGS/1/2014/SG05/UMS/02/4).


  1. Adame D, Beall GW (2009) Direct measurement of the constrained polymer region in polyamide/clay nanocomposites and the implications for gas diffusion. Appl Clay Sci 42:545–552CrossRefGoogle Scholar
  2. Babu VRS, Patra S, Karanth NG, Kumar MA, Thakur MS (2007) Development of a biosensor for caffeine. Anal Chim Acta 582(2):329–334PubMedCrossRefGoogle Scholar
  3. Baeummer A (2004) Nanosensors identify pathogens in food. Food Technol 58:51–55Google Scholar
  4. Baruah S, Dutta J (2009) Nanotechnology applications in pollution sensing and degradation in agriculture: a review. Environ Chem Lett 7:191–204CrossRefGoogle Scholar
  5. Bhattacharya S, Jang J, Yang L, Akin D, Bashir R (2007) Biomems and nanotechnology-based approaches for rapid detection of biological entities. J Rapid Methods Auto Microb 15:1–32CrossRefGoogle Scholar
  6. Bryden WL (2007) Mycotoxins in the food chain: human health implications. Asia Pac J Clin Nutr 16(1):95–101PubMedGoogle Scholar
  7. Bücking M, Hengse A, Grüger H, Schulte H (2017) Smart systems for food quality and safety. In: Monique AVA, de Voorde MV (eds) Nanotechnology in agriculture and food science. Wiley-VCH, OxfordGoogle Scholar
  8. Cagri A, Ustunol Z, Ryser ET (2004) Antimicrobial edible films and coatings. J Food Prot 67:833–848PubMedCrossRefGoogle Scholar
  9. Canady R (2017) Potential benefits and market drivers for nanotechnology in the food sector. In: Chaudhry Q, Castle L, Watkins R (eds) Nanotechnologies in food. The Royal Society of Chemistry, LondonGoogle Scholar
  10. Canel C et al. (2006) Micro and nanotechnologies for food safety and quality applications. In: MNE’06 Micro-and nano-engineering, 5C-3INV Microsystems and their fabrication 2 proceedings, Barcelona, Spain, 17–20 Sept 2006Google Scholar
  11. Cha DS, Chinnan MS (2004) Biopolymer-based antimicrobial packaging: review. Crit Rev Food Sci Nutr 44:223–237PubMedCrossRefGoogle Scholar
  12. Chaudhry Q, Scotter M, Blackburn J, Ross B, Boxall A, Castle L et al (2008) Applications and implications of nanotechnologies for the food sector. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 25(3):241–258PubMedCrossRefGoogle Scholar
  13. Chauhan S, Rai V, Singh HB (2004) Biosensors. Resonance 9:33–44CrossRefGoogle Scholar
  14. Chung YL, Ansari S, Estevez L, Hayrapetyan S, Giannelis EP, Lai HM (2010) Preparation and properties of biodegradable starch-clay nanocomposites. Carbohydr Polym 79(2):391–396CrossRefGoogle Scholar
  15. Cushen M, Kerry J, Morris M, Cruz-Romero M, Cummins E (2012) Nanotechnologies in the food industry—recent developments, risk and regulation. Trends Food Sci Technol 24:30–46CrossRefGoogle Scholar
  16. D’Souza SF (2001) Microbial biosensors. Biosens Bioelectron 16(6):337–353PubMedCrossRefGoogle Scholar
  17. Dai C, Choi S (2013) Technology and applications of microbial biosensor. Open J Appl Biosens 2:83–93CrossRefGoogle Scholar
  18. de Azeredo HMC (2009) Nanocomposites for food packaging applications. Food Res Int 42:1240–1253CrossRefGoogle Scholar
  19. Dobrucka R (2014) Application of nanotechnology in food packaging. J Microbiol Biotechnol Food Sci 3:353–359Google Scholar
  20. Ehnert T (2017) The EU and nanotechnologies: a critical analysis. Hart, OxfordGoogle Scholar
  21. Emamifar A, Kadivar M, Shahedi N, Soleimanian-Zad S (2011) Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice. Food Control 22(3):408–413CrossRefGoogle Scholar
  22. Emerich DF, Thanos CG (2003) Nanotechnology and medicine. Expert Opin Biol Ther 3(4):655–663PubMedCrossRefGoogle Scholar
  23. Entsar IR, Badawy MET, Stevens CV, Smagghe G, Walter S (2003) Chitosan as antimicrobial agent: application and mode of action. Biomacromolecules 4(6):1457–1465CrossRefGoogle Scholar
  24. Hall RH (2002) Biosensor technologies for detecting microbiological food borne hazards. Microbes Infect 4:425–432PubMedCrossRefGoogle Scholar
  25. Hawthorn J (1967) The organization of Quality Control. In: Herschedoerfer SM (ed) Quality control in food industry, vol 1. Academic, LondonGoogle Scholar
  26. Hoet P, Bruske-Hohlfeld I, Salata O (2004) Nanoparticles—known and unknown health risks. J Nanobiotechnol 2(1):12CrossRefGoogle Scholar
  27. Jain KK (2008) The handbook of nanomedicine. Springer, New YorkGoogle Scholar
  28. Kumar AP, Depan D, Tomer NS, Singh RP (2009) Nanoscale particles for polymer degradation and stabilization—trends and future perspectives. Prog Polym Sci 34(6):479–515CrossRefGoogle Scholar
  29. Kumar AP, Singh RP (2008) Biocomposites of cellulose reinforced starch: Improvement of properties by photo-induced crosslinking. Bioresour Technol 99(18):8803–8809PubMedCrossRefGoogle Scholar
  30. Kumar CSSR (2006) Nanomaterials for biosensors. Wiley-VCH, WeinheimGoogle Scholar
  31. Lei Y, Chen W, Mulchandani A (2006) Microbial biosensors. Anal Chim Acta 568:200–210PubMedCrossRefGoogle Scholar
  32. Li X, Xing Y, Jiang Y, Ding Y, Li W (2009) Antimicrobial activities of ZnO powder coated PVC film to inactivate food pathogens. Int J Food Sci Technol 44(11):2161–2168CrossRefGoogle Scholar
  33. Llorens A, Lloret E, Picouet PA, Trbojevich R, Fernandez A (2012) Metallic based micro and nanocomposites in food contact materials and active food packaging. Trends Food Sci Technol 24:19–29CrossRefGoogle Scholar
  34. Mabeck JT, Malliaras GG (2006) Chemical and biological sensors based on organic thin-film transistors. Anal Bioanal Chem 384(2):343–353PubMedCrossRefGoogle Scholar
  35. Maki DG, Tambyah PA (2001) Engineering out the risk for infection with urinary catheters. Emerg Infect Dis 7(2):342–347PubMedPubMedCentralCrossRefGoogle Scholar
  36. Mello LDL, Kubota T (2002) Review of the use of bio-sensors as analytical tools in the food and drink industries. Food Chem 77(2):237–256CrossRefGoogle Scholar
  37. Mohanty SP, Kougianos E (2006) Biosensosrs: a tutorial review. IEEE Potentials 25(2):35–40CrossRefGoogle Scholar
  38. Morillon V, Debeaufort F, Blond G, Capelle M, Voilley A (2002) Factors affecting the moisture permeability of lipid-based edible films: a review. Crit Rev Food Sci Nutr 42:67–89PubMedCrossRefGoogle Scholar
  39. Mozafari RM, Flanagan J, Matia-Merino L, Awati A, Omri A, Suntres EZ et al (2006) Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods. J Sci Food Agric 86:2038–2045CrossRefGoogle Scholar
  40. O’Brien N, Cummins E (2008) Recent developments in nanotechnology and risk assessment strategies for addressing public and environmental health concerns. Hum Ecol Risk Assess 14(3):568–592CrossRefGoogle Scholar
  41. ObservatoryNano (2010) Agrifood sector: report on economic impact of nanotechnologies (FP7 Report, April 2010) 9Google Scholar
  42. Paisoonsin S, Pornsunthorntawee O, Rujiravanit R (2013) Preparation and characterization of ZnO-deposited DBD plasma-treated PP packaging film with antibacterial activities. Appl Surf Sci 273:824–835CrossRefGoogle Scholar
  43. Pandey JK, Lee JW, Chu WS, Kim CS, Ahn SH (2008) Cellulose nano whiskers from grass of Korea. Macromol Res 16(5):396–398CrossRefGoogle Scholar
  44. Park HJ (1999) Development of advanced edible coatings for fruits. Trends Food Sci Technol 10:254–260CrossRefGoogle Scholar
  45. Rabea EI, Badawy ME, Stevens CV, Smagghe G, Steurbaut W (2003) Chitosan as antimicrobial agent: applications and mode of action. Biomacromolecules 4(6):1457–1465PubMedCrossRefGoogle Scholar
  46. Ramirez Frometa N (2006) Cantilever biosensors. Biotechnol Apl 23:320–323Google Scholar
  47. Ravichandran R (2010) Nanotechnology applications in food and food processing: Innovative green approaches, opportunities and uncertainties for global market. Int J Green Nanotechnol Phys Chem 1:72–96CrossRefGoogle Scholar
  48. Rhim JW (2004) Increase in water vapor barrier property of biopolymer-based edible films and coatings by compositing with lipid materials. Food Sci Biotechnol 13:528–535Google Scholar
  49. Rhim JW, Ng PKW (2007) Natural biopolymer-based nanocomposite films for packaging applications. Crit Rev Food Sci Nutr 47(4):411–433PubMedCrossRefGoogle Scholar
  50. Rhim JW, Park HM, Ha CS (2013) Bio-nanocomposites for food packaging applications. Prog Polym Sci 38(10):1629–1652CrossRefGoogle Scholar
  51. Ritter SK (2005) An eye on food. Chem Eng News 83:28–34CrossRefGoogle Scholar
  52. Science and Technology Committee (2009) Great Britain Parliament, House of Lords, Nanotechnologies and Food: Report. Authority of House of Lord, LondonGoogle Scholar
  53. Serrano E, Rus G, García-Martínez J (2009) Nanotechnology for sustainable energy. Renew Sustain Energy Rev 13:2373–2384CrossRefGoogle Scholar
  54. Sinha Ray S, Okamoto M (2003) Polymer/layered silicate nanocomposites: a review from preparation to processing. Prog Polym Sci 28(11):1539–1641CrossRefGoogle Scholar
  55. Sonneville-Aubrun O, Simonnet JT, L’Alloret F (2004) Nanoemulsions: a new vehicle for skincare products. Adv Colloid Interface Sci 108-109:145–149PubMedCrossRefGoogle Scholar
  56. Sorrentino A et al (2007) Potential perspectives of bionanocomposites for food packaging applications. Trends Food Sci Technol 18:84–95CrossRefGoogle Scholar
  57. Sozer N, Kokini JL (2009) Nanotechnology and its applications in the food industry. Trends Biotechnol 27:82–89PubMedCrossRefGoogle Scholar
  58. Thomas V, Yallapu MM, Sreedhar B, Bajpai SK (2007) A versatile strategy to fabricate hydrogel-silver nanocomposites and investigation of their antimicrobial activity. J Colloid Interface Sci 315(1):389–395PubMedCrossRefGoogle Scholar
  59. Valach M, Katrlik J, Sturdik E, Gemeiner P (2009) Ethanol Gluconobacter biosensor designed for flow injection analysis: application in ethanol fermentation off-line monitoring. Sens Actuators B 138(2):581–586CrossRefGoogle Scholar
  60. Valimaa A, Kivisto AT, Leskinen PI, Karp MT (2010) A novel biosensor for the detection of zearalenone family mycotoxins in milk. J Microbiol Methods 80(1):44–48PubMedCrossRefGoogle Scholar
  61. Vo-Dinh T, Cullum BM, Stokes DL (2001) Nanosensors and biochips: frontiers in biomolecular diagnostics. Sens Actuators B Chem 74:2–11CrossRefGoogle Scholar
  62. Wu T, Zivanovic S, Draughon FA, Conway WS, Sams CE (2005) Physicochemical properties and bioactivity of fungal chitin and chitosan. J Agric Food Chem 53(10):3888–3894PubMedCrossRefGoogle Scholar
  63. Yu D, Cai R, Liu Z (2004) Studies on the photodegradation of Rhodamine dyes on nanometer-sized zinc oxide. Spectrochim Acta A Mol Biomol Spectrosc 60(7):1617–1624PubMedCrossRefGoogle Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Biotechnology Research InstituteUniversiti Malaysia SabahKota KinabaluMalaysia

Personalised recommendations