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Chemical Structure and Toxicity of Nanomaterials Used in Food and Food Products

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Nanomaterials: Ecotoxicity, Safety, and Public Perception

Abstract

There are many areas for potential applications of nanomaterials in food industry , such as food processing, food packaging and nutrient supplementation. Food nanotechnology is still a growing area, which still needs clarification, definition and standardization from larger nanotechnology spectrum. Due to the lack of knowledge on nanomaterials and their usage inside complex matrix of food, health risk and toxicity of nanomaterials is becoming main parameters, which need to be defined, identified, and controlled for every single and novel application. Unfortunately, food matrix is complex and application of nanomaterials in the food matrix is also novel and unique for every specific application that is why every single specific application need to have its own investigation, classification, determination and toxicological studies. This chapter summarizes the application of nanomaterials in food industry and potential toxicological effect of nanomaterials especially regarding food industrial applications.

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Authors and Affiliations

  1. Engineering Faculty, Food Engineering Department, Ege University, 35100, Bornova, Izmir, Turkey

    Semih Otles

  2. Whirlpool Corporation, OSB 2. Kisim, 45030, Manisa, Turkey

    Buket Yalcin Sahyar

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  1. Department of Biotechnology, Sant Gadge Baba Amravati University, Amravati, Maharashtra, India

    Mahendra Rai

  2. International Centre for Ecological Engineering, Department of Ecological Studies, University of Kalyani, Kalyani, Nadia, West Bengal, India

    Jayanta Kumar Biswas

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Otles, S., Sahyar, B.Y. (2018). Chemical Structure and Toxicity of Nanomaterials Used in Food and Food Products. In: Rai, M., Biswas, J. (eds) Nanomaterials: Ecotoxicity, Safety, and Public Perception. Springer, Cham. https://doi.org/10.1007/978-3-030-05144-0_3

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