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Nanotechnology in Foods

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Book cover Nanotechnologies in Food and Agriculture

Abstract

The advent of nanotechnology has opened up a whole universe of new possible applications in food industry. Some of these applications include: improved taste, flavor, color, texture and consistency of foodstuffs, better absorption, bioavailability of nutraceuticals and health supplements, food antimicrobials development, innovative food packaging materials with enhanced mechanical barrier and antimicrobial properties, nanosensors for traceability and monitoring food condition during transport and storage, as well as encapsulation of food components or additives. Bio-separation of proteins, rapid sampling of biological and chemical contaminants and smart delivery of nutrients, and nanoencapsulation of nutraceuticals are few more budding areas of nanotechnology for food sectors. Nanotechnology promises to revolutionize food products within as well as around. Regulatory systems must be capable of managing any risks associated with nanofoods as well as the use of nanotechnology in food industry for gaining confidence. In this chapter, status of nanotechnology applications in food industry is discussed.

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Authors and Affiliations

  1. College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 388110, Gujarat, India

    Jafarali K. Momin & B. H. Joshi

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  1. Jafarali K. Momin
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  2. B. H. Joshi
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Correspondence to Jafarali K. Momin .

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Editors and Affiliations

  1. Department of Biotechnology, SGB Amravati University, Amravati, Maharashtra, India

    Mahendra Rai

  2. Brazilian Agricultural Research Corporation-Instrumentation, Embrapa Instrumentation, Sao Carlos, Brazil

    Caue Ribeiro

  3. Brazilian Agricultural Research Corporation-Instrumentation, Embrapa Instrumentation, Sao Carlos, Brazil

    Luiz Mattoso

  4. Institute of Chemistry Biological Chemistry Laboratory, Universidade Estadual de Campinas, Campinas, Brazil

    Nelson Duran

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Momin, J.K., Joshi, B.H. (2015). Nanotechnology in Foods. In: Rai, M., Ribeiro, C., Mattoso, L., Duran, N. (eds) Nanotechnologies in Food and Agriculture. Springer, Cham. https://doi.org/10.1007/978-3-319-14024-7_1

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