An Overview of the Applications of Nanomaterials and Nanodevices in the Food Industry

Abstract

The efficient progress in nanotechnology has transformed many aspects of food science and the food industry with enhanced investment and market share. Recent advances in nanomaterials and nanodevices such as nanosensors, nano-emulsions, nanopesticides or nanocapsules are intended to bring about innovative applications in the food industry. In this review, the current applications of nanotechnology for packaging, processing, and the enhancement of the nutritional value and shelf life of foods are targeted. In addition, the functionality and applicability of food-related nanotechnologies are also highlighted and critically discussed in order to provide an insight into the development and evaluation of the safety of nanotechnology in the food industry.

Physiochemical property changes and mineral element migration behavior of bamboo shoots during traditional fermentation process

“…Previous research has shown that the content of mineral element migrating from bamboo shoot to fermentation broth depended on the nature of fermentation broth (Cvetkovic et al, 2019). Migration of a substance mainly depends on diffusion, desorption, and dissolution (Shafiq, Anjum, Hano, Anjum, & Abbasi, 2020).…”

In Vitro Evaluation of Iron-Induced Salivary Lipid Oxidation Associated with Exposure to Iron Nanoparticles: Application Possibilities and Limitations for Food and Exposure Sciences

“…With increasing and innovative use of iron nanoparticles in a variety of applications, concerns for potentially toxic exposure to humans as well as other organisms are well founded. Equally important are considerations for the positive benefits of using iron nanoparticles for enhancing food quality and nutrition [6,10]. This is an important application benefit as iron deficiency is a global problem affecting nearly 2 million people worldwide, mostly in developing countries and among children and pregnant women [62,63].…”

“…Additionally, being less soluble than ferrous sulfate, iron nanoparticles were demonstrated to be highly bioavailable when fed to rats in iron-fortified food matrices [6]. In terms of advantages and drawbacks, a higher bioavailability, without diminishing impacts on sensory properties, would translate to benefits for iron-deficient populations [10,53] and potential for overexposure risk to vulnerable populations with hereditary iron overload disease [54].…”

“…Since then, the use of metallic iron as applied in the form of permeable reactive barriers (PRBs) has been widely reported in groundwater remediation sites [3]. More recently, scientific explorations in the field of nanoscience have opened many more intriguing possibilities with reported uses of stabilized zerovalent iron nanoparticles (nZVI) for the removal of toxic contaminants, such as nitrate, perchlorates, arsenic, hexavalent chromium, uranium, and antibiotics, from soil and water matrices and the use of magnetic iron oxides for targeted drug delivery and food fortification [4][5][6][7][8][9][10][11]. Stabilized nZVI products consist of a thin layer of iron oxide to make nanoiron products more stable when exposed to air while maintaining reactivity for contaminant removal applications [12].…”

Nano zinc elicited biochemical characterization, nutritional assessment, antioxidant enzymes and fatty acid profiling of rapeseed

“…Due to nano size, nanofertilizers and nano pesticides can be easily distributed in a very controlled fashion with precise specificity, thereby reducing collateral damage. Nanotechnological applications in farming have gained attention because of their well-organized control and accurate release of herbicides, pesticides, and fertilizer [8]. The role of agrochemicals is crucial in modern agriculture, but the development of nanofertilizers and nano pesticides transformed the agricultural sector [9].…”