Environmental Considerations of and Societal Reactions to Nanotechnology in the Food Sector

Siegrist, Michael; Nowack, Bernd; Kastenholz, Hans

doi:10.1002/9783527634798.ch12

Cited by 2 publications

(3 citation statements)

References 67 publications

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“…Health and environmental issues influence consumer perceptions of active packaging and uncertainty about emerging innovations due to inadequate education [113]. In this era, fresh produce has a lower cost than other food items, yet fresh produce has a higher final price due to the high packing cost.…”

Section: Safety Issues and Economic Concernsmentioning

confidence: 99%

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

et al. 2022

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As the top grocery list priorities, the primary challenge when purchasing fruits and vegetables from supermarkets is obtaining fresh, minimally processed perishable goods. This source of diet is critical for obtaining vitamins, minerals, antioxidants, and fibres. However, the short shelf life caused by moisture content in rapid deterioration and decay caused by microbial growth, results in unappealing appearances. Fruits and vegetables undergo ripening and eventually the ageing process, in which the tissues of the plants degrade. Even after harvesting, numerous biological processes occur, generating a significant variation of ethylene production along with respiration rates between fruits and vegetables. Thus, the utilization of ethylene scavengers in food packaging or films has been revealed to be beneficial. The synergistic effects of these biomaterials have been demonstrated to reduce microorganisms and prolong the shelf life of greens due to antimicrobial activity, oxygen scavenging capacity, enzyme immobilization, texture enhancers, and nutraceuticals. The current review fills this void by discussing the most recent advances in research on ethylene scavengers and removal mechanisms of ethylene, including oxidation in fruit and vegetable packaging. The application and advantages of ethylene scavengers in packaging are then discussed with the addition of how the efficiency related to ethylene scavengers can be increased through atmospheric packaging tools. In this context, the article discusses characteristics, types of applications, and efficacy of ethylene control strategies for perishable commodities with the inclusion of future implications.

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Section: Safety Issues and Economic Concernsmentioning

confidence: 99%

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

et al. 2022

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“…And it is a fact that the most participating research in food nanotechnology is in food processing section in which many researchers and industries are increasing their research in food safety with the help of nanotechnology. Some studies suggested that people are not accepting the direct involvement of nano-particles in food [5] due to some risk factors. So it is needed to provide some safety measurements by creating methods that avoid such direct involvement to reduce the risk and satisfy the community.…”

Section: Nanoscience and Technology: Open Accessmentioning

confidence: 99%

“…It is clear that Nanoparticles will pass through agglomeration, aggregation, biotransformation and react with acid, enzyme and other chemicals in the body especially in GIT where they might lose their "Nano" specification [5]. Except few cases of toxicology research and risk assessment in nanotechnology there is no clear evidence of toxicity found in food packaging [12 -17].…”

Section: Risks In Food Nanotechnologymentioning

confidence: 99%

Nanotechnology and Food. Is Nanotechnology for Food Applications Safe? : A Review

Khan¹

2015

NSTOA

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Nanoscience & Technology: Open AccessOpen Access Review Article nanotechnology arising a new emerging discipline called food nanotechnology. Literally Food and Drug Administration USA (FDA) gives the definition of food nanotechnology in a sense that the nanomaterials used in this case can have size up to 1000 nm because there has been some evidences that even at larger size the particles have same behavior at smaller scale [3].The technology provides its services in almost all sectors of food from production to marketing. In agriculture sector there are several applications available like nano-tech based pesticides and fertilizers with effective impact on plant growth, targeted genetic engineering and molecular farming with the help of nano-vectors which is hoping to take the place of viral vectors [4]. In food processing various industries are also taking leads and making the food with better quality and good nutritive value by utilizing the knowledge of nanotechnology and applying it in food sciences. For example, high impermeable packaging nanomaterials are used for protection of food from UV radiations and providing more strength to keep the food protected from outer environment, thus increasing their shelf life. Beside, nanosensors are also used for the detection of chemicals, gases and pathogens which can represent the spoilage and its rate. In modern terminology a word is given to such type of packaging which is known as smart packaging. Nutritive supplements using polymeric nano-coating with greater bioavailability are also introduced to complete the nutritional requirements. And it is a fact that the most participating research in food nanotechnology is in food processing section in which many researchers and industries are increasing their research in food safety with the help of nanotechnology. Some studies suggested that people are not accepting the direct involvement of nano-particles in food [5] due to some risk factors. So it is needed to provide some safety measurements by creating methods that avoid such direct involvement to reduce the risk and satisfy the community. Organization of Food Structure at Nano-LevelNanoparticles are not always synthetic but nature provide us a view of thinking how these particles are present in nature in various forms as in food, which is a combination of nano versus micro-particles. These molecules make an ordered organization AbstractFood nanotechnology is a combined discipline of food science and nanotechnology. It provides many applications almost in all areas of food technology. This article reviews the main focus in food nanotechnology research of food safety in various forms in which nano-biosensors and antimicrobials nano-agents are the works of interest. These tools are helpful in providing food security and together with nano-coating materials. It makes the base of smart packaging. It is now being estimated from the review that these nanoagents have great contribution in food safety but the health hazard risks due to accumulation of nanomaterials in food s...

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Environmental Considerations of and Societal Reactions to Nanotechnology in the Food Sector

Cited by 2 publications

References 67 publications

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

Nanotechnology and Food. Is Nanotechnology for Food Applications Safe? : A Review

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