Nanostructures: Current uses and future applications in food science

Pathakoti, Kavitha; Manubolu, Manjunath; Hwang, Huey‐Min

doi:10.1016/j.jfda.2017.02.004

Cited by 273 publications

(130 citation statements)

References 96 publications

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“…(Dasgupta et al, 2015 ;Handford et al, 2014;Pathakoti et al, 2017;Ranjan et al, 2014;Rossi et al, 2014). Two main types of nanotechnology food applications are distinguished: "nano-inside" applications when nanoparticles are incorporated into the food product, and "nano-outside" applications when nanoparticles are incorporated into the food contact materials like packaging (Handford et al, 2014;Pathakoti et al, 2017).…”

Section: Nanotechnologiesmentioning

confidence: 99%

Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

193

113

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Understanding how an adequate food security may be determined, how nutritional intakes evolve over time and are influenced by global dynamics are few of the questions scholars are trying to answer. In addition, a great interest is devoted to the changes in consumers' preferences and expectations as well as to the analysis of food innovations and their impact on the global market.We review the recent and emerging trends in food supply chains of selected sectors (fruits and vegetables, meat, and seafood), and deepen on emerging trends in the food industry. By presenting the evidence provided by the literature and emphasizing the unresolved research questions, we offer a critical view of future directions that should be followed by research agenda.

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Section: Nanotechnologiesmentioning

confidence: 99%

Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

193

113

View full text Add to dashboard Cite

show abstract

“…Anti-disease particles [223] Nanosize ingredients and additives Enhances taste, absorption, and bioavailability [224] Antibodies attached to nanoparticles To detect chemicals or food-borne pathogens [225] Incorporated carriers consist of lycopene, beta-carotenes, and phytosterols To avoid the accumulation of cholesterol [176] Biodegradable nanosensors Monitors temperature, moisture, and time.…”

Section: Filled Hydrogel Particlesmentioning

confidence: 99%

Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives

et al. 2020

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HIGHLIGHTS• Different nanotechnologies and nanomaterials with their efficient applications in functional food development are summarized.• Nanotechnologies boosted the food, medicine, and biotechnology sector through enhanced food bioavailability, food processing, packaging, and preservation are also reviewed.• This comprehensive review on nanotechnologies in food science describes the recent trend and future perspectives for future functional nanofood research and development.ABSTRACT Nanotechnology is a key advanced technology enabling contribution, development, and sustainable impact on food, medicine, and agriculture sectors. Nanomaterials have potential to lead qualitative and quantitative production of healthier, safer, and high-quality functional foods which are perishable or semi-perishable in nature. Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products, preventing contamination, and production of enhanced food quality. This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing, packaging, security, and storage.Applications of nanotechnologies enhance the food bioavailability, taste, texture, and consistency, achieved through modification of particle size, possible cluster formation, and surface charge of food nanomaterials. In addition, the nanodelivery-mediated nutraceuticals, synergistic action of nanomaterials in food protection, and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed. Na no -Pa rtic les Nan o-Bio tech N a n o -S c a le R e a c ti o n E m u ls io n s Fullerene Liposome Dendrimer Quantum dot Gold nanoshell

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“…Emulsions with nanodroplets provide kinetic stability to active substances and may improve their biological activity . Actually, when cinnamaldehyde nanoemulsions with varying droplet sizes were incorporated into pectin films, smaller droplets resulted in higher antibacterial activities .…”

Section: Nanocarriers For Antimicrobial Agentsmentioning

confidence: 99%

Nanostructured Antimicrobials in Food Packaging—Recent Advances

Azeredo

Otoni

Corrêa

et al. 2019

Biotechnology Journal

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Active food packaging systems promote better food quality and/or stability, such as by releasing antimicrobial agents into food. Advantages of adding antimicrobials to the packaging material instead of into the bulk food include controlled diffusion, reduced antimicrobial contents, and improved cost effectiveness. Nanostructured antimicrobials are especially effective due to their high specific surface area. The present review is focused on recent advances and findings on the main nanostructured antimicrobial packaging systems for food packaging purposes. Several kinds of nanostructures, including both inorganic particles and organic structures, have been proven effective antimicrobials by different mechanisms of action and with different application scopes. Moreover, there are systems containing nanocarriers to protect antimicrobials and deliver them in a controlled fashion. On the other hand, scientific data about migration of nanostructures onto food and their toxicity are still limited, requiring special attention from researchers and regulation sectors.

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Nanostructures: Current uses and future applications in food science

Cited by 273 publications

References 96 publications

Emerging trends in European food, diets and food industry

Emerging trends in European food, diets and food industry

Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives

Nanostructured Antimicrobials in Food Packaging—Recent Advances

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