Nanotechnologies in the food industry – Recent developments, risks and regulation

Cushen, Maeve; Kerry, Joseph P.; Morris, Michael A.; Cruz-Romero, Malco C.; Cummins, Enda

doi:10.1016/j.tifs.2011.10.006

Cited by 597 publications

(286 citation statements)

References 70 publications

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“…However, risk assessment, exposure assessment and risk management are all urgently required for existing products available on the world market [374].…”

Section: Nanotechnologies In Food Industrymentioning

confidence: 99%

Application Of Nanotechnology In Agriculture And Food Industry, Its Prospects And Risks

Jampílek

Kráľová

2015

Ecological Chemistry and Engineering S

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Nanoagrochemicals, such as nanopesticides, nanofertilizers or plant growth stimulating nanosystems, were primarily designed to increase solubility, enhance bioavailability, targeted delivery, controlled release and/or protection against degradation resulting in the reduced amount of applied active ingredients and finally in a decrease of dose-dependent toxicity/burden. This paper is a comprehensive up-to-date review related to the preparation and the biological activity of nanoformulations enabling gradual release of active ingredient into weeds and the body of pests and controlled release of nutrients to plants. The attention is also devoted to the decrease of direct environmental burden and economic benefits due to application of nanoformulations, where less amount of active ingredient is needed to achieve the same biological effect in comparison with bulk. The application of nanotechnology in the areas such as food packaging, food security, encapsulation of nutrients and development of new functional products is analysed. The use of nanoparticles in biosensors for detection of pathogens and contaminants as well as in DNA and gene delivery is discussed as well. Benefits and health risks of nanoagrochemicals are highlighted, and special attention is given to nanoecotoxicology and guidelines and regulatory documents related to the use of nanoformulations in agriculture and food industry.

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“…However, risk assessment, exposure assessment and risk management are all urgently required for existing products available on the world market [374].…”

Section: Nanotechnologies In Food Industrymentioning

confidence: 99%

Application Of Nanotechnology In Agriculture And Food Industry, Its Prospects And Risks

Jampílek

Kráľová

2015

Ecological Chemistry and Engineering S

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“…For instance nano-micelle based carriers for nutraceuticals and nutritional supplements are currently available. Another major area of current nanotechnology applications is nanoencapsulation of food ingredients and additives to provide protective barriers, flavor and taste masking, controlled release, and better dispersability for water-insoluble food ingredients and additives (Cushen et al, 2012). A number of nutraceuticals and nutritional supplements containing nano-ingredients and additives (e.g., vitamins, antimicrobials, antioxidants) are currently available.…”

Section: Applications Of Nanotechnologies In the Food Sector And Eu Rmentioning

confidence: 99%

“…In most cases, the regulation of nanotechnologies falls within the scope of the so-called horizontal legislation, which is broad and happens to encompass attributes of nanotechnologies even though it does not specifically aim to do so (Cushen et al, 2012). Generally a clear definition to discriminate nanomaterials from other materials is not included in existing horizontal legislation and such a definition is prerequisite to include provisions for nanomaterials in legislation.…”

Section: Applications Of Nanotechnologies In the Food Sector And Eu Rmentioning

confidence: 99%

“…Nanotechnologies may provide new ways and tools for controlling properties and structuring foods, introducing new features and creating added value. The phenomena that take place at the nanometer scale offer lots of opportunities for innovation that have the potential to impact substantially the food industry worldwide, as nanotechnologies can be applied to the whole food chain, from production to processing, safety, packaging, transportation, storage and delivery (Cushen, Kerry, Morris, Cruz-Romero, & Cummins, 2012;Silvestre, Duraccio, & Cimmino, 2011;Weiss, Takhistov, & McClements, 2006). The impacts of and needs for nanotechnological applications in food and related sectors are depicted in Fig.…”

Section: Introductionmentioning

confidence: 99%

“…For regulatory purposes, various countries have adopted different and sometimes diverging approaches (Cushen et al, 2012;Tinkle et al, 2014). As to public perception, the critical point is a widespread sentiment that nanoscale processes and products, interfering with the physiology of living species and with the environmental processes, could expose the humankind and the environment to unforeseen risks.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Scientific basis of nanotechnology, implications for the food sector and future trends

Rossi

Cubadda

Dini

et al. 2014

Trends in Food Science & Technology

121

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Nanotechnologies are opening up new horizons in almost all scientific and technological fields. Among these, applications of nanotechnologies are expected to bring large benefits and add value to the food and food-related industries through the whole food chain, from production to processing, safety, packaging, transportation, storage and delivery. Nanotechnology consists in the realization and manipulation of nano-sized matter, the unique properties of which with respect to their bulk counterparts are illustrated and discussed. Then, the main tools and techniques routinely used in nanotechnology for the nanoscale characterization of food matrices as well as for the analytical determination of nanomaterials in food samples are reviewed. Finally, safety and risk assessment issues are discussed and an overview of applications of nanotechnology to the food sector is provided along with a description of the current regulatory framework.

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Foods, 1. Survey

Schieber

Shipe

2017

Ullmann's Encyclopedia of Industrial Chemistry

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The article contains sections titled: 1. Introduction 2. History of Food Production and Preservation 3. Components and Their Reactions 3.1. Water 3.2. Proteins 3.3. Lipids 3.4. Carbohydrates 3.5. Mineral Components 3.6. Vitamins 3.7. Enzymes 3.8. Secondary Plant Metabolites 3.9. Flavor Components 3.10. Antinutritive and Toxic CompoundsNatural Pigments 4. Food Law

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Nanotechnologies in the food industry – Recent developments, risks and regulation

Cited by 597 publications

References 70 publications

Application Of Nanotechnology In Agriculture And Food Industry, Its Prospects And Risks

Application Of Nanotechnology In Agriculture And Food Industry, Its Prospects And Risks

Scientific basis of nanotechnology, implications for the food sector and future trends

Foods, 1. Survey

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