Nanotechnology in Foods

Momin, Jafarali K.; Joshi, B. H.

doi:10.1007/978-3-319-14024-7_1

Cited by 21 publications

(7 citation statements)

References 61 publications

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“…Nanotechnology mainly comprises of fabrication, characterization and manipulation of nano-range (<100 nm) molecules. The application of nanotechnology in polymers involve the design, manufacturing, processing and application of polymer materials filled with nano-particles and/or devices of nano range (Paul and Robeson, 2008 ; Danie et al, 2013 ; Momin and Joshi, 2015 ). The enormous potential of this promising intervention has gained attention of researchers from multi-disciplinary areas i.e., biological sciences, chemistry, engineering and physics.…”

Section: Introductionmentioning

confidence: 99%

Nanotechnology: An Untapped Resource for Food Packaging

Dhiman²,

et al. 2017

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Food commodities are packaged and hygienically transported to protect and preserve them from any un-acceptable alteration in quality, before reaching the end-consumer. Food packaging continues to evolve along-with the innovations in material science and technology, as well as in light of consumer's demand. Presently, the modern consumers of competitive economies demands for food with natural quality, assured safety, minimal processing, extended shelf-life and ready-to-eat concept. Innovative packaging systems, not only ascertains transit preservation and effective distribution, but also facilitates communication at the consumer levels. The technological advances in the domain of food packaging in twenty-first century are mainly chaired by nanotechnology, the science of nano-materials. Nanotechnology manipulates and creates nanometer scale materials, of commercial and scientific relevance. Introduction of nanotechnology in food packaging sector has significantly addressed the food quality, safety and stability concerns. Besides, nanotechnology based packaging intimate's consumers about the real time quality of food product. Additionally, nanotechnology has been explored for controlled release of preservatives/antimicrobials, extending the product shelf life within the package. The promising reports for nanotechnology interventions in food packaging have established this as an independent priority research area. Nanoparticles based food packages offer improved barrier and mechanical properties, along with food preservation and have gained welcoming response from market and end users. In contrary, recent advances and up-liftment in this area have raised various ethical, environmental and safety concerns. Policies and regulation regarding nanoparticles incorporation in food packaging are being reviewed. This review presents the existing knowledge, recent advances, concerns and future applications of nanotechnology in food packaging sector.

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Section: Introductionmentioning

confidence: 99%

Nanotechnology: An Untapped Resource for Food Packaging

Dhiman²,

et al. 2017

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“…Nanoencapsulation is generally referred to the use of a carrier with less than 1-micron, but since the size of the delivery system influences the surface area and dispersion of the essential oil into the food matrices, a size less of than 100 nm is recommended [ 64 ]. These nanocapsules can be added to the food during production, processing, packaging, and security [ 65 ]. Indeed, encapsulation techniques are quite interesting in the food sector as they protect essential oils from degradation, increase their solubility in a hydrophilic environment, mask their strong aroma, avoid interactions with other food components, and enable a targeted administration that could decrease the necessary dose [ 66 ].…”

Section: Challenges In the Use Of Essential Oils In Functional Foodsmentioning

confidence: 99%

Aromatic Plant-Based Functional Foods: A Natural Approach to Manage Cardiovascular Diseases

2023

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Aromatic plants and their essential oils have shown beneficial effects on the cardiovascular system and, therefore, are potential raw materials in the development of functional foods. However, despite their undeniable potential, essential oils present several limitations that need to be addressed, such as stability, poor solubility, undesirable sensory effects, and low bioavailability. The present review provides a current state-of-the-art on the effects of volatile extracts obtained from aromatic plants on the cardiovascular system and focuses on major challenges that need to be addressed to increase their use in food products. Moreover, strategies underway to overcome these limitations are pointed out, thus anticipating a great appreciation of these extracts in the functional food industry.

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“…The application of nanotechnology is expanding in the food industry as major food companies, including Heinz, Nestle and Kraft who are investing in nano-enabled foods and food packaging ( Momin & Joshi, 2015 ; Sampathkumar, Tan & Say, 2020 ). Figure 2 shows the examples of application of nanotechnology in food product development.…”

Section: Applications Of Nano-delivery Systems In Food Product Develo...mentioning

confidence: 99%

Current trends in nano-delivery systems for functional foods: a systematic review

Otchere

McKay

English

et al. 2023

PeerJ

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Background Increased awareness of the relationship between certain components in food beyond basic nutrition and health has generated interest in the production and consumption. Functional foods owe much of their health benefits to the presence of bioactive components. Despite their importance, their poor stability, solubility, and bioavailability may require the use of different strategies including nano-delivery systems (NDS) to sustain delivery and protection during handling, storage, and ingestion. Moreover, increasing consumer trend for non-animal sourced ingredients and interest in sustainable production invigorate the need to evaluate the utility of plant-based NDS. Method In the present study, 129 articles were selected after screening from Google Scholar searches using key terms from current literature. Scope This review provides an overview of current trends in the use of bioactive compounds as health-promoting ingredients in functional foods and the main methods used to stabilize these components. The use of plant proteins as carriers in NDS for bioactive compounds and the merits and challenges of this approach are also explored. Finally, the review discusses the application of protein-based NDS in food product development and highlights challenges and opportunities for future research. Key Findings Plant-based NDS is gaining recognition in food research and industry for their role in improving the shelf life and bioavailability of bioactives. However, concerns about safety and possible toxicity limit their widespread application. Future research efforts that focus on mitigating or enhancing their safety for food applications is warranted.

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Nanotechnology in Foods

Cited by 21 publications

References 61 publications

Nanotechnology: An Untapped Resource for Food Packaging

Nanotechnology: An Untapped Resource for Food Packaging

Aromatic Plant-Based Functional Foods: A Natural Approach to Manage Cardiovascular Diseases

Current trends in nano-delivery systems for functional foods: a systematic review

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