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Food nanotechnology – an overview

Authors Sekhon B

Published 4 May 2010 Volume 2010:3 Pages 1—15

DOI https://doi.org/10.2147/NSA.S8677

Review by Single-blind

Peer reviewer comments 2

Bhupinder S Sekhon

Institute of Pharmacy and Department of Biotechnology, Punjab College of Technical Education, Jhande, Ludhiana, India

Abstract: Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging. EU/WE/global legislation for the regulation of nanotechnology in food are meager. Moreover, current legislation appears unsuitable to nanotechnology specificity.
Keywords: nanotechnology, nanofood, food packaging, nanoparticles, nanoencapsulation

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