Applications of Nanotechnology in the Food Industry: An Overview | ||
| Alexandria Journal of Food Science and Technology | ||
| Article 4, Volume 5, Issue 1, June 2008, Pages 31-42 | ||
| Document Type: Review article | ||
| DOI: 10.21608/ajfs.2008.20139 | ||
| Abstract | ||
| Nanotechnology deals with the capability to image, measure, model, control and manipulate matter at dimensions of roughly 1–100 nanometer. The potential benefitsofnanotechnologyhavebeenrecognizedbymanyindustriesandcommercial products in many fieldsbasedonfundamentalandappliedresearchinphysics,chemistry,biology,engineering and material science. In contrast, applications of nanotechnology within the food industry are rather limited. However, achievements and discoveries in nanotechnology are beginning to impact the food industry and associated industries. This article provides an overview of some developmental efforts in the area of nanotechnology as it applies to food systems and industry. Such applications include the following: nanoemulsions, nanoparticles, nanolaminates, nanocomposites, nanofibers,nanoprecipitation,nanodispersion,nanocapsules.Furthermore,nanotechnologycanbeapplied to produce novel nutraceutical, functional foods and unique milk protein. Identificationofpathogensinfood,oil and fat industry, food packaging and Atomic Force Microscopy (AFM) as a nanotechnology tool in food science are all promising applications discussed in the present article. | ||
| Keywords | ||
| nanolaminates; Nanocomposites; Nanofibers; nanotubes; Nanoparticles; Nanoprecipitation; liposomes; microemulsions; Nanoemulsions; Cubosomes; nanosensores; Nutraceuticals; Functional foods; oils & fats; pathogens; nanopackaging; milk protein; AFM | ||
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