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Nanotechnology is having an impact on several aspects of the food industry, from how food is grown to how it is packaged. Companies are developing nanomaterials that will make a difference not only in the taste of food, but also in food safety, and the health benefits food delivers.
Nanomaterials in Food Packaging Use of nanomaterials in food packaging is already a reality. One example is bottles made with nanocomposites that minimize the leakage of carbon dioxide out of the bottle; this increases the shelf life of carbonated beverages without having to use heavier glass bottles or more expensive cans. Another example is food storage bins with silver nanoparticles embedded in the plastic. The silver nanoparticles kill bacteria from any food previously stored in the bins, minimizing harmful bacteria.
Nanosensors are being developed that can detect bacteria and other contaminates such as salmonella on the surface of food at a packaging plant. This will allow for frequent testing at a much lower cost than is incurred by sending samples to a lab for analysis. There are also nanosensors being developed to detect pesticides on fruit and vegetables. Gold nanostructures, quantum dots (QD), carbon nanotubes, and other active nanostructures have been or can be used as sensors of microbes or other tests for food safety
Nanomaterials Changing Food Characteristics Nanoparticles are being used to deliver vitamins or other nutrients in food and beverages without affecting the taste or appearance. These nanoparticles actually encapsulate the nutrients and carry them through the stomach into the bloodstream. For many vitamins this delivery method also allows a higher percentage of the nutrients to be used by the body because, when not encapsulated by the nanoparticles, some nutrients would be lost in the stomach.
Nanomaterials are being developed to improve the taste, color, and texture of foods. For example “interactive” foods are being developed that would allow you to choose which flavor and color a piece of food has. Finally, nanoparticle emulsions are being used in ice cream and various spreads to improve the texture and uniformity.
Nanotechnology in Agriculture Researchers are working on pesticides encapsulated in nanoparticles; these only release pesticide in an insect’s stomach, which minimizes the contamination of plants themselves. Another development being looked at is a network of nanosensors and dispensers throughout a food crop. The sensors recognize when a plant needs nutrients or water, before you could see any sign that the plant is deficient. The dispensers then release fertilizer, nutrients, or water as needed, optimizing the growth of each plant in the field one by one.
Concerns In food industries, the main priority is quality and safety of food, so health risk assessments in this area are essential. Since nanoparticles have entered food and related industries, toxicology research of nanoparticles is essential. Researchers in this area should pay special attention to the gastrointestinal absorption and possible side-effects of nanoparticles. Nanoparticles can have serious effects on health when they accumulate in high concentrations in tissues, eventually leading to tissue dysfunction or damage. With the increasing use of nanomaterials, concerns are also growing between experts but with increasing information of nanomaterials toxicity, public have not participate in this issue. Perhaps the main reason for contradictory information on the toxicity of nanoparticles is in terms of characterization and tests. Therefore it is necessary to establish standard protocols for risk assessment.
Another area related to the use of nanoparticles in food and related industries is the absence of regular and systematic classification of used nanomaterials. The method of preparation and synthesis of nanoparticles in food products must also be classified and published. The absence of such classifications creates consumer reluctance to use nanoproducts.
Conclusion Nutrition and food service is one of the biggest industries to be affected by nanotechnology in all areas, changing even the nature of food itself. Whether it’s farming, food packaging, or the prevention of microbial contamination the major food industries have seen dramatic changes because of nanotechnology. Different nanomaterials such as nanopowders, nanotubes, nano-fibers, quantum dots, and metal and metal-oxide nanoparticles are globally produced in large quantities due to their broad applicability in food-related industries. Because of the unique properties of nanostructures and nanomaterials – such as a large surface area, high activity, and small size, there is some concern about the potential for harmful adverse effects of used nanomaterials on health or the environment. However, because of tremendous advances in different industries, this concern may be unnecessary. To make full use of nanotechnology in the food and related industries, we must have a thorough understanding of nanomaterials.
By: Dr. Vivek Rana ProfileResourcesReport error
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