Nanotechnology in the food industry

Authors

  • Patrícia Campos Bernardes Universidade Federal do Espirito Santo
  • Nélio José de Andrade Universidade Federal de Viçosa
  • Nilda de Fátima Ferreira Soares Universidade Federal de Viçosa

Abstract

Nanotechnologies involve the manipulation of matter at a very small scale, generally between 1 and 100 nanometers. They exploit novel properties and functions that occur in matter at this scale. The application of nanotechnology in the areas of food and food packaging is growing rapidly, and in the area of food security, these applications include the detection of microorganisms, environmental protection, water purification, encapsulation of nutrients and food packing. Nanotechnology is opening up a world of new possibilities for the food industry, but the entry of nanoparticles into the food chain can result in a buildup of toxic contaminants in food and harm human health. This review focuses on the nanoencapsulation of bioactive compounds, nanosensor especially to detect foodborne pathogens, applications of nanotechnology in food packing and highlight some of aspects of toxicology.

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Published

2014-11-11

How to Cite

BERNARDES, P.C., ANDRADE, N.J. de and SOARES, N. de F.F., 2014. Nanotechnology in the food industry . Bioscience Journal [online], vol. 30, no. 6, pp. 1919–1932. [Accessed28 November 2022]. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/22931.

Issue

Section

Biological Sciences