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Nanotechnology in Food Industry


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Todays, nanotechnology finds potential applications in food industry by modifying or changing biological molecules toward different characteristics that are unlike from natural ones. Researchers deal with nanomaterials which will affects not only taste of food but also food safety, food delivering etc. Food can be called as “nanofood” when nanoparticles and nanotechnology techniques are used during breeding, production, processing or packaging of the food. The importance of nanotechnology in food ındustry make sense due to some difficulties to reach high quality nutrients and drinking water especially in third world countries. 
Some examples of nanotechnology applications from agriculture to packaging of foods are listed below:
Agriculture
·         Nanocapsules for delivery of pesticides, fertilizers and other agrichemicals more efficiently
·         Controlled delivery of growth hormones
·         Nanosensors to control soil conditions and crop growth
·         Nanosensors for detection of animals and plant pathogens
·         To transfer vaccines, nanocapsules
·         To deliver DNA to plants (Targeted Genetic Engineering), Nanoparticles

Food Processing
·         Nanocapsules to enhance bioavailability of nutraceuticals in standard ingredients
·         Nanoencapsulated flavor enhancers
·         As gelation and viscosifying agents; nanotubes and nanoparticles
·         To remove chemicals or pathogens from food; nanoparticles
·         Nanoemulsions and particles for better availability and dispersion of nutrients

Food Packaging
·         Fluorescent nanoparticles are used to attach antibodies which shows chemicals and foodborne pathogens
·         Biodegradable nanosensors to monitor temperature, moisture and time
·         Nanoclays and nanofilms can be used as a barrier materials which absorbs oxygen and prevent spoilage
·         Electrochemical nanosensors to detect ethylene
·         Antibacterial nanoparticles such as silver, magnesium and zinc to obtain antimicrobial and antifungal surface
·         Silicate nanoparticles to obtain lighter, stronger and heat resistant packaging films

Supplements
·         Cellulose nanocrystal composites as drug carrier
·         Nanochoclates to transport nutrients more efficiently to cells without changing color or taste of food

For more information: http://www.sciencedirect.com/science/article/pii/S0924224411000021
http://nanografi.com/blog/nanotechnology-in-food-industry/

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