A Review on Nanotechnology in Food Science: Functionality, Applicability and Safety Assessment
Prabha Haldkar
Department of Post Harvest Process and Food Engineeing, College of Agricultural Engineering, JNKVV, JABALPUR, India.
Mohini M. Dange
Department of Agricultural Process Engineering, College of Agriculture Engineering and Technology, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, India.
Ayushi Trivedi *
Department of Natural Resource Management, College of Forestry & Research Station, MGUVV, Sankra-Patan, Durg, India.
Nirjharnee Nandeha
Department of Agronomy, Krishi Vigyan Kendra, Mahasamund, IGKV, Raipur, India.
Suneel Kumar Rathour
Food Science and Technology, Krishi Vigyan Kendra, Indira Gandhi National Tribal University, Amarkantak, India.
*Author to whom correspondence should be addressed.
Abstract
With rising investment and market share, it is anticipated that the rapidly developing field of nanotechnology will change many facets of food science and business. A brief overview of recent uses of nanotechnology in food systems is provided in this article. To present a thorough overview of the advancement and safety evaluation of nanotechnology in the food sector, the functionality and applicability of food-related nanotechnology are emphasized. Food nanotechnology has a lot of potential applications, but because of its unique physicochemical characteristics, there are growing potentials. Consequently, a brief discussion is given to the safety issues and legal requirements pertaining to its production, processing, packaging, and consumption. This paper concludes with a discussion of the prospects for using nanotechnology in active and intelligent packaging.
Keywords: Food science, production, packaging, safety evaluation, nanotechnology