"Nanotechnology in Food Industries: Application and Safety"
Journal Title: Journal of Environmental Health and Sustainable Development - Year 2018, Vol 3, Issue 3
Abstract
Nanotechnology, as a scientific knowledge, is clearly defined as manipulation, fabrication, and application of particles with the size of less than 100 nm 1. Although the use of nanotechnology in food has recently emerged, it has dramatically grown 2. Nanoparticles which are generally divided into two categories (organic and inorganic) according to their composition can be used in food and food related-products in several domains, such as producing nano-formulated pesticides, fertilizers, and other agrochemicals; enhancing the safety and shelf life of products; improving tastes, colors, flavors, and bioavailability of vitamins and minerals; and preventing microbial corruption of packaged food 3, 4. Inorganic nanoparticles which consist mainly of metal, especially metal oxides, have been suggested to be effective due to antimicrobial activity and preservation action 5.
Authors and Affiliations
Fatemeh Moghtaderi, Amin Salehi-Abargouei
Keywords
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