Review on the Application of Food Nanotechnology in Food Processing

Mulugeta Wegari Dera; Wondemu Bogale Teseme

doi:doi:10.11648/j.ajetm.20200502.12

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Review on the Application of Food Nanotechnology in Food Processing

Mulugeta Wegari Dera, Wondemu Bogale Teseme

Published in American Journal of Engineering and Technology Management (Volume 5, Issue 2)

Received: 3 February 2020 Accepted: 24 February 2020 Published: 28 May 2020

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Abstract

Nanotechnology is the manufacture, use of materials and structures at the nanometer scale (a nanometre is one millionth of a millimetre). It offers a wide range of opportunities for the development of innovative products and applications in food system. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nano emulsions and nano encapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. In food engineering, two major applications related to nanotechnology i.e. food Nano sensing and food nano structured ingredients are being expected. In the former field, better food quality and safety evaluation can be achieved by using nanotechnology. Various types of nano sensors are being developed to meet the different requirements in food inspection (nano sensors for detection of external and internal conditions in food packaging, carbon nanotubes based electrochemical sensors for detection of cations, anions and organic compounds in food, various aptamers for detection of pesticides, antibiotics, heavy metals, microbial cells and toxins). Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. However, in the pursuit of delivering patentable technologies, concerns over consumer health and safety in the use of nanoparticles in foods is an ongoing challenge.

Published in	American Journal of Engineering and Technology Management (Volume 5, Issue 2)
DOI	10.11648/j.ajetm.20200502.12
Page(s)	41-47
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Emulsion, Nano Emulsion, Nano Encapsulation, Nano Sensors, Nanotechnology

References

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[4]	Chau, C.-F., S.-H. Wu, and G.-C. Yen, The development of regulations for food nanotechnology. Trends in Food Science & Technology, 2007. 18 (5): p. 269-280.
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[9]	Pradhan, N., et al., Facets of nanotechnology as seen in food processing, packaging, and preservation industry. BioMed research international, 2015. 2015.
[10]	Durán, N. and P. D. Marcato, Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review. International Journal of Food Science & Technology, 2013. 48 (6): p. 1127-1134.
[11]	Godwin, H. A., et al., The University of California Center for the environmental implications of nanotechnology. 2009, ACS Publications.
[12]	Thomas, K. and P. Sayre, Research strategies for safety evaluation of nanomaterials, Part I: evaluating the human health implications of exposure to nanoscale materials. Toxicological sciences, 2005. 87 (2): p. 316-321.
[13]	He, X. and H.-M. Hwang, Nanotechnology in food science: Functionality, applicability, and safety assessment. journal of food and drug analysis, 2016. 24 (4): p. 671-681.
[14]	Dekkers, S., et al., Presence and risks of nanosilica in food products. Nanotoxicology, 2011. 5 (3): p. 393-405.
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[18]	Athinarayanan, J., et al., Presence of nanosilica (E551) in commercial food products: TNF-mediated oxidative stress and altered cell cycle progression in human lung fibroblast cells. Cell biology and toxicology, 2014. 30 (2): p. 89-100.

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APA Style

Mulugeta Wegari Dera, Wondemu Bogale Teseme. (2020). Review on the Application of Food Nanotechnology in Food Processing. American Journal of Engineering and Technology Management, 5(2), 41-47. https://doi.org/10.11648/j.ajetm.20200502.12

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ACS Style

Mulugeta Wegari Dera; Wondemu Bogale Teseme. Review on the Application of Food Nanotechnology in Food Processing. Am. J. Eng. Technol. Manag. 2020, 5(2), 41-47. doi: 10.11648/j.ajetm.20200502.12

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AMA Style

Mulugeta Wegari Dera, Wondemu Bogale Teseme. Review on the Application of Food Nanotechnology in Food Processing. Am J Eng Technol Manag. 2020;5(2):41-47. doi: 10.11648/j.ajetm.20200502.12

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@article{10.11648/j.ajetm.20200502.12,
  author = {Mulugeta Wegari Dera and Wondemu Bogale Teseme},
  title = {Review on the Application of Food Nanotechnology in Food Processing},
  journal = {American Journal of Engineering and Technology Management},
  volume = {5},
  number = {2},
  pages = {41-47},
  doi = {10.11648/j.ajetm.20200502.12},
  url = {https://doi.org/10.11648/j.ajetm.20200502.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajetm.20200502.12},
  abstract = {Nanotechnology is the manufacture, use of materials and structures at the nanometer scale (a nanometre is one millionth of a millimetre). It offers a wide range of opportunities for the development of innovative products and applications in food system. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nano emulsions and nano encapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. In food engineering, two major applications related to nanotechnology i.e. food Nano sensing and food nano structured ingredients are being expected. In the former field, better food quality and safety evaluation can be achieved by using nanotechnology. Various types of nano sensors are being developed to meet the different requirements in food inspection (nano sensors for detection of external and internal conditions in food packaging, carbon nanotubes based electrochemical sensors for detection of cations, anions and organic compounds in food, various aptamers for detection of pesticides, antibiotics, heavy metals, microbial cells and toxins). Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. However, in the pursuit of delivering patentable technologies, concerns over consumer health and safety in the use of nanoparticles in foods is an ongoing challenge.},
 year = {2020}
}

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TY  - JOUR
T1  - Review on the Application of Food Nanotechnology in Food Processing
AU  - Mulugeta Wegari Dera
AU  - Wondemu Bogale Teseme
Y1  - 2020/05/28
PY  - 2020
N1  - https://doi.org/10.11648/j.ajetm.20200502.12
DO  - 10.11648/j.ajetm.20200502.12
T2  - American Journal of Engineering and Technology Management
JF  - American Journal of Engineering and Technology Management
JO  - American Journal of Engineering and Technology Management
SP  - 41
EP  - 47
PB  - Science Publishing Group
SN  - 2575-1441
UR  - https://doi.org/10.11648/j.ajetm.20200502.12
AB  - Nanotechnology is the manufacture, use of materials and structures at the nanometer scale (a nanometre is one millionth of a millimetre). It offers a wide range of opportunities for the development of innovative products and applications in food system. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nano emulsions and nano encapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. In food engineering, two major applications related to nanotechnology i.e. food Nano sensing and food nano structured ingredients are being expected. In the former field, better food quality and safety evaluation can be achieved by using nanotechnology. Various types of nano sensors are being developed to meet the different requirements in food inspection (nano sensors for detection of external and internal conditions in food packaging, carbon nanotubes based electrochemical sensors for detection of cations, anions and organic compounds in food, various aptamers for detection of pesticides, antibiotics, heavy metals, microbial cells and toxins). Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. However, in the pursuit of delivering patentable technologies, concerns over consumer health and safety in the use of nanoparticles in foods is an ongoing challenge.
VL  - 5
IS  - 2
ER  -

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Author Information

Mulugeta Wegari Dera

Department of Food Process Engineering, Faculty of Engineering, Gambella University, Gambella, Ethiopia
Wondemu Bogale Teseme

Department of Food Technology and Process Engineering, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia

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Plain Text BibTeX RIS

APA Style

Mulugeta Wegari Dera, Wondemu Bogale Teseme. (2020). Review on the Application of Food Nanotechnology in Food Processing. American Journal of Engineering and Technology Management, 5(2), 41-47. https://doi.org/10.11648/j.ajetm.20200502.12

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ACS Style

Mulugeta Wegari Dera; Wondemu Bogale Teseme. Review on the Application of Food Nanotechnology in Food Processing. Am. J. Eng. Technol. Manag. 2020, 5(2), 41-47. doi: 10.11648/j.ajetm.20200502.12

Copy | Download

AMA Style

Mulugeta Wegari Dera, Wondemu Bogale Teseme. Review on the Application of Food Nanotechnology in Food Processing. Am J Eng Technol Manag. 2020;5(2):41-47. doi: 10.11648/j.ajetm.20200502.12

Copy | Download

@article{10.11648/j.ajetm.20200502.12,
  author = {Mulugeta Wegari Dera and Wondemu Bogale Teseme},
  title = {Review on the Application of Food Nanotechnology in Food Processing},
  journal = {American Journal of Engineering and Technology Management},
  volume = {5},
  number = {2},
  pages = {41-47},
  doi = {10.11648/j.ajetm.20200502.12},
  url = {https://doi.org/10.11648/j.ajetm.20200502.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajetm.20200502.12},
  abstract = {Nanotechnology is the manufacture, use of materials and structures at the nanometer scale (a nanometre is one millionth of a millimetre). It offers a wide range of opportunities for the development of innovative products and applications in food system. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nano emulsions and nano encapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. In food engineering, two major applications related to nanotechnology i.e. food Nano sensing and food nano structured ingredients are being expected. In the former field, better food quality and safety evaluation can be achieved by using nanotechnology. Various types of nano sensors are being developed to meet the different requirements in food inspection (nano sensors for detection of external and internal conditions in food packaging, carbon nanotubes based electrochemical sensors for detection of cations, anions and organic compounds in food, various aptamers for detection of pesticides, antibiotics, heavy metals, microbial cells and toxins). Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. However, in the pursuit of delivering patentable technologies, concerns over consumer health and safety in the use of nanoparticles in foods is an ongoing challenge.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Review on the Application of Food Nanotechnology in Food Processing
AU  - Mulugeta Wegari Dera
AU  - Wondemu Bogale Teseme
Y1  - 2020/05/28
PY  - 2020
N1  - https://doi.org/10.11648/j.ajetm.20200502.12
DO  - 10.11648/j.ajetm.20200502.12
T2  - American Journal of Engineering and Technology Management
JF  - American Journal of Engineering and Technology Management
JO  - American Journal of Engineering and Technology Management
SP  - 41
EP  - 47
PB  - Science Publishing Group
SN  - 2575-1441
UR  - https://doi.org/10.11648/j.ajetm.20200502.12
AB  - Nanotechnology is the manufacture, use of materials and structures at the nanometer scale (a nanometre is one millionth of a millimetre). It offers a wide range of opportunities for the development of innovative products and applications in food system. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nano emulsions and nano encapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. In food engineering, two major applications related to nanotechnology i.e. food Nano sensing and food nano structured ingredients are being expected. In the former field, better food quality and safety evaluation can be achieved by using nanotechnology. Various types of nano sensors are being developed to meet the different requirements in food inspection (nano sensors for detection of external and internal conditions in food packaging, carbon nanotubes based electrochemical sensors for detection of cations, anions and organic compounds in food, various aptamers for detection of pesticides, antibiotics, heavy metals, microbial cells and toxins). Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. However, in the pursuit of delivering patentable technologies, concerns over consumer health and safety in the use of nanoparticles in foods is an ongoing challenge.
VL  - 5
IS  - 2
ER  -

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