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Published in:
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2015 | OriginalPaper | Chapter

1. Nanotechnology in Foods

Authors : Jafarali K. Momin, B. H. Joshi

Published in: Nanotechnologies in Food and Agriculture

Publisher: Springer International Publishing

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Abstract

The advent of nanotechnology has opened up a whole universe of new possible applications in food industry. Some of these applications include: improved taste, flavor, color, texture and consistency of foodstuffs, better absorption, bioavailability of nutraceuticals and health supplements, food antimicrobials development, innovative food packaging materials with enhanced mechanical barrier and antimicrobial properties, nanosensors for traceability and monitoring food condition during transport and storage, as well as encapsulation of food components or additives. Bio-separation of proteins, rapid sampling of biological and chemical contaminants and smart delivery of nutrients, and nanoencapsulation of nutraceuticals are few more budding areas of nanotechnology for food sectors. Nanotechnology promises to revolutionize food products within as well as around. Regulatory systems must be capable of managing any risks associated with nanofoods as well as the use of nanotechnology in food industry for gaining confidence. In this chapter, status of nanotechnology applications in food industry is discussed.

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Metadata
Title
Nanotechnology in Foods
Authors
Jafarali K. Momin
B. H. Joshi
Copyright Year
2015
Book
Nanotechnologies in Food and Agriculture

Print ISBN: 978-3-319-14023-0

Electronic ISBN: 978-3-319-14024-7

Copyright Year: 2015

DOI
https://doi.org/10.1007/978-3-319-14024-7_1