Need for Safety of Nanoparticles Used in Food Industry
Nanotechnology derived products are now used in various spheres of life including food industry. Indeed nanotechnology may transform entire food industry in terms of production, processing and packaging and consumption. Due to their small size, nanoparticles find application as a carrier
of antimicrobial polypeptides required against microbial deterioration of food quality. Detection of food pathogens, fungus producing mycotoxins, viruses and bacteria through nanosensors, which are quick, sensitive and less labour intensive procedures, is another area having potential application.
The use of nanosensors in plastic packaging to detect gases released due to food spoilage is of consumer's relevance. Majority of nanoparticles for food use are organic moieties, hence it is of utmost importance to investigate their physico-chemical characteristics followed by toxicological
implications to intestinal cells. It remains to be seen that nanostructured ingredients and nutrient delivery system may also carry other foreign substances to blood. Nano sized particles for food usage, having new chemical and physical properties may vary from normal macro particles that
may also influence the interaction with living systems. Hence in vitro and in vivo studies are required for nanoparticles to be used in foods prior to their commercialization.
Keywords: ENVIRONMENT; FOOD INDUSTRY; NANOFOOD; NANOTECHNOLOGY
Document Type: Research Article
Publication date: 01 January 2011
- Journal of Biomedical Nanotechnology (JBN) is a peer-reviewed multidisciplinary journal providing broad coverage in all research areas focused on the applications of nanotechnology in medicine, drug delivery systems, infectious disease, biomedical sciences, biotechnology, and all other related fields of life sciences.
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