The use of nanoparticles in food preservation and processing

Sarvaree Bano

doi:10.53730/ijhs.v6nS3.7081

Authors

Sarvaree Bano
Sarvaree.bano@kalingauniversity.ac.in
Assistant Professor, Department of Chemistry, Kalinga University, Naya Raipur, Chhattisgarh, India

Keywords:

nanotechnology, nanoparticles, food pathogens, antimicrobial activity, food preservation

Abstract

This article focuses on the role of nanotechnology in the field of food industries. Bioactive components with an antimicrobial activity such activity against food pathogens are encapsulated into nanoparticles to improve and extend their efficiency in food preservation. However, these Nano particles are to be biocompatible and nontoxic for humans. Advancement during this field has resulted within the development of Nano particles for food packaging in some industries. The most commonly used group of Nano particles s within the food industry is metal oxide. As metal oxide Nano particles such as zinc oxide and titaniumdioxide exhibit antimicrobial activity in food materials, the NPs can be used for food preservation with enhanced func-tional properties. The application and effects of nanotechnology in correlation with the nutritional and sensory properties of foods were briefly discussed with a couple of insights into safety regulations on nano-based food formulation and preservation.

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