| Autor: |
Yan Z; SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China. zhangsm0701@163.com., Lin S; SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China. zhangsm0701@163.com.; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China., Li F; SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China. zhangsm0701@163.com., Qiang J; SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China. zhangsm0701@163.com., Zhang S; SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China. zhangsm0701@163.com.; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China. |
| Abstrakt: |
Food nanotechnology, which applies nanotechnology to food systems ranging from food production to food processing, packaging, and transportation, provides tremendous opportunities for conventional food science and industry innovation and improvement. Although great progress and rapid growth have been achieved in food nanotechnology research owing to the unique food features rendered by nanotechnology, at a fundamental level, food nanotechnology is still in its initial stages and the potential adverse effects of nanomaterials are still a controversial problem that attract public attention. Food-derived nanomaterials, compared to some inorganic nanoparticles and synthetic organic macromolecules, can be digested rapidly and produce similar digestion products to those produced normally, which become the mainstream and trend for food nanotechnology in practical applications, and are expected to be a vital tool for addressing the security problem and easing public concerns. These food-derived materials enable the favourable characteristics of nanostructures to be combined with the safety, biocompatibility, and bioactivity of natural food. Very recently, diverse food-derived nanomaterials have been explored and widely applied in multiple fields. Herein, we thoroughly summarize the fabrication and development of nanomaterials for use in food technology, as well as the recent advances in the improvement of food quality, revolutionizing food supply, and boosting food industries based on foodborne nanomaterials. The current challenges in food nanotechnology are also discussed. We hope this review can provide a detailed reference for experts and food manufacturers and inspire researchers to participate in the development of food nanotechnology for highly efficient food industry growth. |
