Application of Nanoparticles in Food Preservation and Food Processing
| Autor: | Chelliah Ramachandran, Momna Rubab, T. Anusuya, J Prakash, T Kalaivani, DeogHwanOh, Imran Khan, Fazle Elahi, R Sudha Rani, K Vignesh, G DevanandVenkatasubbu |
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| Rok vydání: | 2019 |
| Předmět: |
inorganic chemicals
Food industry business.industry Chemistry digestive oral and skin physiology technology industry and agriculture Food preservation Nanoparticle Nanotechnology respiratory system Biocompatible material Food packaging chemistry.chemical_compound Titanium dioxide Food processing Food microbiology business health care economics and organizations |
| Zdroj: | Journal of Food Hygiene and Safety. 34:317-324 |
| ISSN: | 2465-9223 1229-1153 |
| Popis: | This study focuses on the role of nanotechnology in the field of food industries. Bioactive components with antimicrobial activity against food pathogens are encapsulated into nanoparticles (NPs) to improve and extend their efficiency in food preservation. However, these NPs should be biocompatible and nontoxic for humans. Advancement in this field has resulted in the development of NPs for food packaging in some industries. The most commonly used group of NPs in the food industry is metal oxide. As metal oxide NPs such as zinc oxide and titanium dioxide exhibit antimicrobial activity in food materials, the NPs can be used for food preservation with enhanced functional properties. The application and effects of nanotechnology in correlation with the nutritional and sensory properties of foods were briefly discussed with a few insights into safety regulations on nano-based food formulation and preservation. |
| Databáze: | OpenAIRE |
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