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Nanotechnology is an outstanding discovery for mankind which transform the food industry and conventional food science. Nanomaterial used in food sector could have different properties like solubility, thermodynamic, magnetic, optical, colour, etc. A nanostructure of a material widely differs from its macrostructure in terms of the texture, taste, odour, charge on the surface, etc. Nanosensing, nanostructured ingredients and packaging are the major areas where nanotechnology revolutionized the food industry. As compared to traditional practices, nanotechnology-based active and intelligent methods have greater advantages like increased mechanical strength, nanosensor for pathogen detection and improved gas exchange. The natural nanostructures are mostly proteins such as milk proteins like casein, polysaccharides, lipids, etc., whereas the synthetic nanostructures are polymeric NPs, nanoemulsions and liposomes. Several nanomaterials which control or pause chemical reactions lead to the spoilage used in the food industry for sustainable food characteristic preservation. Nanotechnology also works on a two-way approach to maintain or preserve food characteristics, i.e. modifying the packaging technology or changing the bioactivity of active food components in the packaging environment. However, there are some odds like safety issues creating challenges in modern nanotechnology. In the long run, proper training of the public is needed to ensure the benefits and safety of the application of nanotechnology in the food industry. |
