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Nanotechnology has benefited from the major advances in recent research and has contributed to its application in the food field. A new review article published in Energy magazine discusses how nanotechnology can help the industry solve key challenges such as excessive food waste.

Research: Nano-From Nature to Cultivation: A comprehensive review of the aspects, trends, prospects and sustainability of nanotechnology in the food sector. Photo Credit: Rimma Bondarenko/Shutterstock.com

These technologies have undoubtedly improved the efficiency of food processing, as well as the quality and shelf life of food. At present, the focus of the global food industry is to provide food safety, biodegradable materials, quality assurance and management to its many stakeholders.

The motivation for global food security and supply chain investment is to provide a balanced food supply, reduce waste, protect public health, give priority to consumer needs, participate in the development of new technologies, and most importantly solve existing food problems.

Without stabilizers and chemical preservatives, standard foods are perishable and have a limited shelf life. The goal of nanotechnology in the food sector is to be unwavering, providing alternative solutions to challenges without compromising nutrition.

The improvement of food packaging is a major issue; nanocomposites, antibacterial nano packaging customized with metal ions, nanoclays, metal oxides and other natural polymers are key components of engineering dynamics, adaptability, and biodegradable packaging.

This type of technology also helps to minimize packaging waste and is a key factor in reducing packaging demand. The development of microfluidic detectors and nanocantilever beams may determine the appearance of active substances and biological binding interfaces, and nano-customized sensors (such as electronic tongues and noses) can be used for important identification of food spoilage in packaged goods.

Adding a sensitive, accurate and consistent nanoenzyme-based detector improves the productivity and satisfaction of food matrix preservation. The use of nanomaterials in food manufacturing has led to the need for interactive food systems, allowing customers to customize meals according to their nutritional needs and preferences.

Various nano-based methods have been developed, the best of which is suitable for specific needs. For example, nanocapsules are often used in food preparation due to their excellent stability, oxidation resistance, and volatile component retention ability.

Due to its effectiveness, nanoenzymes are made of various materials, including platinum, silver, gold, and zeolite. Nanoenzymes accelerate the identification of contaminants in food spoilage and may be used to compensate for the limitations of biological enzymes. The combination of nanotechnology and emerging biosensor trends adds a new dimension to crop protection from insects and diseases.

Economic turmoil and possible harm to safety, health, privacy and the environment are the problems currently facing the industry. For example, poor mechanical quality, low decomposition temperature, humidity, and gas permeability that restrict expansion are all problems with biodegradable and edible packaging.

 Nonetheless, advances in nanotechnology can help solve these problems, because many nanomaterials have unique properties that can be used to solve such challenges.

Various nanomaterials have been studied in nanocomposites, including inorganic phases and biodegradable plastics. 

In order to better understand the important impact of nanomaterials in the food field, a lot of research is needed. In order to determine their dangerous effects, various analytical testing techniques involving in vitro, in vivo, and physicochemical screening are carried out.

Successful analysis of the toxicity of nanoparticles in a reproducible and realistic setting requires consistent methods of operation. In addition, the level of food standards recorded by organizations such as WHO, FDA, and EFSA should be stricter to reduce health impacts.

In any case, the technological progress and future advancements of nanotechnology have ushered in a revolution in food packaging. 

In addition, effective collaboration and multidisciplinary methods can pave the way for next-generation detectors that can be used to identify hazardous materials. Therefore, the impact of nanotechnology on the food industry is extensive and complex, but the goal of ensuring that food is nutritious and pollution-free is still a priority.

Keep reading: How agricultural nanotechnology will affect the sustainable future of agriculture.

Pushparaj, K., etc. (2021) Nano- from Nature to Nurture: A comprehensive review of the aspects, trends, prospects and sustainability of nanotechnology in the food field. vitality. Available at: https://www.sciencedirect.com/science/article/pii/S0360544221029819

Disclaimer: The views expressed here are those expressed by the author in a personal capacity, and do not necessarily represent the views of the owner and operator of this website, AZoM.com Limited T/A AZoNetwork. This disclaimer forms part of the terms and conditions of use of this website.

Akhlaqul is passionate about engineering, renewable energy, science and business development.

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