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Nanotechnology in food science: Functionality, applicability, and safety assessment
Xiaojia He1,2, Huey-Min Hwang1
1Department of Biology, Jackson State University, Jackson, MS, USA.
Journal of Food and Drug Analysis
|September 16, 2017
Summary
Nanotechnology in food systems offers benefits but raises safety concerns. This review covers applications, safety, and regulations for nanotechnology in the food industry, focusing on packaging.
Area of Science:
- Food Science
- Materials Science
- Toxicology
Background:
- Nanotechnology is rapidly advancing, with significant investment and market growth anticipated in the food sector.
- The unique physicochemical properties of nanomaterials present both opportunities and challenges in food applications.
Purpose of the Study:
- To review current applications of nanotechnology in food systems.
- To highlight the functionality, applicability, and safety assessment of food-related nanotechnology.
- To address safety concerns and regulatory policies for nanotechnology in the food industry.
Main Methods:
- Literature review of current nanotechnology applications in food.
- Analysis of functionality, applicability, and safety data.
- Examination of regulatory policies and safety concerns related to food nanotechnology.
Main Results:
- Nanotechnology has diverse applications in food systems, offering enhanced functionality.
- Novel properties of nanomaterials necessitate thorough safety assessments.
- Regulatory frameworks are evolving to address the unique challenges of food nanotechnology.
Conclusions:
- Food nanotechnology holds significant potential for innovation but requires careful consideration of safety and regulation.
- Active and intelligent packaging represent key future applications for nanotechnology in the food industry.
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