Impact of nanoscience in the food industry

A.G. PONCE; AYALA-ZAVALA F.; MARCOVICH, N; VAZQUEZ, F. ; ANSORENA MR

Handbook of Food Bioengineering Series

Elsevier Inc.

Año: 2018; p. 113 - 141

The application of nanotechnology in the food sector is one of the fastest growing fields in nanoresearch. Promising results and applications are already under development in the areas of nutrient delivery systems through nanoencapsulation; biosensors to detect and quantify pathogens, organic compounds, and food alteration; and in the area of food contact materials. It is expected that applications of nanotechnology in the food sector will bring a number of benefits, including new flavors and textures, less use of fat, improved nutrients absorption, packaging, traceability, and safety of food products. It is expected that nanotechnology will facilitate the development of lighter and more precise food manufacturing equipment, novel packaging materials, as well as nonpolluting, cheaper, and more efficient food-processing techniques. In this chapter the most relevant applications of nanotechnology in the food industries are discussed, along with the associated risks and safety concerns with respect to food research.