The Application of Nanotechnology in Food Science and Food Safety

سال انتشار: 1401
محل انتشار: سیزدهمین کنفرانس بین المللی علوم صنایع غذایی، کشاورزی ارگانیک و امنیت غذایی
کد COI اختصاصی: FSACONF13_018
زبان مقاله: انگلیسی
تعداد مشاهده: 300

نویسندگان

Associate Professor, Department of Animal Physiology, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Sepide Behrouz

PhD student of Livestock and Poultry of Physiology, Department of Animal Physiology, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Seyede Asma Mosavi

PhD student of Livestock and Poultry of Physiology, Department of Animal Physiology, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Mojtaba Najafi

Assistant Professor, Department of Genetics, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

چکیده

Over the past few decades, the popularity of the nanotechnology has increasingly been considered as to be attractive technology that has revolutionized the food sector. The rising consumer concerns about food quality and health benefits are impelling the researchers to find the way that can enhance food quality while disturbing least the nutritional value of the product. Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nanocomposites, nanobiosensor, nanoparticles, nanoencapsulation and nanocoating are currently being used in a number of fields and new applications are being continuously developed. Nanocomposites designed by the combination of nanoparticles with polymers aid in sustaining high quality and improve the shelf life of various food products. Nanoparticles prevent moisture leakage by restraining the flow of oxygen into foods packaged in containers and ensure that the food retains its freshness during a longer storage duration. Nanoencapsulation of these bioactive compounds enhances the shelf life of foods by reducing or inhibiting the process of degradation until it is delivered to the target site. Also, nanocoatings effectively maintain antibrowning agents, antioxidants, enzymes, flavors, and colors by obstructing gaseous exchange and moisture in various food materials. Though great progress has been made in the nanotechnology area, various challenges and opportunities still exist. Issues regarding the toxic side effects of the use of nanomaterials in the food processing industry must be addressed to reduce consumer concerns.

کلیدواژه ها

Nanocomposites, nanobiosensor, nanoparticles, nanoencapsulation, nanocoating, food safety

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