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Nanotechnology Applications in Food Industry-A Review

Spandana Peddinti*

Department of Pharmacy, At. Ann’s College of Pharmacy, Vizianagaram, Andhra Pradesh, India

*Corresponding Author:
Spandana P
Department of Pharmacy, At. Ann’s College of Pharmacy
Vizianagaram, Andhra Pradesh, India

Received date: 02/08/2016; Accepted date: 05/08/2016; Published date: 12/08/2016

Visit for more related articles at Research & Reviews: Journal of Pharmaceutics and Nanotechnology


Nanotechnology is a new technology of the century and it is showing tremendous results in many fields like medical, pharmaceutical, agriculture etc. Applications of Nanotechnology in the food division are completely different in their usage in pharmaceutical industry. Numerous researchers have discovered well the capability of nanoscience to lead all the food firms better in the 21st century. Despite the fact that effective uses of nanotechnology to food are still constrained, some essential ideas in light of nanoscale have been built up well. In food technology field, two noteworthy applications identified with nanotechnology. In the previous field, better food safety estimation and quality can be accomplished by utilizing nanotechnology. Progresses in advances, for example, DNA microarrays, microelectromechanical frameworks, and microfluidics, will empower the acknowledgment of the capability of nanotechnology for food preparation and storage applications. In the last mentioned, food preparing can be to a great extent enhanced in the parts of keen delivery of supplements, bioseparation of proteins, quick testing of organic and substance contaminants, nanoencapsulation of nutraceuticals, solubilization, delivery, and colour in food network; these being a portion of the known topics of nanotechnology for food and agriculture. In the meantime, sustenance nanotechnology as another innovation is in a need of reviews of the potential side effects and in addition numerous positive outcomes. In this survey, we proposed to cover a portion of the advancements in nanotechnology and their applications to food, nutrition and pharmaceutical systems. It introduces a portion of the nanoscale-sized structure that is particularly pertinent to the sustenance business, the distinctive nourishment producing strategies that could profit by nanotechnology, and nanotechnology's applications to the formulation and food storage, together with identifying the difficulties.


Food nanotechnology; Food processing; Applications; Storage


Nanometer is a miniscule-much too little for the human eye to see. Furthermore, for most people, anything measuring 100 nm or less might be difficult to that could actually fit for a man's fingernail: nanotechnology, derivative chemistry, building, material science, and microfabrication methods. Nanotechnology and Nanoscience have as of now been connected in different fields, for example, energy production, communication, medicine, computer electronics, and the food industry [1-3]. Food processing technology is viewed as one of the business divisions where nanotechnology assumes a critical part later on. Nanotechnology is affecting a few parts of the food industry, from how food is developed to how it is packaged. Organizations are creating nanomaterials that will have any kind of effect in the taste of food, but also in food safety, and health benefits food delivers. Nanotechnology has started to discover potential applications in range of practical food by engineering biological molecule towards capacities altogether different from nature, opening a radical new territory of innovative and development [4,5]. Obviously, there is by all accounts no restriction to food technologists are set up to do food and nanotechnology gives them a radical new arrangement of apparatuses to go to new. For a more basic perspective of food nanotechnology, simply investigate “Nanotechnology food coming to a fridge near you “or “Are you ready for your nano-engineered wine " [6-10]. In any case, there is likewise a considerable measure of positives. We should investigate the possibly useful impacts nanotechnology-empowered developments could have on our food and, in this manner, on our wellbeing [10-15].

Chemistry In Food and Nanoscience

Food is "nanofood" when nanoparticles, nanotechnology apparatuses or methods are utilized during cultivation, packaging or processing of the food [1,15-21]. This doesn't mean molecularly changed food or food created by nanomachines. Strategies to apply nanoscience to the food industry are very unique in relation to customary utilizations of nanotechnology. Nanoscience methodologies may be utilized to control and control the collaborations between food components as a protein, lipid or polysaccharide and their self-assembly conduct on an atomic scale to get the desired rheological and auxiliary properties of food. There are a few points of interest about nanoscale materials by correlation with microscale ones; "Novel property" of material of nanoscale may decipher into another method of activity, courses of presentation may contrast because of littler size, for example, olfactory transport, dermal penetration, different distribution to tissues because of various surface area, for example, capacity to move inside the body, higher introduction per unit mass (expansive surface zone, little size) [21-26].

Practical Applications Of Nano-Foods

Nanotechnology is the art of the, little. Nanoparticle is comparative in scale to infections or viruses, antibodies and proteins. You can fit a large number of nanoparticles inside only one of your red platelets, leaving adequate space to save [15,27-31].

Preparing food at this scale can create low fat foods that still give taste extraordinary, or permit producers to pack more supplements into generally without vitamin food [28,30]. This innovation ought not as a matter of course be disturbing, in light of the fact that the human body is now used to managing nanoscale food. Our guts separate what we are eating to nano-sized chunks so that the body can be ingested supplements in the digestive system, for instance [32-39]. Nanotechnology is likewise ready to make better food packaging [40-46]. It can reduce the measure of plastic utilized, for instance, or make containers more smarter by working in sensors that let us know whether the food inside is still fresh for long time [31,41,46-51].

The food business has unknowingly been utilizing nanotechnology for quite a long time. Mayonnaise is an emulsion of modest particles, where water and oil are compelled to combine without isolating [52-60]. In any case, scientists are presently creating methods that permit these modest beads to be decisively customized, to give them particular tastes or surfaces [61-65]. Mayonnaise stays thick and rich in light of the fact that "there are such a variety of fat beads that they partition the water into pockets", says Kathy Groves. That implies it is regularly 70% fat a long way from perfect in case you're on diet.

Intake Of Nanofood and Consequences

An array of nanotechnology to utilise as a part of food is being developed, and a couple of item has hit the business sector [66-69]. In any case, experts say that generally traditionalist food industries are unrealistic to receive nanotechnology on an extensive scale unless that has convincing advantages for the business or with the clients. Nanoparticles could embody vitamins and nutrition, which can add to regular food, for example, bread [69-71].

There is developing proof that the body will store iron as strong, insoluble nanoparticle that is just separated into valuable molecule once it get inside into our cells [71-75]. Supplements contain iron in a dissolvable structure can be dangerous in high dosages, since they harm the gut. Powell needs to sneak iron directly into our cell in their insoluble form, nanoparticle structure - piggybacking on the body's common route to make an effective supplement [75-77].

Uses Of Nanotechnology In Food

Nanoparticles might have the capacity to detect microscopic organisms, add health benefits, extend food shelf life, include medical advantages, or enhance flavor [77-79].

Nanotechnology and Nanoscience do not include any hereditary control, numerous organizations are keeping mystery about their work that they are doing. While this can be kept competitors off their trail, it can likewise make it troublesome for administrative organizations to oversee hazards and make laws for these developing advancements [80-86]. In any case, nanotechnology will offer some energizing potential advantages for food safety assessment and to maintain the quality of our foods [87-91].

1. Contamination Sensor: Flash a light to uncover the nearness of E. coli microorganisms.

2. Antimicrobial Packaging: Eatable food films made with oregano oil or cinnamon, or nano particles of zinc, calcium different materials that eliminate microorganisms.

3. Enhanced Food Storage: Nano-improved boundary keeps oxygen-touchy foods fresher.

4. Improved Nutrient Delivery: Nano- encapsulating enhances solvency of vitamins, cancer prevention agents, solid omega oils and other 'nutraceuticals'.

5. Green Packaging: Nano-fibers produced using shells of lobsters or natural corns are both biodegradable and antimicrobial.

6. Pesticide Reduction: A cloth can be saturated with the nano fibers gradually discharges pesticides, disposing of requirement for extra splashing and decreasing concoction spillage into the water supply [91-93].

7. Following, Tracing; Brand Protection: Nanobarcodes can be made to label singular items and follow flare-ups.

8. Texture: Food will have ability to spread and strength enhance with nano-sized gems and lipids for better low fat nourishments.

9. Flavour: Trap the tongue with extreme blockers or sweet and salty enhancers.

10. Microorganisms Identification and Elimination: Nano starch particles tie with microscopic organisms so they can be distinguished and killed.


Advancements of Nanoscience and nanotechnology are very innovative titles which have an awesome potential to apply their usage food industry, nutrition and pharmaceuticals applications [94-96]. The applications ought to be controlled by increasing the knowledge of interaction mechanisms with food. Then again, these advancements are excessively costly particularly for the food industry: improvement of new utilitarian materials, food preparation at nanoscale levels, item improvement and its storage [96-100]. In spite of the fact that the challenges of receiving financially utilized, the studies are going to create and enhance new open doors that will help commercial utilized in further.