Nanotechnology in Functional Foods E-Book
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- Herausgeber: John Wiley & Sons
- Kategorie: Wissenschaft und neue Technologien
- Sprache: Englisch
NANOTECHNOLOGY IN FUNCTIONAL FOODS The broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia. Functional foods is an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented. Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients. Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods. Audience The book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals. Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China. She has published several scientific research articles in international peer-reviewed journals, and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science, technology, and biomedical sciences. Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials.
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Table of Contents
Cover
Series Page
Title Page
Copyright Page
Preface
1 Advancement of Nanotechnology in Developing Functional Foods
1.1 Introduction
1.2 Nanoencapsulation
1.3 Nanotechnology in Dietary Supplements and Probiotics Formulation
1.4 Nanotechnology in Food Packaging and Nanosensors
1.5 Obstacles Coupled with Nanoencapsulation of Bioactive Components
1.6 Conclusion
References
2 Role of Nanotechnology in Fortifying Nutraceuticals
2.1 Abbreviations
2.2 Introduction
2.3 What Are Nutraceuticals?
2.4 Mechanism of Action of Nanomaterials
2.5 Prospects and Concluding Remarks
References
3 Nanoencapsulation Systems for Bioactive Compounds
3.1 Introduction
3.2 Nanoencapsulation Systems
3.3 Limitations of Nanoencapsulation Systems
3.4 Conclusion
References
4 Nanotechnology in Honey
4.1 Introduction
4.2 Green Synthesis of Nanoparticles
4.3 Green Synthesis of Honey-Mediated Nanoparticles
4.4 Bioactivity of Honey Nanoparticles
4.5 Future and Perspectives
4.6 Conclusion
References
5 Nanoparticles in Nondairy Yogurt Formulation Techniques for Amelioration of Lifestyle Disorder Diseases
Abbreviations
5.1 Introduction
5.2 Nondairy Products as Functional Foods and Their Role in Immune Function
5.3 Nanoparticles Bio-Yogurt Boosting Immunity
5.4 Future Prospect and Conclusion
References
6 Therapeutic Suitability of Functional Phyto-Oils Against Oral and MDR-Pathogens Through Nanotechnology
6.1 Introduction
6.2 Chemical Classification and Physicochemical Characteristics of Phyto-Oils
6.3 Therapeutic Action of Phyto-Oils Against Pathogenic Bacteria
6.4 POs and Antibiotics Combination Against Pathogenic Bacteria
6.5 Nanoformulation for Enhancement of Drug Ability/Bioavailability of POs
6.6 Future Prospective of POs with Advanced Formulation for Antibacterial Drug Development
6.7 Conclusion
Acknowledgments
References
7 Lipid Nanoformulation of Nutraceuticals as Neurotherapeuticals in Neurological Disorders
7.1 Introduction
7.2 Pharmaceutical Challenges in Brain Delivery
7.3 Physiological Barriers in Drug Delivery
7.4 Approach for Nanotechnology-Enabled Delivery Systems and Their Prospects
7.5 Lipid Nanocarriers
7.6 Conclusion and Prospects
References
8 Nanofunctional Foods as Immunity Booster in COVID-19
8.1 Introduction
8.2 Pathophysiology and Clinical Manifestation
8.3 Epidemiology
8.4 Role of Immune System
8.5 Diagnosis
8.6 Management and Treatment
8.7 Nanotechnological Application
8.8 Functional Foods
8.9 Conclusion
References
9 Dietary Diversification and Its Impact on Human Health
9.1 Introduction
9.2 Dietary Diversity—What Does It Indicate?
9.3 Impact of Dietary Diversity on Health and Well-Being
9.4 How to Measure Dietary Diversity?
9.5 The Future: Using Nanotechnology as a Key in Improving Dietary Diversification
9.6 Conclusion
References
10 Effect of Nanofoods on Human Health
10.1 Introduction
10.2 Types of Nanoparticles in Foods
10.3 Applications
10.4 Use of Nanotechnology in Food Science and Technology
10.5 Disadvantages of Nanoparticles
10.6 Guidelines for Safety Issues
10.7 Conclusion and Future Perspective
References
11 Nanofunctional FoodsCurrent Advances and Perspective
11.1 Introduction
11.2 Nanotechnology Techniques for Functional Foods
11.3 Conclusion and Future Directions
References
12 Recent Advancement of Nanotechnology in Functional Foods
12.1 Introduction
12.2 Application of Nanotechnology in FFs
12.6 Nanomaterials Accelerating Shelf-Life
12.7 Conclusion
References
13 Nanointelligence in Functional Food
13.1 Functional Food
13.2 Nanotechnology
13.3 Artificial Intelligence
13.4 Conclusion
References
14 Nanofortification
14.1 Introduction
14.2 Fortification of Food and Functionality Enhancement
14.3 Types and Methods of Food Fortification
14.4 Application of Nanotechnology in Food Fortification: Nanofortification
14.5 Systems of Competent Nanoparticles and Fortification Agents
14.6 Overall Assessment of Nanofortified Foods: Performance and Limitations
14.7 Conclusion and Recommendations
Acknowledgments
References
Index
End User License Agreement
List of Tables
Chapter 1
Table 1.1 Few nanoencapsulation methodologies developed for targeted deliver...
Table 1.2 Nanosensors and their applications in food industries.
Chapter 2
Table 2.1 Some examples of nutraceuticals, their food sources, and associate...
Table 2.2 Antimicrobial packaging system and associated NPs.
Chapter 3
Table 3.1 Application of nanocarriers for encapsulation of bioactive materia...
Chapter 4
Table 4.1 Quality criteria of honey for 100 g of honey [12].
Table 4.2 Different nanoparticles synthesized by honey-mediated method.
Chapter 5
Table 5.1 Nutrient composition of cow milk and other plant-based milk
Table 5.2 Dairy analogs and their potential health benefits.
Table 5.3 Dairy analog nano yogurt (DANY) with health benefits.
Chapter 6
Table 6.1 Antibacterial activity with MIC value of POs against several patho...
Table 6.2 Antibacterial activities of synergistic formulation of some PO-con...
Table 6.3 Currently used nanotechnology and conjugation techniques for enhan...
Chapter 7
Table 7.1 SLNs and NLCs for brain disorders.
Table 7.2 Ethosomes for CNS diseases.
Table 7.3 Nanoemulsions for CNS disorders.
Chapter 8
Table 8.1 Comparison of COVID-19 with previous pandemic diseases.
Table 8.2 To improve shelf life and food safety status by active food packag...
Table 8.3 Registered clinical trials of functional foods against COVID-19 (S...
Table 8.4 Summarized biological actions of functional foods.
Chapter 9
Table 9.1 Impact of dietary diversity on nutritional status.
Chapter 10
Table 10.1 Different nanomaterials and nanoparticles.
Chapter 11
Table 11.1 Methods used for entrapping bioactive through nanoemulsion techni...
Table 11.2 Literature survey of various bioactives nanoencapsulated.
Table 11.3 Reported bioactivity of liposomes used for functional foods.
Chapter 12
Table 12.1 Role of nanocarriers in functional foods [56, 57].
Table 12.2 Nanoparticles used in packaging of FFs.
Table 12.3 Nanoparticles used in preservation of FFs.
Chapter 13
Table 13.1 Indicates various functional foods with the main components and b...
Table 13.2 Fortified foods using nanotechnology.
Table. 13.3 Food clusters based on diet and nutritional content [62].
Chapter 14
Table 14.1 Reported cases of nanofortification of liposoluble vitamins.
Table 14.2 Nanofortification efforts of bioactive compounds and their functi...
List of Illustrations
Chapter 1
Figure 1.1 Nanoencapsulation techniques applied in the functionality of the ...
Chapter 2
Figure 2.1 Diseases that can be cured or managed by nutraceuticals.
Figure 2.2 Structures of some selected nutraceutical molecules.
Figure 2.3 Types of food packaging with associated nano-based techniques.
Figure 2.4 Diagrammatic illustration of relevant nanotechnology in the food ...
Figure 2.5 Schematic representation of concept Smart/Active/Intelligent pack...
Figure 2.6 Pictorial representation of anchorage of AgNP and released Ag
+
in...
Figure 2.7 Pictorial representation of action mechanism of AgNP within a bac...
Chapter 3
Figure 3.1 Classification of nanoencapsulation systems.
Figure 3.2 Advantages of nanoencapsulation systems for bioactive compounds....
Chapter 4
Figure 4.1 Controlled drug release properties [7].
Figure 4.2 Strained and honeycomb honey.
Figure 4.3 Comparison of traditional and green synthesis methods [24].
Figure 4.4 Different carriers for drug release [25].
Chapter 5
Figure 5.1 Schematic diagram of effect of functional foods.
Figure 5.2 Schematic diagram of the effect of probiotics in human immune fun...
Figure 5.3 Schematic diagram of nondairy yogurt incorporated with anthocyani...
Figure 5.4 Schematic diagram of nanoparticles induced yogurt and their benef...
Chapter 6
Figure 6.1 Graphical representation of biological-cum-medicinal and aroma th...
Figure 6.2 Chemical classification and composition of POs having potential a...
Figure 6.3 Schematic presentation of advanced techniques, such as nanoencaps...
Figure 6.4 Schematic presentation of isolation, separation and nanoparticle ...
Chapter 7
Figure 7.1 Schematic diagram of challenges associated to delivery of monoter...
Figure 7.2 Advantages and limitation of nanoparticles.
Chapter 8
Figure 8.1 Configuration of COVID-19 structure.
Figure 8.2 Representation of pathogenesis of the COVID-19. It includes two p...
Figure 8.3 Anti-viral immunity. The infected cell directly activates the NKC...
Figure 8.4 Application of nanotechnology in food sectors.
Chapter 9
Figure 9.1 Dietary diversity. Inclusion of a wide variety of food increases ...
Figure 9.2 Impact of dietary diversification on health and well-being.
Figure 9.3 Measures of dietary diversity.
Figure 9.4 Application of nanotechnology for dietary diversification. Nanote...
Chapter 10
Figure 10.1 Nanocarbon tubes. Pixabay.com.
Figure 10.2 Packaging materials. Pixabay.com.
Chapter 11
Figure 11.1 Strategies to formulate/deliver the functional foods with the he...
Figure 11.2 TEM images of liposomes entrapping the curcumin produced via (a)...
Figure 11.3 Method of synthesis of modified cyclodextrin.
Figure 11.4 Image representing the benefits of encapsulated formulation of c...
Chapter 12
Figure 12.1 Role of functional foods in several diseases.
Figure 12.2 Relationship between smart, active and intelligent food nanopack...
Chapter 13
Figure 13.1 Artificial intelligence level [46].
Figure 13.2 Food nutrition monitoring system [59].
Figure 13.3 Hybrid filtering-based recommendation system [60].
Figure 13.4 The structure of diet and nutrition knowledge [62].
Figure 13.5 Convolution neural network concept.
Figure 13.6 Convolution neural network process [73].
Figure 13.7 Convolution layer.
Figure 13.8 Sub sampling layer.
Figure 13.9 Connection layer.
Chapter 14
Figure 14.1 Food-to-food fortification for enrichment of micronutrient in co...
Figure 14.2 Major strategies of biofortification for enhancement of micronut...
Figure 14.3 Synthesis of various types of nanofortificants containing differ...
Guide
Cover Page
Series Page
Title Page
Copyright Page
Preface
Table of Contents
Begin Reading
Index
Wiley End User License Agreement
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Scrivener Publishing100 Cummings Center, Suite 541JBeverly, MA 01915-6106
Publishers at ScrivenerMartin Scrivener ([email protected])Phillip Carmical ([email protected])
Nanotechnology in Functional Foods
Edited by
Tanima Bhattacharya Shakeel Ahmed
This edition first published 2022 by John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA and Scrivener Publishing LLC, 100 Cummings Center, Suite 541J, Beverly, MA 01915, USA© 2022 Scrivener Publishing LLCFor more information about Scrivener publications please visit www.scrivenerpublishing.com.
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Library of Congress Cataloging-in-Publication Data
ISBN 978-1-119-90482-3
Cover image: Pixabay.ComCover design by Russell Richardson
Preface
Functional foods are an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented. Besides focusing on several synthesis techniques, the handbook also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals; along with the advanced chemistry, consumer acceptance, and diversification of these nutrients. Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods. Therefore, as can be seen from the synopsis of each chapter given below, this handbook will be of great value to clinicians, scientists, research and development experts, research scholars, students and food industry personnel.
In Chapter 1, Animesh et al. describe various nanoencapsulation techniques, viz., nanoprecipitation, coacervation, nanoliposomes, solid lipid nanoparticles, nanoemulsions, nanofibers, and nanotubes, for specified nutrient delivery applications. The chapter focuses on various types of coating materials like chitosan, pectin, gelatin, phospholipids, tannic acids, and whey protein concentrates, and their efficacy in bioaccumulation of bioactive compounds, enhancement and improvement of stability, bioavailability under extrinsic parameters, controlled release and sensory attributes. The authors also address several research gaps for a better understanding of nanoparticles’ fate in the metabolism of the human body.
In Chapter 2, Anjana et al. discuss recent trends in nutraceuticals and highlight their various attributes in the fortification, preservation, and enhancement of the shelf life of food; and discuss the relevance of nanomaterials in the nutraceutical industry. A detailed approach to the delivery of nutraceuticals in order to retain flavor, odor, and sensory qualities is outlined, along with the active intelligent technique of using nanonutra-ceuticals as preservatives in preventing deterioration of foods.
In Chapter 3, Anindita Deb Pal discusses the advanced biochemistry of bioactive components of functional foods in detail. The chapter throws light on several biopolymer nanoencapsulation systems and techniques, many of which change the chemical and physical properties of food, nutrient delivery at specified site of action, and the mechanism of nanoencap-sulated bioactive compounds in the gastrointestinal tract, i.e., their fate in ingestion, absorption, and transmission in the animal body.
In Chapter 4, Keskin et al. elaborate on the ancient functional food “honey,” and its beneficial effects on human health. The authors streamlined green synthesis techniques of metal nanoparticles with the help of honey and conducted a detailed survey of its pharmaceutical applications as antioxidant and anti-cancer agents.
In Chapter 5, Tanima et al. focus on nondairy yogurt and its nutritional importance in advancements in curing health disorders. Milk products are important daily use consumer products. However, though they have enormous health benefits, for those who are lactose intolerant they cause gastrointestinal problems; and in some cases, may contribute to cardiac diseases. Thus, the worldwide acceptance of nondairy or plant-based milk and its products are at their peak. This chapter gives a detailed outline of the various plant-based yogurts claiming to be functional foods. Also highlighted is the implementation of nanotechnology to increase the nutritive value and stability of products in order to cure lifestyle-related diseases which are comorbidity factors in the recent COVID-19 pandemic.
In Chapter 6, Shashank et al. discuss the potency of phyto oils as anti-microbial and antioxidant agents against multidrug-resistant bacteria. The authors focus on nanoformulations of phyto oils which improve stability, solubility, bioavailability, bioactivity, and drug delivery efficacy.
In Chapter 7, Mohamed et al. discuss the challenges involved in crossing the blood–brain barrier to treat neurological disorders. The chapter covers various lipid nanoformulations which overcome this barrier by increasing bioavailability and stability, and improving the brain targeting specificity of nuerotherapeutics, thereby curing neurological disorders.
In Chapter 8, Ahsan et al. summarize the effects of functional foods on the immune system of COVID-19 patients through influencing nanotechnology. They highlight the efficacy and mechanisms of functional foods like vitamins, natural plants, probiotics, and flavonoids in boosting immunity when nanoformulations are synthesized as well as applied.
In Chapter 9, Anindita et al. give a vivid description of dietary diversification and its impact on human health. The authors also raise toxicity concerns and the need to better address the regulatory aspects of nano-foods for further acceptance.
In Chapter 10, Dr. Luxita Sharma explains various types of organic, inorganic, and natural sources-based nanomaterials and their application in food fortification, nutrient delivery, and active, smart packaging. Nanofood safety, toxicity issues, and regulatory aspects of nanomaterials used in the food industry are also discussed.
In Chapter 11, Hitesh Chopra describes various routes of delivery of functional foods using nanotechnology. Also discussed are the fate and metabolism of those nanoformulations after being administered.
In Chapter 12, Abhishek et al. highlight nanotechnology-based approaches for various applications of functional foods like processing, preserving, extending shelf life, and packaging. The authors also present a market research report on the global rise in consumer acceptance for such nanofoods.
In Chapter 13, Mutoffar et al. present a combinatorial overview of the application of nanotechnology in enhancing physicochemical properties of functional foods and the role of artificial intelligence in exploring new bioactive components of functional food. The efficacy of their mechanism of action against health hazards is also discussed.
Finally, Chapter 14 by Shiladitya et al. sheds light on the functionalization of fortified foods by nanofortification in relation to toxicity issues and level of human consumption. Also discussed are several challenges facing the existing nanofortification of functional foods that need to be addressed in order for advancements in the food sector to be realized.
The editors are thankful for the work submitted by authors from different parts of the globe (India, China, Pakistan, and Indonesia), whose contributions will capture the interest of those who wish to study and research trends in functional foods.
The Editors
Tanima Bhattacharya
Shakeel Ahmed
June 2022
1Advancement of Nanotechnology in Developing Functional Foods: Nanotechnology in Functional Foods
Animesh Naskar1, Sebak Ranjan Roy1*, Ivi Chakraborty2 and Tanima Bhattacharya3,4
1 Department of Food Science and Technology, Maulana Abul Kalam Azad University of Technology, West Bengal, India
2 Department of Post Harvest Technology, Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalay, West Bengal, India
3 College of Chemistry and Chemical Engineering, Hubei University, Wuhan, China
4 Department of Science and Engineering, Novel Global Community Educational Foundation, Hebersham, Australia
Abstract
Exposure of nanotechnology deals with several aspects of the food technology domain in the recent decade to provide significant quantity, safe, and healthy foods for human consumption. In this consequence, the research activities have been directed toward the advancement of nanotechnology in the food sector. Nano-based materials are not only involved in functional food development also uses in food processing, food packaging, and rapid detection of foodborne pathogens of food products. Other applications include the improvement of taste, flavor, color, the texture of foodstuffs. Recent research depicts the potential utilization of nanoparticles showing their efficacy in the delivery of bioactive ingredients, which explores the benefits not just within food products but also around food products. Nanoencapsulation is an emerging field in this regard, elevating the protection performance to sensitive bioactive ingredients by preventing unnecessary interactions with other constituents in foods. Moreover, the current data emphasizing the attributes of bioavailability and the degree of solubility of nanofoods ensure the optimum discharge of ingredients of food at an action taking place, thereby improving human health. However, successful applications of nanotechnology to foods are paving new paths day by day, there persist many challenges that need to be concerned in evaluating the safety of food.
Keywords: Functional foods, Nanotechnology, Nanoscience, Food Product Development, Food Processing, Food Technology
1.1 Introduction
As people become more conscious of the effects of nutrition on their health, there is a growing demand for food products that provide health advantages. As a result, functional foods containing ingredients for health promotion, such as essential fatty acids, kind of antioxidants, pigments, like carotenoids, vitamins, various minerals, phytosterol, and fibers become more popular [1]. The term “functional food” first appeared in Japan in the 1980s, when hospitals were facing rising healthcare costs as the senior population grew rapidly [2]. The Ministry of Education, Science, and Culture, Government of Japan launched the initial National Project regarding Functional Foods in 1984, intending to assist universities with basic and applied research. There has been increasing recognition of the critical relation between diet and human health since the turn of the twentieth century. This has resulted in the creation of a new food category known as functional foods. Foods and their constituents that could result in health advantages in addition to nourishment are referred to as functional foods [3]. To put it another way, functional foods are made up of a variety of nutrients, nonnutrients and other components altering several physiological functions related to a state of well-being and health, as well as minimize the risk of disease [4]. Current research shows that the food industry’s functional foods category is projected to be costing around 168000 million dollars and is expanding at an annual pace of roughly 9% [5].
Nanotechnology and Nanoscience have the efficacy to revolutionize the way of novel approaches to the functional foods’ production, such as the incorporation of bioactive substances without compromising consumer’s sensory discernment and enhancing uptake of certain components [5]. This technology is primarily concerned with the atomic, molecular, and macro-molecular scales of materials and their management. Nanosized particles have a higher surface area per mass than larger-sized particles of the same chemistry, making them more physiologically active [6]. Nanotechnology, as is widely known, has opened up new horizons in disciplines, such as clinical diagnosis in medical science, drug transport, packaging of various cosmetics, tissue scaffolding, and, hence, its application possibilities are limitless. Apart from these significant applications, the nanoscale material has novel features and, hence, has a lot of potential in food processing industry, particularly in development of functional foods [7]. Sometimes, in the milk system, several biomolecules, such as network of fat globules and micelles of casein, already occur in their nanoparticle forms. Food nanotechnology, on the other hand, refers to nanoparticles that have been manufactured and added to food. Various forms of nanostructured constituents having functionality may be used as building blocks for creating unique structures, as well as add new functions to food products [8]. In other words, food that has been grown, produced, processed, or packed utilizing nanotechnology techniques or instruments is referred to as nanofood. Nanotechnology may create new opportunities and improvements in relation to food texture, flavor, processability, as well as improved product stability over time, in addition to enhancing the delivery system’s performance and effectiveness [9]. Apart from these attributes of nanomaterials, when it comes to food processing, production, and packaging, key uses of nanotechnology include changes in food quality, effective sensor incorporation, and superior additives encapsulation. Nanocapsules, nanoliposomes, solid lipid nanostructure, nanoemulsions, nanotubes, nanofibers, and other nanoscale or modified nanoscale materials can all be used in this regard [6]. Nanomaterials can be fabricated from both organic and inorganic resources in these food applications.
However, worries about the potential negative effects of nano-based particles on the physiological profile of human health and the ecosystem may act as a deterrent to their use in this industry. According to early observations, nanoparticles’ improved activity and penetrability capabilities may have negative consequences when used in biological systems [10]. As a result, risk assessments, regulatory policy, and monitoring should pay special attention to nanoscale applications. Several reports, each focusing on a different risk or societal issue [11, 12]. With the use of modern technological methodologies, this chapter discusses the importance of nanotechnology in the realm of making functional foods and nutraceuticals. It has also emphasized the use of nanoformulations for probiotics administration into proper destination and successful delivery of bioactive substances and minerals or micronutrients. In addition, the detection of food contamination is discussed, as well as the potential negative consequences.
1.2 Nanoencapsulation
The bioactive component serves as the core material in nanoencapsulation, and it must be covered with a coating material. The interaction of the covering material with the core influences the impact of nanoparticles’ functionality since core materials differ from each other with their physical condition, solubility based on polarity, and atomic, as well as molecular weight. As a result, each core material must be enclosed by an appropriate wall material. The carrier material for food applications must be food grade and biodegradable. The physicochemical properties of the bioactive component which is to be encapsulated, as well as the technique of encapsulating influence the food industry’s choice of carriers (covering materials) to nanoencapsulate the bioactive compounds [13]. Carbohydrate, lipid, and protein are the most prevalent wall components. Biopolymers (like starch, alginate, cellulose, etc.), xanthan gum, and pectin are all typical carbohydrate components. On the other hand, short-chain triglycerides, complex lipids, such as phospholipid from egg yolk, phosphatidylcholine, derived lipid-like cholesterol, oils like soybean oil, olive oil, and so on, are all employed in the lipid category. Whey proteins, soy proteins, gelatine, sodium caseinate, and zein are utilized in the protein type [14]. Bioactive ingredients can be nanoencapsulated to improve their water solubility and dispersibility in foods and beverages. The techniques improve bioavailability by displaying good dose-dependent functions, masks unpleasant flavors/tastes, and diminishes the negative impact on the mouthfeel. Moreover, it extends the shelf life and compatibility of food goods during manufacture, storage, transit, and use, as well as controlling the discharge/release rate or explicit delivery environment for better execution of their functions [15]. Nanoliposomes, nanoemulsions, nanoprecipitation, bio-polymeric nanoparticles, and other technologies are utilized to create nanoencapsulated bioactive ingredients, which are depicted in Figure 1.1, and Table 1.1 illustrates a summary of these nanoformulation methods with their purposes in the development of functional food products.
1.2.1 Nanoliposomes
The liposome has a spherical form with particles ranging in size from nanometers to micrometers. Food nanotechnology has been interested in nanoliposomes because they are a suitable nanocarrier system for delivering the molecules relating to food and medicinal aspects like antibacterial, anti-inflammatory, and some critical therapeutic components, as well as providing bioactive component stabilization against numerous physiological barriers in the body of the living organism. This technology has progressed and shown its efficacy to entrap the desired compounds for improving stability, managing the sustained release of food ingredients, achieving successful encapsulation, and increasing bioavailability. Nanoliposomes are mostly employed in the food industry to supply nutrients and flavors, but they have recently been explored, analyzed, and discovered to have the ability to incorporate antimicrobials that can protect food particles from microbial infection [26]. For applications in milk products, nanoliposomes having antimicrobial peptides were effectively used to prevent foodborne pathogens like gram-positive Listeria monocytogenes and gram-negative Escherichia coli [27]. Natural preservatives like essential oil occurring in Curry leaf that has been encapsulated in a liposome for use in functional foods. This liposome has antibacterial action against Bacillus cereus, one of the food poisoning organisms, and increased flour’s shelf life obtained from rice [28]. To fabricate the nanoliposomes, some external and internal factors are considered, including acyl chain length of phospholipids constituents, polar head group’s composition, pH, the saturation level of hydrocarbon chain, transition temperature, and strength of the suspension medium [29]. In addition, several characteristics influence the choice of a proper and suitable approach for the synthesis of liposomes, such as physicochemical characteristics of trapping substance, effective concentration of the chemical employed for entrapment, as well as its toxicological potential, the lipid vesicles’ dispersion medium’s intrinsic characteristics, and optimum and effective vesicle size and half life [30]. Nanoliposomes made from fish oil comprising phosphatidylcholine and sunflower oil were created using the sonication method. Using a probe sonicator with a 20-kHz optimal frequency, the generated liposomal dispersion was sonicated for 7 minutes at 25°C. Liposomes had an EE of 92.22%, with particle sizes ranging from 300 to 500 nm [31]. Risaliti et al. (2020) used nanoliposomal encapsulation to increase the biological and antifungal activities of essential oil obtained from sweet wormwood (Artemisia annua) [32]. Therefore, antimicrobial encapsulation has a significant impact on the use of nanoliposomes in food technology. Despite the fact that liposome technology has been used widely in milk and dairy products for a long time. Proteolytic enzymes including proteinases, lipolytic enzymes including lipases, bacteriocin like nisin, and types of flavors encapsulated with liposomes have been used in food fortification and processing of dairy products [33]. Nanoliposomes, on the other hand, got their start in the food technology industry by being used in the manufacturing of cheese, or dairy products. When compared with other enzyme encapsulation technologies for usage in the cheese industry, employing nanoliposomes has several advantages. Sometimes nanoliposomes can be made from ingredients found in cheese in their natural state, and these nanoliposomes prevent casein from early hydrolysis during cheese manufacture. Alongside, the manufacture of industry-based food-grade qualities is aided by excellent partitioning aptitude in the curd and modern techniques through tonal adjustments satisfying key standards, such as the Mozafari method [33, 34]. Apart from reducing processing time, liposomes are also used to fortify dairy products with vitamins, resulting in an increase in nutritional quality and a faster rate of digestion. The fact that washed curds perish due to the presence of spore-formers especially bacteria. Therefore, antimicrobial agent (nitrate) can be advised for production of these types of curds. However, As a result, nitrate usage is recommended in these types of curds. However, nitrate executes its toxicity, which is responsible for several health problems. Thus, antimicrobial lysozyme encapsulated with liposomes has been utilized, and it primarily aims the matrix area of cheese where typically the bacteria favors for their colonization. Nanoliposomes have been used to encapsulate a kind of antimicrobials, such as Nisin Z, fluorescein complex, bacteriocin, and so on [35]. Another application has been noticed where Skim milk was fortified with nanoliposomes made from shrimp oil. The effect of using fish oil nanoliposomes to make a functional food, namely fortified bread where technological, as well as sensory aspects, was studied. It was shown that the texture, nutritional value, and sensory attributes of the bread were unaffected by the addition of fish oil encapsulated nanoliposomes [36]. Because of its health benefits, nanoliposomes associated with vitamin using is appropriate for use as a food fortification agent. A stable aqueous dispersion of vitamin D-encapsulated nanoliposomes were produced, and this formulation can be employed as a fortification ingredient in beverages [37]. In this manner, liposomal encapsulation helps to protect vitamins from degradation. The liposomal encapsulation of food preservatives is another significant involvement in the instance of processing dairy products. As a biopreservative alternative for milk shelf life extension, nisin and garlic extract were coencapsulated into phospha-tidylcholinenanoliposomes. This nanoliposome technology can potentially be used as a biopreservative agent in other foods to extend shelf life and improve food quality [38]. Focusing on various bioactive compounds (BACs), carotenoids, such as lutein, carotene, lycopene, and canthaxanthin acting as antioxidants, were encapsulated utilizing liposomes in the form of nanoliposomes or microliposomes for use in functional foods [39]. In the recent decade, nanoliposome technology was used to make a stable green tea extract [40].
Figure 1.1 Nanoencapsulation techniques applied in the functionality of the final food products.
Table 1.1 Few nanoencapsulation methodologies developed for targeted delivery of bioactive components.
Raw materials (wall materials/emulsifiers)
Bioactive ingredients
Nanoencapsulation method
Carrier size (nm)
Purpose
Reference
Protein concentrate (Whey)/pectin
Curcumin
Nanoemulsions
145–305
Enhanced bioaccumulation of curcumin in transparent nematodes (
Caenorhabditis elegans
)
[
16
]
Chitosan and gelatin
Tocopherol, cinnamaldehyde, and garlic oil
Nanoemulsions
100–155
Boosting the physical occurrence, reducing the unfavorable sensorial outcome
[
17
]
Lecithin (marine)
Salmon oil
Nanoemulsions
150–210
Rising oxidative firmness
[
18
]
Phospholipids obtained from rice bran
Quercetin
Nanoliposomes
155
Develop enhanced solubility and bioavailability
[
19
]
Phosphatidylcholine from Soya
Vitamin C
Nanoliposomes
100–110
Advancing the stability of compound under harsh conditions on exposure to excessive heat or light
[
20
]
Emulsifier (Tween-80)
α-Tocopherol, γ-Oryzanol
Nanoliposomes
200
Developing the stability of components and their controlled release
[
21
]
Polylactic-coglycolic acid (D/L), Polylactic acid (D/L) Tween 20, Gelatin
β-carotene
Nanoprecipitation
75–85
Developing bioavailability and stability under chemical as well as the physical stressed environment
[
22
]
Pectin/Zein
Resveratrol
Nanoprecipitation
235
Increasing chemical stability
[
23
]
Pectin and sodium caseinate
Rutin
Nanoprecipitation
215
Controlled release in developing intestinal circumstances
[
24
]
Gelatin, Tannins, Tween 60, glutaraldehyde
Capsaicin
Coacervation
110
Prohibit the release of foul odor and advance stability
[
25
]
1.2.2 Nanoemulsions
Nanoemulsions are colloidal systems with minuscule droplet sizes that are kinetically stable. Nanoemulsions are emulsions with particle sizes ranging from 20 to 500 nanometers. Likewise nanoliposomes, In the food sector, nanoemulsions could be used to deliver nutraceuticals, antimicrobial compounds, coloring and flavoring agents, in addition to pharmaceuticals and cosmetics. Their increased surface area, ability to efficiently encapsulate, lesser sensitivity under physicochemical changes and tiny volume are all advantages that qualify them as possible candidates for use in the food sector. For the purpose of encapsulating and optimal distribution of bioactive lipophilic substances, the content and structure of nanoemulsions can be regulated. These nanoemulsions are created using two ways. One is high-energy mode and other is low-energy approach. As nanoemulsions contain many droplets, that may contribute to increasing the surface area. Although, creating more surface area necessitates a significant quantity of energy [41]. High-energy approaches consist of homogenization, microfluidization, ultrasonication with high-pressure valve, whereas low-energy approaches comprise phase inversion composition, phase inversion temperature, and spontaneous emulsification [42]. The delivery system based on nanoemulsion must be compatible with the food medium and have least impact lying on meal’s organoleptic qualities, such as texture, flavor, and appearance [43]. Stabilizers, such as small molecule surfactants, are commonly utilized in the manufacture of nanoemulsions. Phospholipids like dairy lecithin, egg, or soy detergents like Twins/Spans, proteins having amphiphilic nature like caseinate, isolate from whey protein, and amphiphilic based polysaccharides (gum arabic and tailored starch) are examples of surfactants. Various stabilizers are being considered for further enhancement of the stability characteristics, such as modifying the textural properties, delaying ripening, and making it weighing agents to the liquid nanoemulsions to balance their densities [5]. Nanoemulsions derived from food-grade components are used in larger proportions in the process of encapsulating biologically active lipids, such as omega-3 fatty acids and polyunsaturated fatty acids in functional foods [44]. Several studies have focused on edible nanocoating derived from nanoemulsion enclosing flavor and coloring components, antimicrobials, enzymes, antioxidants, antibrowning substances that may be utilized as a coating material for several food products to extend their long-lasting expectancy. Furthermore, this process can inhibit gaseous exchange, as well as limit moisture loss and food deterioration. Another important feature of nanoemulsions in the food processing is their ability to encapsulate numerous bioactive substances, such as beta-carotene, resveratrol, alphalinolenic acid, curcumin, lycopene and alpha-tocopherol, and so provide an effective way of molecular delivery [42, 45].
1.2.3 Nanoprecipitation
The nanoprecipitation approach involves the organic internal phase spontaneously emulsifying into the aqueous external phase. The process includes organic solvent, bioactive compounds, and dissolved polymer. Encapsulation of lipophilic bioactive substances is the most common application of this easy and repeatable process. Solvent displacement, or desolvation, is another name for this process. On a magnetic stirrer, two miscible phases (water phase and oil phase) including necessary components that are miscible are mixed together. At the interphase of liquids, vortices of solvent occur because of the surface tension differential between the two phases. This results in polymer precipitation on the oil phase, as well as the creation of nanoparticles in the form of nanospheres and nanocapsules [46]. In this nanoprecipitation technique, biodegradable polymers, such as polylactic acid, polycaprolactone, poly-alkyl cyanoacrylate, and polylactide-coglycolide, are used [47]. In an aquatic environment, the polar particles dissolve fast during nanoprecipitation process. Nonpolar particles, on the other hand, tend to form nanoaggregates when they come into contact with other nonpolar particles. As a result, depending on the wall materials utilized and the environmental circumstances, nanoparticles might have varied charges (negative, positive, or neutral) [48]. The precipitation process was also used to make zein–curcumin nanoparticles [49]. Lutein nanocrystals are employed in low-fat diets because they have better water solubility and bioavailability [50]. Curcumin, a weakly water soluble antioxidant bioactive molecule, was made into nanoparticles in another study [51]. Suwannateep et al. (2011) also created modified curcumin via nanoencapsulation to increase its sustainability and bioavailability when consumed orally [52]. Also employed is the inclusion complexation process to encapsulate lipophilic chemicals, such as volatile organic compounds (essential oils and vitamins), and is effective to hide odors and flavors while also preserving aromas. The ability to make nanocapsules as small as 100 nm is one of the key advantages of the nanoprecipitation process. As a result, this is very beneficial nanoencapsulation technique for the administration of biologically active substances with superior effectiveness, resistance to deterioration and enhanced cellular absorption [53, 54].
1.2.4 Nanofibers
Nanofibers have prospective uses not only in drug delivery, medical aspects, tissue scaffolds, but also in the food industry due to some essential physicochemical qualities, such as high porosity, extraordinarily high surface to mass ratio with excellent perfunctory capability. Nanofibers also execute outstanding thermal stability because they stabilize volatile or unstable food additives [55]. Electrospun nanofibers play a significant role in the variety of delivery systems because they behave as microemulsions containing solubilized lipophilic functional chemicals, such as pharmaceuticals, antimicrobials, a variety of bioactive chemicals, antioxidants, and flavors. Cellulose acetate nanofibers have also been used to immobilize vitamins. These nanofibers are immobilized with fat soluble Vitamin A and vitamin E creating a smooth texture and spherical cross-sectional shape (240–270 nm in size), resulting in sustained release of vitamins over the testing period [56]. In the sphere of growing food nanotechnology, another benefit of nanofibers is enzyme immobilization. The lipase enzyme is very useful among the most crucial enzymes in food processing industries, particularly in bakery, dairy, and oil products. The electrospun nanofibers that engage in the lipase process have been embedded with polyethene glycol diacyl chloride and get attached to it by using carbodiimide chemistry on the nanofibers’ outer surface [57]. Nanofibers have been shown to have antibacterial as well as antimicrobial properties [58]. The incorporation of bacteriophage viruses into electrospun fibers having cellulose diacetate core, polyethylene oxide, and their combination aid in the prevention of bacterial contamination on the food’s surface [59]. In food nanotechnology, nanofibers can be employed as biosensors and antifouling agents. Cellulosic nanofibers, on the other hand, appear to be a potential candidate in the packaging industry because it helps to develop composite thin films that are utilized in the packaging of food products [60].
1.2.5 Solid Lipid Nanoparticles (SLNs)
Solidified lipid nanoparticles are one of the strategic ways for targeted delivery of bioactive substances that physically entrap and preserve them from the aqueous environment. These biologically active compounds are EGCG, carotene, vitamin B2, vitamin B12, peppermint essential oil, ros-marinic acid, resveratrol, tocopherol, and so on. The prepared SLNs are usually spheroid in shape and range in size from a few micrometers to a few millimeters. High-melting-point waxes (such as beeswax, hydrogenated palm oil, butterfat, carnauba and candelilla wax) or food-grade triglycerides are used to make these particles [54]. Disseminating the bioactive all through the liquefied fat juncture is a simple way to build delivery systems for hydrophilic bioactive. Hydrophilic bioactive compounds may be encapsulated within SLNs by deliquescing them in water and then creating a W/O suspension which finally produces solid fat units [61]. After a few weeks of storage, substantial proportions of bioactive embedded inside the solid wax spheres have been recorded [54]. High-energy procedures, such as homogenization or high shear procedures, as well as low-energy procedures, like spontaneous emulsification, and so on, can be used to fabricate nanosized particles within 100 nm [62]. However, there are several obstacles to developing feasible SLNs-based administration systems to be used in the food sectors, including unattractive amorphous “sandy” texture, unwanted sensory effects, susceptible to agglomeration because of feasible hydrophobic attraction, seep out of bioactive during storage, and restricted loading capacity [63].
1.3 Nanotechnology in Dietary Supplements and Probiotics Formulation
Dietary supplements and foods for particular medical purposes are designated as special medical items under the law [64]. Food fortification with nutrients or nonnutrient bioactive components can help to balance a diet’s total nutritional profile and replenish elements lost in processing, thereby preventing nutritional deficiencies [65]. As nanoscience offers a versatile dimension to many current materials, with new or modified properties it can be associated with various types of nutritional supplements. These nanoformulation-based supplements are specifically designed to protect active components from degradation, improve bioavailability, and reduce negative impacts. Nanofibers, nanoliposomes, nanoemulsions, core-shell nanoparticles, cyclodextrin complexes, dual encrusted hydroxides, nanotubes, mesoporous nanoparticles, SLNs, and nanocapsules are some of the nanocarriers used in the delivery of dietary supplements. Sometimes the absorption capacity of nutrients can be increased by using nano-sized powders. For patients suffering from osteoporosis, iron deficiency, inequity of motor activity, and many other diseases, these nutritional compositions are clinically useful in their treatment and prevention [66]. The most common commercialized nanotechnology-based products on the market are Neosino capsules (dietary supplements), Canola active oil, Nanogreen tea, Nutralease (for-tifying nanomaterials carrying drugs and nutraceuticals), and Aquanova. Similarly, oat nutritional drinks, nanoceuticals slim shakes, fortified fruit juices, and tuna fish oil nanocapsules in pieces of bread, are a few commercially produced nano-processed foods that are extensively available in the US, China, Japan, and Australia [67].
Now impending to the term “probiotics,” where the presently accepted meaning of probiotics can be explained by the addressing of live microbes that, while provided in sufficient proportions, can benefit the consumer’s health and well-being. As a result, the advantages of probiotics extend beyond the gut microbiota’s mediation through related processes. Lactobacilli, Enterococci, Bifidobacteria, and Leuconostoc spp. are the most frequently used probiotics found in functional food items and other fermented products. In addition to these lactic acid bacteria, few Saccharomyces spp. executing their beneficial functions are being considered as probiotics [68]. Cheese, yogurts, and yogurt-like fermented milk, puddings, and fruit-based drinks are all common probiotic foods. One of the issues that manufacturers of probiotic-based functional foods are the natural instability of living bacteria. Probiotic nanoencapsulation has also been reported in the earlier period. Encapsulation predominantly extends the product’s shelf life and probiotic bacteria encased in nanoparticles is designed in such a way to release in a controlled manner at specific regions of the digestive tract, where they interact with specific receptors [69]. Food manufacturers facing one of the most difficult challenges is to keep bacteria alive until they reach the intestines. They may die during the manufacturing process, or in the stomach with high acidity after oral ingestion. Ebrahimnejad et al. made Lactobacillus acidophilus nanocapsules based on chitosan indicating enhanced viability and survival rates in the gastrointestinal tract [70]. Kalal et al. demonstrated the 4-week survivability of nano-encapsulated Lactobacillus casei in bitter gourd juice comprising maltodextrin [71]. Additionally, the most promising nanoencapsulated product is the milk protein-La-associated nanotube, which might have a significant impact on the administration of probiotics [72]. Noori et al. developed nanoliposomes consisting of Lactobacillus casei and Bifidobacterium lactis [73].
1.4 Nanotechnology in Food Packaging and Nanosensors
All of us are aware that freezing, drying, and canning, are some of the classic ways for food preservation. Nanotechnology has recently emerged as a potent interdisciplinary way of developing smart packaging systems. Targeted nutrition delivery systems could be made from a variety of functional nanomaterials that are employed as active packaging materials and have significant mechanical and barrier qualities [74]. According to research, between 2011 and 2021, the worldwide active and smart packaging market would increase by a factor of two, and still rising at a rate of 17% per year until 2021, attaining 24,650 million dollars. Consequently, electronic smart packaging will exceed 1.45 billion dollars for global demand in the next ten years [75]. The majority of nanoparticles carrying polypeptides used in food packaging have antimicrobial capabilities and protecting the deterioration caused by microorganisms. In some circumstances, nanoparticles are used to carry various beneficial components which in turn extends the long-lasting expectancy of a product after it has been exposed to air [7]. Nanoscale techniques are used in food packaging in the forms of nanocomposites, inorganic, metallic, and polymeric nanoparticles, nanosensors, and so on. Nanocomposites are frequently used in packaging and coating applications [76]. Nanocomposite films based on chitosan, mainly silver-containing nanocomposites, have been found to have antimicrobial properties [77]. For possible food packaging applications, nanoemulsions can be integrated into films and coatings. One of the benefits of adding nanoemul-sified bioactives and flavors to beverages is that the product’s appearance is unaffected. The continuous phase consists of biopolymer matrix sheets and coatings that provide nanoemulsion droplets with stability and monodispersity. The coalescence of droplets is reduced when the continuous phase’s viscosity rises. Food packaging with silicate nanoparticles also functions as a barrier to gases and moisture, reducing food deterioration and drying [78].
Nanotechnology allows for the use of selective nanosensors in smart food packaging to examine the quality at different steps of the process ensuring that the ultimate consumers receive eminence products. In general, the introduction of nanosensors alerts customers to food spoilage or contamination by detecting pesticides, toxins, and microbiological contamination in foodstuffs based on color formation and favor creation [79]. The smart nanosensors are also capable of detecting various gases associated with spoilage, microbial metabolism’s byproducts, and so on [80]. Metals for instance platinum, palladium, and gold are commonly used in gas-detecting sensors. Fertilizers, pesticides, and other harmful compounds have all been detected using nanoparticles. The gold nanoparticles have been employed as fluorometric and colorimetric pesticide sensors, in particular for organophosphorus and carbamate pesticide detection [81]. Palytoxin, a type of bacterial toxin, alpha-toxin generated by Aspergillus flavus and Aspergillus parasiticus, can be detected by various nano-based sensors, such as gold nanoparticle-based immunochromatographic strips, carbon nano-tubes-based electrochemiluminescence, and so on [82]. To identify the folic acid’s level in wheat flour, milk samples, and juices, single-walled carbon nanotube-ionic liquid nanocomposites and multi-walled carbon nanotubes have been reported. Likewise, nickel oxide nanoparticles have also been employed to detect ascorbic acid, a vitamin found in foods [83]. Table 1.2 represents the type of nanosensors and their use in food products.
1.5 Obstacles Coupled with Nanoencapsulation of Bioactive Components
One of the primary goals of food law is to assure food safety. The legislation also governs the communication role, and how a product is displayed has an impact on consumer approval [75]. Although it has been shown that integrating bioactive components through nanoencapsulation into functional foods is an advanced way for delivering such physiological endorsing compounds into the human body, there are still some significant obstacles to overcome prior to fully developed functional products are made accessible to general public. Apart from the wall material, the procedure of manufacturing nanoparticles containing bioactive ingredients is extremely important and challenging. The fact is that while the manufactured nanostructure containing bioactive components may execute the pure stable form in a regulated environment, their stability becomes a serious concern when they are introduced into food [93]. Catalytic and kinetic characteristics, as well as functionalization, agglomeration, critical particle reactivity, and the practical environment, all contribute to nanoparticle-mediated toxicity [7]. The toxicity of some bioactive compounds beyond a given dosage and the fabricated nanoparticles’ toxicity are currently being debated [54]. Another major stumbling block is the difficulties of pure absorption of nanoformulation and their proper dispersion in human physiology, with a particular focus on genotoxicity and cytotoxicity [10]. In point of fact, the kind of enzymes, high acidity in stomach, mucus membrane, and semi permeability of intestinal cells must all be overcome in order for nanoparticles to be absorbed [94]. Furthermore, the size and hydrophobicity of fabricated nanocomposites all are responsible for significantly influencing the consumer’s health. On the basis of the absorption criterion, nanoparticles with a diameter as small as 100 nm have high absorption potential, those with a diameter of 100–200 nm have shown moderate absorption, those with a diameter of 300–500 nm have low absorption, and nanoparticles with a diameter of more than 500 nm have no absorption through the mucus membrane of the intestine [95]. Some nanomaterials attach to enzymes, and proteins in the cell causing oxidative damage by the action of reactive oxygen species (ROS). The buildup of reactive oxygen species causes mitochondrial degeneration and death [96]. Another essential consideration is the nanoparticle preparation process, which should be feasible technically as well as economically along with up-scalable potential from laboratory to pilot scale. As a result, more scientific research is needed to set criteria for encapsulated bioactive component safety limits. For lawful nanotechnological applications, comprehensive government rules and laws, as well as thorough toxicological screening procedures, are mandatory. Hence, several governments have required a regulatory structure to deal with the risks linked with nanofood as a result of these rising regulatory issues. Alongside, for the control of nanoparticles in the food sector, a broadly approved international regulatory mechanism is urgently needed [7].
Table 1.2 Nanosensors and their applications in food industries.
Nanosensor
Sample
Analyte
Reference
Silver nanoparticles
Food preservation and packaging
Antibacterial agent absorbs and decomposes ethylene in vegetables and fruit
[
84
]
Silicon dioxide
Food preservation and packaging
Food colorant, anticaking, and drying agent.
[
85
]
Gold nanoparticles
Food storage in meat and dairy industries, glucose
Incorporation of enzymes or antibodies or DNA with Au NP
[
86
]
Au and Cu nanoparticles
Surface water
Pathogens
[
87
]
Quantum dots
Chicken carcass wash water
Salmonella typhi
[
88
]
Graphene
Spots contaminants in food
Nanoplate-based nanocomposites
[
89
]
Carbon nanotubes
vacuum proof food packaging and food inspection
Electrical, optical, thermal, and mechanical conductivity
[
90
]
Multi-walled carbon nanotubes (MWCNT)
Food industry
Integration biomolecules Fructose Paraoxon
[
91
]
Chitosan
Anti-fungicide
Covering/coating agent for strawberries, fresh fruits, mandarin
[
92
]
1.6 Conclusion
Nanotechnology is a new discipline of research that has emerged in the last few decades. Many countries have developed nanotechnology applications in the preparation of functional food items, and developments in new technologies introduce to food production have also aided this rapidly expanding field of study. Nanotechnology allows for superior food processing, smart packaging, and long-term food preservation. Aside from that, it gives huge growth in the food industry by enhancing food quality by boosting flavor and texture. The majority of food bioactive used to treat various ailments are usually hydrophobic, with poor stability and bioavailability. As a result, methods based on nanotechnology improved food bioactive compound bioavailability and targeted delivery. Nanoformulated probiotics, for example, are the future of health-promoting foods. As a result, a greater understanding of the mechanisms involved in nano-based probiotics is required, as well as significant human trials to substantiate their high potential. Regardless of these facts, another potential application of nanomaterials is in the domain of sensors, which aid customers by providing information about the condition of the food on the inside. Nanosensors ensure the nutritional status of food items with improved security through the identification of chemical pollutants, colors, and pathogenic microorganisms, among other things. However, numerous significant hurdles must be overcome before functional foods containing nanoencapsulated bioactive may be made available to consumers. Only a few nations have clear regulatory guidelines in place for using nanotechnology approaches in food. For the effective and widespread future implementation of nanotechnology in the field of functional foods, it is also necessary to look up public acceptance, economics, and pragmatic directive. If properly supervised and regulated, it has the potential to improve the processing part of food and the quality of food product, that will promote better health and mankind.
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