Zeitschrift für Nanomedizin und Nanotechnologie

Abstrakt

Current key Role of Nanotechnology in Food System

Young Han

Numerous areas of food science have undergone radical change as a result of the quick development of nanotechnology, particularly those that deal with food processing, packing, storage, transportation, functionality, and other safety-related issues. The food industry has used a wide variety of nanostructured materials (NSMs), from inorganic metal, metal oxides, and their nanocomposites to nano-organic materials incorporating bioactive chemicals. Despite the enormous advantages that nanotechnology offers, there are growing worries about its application since the buildup of NSMs in the environment and human bodies can pose a number of health and safety risks. As a result, when producing, processing, thoughtfully and actively packing, and consuming food products that have undergone Nano processing, regulatory laws as well as safety and health considerations must be taken into account. This review seeks to offer a fundamental comprehension. Addressing the uses of nanotechnology in the food processing and packaging sectors, and to determine the potential benefits and dangers of using NSMs in the future.