Nanotechnology covers the production, processes and applications of nano-sized materials. Biological and physical approaches bring materials with new functions in the food industry by using common and innovative food processing technologies to adapt materials to the nanoscale. Making sense of the properties of natural and modified food ingredients when they come together is important for the development process of nanostructured materials. The functionalization of nanostructured materials finds many applications in the food industry. Some of these areas are; nanosensors, new packaging materials that emerged with the improvement of mechanical and restrictive properties, targeted food delivery systems [1]. In food packaging, it can be possible to obtain antioxidant featured nanomaterials by using nanoparticles, nanofibers, nanocrystals, nanoemulsions. They are treated with antioxidants and polymers to make them resistant to oxidation of lipids and proteins in the food [2]. It is thought that the applications of nanotechnology in the food field will be carried to the most advanced level with studies on nanostructures and methods for controlling the interaction between different molecules. Besides that, it is important to find suitable food nanomaterial for consumer and environment. So, the researchers also studied about harmfulness of food nanomaterials on human in case of a long time usage [1].

References

[1] Augustin, M. A., & Sanguansri, P. (2009). Nanostructured materials in the food industry. Advances in food and nutrition research, 58, 183-213.

[2] Cheng, H., Chen, L., McClements, D. J., Xu, H., Long, J., Zhao, J., & Jin, Z. (2022). Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Critical Reviews in Food Science and Nutrition, 1-16.