Detection and monitoring of food by nanomaterial-based sensors | International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) 2022

Saadia Zainab Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China

Muhammad Farhan Jahangir Chughtai Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

Tariq Mehmood Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

Saira Tanweer Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University Bahawalpur,Bahawalpur,Pakistan

Ayesha Ali Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

Samreen Ahsan Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

Adnan Khaliq Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

The food sector is always keen the search for novel and precise approaches to observe the food safety and quality control of the end products. Existing exposure methods for the analysis are expensive and time taking, also required skilled personnel to operate the specific apparatus. Nanotechnology is an emerging field with various applications in the industrial area containing the food subdivision. The practice of nano-matters in sensual arrangements not only eradicates drawbacks but has also merits like advanced compassion and choosiness. The material used due to sensory properties includes metal & magnetic nanoparticles, carbon nano-arrangements (nanotubes, graphene, and its imitative, and nano-threads), nano-cable, and electrospun nanofibers. Such materials are used for the exposure of spoilage (due to pathogens, toxins, gases, and alteration in pH) and adulteration (because of additives, urea, glucose, and melamine). Currently, these sensors can be employed in smart packaging for food items to satisfy the customer's demands. Extensive functions of nanotechnologies in the packaging of food products have been suggested to express antimicrobial obstacle characteristics that avoid food decomposition, increasing mechanical attributes like apoplectic, emulsification, and water building competence, augmenting substantial interactions of biopolymers that are employed as food packaging matter that can increase thermal steadiness and crystallinity.