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Application of Nanotechnology in Food Industry
Author(s)
Aliza Batool Department of Food Science and Technology, MNSUA, Multan, Pakistan
Umar Farooq Department of Food Science and Technology, MNSUA, Multan, Pakistan
Afshan Shafi Department of Food Science and Technology, MNSUA, Multan, Pakistan
Nida Firdous Department of Food Science and Technology, MNSUA, Multan, Pakistan
Muhammad Shahbaz Department of Food Science and Technology, MNSUA, Multan, Pakistan
Shabbir Ahmad Department of Food Science and Technology, MNSUA, Multan, Pakistan
Muhammad Usman Department of Food Science and Technology, MNSUA, Multan, Pakistan
Sibte Abbas Department of Food Science and Technology, MNSUA, Multan, Pakistan
Umrah Zafar Department of Food Science and Technology, MNSUA, Multan, Pakistan
Abstract
The study of atomic and molecular level matter manipulation is known as nanotechnology. Food nanotechnology can be traced to Pasteurisation, a technique pasteur developed to eliminate spoilage germs and which resulted in a revolution in food processing and food quality improvement. Furthermore, this method has the potential to reduce the cost of food additive components while enhancing the shelf life of food goods. The goal is to increase product shelf life and freshness while also increasing food quality. Nanotechnology can completely transform the food business. The food industry is utilising nanotechnology to create nanoscale ingredients that influence food colour, texture, and flavour. Using nanotechnologies to develop smart packaging to maximize product shelf life has been an aim of many companies. Another potential application of nanotechnology is the development of food analysis procedures for detecting minute levels of chemical contamination, virus, or bacteria in food systems. A regulatory structure capable of regulating any dangers related tonanofoods and the usage of nanotechnologies in the food business is urgently needed. The food and food-related industries are predicted to increase their use of nanotechnology, which will have an impact on the food system at all phases, from food production to processing, security, packaging, transportation, quality, storage, safety and safety. The safety of food and food-related items utilising nanoparticles will determine public acceptance. A unified international regulatory framework for food nanotechnology is required.
Publication Details
Page(s) 135-135
DOI DOI not available
Published Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords
Nanoparticles shelf life food quality Nanotechnology food colour
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