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Potential of Nanotechnology in Functional Foods

2012; United Arab Emirates University; Volume: 25; Issue: 1 Linguagem: Inglês

10.9755/ejfa.v25i1.9368

2079-0538

Jafarali K. Momin, Jayakumar Chitra, Jashbhai B. Prajapati,

Dye analysis and toxicity

Food nanotechnology is a relatively recent area which has opened up a whole universe of new applications infood industry. Some of these applications include; improved taste, flavor, color, texture and consistency offoodstuffs, increased absorption and bioavailability of nutraceuticals and health supplements, development offood antimicrobials, new food packaging materials with improved mechanical barrier and antimicrobialproperties, nanosensors for traceability and monitoring the condition of food during transport and storage,encapsulation of food components or additives. Smart delivery of nutrients, bioseparation of proteins, rapidsampling of biological and chemical contaminants and nanoencapsulation of nutraceuticals are few moreemerging areas of nanotechnology for food industry. Nanotechnology holds great promise to provide benefitsnot just within food products but also around food products. There is an urgent need for regulatory systemscapable of managing any risks associated with nanofoods and the use of nanotechnology in food industry. Inthis review, applications of nanotechnology in functional food with special attention to related regulatory issuesare discussed.