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Review
. 2016 Oct;24(4):671-681.
doi: 10.1016/j.jfda.2016.06.001. Epub 2016 Jul 16.

Nanotechnology in food science: Functionality, applicability, and safety assessment

Xiaojia He  1   2 , Huey-Min Hwang  1
Affiliations
Review

Nanotechnology in food science: Functionality, applicability, and safety assessment

Xiaojia He et al. J Food Drug Anal. 2016 Oct.

Abstract

Rapid development of nanotechnology is expected to transform many areas of food science and food industry with increasing investment and market share. In this article, current applications of nanotechnology in food systems are briefly reviewed. Functionality and applicability of food-related nanotechnology are highlighted in order to provide a comprehensive view on the development and safety assessment of nanotechnology in the food industry. While food nanotechnology offers great potential benefits, there are emerging concerns arising from its novel physicochemical properties. Therefore, the safety concerns and regulatory policies on its manufacturing, processing, packaging, and consumption are briefly addressed. At the end of this article, the perspectives of nanotechnology in active and intelligent packaging applications are highlighted.

Keywords: food science; manufacturing; nanotechnology; packaging; safety assessment.

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Conflict of interest statement

Conflicts of interest

All contributing authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Diagram showing the development of nanotechnology in food science/industry and its functionality, applicability, and safety assessments.
Figure 2
Figure 2
Schematic diagram showing the delivery of bioactive components in food matrix. The overall oral bioavailability of bioactives is governed by three main factors: bioaccessibility, absorption, and transformation. GIT: gastro-intestinal tract. Reproduced with permission from “Excipient nanoemulsions for improving oral bioavailability of bioactives,” by L. Salvia-Trujillo, O. Martín-Belloso, D.J. McClements, 2016, Nanomaterials, 6, p. 17 [43].
Figure 3
Figure 3
Development of nanotechnology and its application in active and intelligent packaging. Reproduced with permission from “Nanotechnology development in food packaging: A review,” by S.D.F. Mihindukulasuriya, L.T. Lim, 2014, Trends Food Sci Technol, 40, p. 149–67 [131].
See this image and copyright information in PMC

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