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Review
. 2017 Apr;25(2):245-253.
doi: 10.1016/j.jfda.2017.02.004. Epub 2017 Mar 19.

Nanostructures: Current uses and future applications in food science

Kavitha Pathakoti  1 , Manjunath Manubolu  2 , Huey-Min Hwang  1
Affiliations
Review

Nanostructures: Current uses and future applications in food science

Kavitha Pathakoti et al. J Food Drug Anal. 2017 Apr.

Abstract

Recent developments in nanoscience and nanotechnology intend novel and innovative applications in the food sector, which is rather recent compared with their use in biomedical and pharmaceutical applications. Nanostructured materials are having applications in various sectors of the food science comprising nanosensors, new packaging materials, and encapsulated food components. Nanostructured systems in food include polymeric nanoparticles, liposomes, nanoemulsions, and microemulsions. These materials enhance solubility, improve bioavailability, facilitate controlled release, and protect bioactive components during manufacture and storage. This review highlights the applications of nanostructured materials for their antimicrobial activity and possible mechanism of action against bacteria, including reactive oxygen species, membrane damage, and release of metal ions. In addition, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented.

Keywords: food packaging; food science; nanocomposites; nanoencapsulation; nanostructures.

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Conflict of interest statement

Conflicts of interest

All contributing authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Overview of nanostructures in food and their applications in food science.
Figure 2
Figure 2
Schematic representation of possible mechanisms of toxicity involved in metal-containing nanomaterials: (1) metal ion uptake into cells, (2) generation of reactive oxygen species, and (3) bacterial cell membrane damage. NP =nanoparticle; ROS =reactive oxygen species.
See this image and copyright information in PMC

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