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

• Published in: Yàowu shi͡p︡in fenxi Vol. 24; no. 4; pp. 671 - 681
• Main Authors: He, Xiaojia, Hwang, Huey-Min
• Format: Journal Article
• Language: English
• Published: China (Republic : 1949- ) Elsevier B.V 01.10.2016; Food and Drug Administration; Taiwan Food and Drug Administration
• Subjects: Allergies; Antimicrobial agents; Bioavailability; Carbon black; Cooperation; drugs; Environmental protection; Federal regulation; Food industry; Food Packaging; Food processing; Food processing industry; Food science; Food Technology; Gene expression; Inflammation; International organizations; issues and policy; Low density polyethylenes; manufacturing; market share; Metal oxides; Nanocomposites; Nanomaterials; Nanotechnology; Oxidative stress; Packaging; Pathogens; Physicochemical properties; Polylactic acid; Polymers; Review; Safety; safety assessment; Silver; United States > US; safety assessment; manufacturing; nanotechnology; packaging; food science
• ISSN: 1021-9498; 2224-6614
• DOI: 10.1016/j.jfda.2016.06.001

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.