Nanotechnology: Emerging Tool in Food Processing, Safety and Quality Enhancement

Abstract

Nanotechnology boost the expansion of the food industry, it acts as an innovative domain for the transformation of conventional agriculture and foodstuffs into an entirely novel entity. Nanotechnology comprised of nanoparticles which are classified into four dimensional categories namely, 0D, 1D, 2D and 3D. Nanoparticles are utilized externally in packaging and internally as additives. Nanotechnology aids to prolong the shelf life of the finished product. Nanotechnology strengthens the barrier qualities and also helps in detection of infections and toxins in food products with reference to food safety. Nanotechnology may develop devices for rapid identification of deficiencies of nutrients and the presence of pathogens in food. Numerous applications of nanotechnology in food system and processing have been developed in many countries, some of which include nano-based food additives. Nanotechnology strengthens the functionality and efficiency of frequently used products, by enhancing every aspect of our lives. In spite of its efficiency and eco-friendly qualities, it offers a clean environment by fostering a safer air and water, along with renewable and clean energy for a resilient future.

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