Nano Technology in Food Industry

Nanomaterial is used in food production to improve the flow properties, quality, overall acceptability, flavor, color and to improve the shelf life of the product. It can also help in the production of low fat, sugar and salt foods to overcome food related diseases. Nanomaterial and micro structured assemblies are used in the encapsulation of food ingredients, additives, nutritional supplements and functional foods. Nano capsules which burst into different microwave frequencies incorporates desired flavor and color to food. Nanotubes which are made of milk protein by self-assembly can be used in novel ingredients for viscosity, gelation and Nano encapsulation controlled release.

Nanotechnology has its potential in purposeful food, style of organic process supplements and nutraceuticals containing Nano sized ingredients and additives like vitamins, antimicrobials, antioxidants, and preservatives area unit presently offered for increased style, absorption and bioavailability. Nutraceuticals that are incorporated within the carriers embrace carotenoid, beta-carotenes and phytosterols area unit employed in food to forestall the buildup of sterol. It will observe smaller amounts of chemical contaminants, bacterium and viruses. Nano-fluorescent particles will observe food pathogens. Biosensors are incorporated to alert shoppers, producers and distributors against safety standing of the process product.

Nanotechnology in food science is being incorporated in foods, food packaging and also in agriculture products. As developments in nanotechnology continue to emerge, its applicability to the food industry will increase potentially.

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