Various facets of nanotechnology in food processing (Review)

Gayathri,Devaraja; Soundarya,Rajanna; Prashantkumar,Chakra Siddappa

doi:10.3892/ijfn.2024.38

Various facets of nanotechnology in food processing (Review)

Authors:
- Devaraja Gayathri
- Rajanna Soundarya
- Chakra Siddappa Prashantkumar
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Affiliations: Department of Studies in Microbiology, Davangere University, Davangere, Karnataka 577007, India
Published online on: July 29, 2024 https://doi.org/10.3892/ijfn.2024.38
Article Number: 4
Copyright : © Gayathri et al. This is an open access article distributed under the terms of Creative Commons Attribution License [CC BY 4.0].

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Abstract

With increased global food productivity and diversity in food consuming tradition, competitive consumers are often conscious about the safety, hygiene and quality of food. Therefore, the most critical challenge for food scientists and technologists is to develop various strategies with which to increase the percentage of food quality with health benefits and nutraceutical values. The conventional method of the food chain involves food production, fortification, food processing, preservation, analysis and packaging, while nanotechnological intervention makes the food processing much more precise and tends to ensure safety. The present review aimed to provide an overview of nanotechnology, food processing and nanomaterials used in food processing. Nanocarriers used in the delivery system, such as nanoencapsulation, nanomaterials and nanoencapsulation, production techniques of encapsulation, nanoencapsulated food additives, the role of nanotechnology food safety security in addition to nanotechnology associated health hazards in food processing are highlighted.

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