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KMID : 0881720190340040317
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Journal of Food Hygiene and Safety
2019 Volume.34 No. 4 p.317 ~ p.324
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Application of Nanoparticles in Food Preservation and Food Processing
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Prakash J.
Vignesh K.
Anusuya T.
Kalaivani T.
Ramachandran C.
Sudha Rani R.
Momna Rubab
Imran Khan
Fazle Elahi
Oh Deog-Hwan
DevanandVenkatasubbu G.
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Abstract
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This study focuses on the role of nanotechnology in the field of food industries. Bioactive components with antimicrobial activity against food pathogens are encapsulated into nanoparticles (NPs) to improve and extend their efficiency in food preservation. However, these NPs should be biocompatible and nontoxic for humans.Advancement in this field has resulted in the development of NPs for food packaging in some industries. The most commonly used group of NPs in the food industry is metal oxide. As metal oxide NPs such as zinc oxide and titanium dioxide exhibit antimicrobial activity in food materials, the NPs can be used for food preservation with enhanced functional properties. The application and effects of nanotechnology in correlation with the nutritional and sensory properties of foods were briefly discussed with a few insights into safety regulations on nano-based food formulation and preservation.
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KEYWORD
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Nanotechnology, Nanoparticles, Food pathogens, Antimicrobial activity, Food preservation
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