The safety of nanomaterials in food production and packaging
Nanotechnology involves developing, characterising, and applying structures ranging in size from 1 to 100 nm. As a key advanced technology, it has contributed to a substantial impact across engineering, medicine, agriculture and food. With regards to their application in food, nanomaterials posses t...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122000636 |
| _version_ | 1828168516856971264 |
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| author | Helen Onyeaka Paolo Passaretti Taghi Miri Zainab T. Al-Sharify |
| author_facet | Helen Onyeaka Paolo Passaretti Taghi Miri Zainab T. Al-Sharify |
| author_sort | Helen Onyeaka |
| collection | DOAJ |
| description | Nanotechnology involves developing, characterising, and applying structures ranging in size from 1 to 100 nm. As a key advanced technology, it has contributed to a substantial impact across engineering, medicine, agriculture and food. With regards to their application in food, nanomaterials posses the ability to lead the quantitative and qualitative development of high-quality, healthier, and safer foods by outperforming traditional food processing technologies for increasing shelf life and preventing contaminations. Although rapid progress has been made in nanotechnology in food products, the toxicity of nanoparticles and nanomaterials is not very well known. As a result, nanomaterials are potentially toxic, therefore, considering the constantly increasing employment in food science, they need to be further characterised, and their use must be better regulated. We may face a crisis of nanotoxicity if the molecular mechanisms by which nanoparticles and nanomaterials interact with food and within living organisms is not fully understood. Food safety can be guaranteed only if we are thoroughly aware of nanomaterial properties and potential toxicity. Therefore, it is urgently necessary to have in the food sector a regulatory system capable of managing nanofood risks and nanotechnology, considering the health effects of food processing techniques based on nanotechnology. This present review discusses the impact and role nanotechnology play in food science. The specific application of Nanomaterials in food science, their advantages and disadvantages, the potential risk for human health and the analysis to detect nanocomponents are also highlighted. |
| first_indexed | 2024-04-12T02:35:05Z |
| format | Article |
| id | doaj.art-17ae0c83f7be42578d12ef4c4a91bc52 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-12T02:35:05Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-17ae0c83f7be42578d12ef4c4a91bc522022-12-22T03:51:34ZengElsevierCurrent Research in Food Science2665-92712022-01-015763774The safety of nanomaterials in food production and packagingHelen Onyeaka0Paolo Passaretti1Taghi Miri2Zainab T. Al-Sharify3School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK; Corresponding author.School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK; Institute of Cancer and Genomic Sciences, College of Medical and Dental Sciences, University of Birmingham, UKSchool of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UKDepartment of Environmental Engineering, College of Engineering, University of Al-Mustansiriya, P.O. Box 14150, Bab-al-Mu'adhem, Baghdad, IraqNanotechnology involves developing, characterising, and applying structures ranging in size from 1 to 100 nm. As a key advanced technology, it has contributed to a substantial impact across engineering, medicine, agriculture and food. With regards to their application in food, nanomaterials posses the ability to lead the quantitative and qualitative development of high-quality, healthier, and safer foods by outperforming traditional food processing technologies for increasing shelf life and preventing contaminations. Although rapid progress has been made in nanotechnology in food products, the toxicity of nanoparticles and nanomaterials is not very well known. As a result, nanomaterials are potentially toxic, therefore, considering the constantly increasing employment in food science, they need to be further characterised, and their use must be better regulated. We may face a crisis of nanotoxicity if the molecular mechanisms by which nanoparticles and nanomaterials interact with food and within living organisms is not fully understood. Food safety can be guaranteed only if we are thoroughly aware of nanomaterial properties and potential toxicity. Therefore, it is urgently necessary to have in the food sector a regulatory system capable of managing nanofood risks and nanotechnology, considering the health effects of food processing techniques based on nanotechnology. This present review discusses the impact and role nanotechnology play in food science. The specific application of Nanomaterials in food science, their advantages and disadvantages, the potential risk for human health and the analysis to detect nanocomponents are also highlighted.http://www.sciencedirect.com/science/article/pii/S2665927122000636NanotechnologyFood productionSafetyPackagingToxicityHealth |
| spellingShingle | Helen Onyeaka Paolo Passaretti Taghi Miri Zainab T. Al-Sharify The safety of nanomaterials in food production and packaging Current Research in Food Science Nanotechnology Food production Safety Packaging Toxicity Health |
| title | The safety of nanomaterials in food production and packaging |
| title_full | The safety of nanomaterials in food production and packaging |
| title_fullStr | The safety of nanomaterials in food production and packaging |
| title_full_unstemmed | The safety of nanomaterials in food production and packaging |
| title_short | The safety of nanomaterials in food production and packaging |
| title_sort | safety of nanomaterials in food production and packaging |
| topic | Nanotechnology Food production Safety Packaging Toxicity Health |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122000636 |
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