A Review on Nanotechnology in Food Science: Functionality, Applicability and Safety Assessment
Prabha Haldkar, Mohini M. Dange, Ayushi Trivedi, Nirjharnee Nandeha, Suneel Kumar Rathour
Journal of Scientific Research and Reports · pp. 876–883 · Published 5 Jun 2024
10.9734/jsrr/2024/v30i62105Abstract
With rising investment and market share, it is anticipated that the rapidly developing field of nanotechnology will change many facets of food science and business. A brief overview of recent uses of nanotechnology in food systems is provided in this article. To present a thorough overview of the advancement and safety evaluation of nanotechnology in the food sector, the functionality and applicability of food-related nanotechnology are emphasized. Food nanotechnology has a lot of potential applications, but because of its unique physicochemical characteristics, there are growing potentials. Consequently, a brief discussion is given to the safety issues and legal requirements pertaining to its production, processing, packaging, and consumption. This paper concludes with a discussion of the prospects for using nanotechnology in active and intelligent packaging.
Cited by 2
Afifa Younas, Sajid Fiaz, Rana Muhammad Waqar Younis · Nanotechnology in the Life Sciences · 2024
Sara Hadi, Ashraq Mohamed · Functional Food Science - Online ISSN: 2767-3146 · 2025
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