Common Terms, Processes, and Applications in Food Nanotechnology: A Mini Review

Abstract

Background: In the world today, food materials are no longer considered a source of nutrients solely, but also have to make contributions to the health of consumers. The benefits of food nanotechnology in the utilisation of some food wastes, oil crops, and essential oils rich in nutrients and bioactive compounds are numerous. Aims: The scope of nanotechnology is increasingly covering every facet of life, with applications to food taking the lead. Starting from the first-generation passive nanomaterial, and now, the energetic nanotechnology and nanosystems, the application of nanotechnology to food and food systems is growing exponentially, although nanofoods are in a growing stage. This study aims to bring to bear the common terms, processes and promising potentials of nanotechnology in the food industry. Methodology: The study design involved a review of the common terminologies and applications of nanotechnology in the food industry. Department of Food Science and Technology, Federal University of Agriculture, Akure.  This is a collection of the various applications as contained in journals. Results: Applications include utilisation of nanotechnology in food safety and food safety assurance, production of nanoparticles which are better biologically active than large-sized particles, nutraceuticals with effective targeted delivery of nutrients to targeted systems and bioavailability, nanosensors and nanocoatings, among other applications. Several methods have been developed for food nanotechnology, including spray drying, nanoemulsification via high pressure or high-speed homogenization, micronisation, ultrasound and others. Conclusion: Food nanotechnology principles and applications are still growing, and it is going to revolutionise Food Science and Technology in the years to come. This review has brought to bare the common terminologies associated with food nanotechnology and their current applications in the food industry. Food products such as meat and poultry, fresh fruits, and vegetables are a medium for the transmission of human pathogens, which will lead to foodborne illness outbreaks and additionally draw public interest to food safety. Therefore, there is a need to increase the new antimicrobial properties of nanomaterials.