Nanomaterials in food processing, packaging preservation and their effects on health & environment

Abstract

Nanotechnology is appealing to manufacturers and industrialists due to its physicochemical properties, the possibilities of wider applications, diverse strategies, increasing nutrient stability, higher solubility, higher bioavailability of bioactive chemicals, protection of food components, fortification, and targeted delivery. The application of nanomaterials in the food industry relates to production, packaging, fabrication, storage, and distribution and includes nanotubes, nanocomposites, nanocapsules, nanoemulsions, and nanoencapsulations. Although many research reports have been published, there are still some issues regarding nanotoxicology and its long-term impact on human health. Despite the enormous benefits of nanotechnology in food processing, health and nutrient concerns should also be taken care of for its wider acceptance and improvement. The primary concern related to nanomaterials is their tiny size, which may lead to have different physicochemical properties compared to their macro-counterparts. The wide use of nanomaterials in the food industry with the research on their effects on human health has created enormous pressure on scientists to determine the possible health effects due to the consumption of nanomaterials in food or products from the food industry. The European chemicals legislation has developed guidelines in their country on multiple regulatory issues including the safety use of nanomaterials, to resolve toxicity issues and guidance to measure nanomaterials. The present review presents a summated representation of the topics relating to nanomaterials including synthesis, their use in the food industry, human health, and environmental risk assessment with more focus on the positive aspects of food processing, packaging and preservation. The present review containing data, explanations and compilation on different types of nanomaterials, their wide application in various sectors of the food industry and their effects on health along with non-toxic effects will significantly contribute to finding the resolutions for future research in this field.