Albert Science International Organization

ARTICLE DESCRIPTION: 

Richa Saxena, Swati Hardainiyan, B. C. Nandy, Future Aspect of Antimicrobial Nano-Product in Food Processing, Packaging and Safety, ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI), 2015, 1(1): 01-07.

ARTICLE TYPE: REVIEW

dids/doi No.: 01.2016-97391785

dids link:http://dids.info/didslink/01.2016-96797347/

ABSTRACT:

Nanotechnology is innovative frontiers of this century and food nanotechnology has potential to revolutionize the food industry. The purposes of nanosciences to the agriculture and food sector are reasonably current assessed with their exploitation in drug delivery and pharmaceuticals. Various researchers have acknowledged well the potential of nanotechnology to lead all the food industries in the 21st century. Even though valuable functions of nanotechnology to foods are still limited, numerous fundamental concepts found in nanoscale have been recognized well. Several crucial challenges as well as determining of important composites, producing most approving intake levels, increasing adequate food delivering matrix and product formulation including the safety of the products need to be addressed. As food microbiology is affected, nanotechnology offers novel agents to inhibit growth of spoilage and pathogenic microbes, to prevent their attachment to surfaces, and even to eliminate them. Other applications provide tools for investigating microbes by detecting their attachment to food contact surfaces or specifying microbes and their growth. The new form of disparity affects not only the activity of a given element or molecule against microorganisms, but also modifies metabolic and material transport systems of uni or multicellular organisms. While allowing technological progression in utilizing the microbiological and biochemical efficiency of nanoparticles, guarded actions have to be applied to make sure food and environmental safety. This review proposed the information regarding to cover some of the developments in nanotechnology and their applicability to food and nutraceuticals systems. It shows a number of nanoscale-sized structures that are uniquely relevant to the food industry, the several food industrialized methods that could benefit from nanotechnology and nanotechnology’s applicability to the formulation and storage of food, together with recognizing the outstanding challenges.

Keywords:Nanoparticles, food product, antimicrobials

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