Review article
Review of Potential Use, Benefits and Risks of Nanosensors and Nanotechnologies in Food
Davor ILEŠ
; Croatian Food Agency, Osijek, Croatia
Goran MARTINOVIĆ
; Faculty of Electrical Engineering Josip Juraj Stossmayer, University of Osijek, Osijek, Croatia
Dražan KOZAK
; Faculty of Mechanical Engineering Josip Juraj Strossmayer University of Osijek, Slavonski Brod, Croatia
Abstract
Usage of nanotechnology in food with all of its possible different applications
has potential to significantly change today’s ways of food manufacturing and
packaging as well as to alter fundamental functionality of food. Application of
nanotechnology in food increases food safety, allows better delivery of new
functional ingredients and extends product life. Food nanotechnology implies
nanotechnology application in food package manufacturing and nanotechnology
application directly to food products. Production of nanopackages implies
usage of nanosensors for detection of contaminants and pathogens, nanosensors
for product tracking and control, nanoparticles for improvement of mechanical
properties and biodisintegration of a package. New food ingredients in food can
be delivered by means of colloids, liposomes, nanoemulsions or nanolaminats,
thus transforming food products into health preparation or a medicine.
Increased research in the field of nanofood application and a possible nanofood
mass production can perhaps lead to health risk for consumers; hence it is
important to pass new scientifically based regulations which will define usage
of food nanotechnology.
Keywords
Information fusion; Nanofood; Nano packaging; Safety
Hrčak ID:
76183
URI
Publication date:
30.4.2011.
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