Authors: Kavitha Pathakoti, Manjunath Manubolu, Huey-Min Hwang

 

Journal Title: Journal of Food and Drug Analysis
 
ISSN: 1021-9498 (Print)
 
Publisher: Elsevier
 
Society/Institution: Food and Drug Administration of Taiwan
 
Abstract
 
Recent developments in nanoscience and nanotechnology intend novel and innovative applications in the food sector, which is rather recent compared with their use in biomedical and pharmaceutical applications. Nanostructured materials are having applications in various sectors of the food science comprising nanosensors, new packaging materials, and encapsulated food components. Nanostructured systems in food include polymeric nanoparticles, liposomes, nanoemulsions, and microemulsions. These materials enhance solubility, improve bioavailability, facilitate controlled release, and protect bioactive components during manufacture and storage.
 
This review highlights the applications of nanostructured materials for their antimicrobial activity and possible mechanism of action against bacteria, including reactive oxygen species, membrane damage, and release of metal ions. In addition, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented.
 
Open Access funded by Taiwan Food and Drug Administration. Article published under a Creative Commons license

 

Illustration Photo: The Inner Mongolia Yili Industrial Group Co., Ltd. is the largest dairy products manufacturer in China (credits: Asian Development Bank / Flickr CC BY-NC-ND 2.0)

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