Nanotechnology in the Food Industry [chapter]

Arun G. Ingale, Anuj N. Chaudhari
2018 Environmental Chemistry for a Sustainable World  
It should be noted that in indirect use no nano-structured materials are directly incorporated in the foodstuff matrix. However, the materials come into contact with the foodstuff [2, 11]. The reason is that the materials must be in contact with the foodstuff in order to fulfil a certain function benefitting the foodstuff or Peer-reviewed | Manuscript Summary Extreme surface-to-volume ratios of the particles are characteristic of nano-scaled materials. Compared with macro-scaled materials, this
more » ... led materials, this results in entirely different physical and chemical properties. These are the basis of the special applications and also the cause of the possible risks with nano-materials. The present overview deals above all with the four main areas of use in the food industry: packaging, process technology, microbiology and ingredients. On the one hand, we must distinguish between inorganic and organic nano-materials and, on the other hand, between the direct and indirect use of nano-materials in connection with foodstuffs. Besides research investigating new applications, toxicological investigations, for example for influencing bioavailability and the metabolism of nanoscaled substances, are required. Due to the special material properties, this also demands new analytical procedures. Citation: Weiss J, Gibis M (2013) Nanotechnology in the food industry. Ernaehrungs Umschau international 60(4): 44-51
doi:10.1007/978-3-319-70166-0_3 fatcat:uuvvbjax4vhcnhh33qssz6pmfq