Emerging trends of nanoparticles application in food technology: Safety paradigms

Abstract

Nanotechnology has expanded its wings in various spheres of life. It has progressed from first-generation passive nanomaterial to active nanotechnology (e.g., drug delivery) and nanosystems (e.g., robotics). Although nanofood is still in its infancy; however, these particles are now finding application as a carrier of antimicrobial polypeptides required against microbial deterioration of food quality in the food industry. Another challenging area is nanoencapsulation of pesticides that releases the pesticides within the stomach of the insect, thus minimizing contamination of crops and vegetables. The current nanotechnology applications in food science provide the detection of food pathogens, through nanosensors, which are quick, sensitive and less labour-intensive procedures. With the increasing health consciousness among consumers, it is possible to use nanosensors in plastic packaging to detect gases released due to food spoilage. However, it is well known that the nanoparticles equipped with new chemical and physical properties that vary from normal macro particles of the same composition may interact with the living systems thereby causing unexpected toxicity. Limited toxicological/safety assessments have been carried out for a few nanoparticles; hence studies relevant to oral exposure risk assessment are required for particles to be used in food.