The role of Nanotechnology in food safety

Abstract

Nanotechnology is the engineering of functional systems at the molecular scale. Recently, nanotechnology are developed in the food area, with various applications, including improvements in nutrient and bioactive delivery systems, in texture and flavor encapsulation, in microbiological control, in food processing and packaging, and specific, highly sensitive biosensors that can be used to detect pathogens, allergens, contaminants, and degradants that can affect food quality and safety. Nanotechnology can also be used to design new food ingredients, such as solid-liquid particles, multilayered particles, fibers, assembled aggregates and novel structures using lipids, proteins, and other components that are present in natural food, and approved food ingredients. However, it is necessary to analyze the properties and characteristics of nanomaterials for potential health risks. The application of nanotechnology in the food production, packaging and storage, open new questions on the possible risks for the health of the consumers, and require a new and updated legislation to regulate the labeling and the presence in the food of these components.