NANOTECHNOLOGY APPLICATION IN FOOD SCIENCE AND NUTRITION AND ITS SAFETY ISSUES; A REVIEW

摘要

Nanotechnology applications have developed with rising needs for use of nanoparticles in food science, nutrition, nutraceuticals, food microbiology, nutrient delivery, among others.Nano-based “active” and “smart” food packaging confers numerous benefits compared with conventional methods of packaging.Nanocarriers including inorganic nanocarriers such as metallic nanostructures like quantum dots, and organic nanocarriers such as polymer nanoparticles and lipid-derived nanoparticles like liposome, nanoemulsions, carbon-based nanocarrier, dendrimers, and hydrogels, have been widely applied in foods.Numerous natural and synthetic polymers used as nanoencapsulating delivery systems are in use and enhanced for better preservation and bioavailability of food active constituents.Conventional methodsuch as solvent emulsification-diffusion, reversephaseevaporation, high-pressure homogenization, and injection methods, and emerging methods such as supercritical fluid, microfluidic channel, self-assembly methods, have been applied.Although nanotechnology applications in foods have raised safety, ethical, and environmental issues, the potentials for its wider application in foods, nutrition, and nutraceuticals are quite promising.