Sustainable Functional Nanofoods: Formulation Opportunities and Application Challenges
Nanotechnologies are an emerging scientific field that refers to the science of nanosized materials and structures. They can provide numerous innovative opportunities within the food industry, with applications in areas such as food production, processing, packaging, preservation, agriculture, wate...
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| Format: | Article |
| Language: | English |
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HH Publisher
2024-12-01
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| Series: | Progress in Microbes and Molecular Biology |
| Online Access: | https://journals.hh-publisher.com/index.php/pmmb/article/view/1095 |
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| author | Abdelkarim Guaadaoui Maryem El Yadini Imane Himri Ilhame Bourais Adil El Yadini Jihane Oumato Nasreddine El Omari Lamiae Belayachi Abdelhakim Bouyahya Abdellah Hamal |
| author_facet | Abdelkarim Guaadaoui Maryem El Yadini Imane Himri Ilhame Bourais Adil El Yadini Jihane Oumato Nasreddine El Omari Lamiae Belayachi Abdelhakim Bouyahya Abdellah Hamal |
| author_sort | Abdelkarim Guaadaoui |
| collection | DOAJ |
| description |
Nanotechnologies are an emerging scientific field that refers to the science of nanosized materials and structures. They can provide numerous innovative opportunities within the food industry, with applications in areas such as food production, processing, packaging, preservation, agriculture, water treatment, etc. In the food industry, organic or mineral nanoparticles measuring between 1 and 100 nanometers demonstrate significantly improved properties —often enhanced by a factor of ten— compared to conventional materials. Nevertheless, the use of materials at the nanoscale can also present challenges related to potential impacts on human health, the environment and regulatory challenges, akin to those faced by other emerging technologies. The integration of nanofoods requires careful evaluation of the risks associated with new products. Nonetheless, the benefits of food nanotechnology are gaining momentum. Regulations must become more stringent regarding the use of nanomaterials or nanofoods, particularly concerning safety protocols. The modernization of food production still has to face some drawbacks of the new approaches to be implemented for routine production. Scientific research must provide the expected solutions to these limitations for making functional nanofoods more sustainable.
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| format | Article |
| id | doaj-art-7553c28ab4ef4ea7a658c865863cf91e |
| institution | Kabale University |
| issn | 2637-1049 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | HH Publisher |
| record_format | Article |
| series | Progress in Microbes and Molecular Biology |
| spelling | doaj-art-7553c28ab4ef4ea7a658c865863cf91e2025-02-04T08:39:34ZengHH PublisherProgress in Microbes and Molecular Biology2637-10492024-12-017110.36877/pmmb.a0000456Sustainable Functional Nanofoods: Formulation Opportunities and Application ChallengesAbdelkarim GuaadaouiMaryem El YadiniImane HimriIlhame BouraisAdil El YadiniJihane OumatoNasreddine El OmariLamiae BelayachiAbdelhakim BouyahyaAbdellah Hamal Nanotechnologies are an emerging scientific field that refers to the science of nanosized materials and structures. They can provide numerous innovative opportunities within the food industry, with applications in areas such as food production, processing, packaging, preservation, agriculture, water treatment, etc. In the food industry, organic or mineral nanoparticles measuring between 1 and 100 nanometers demonstrate significantly improved properties —often enhanced by a factor of ten— compared to conventional materials. Nevertheless, the use of materials at the nanoscale can also present challenges related to potential impacts on human health, the environment and regulatory challenges, akin to those faced by other emerging technologies. The integration of nanofoods requires careful evaluation of the risks associated with new products. Nonetheless, the benefits of food nanotechnology are gaining momentum. Regulations must become more stringent regarding the use of nanomaterials or nanofoods, particularly concerning safety protocols. The modernization of food production still has to face some drawbacks of the new approaches to be implemented for routine production. Scientific research must provide the expected solutions to these limitations for making functional nanofoods more sustainable. https://journals.hh-publisher.com/index.php/pmmb/article/view/1095 |
| spellingShingle | Abdelkarim Guaadaoui Maryem El Yadini Imane Himri Ilhame Bourais Adil El Yadini Jihane Oumato Nasreddine El Omari Lamiae Belayachi Abdelhakim Bouyahya Abdellah Hamal Sustainable Functional Nanofoods: Formulation Opportunities and Application Challenges Progress in Microbes and Molecular Biology |
| title | Sustainable Functional Nanofoods: Formulation Opportunities and Application Challenges |
| title_full | Sustainable Functional Nanofoods: Formulation Opportunities and Application Challenges |
| title_fullStr | Sustainable Functional Nanofoods: Formulation Opportunities and Application Challenges |
| title_full_unstemmed | Sustainable Functional Nanofoods: Formulation Opportunities and Application Challenges |
| title_short | Sustainable Functional Nanofoods: Formulation Opportunities and Application Challenges |
| title_sort | sustainable functional nanofoods formulation opportunities and application challenges |
| url | https://journals.hh-publisher.com/index.php/pmmb/article/view/1095 |
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