An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety
As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods. Nanomaterials, unlike...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/5427978 |
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| _version_ | 1832562987264638976 |
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| author | Hyunjong Yu Jun-Young Park Chang Woo Kwon Sung-Chul Hong Kyung-Min Park Pahn-Shick Chang |
| author_facet | Hyunjong Yu Jun-Young Park Chang Woo Kwon Sung-Chul Hong Kyung-Min Park Pahn-Shick Chang |
| author_sort | Hyunjong Yu |
| collection | DOAJ |
| description | As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods. Nanomaterials, unlike conventional microscale materials, having novel characteristics can improve sensory quality of foods by imparting novel texture, color, and appearance. Nanotechnology has been used to design nanosensors for detection of harmful components in foods and a smart packaging system enabling to recognize food contamination very rapidly and sensitively. Nanoencapsulation is the most significant technology in food science, especially for bioactive compounds and flavors. Targeted delivery systems designed with nanoencapsulation can enhance bioavailability of bioactive compounds after oral administration. In addition, nanoencapsulation enables to control the release of flavors at the desired time and to protect the degradation of flavors during processing and storage. In this review, current applications of nanotechnology in food science including flavor control, enhancement of bioavailability of bioactive compounds, and detection of deleterious substances in foods are presented. Furthermore, this article overviews classification, preparative methods, and safety issues of nanomaterials for food science. This review will be of help to provide comprehensive information for newcomers utilizing nanotechnology to the food sector. |
| format | Article |
| id | doaj-art-f479a43827444dc0809287d313cbd4ee |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-f479a43827444dc0809287d313cbd4ee2025-02-03T01:21:17ZengWileyJournal of Chemistry2090-90632090-90712018-01-01201810.1155/2018/54279785427978An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and SafetyHyunjong Yu0Jun-Young Park1Chang Woo Kwon2Sung-Chul Hong3Kyung-Min Park4Pahn-Shick Chang5Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of KoreaDepartment of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of KoreaCorporate Research and Development Center, Ilshinwells Co., Ltd., Cheongju 28176, Republic of KoreaSystems Biotechnology Research Center, KIST Gangneung Institute of Natural Products, Gangneung 25451, Republic of KoreaDepartment of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Republic of KoreaDepartment of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of KoreaAs the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods. Nanomaterials, unlike conventional microscale materials, having novel characteristics can improve sensory quality of foods by imparting novel texture, color, and appearance. Nanotechnology has been used to design nanosensors for detection of harmful components in foods and a smart packaging system enabling to recognize food contamination very rapidly and sensitively. Nanoencapsulation is the most significant technology in food science, especially for bioactive compounds and flavors. Targeted delivery systems designed with nanoencapsulation can enhance bioavailability of bioactive compounds after oral administration. In addition, nanoencapsulation enables to control the release of flavors at the desired time and to protect the degradation of flavors during processing and storage. In this review, current applications of nanotechnology in food science including flavor control, enhancement of bioavailability of bioactive compounds, and detection of deleterious substances in foods are presented. Furthermore, this article overviews classification, preparative methods, and safety issues of nanomaterials for food science. This review will be of help to provide comprehensive information for newcomers utilizing nanotechnology to the food sector.http://dx.doi.org/10.1155/2018/5427978 |
| spellingShingle | Hyunjong Yu Jun-Young Park Chang Woo Kwon Sung-Chul Hong Kyung-Min Park Pahn-Shick Chang An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety Journal of Chemistry |
| title | An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety |
| title_full | An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety |
| title_fullStr | An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety |
| title_full_unstemmed | An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety |
| title_short | An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety |
| title_sort | overview of nanotechnology in food science preparative methods practical applications and safety |
| url | http://dx.doi.org/10.1155/2018/5427978 |
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