An overview on properties and usage of nanostructured materials in the food sector

mohsen safaei, Naser Karimi, Mehran Alavi, Mojtaba Taran, razieh rezaei

Abstract


The population growth causes an increasing pressure on food sector so that the problem of malnutrition is a further concern in the today’s world. Nanotechnology is one of the new emergent technologies of the present century that would largely influence the world future. Convergence of nanotechnology and food science may lead to emerging abundant potentialities; thus, it is particularly paid attention in the new century. Nanomaterials provides a wide range of applications in producing, storing, packaging, bioavailability, and conductivity of nutrients. On the other hand, scholars and food producers industry mainly concern for the effect of using nanomaterials on the food safety due to unknown features and effects of nanomaterials. Regarding the wonderful potential of applying nanotechnology, a great revolution will be expected in this area. In this review, benefits and health risks of nanomaterial in nutrition and food sciences are highlighted.


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Copyright (c) 2017 mohsen safaei, Naser Karimi, Mehran Alavi, Mojtaba Taran, razieh rezaei

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