Nanotechnology: recent trends in food safety, quality and market analysis

• Main Authors: Nurfatihah Zamri, Shafiquzzaman Siddiquee
• Format: Book Chapter
• Published: Springer 2018
• Subjects: HF Commerce
• Online Access: https://eprints.ums.edu.my/id/eprint/29670/; https://link.springer.com/chapter/10.1007/978-3-319-99602-8_14; https://doi.org/10.1007/978-3-319-99602-8_14
• Institution: Universiti Malaysia Sabah

Nanotechnology is used in a variety of fields such as agriculture, medicine, food industry, computer engineering, communication and energy production. In food industries, nanotechnology is utilized in all staged of production, from storing, processing, packaging, quality control and assurance, and even labeling. The incorporation of nanotechnology in food industries are improving food security, increasing shelf life, inhibit microorganism growth, and for better flavor and nutrient delivery. Improvement on food packaging has been done progressively by adding nanomaterials into polymer matrix to produce nanocomposite such as introduction of biodegradable components to get bionanocomposite and incorporation of metal ion, metal oxide, nanoclay, biopolymers and enzymes to develop antimicrobial nanopackaging. The advancement of nanotechnology leads the development of biosensor for determination of analytes. Electronic tongue or noses has been used to detect food spoilage, microfluidics sensor can detect compound of interest and nanocantilevers detection based on biological-binding interaction. The inclusion of nanotechnology is crucial in maintaining the quality of food products. Nanoemulsion, nanoencapsulation and nanolaminate are some of the nanotechnologies used to ensure the quality of food products. However, factors including regulation, consumers perception and lack of investors that may inhibit the development of nanotechnology, cannot be ignored. The role of each stakeholder is important to ensure the growth of nanotechnologies in food industries.