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Application of nanomaterials for food industry

Sandeep Rai, Anjali Bishnoi, Sunil Kumar, Jinkal Mistry, Hitkam Pandya


This review focuses on the use of nanomaterials in food industry. The topic of this review highlights application of nanomaterials in processing, in packaging and as food contact materials. This review also gives an insight on the food safety as well as regulation of nanotechnologies for ensuring food safety. The food industry is in need of technologies, which can be employed to produce fresh authentic, convenient and flavourful food products. Products with prolonged shelf life and freshness along-with improving the quality of food are the other major targets. In fact nanomaterials have revolutionized the food industry. Recent development of smart packaging helped to optimize product shelf life using nanomaterials. Such packaging systems based on nanomaterials can repair small holes/tears and can suitably respond to environmental conditions such as temperature and moisture changes to alert the customer in case the food is contaminated. Nanomaterials can provide answers to practical solutions for modifying the permeation behaviour of foils by increasing barrier properties. Nanomaterials can also be used to develop surfaces with antimicrobial and antifungal properties which are capable of sensing and signalling microbiological and biochemical changes in the nano-biodegradable packaging. The article also briefly highlight the need of creating regulatory systems for managing risks associated with the use of nanomaterials in the food industry

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