Paper Key : IRJ************316
Author: Sofia I. Hussain
Date Published: 01 Jul 2024
Abstract
Recent advancements in nanochemistry have brought about transformative changes in various scientific and industrial sectors, with significant implications for the food industry. The applications of nanochemistry have become increasingly relevant due to the growing demand for nanoparticles in diverse areas of food science and food microbiology. These applications span a wide range, encompassing food processing, food packaging, the development of functional foods, food safety, the detection of foodborne pathogens, and the extension of the shelf life of food and food products. This paper aims to provide an overview of the potential applications of nanoparticles within the food industry, aiming to ensure the delivery of safe and uncontaminated food to consumers, while also enhancing the functional attributes of these consumables. Furthermore, the utilization of nanochemistry to augment the nutritional content and organoleptic qualities of food items is briefly explored. Additionally, the paper offers insights into the safety considerations associated with nano-processed food products, as well as the regulatory challenges that need to be addressed to ensure the consumer acceptance of these innovations.
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