Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 3, Volume 18, Issue 2, December 2022, Page 23-33 PDF (712.43 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2022.217792 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Magda Sharara | ||||
| Food Science and Technology Dept., Fac. of Agric., Alex., Univ., 21545, El- Shatby, Alexandria, Egypt | ||||
| Abstract | ||||
| Nanotechnology is a relatively novel and unconventional applicable technique in the field of food science and technology. It appears to be a promising tool for food security and food sustainability. Nanotechnology is described as the “understanding and control of matter at dimensions of about 1–100 nm, where unique phenomena allow for new applications”. The chemical, physical, and biological characteristics of materials at this size are significantly different from the properties of individual atoms and molecules or bulk matter. These modifications result in nanoscale materials with distinct mechanical, electrical, magnetic, and photonic characteristics. The ability to modify matter at the nanoscale can lead to a better knowledge of biological, physical, and chemical processes at this scale, as well as the development of novel materials, structures, systems, and technologies that take use of these new features. This review aims to shed light on the definition and important application of nanotechnology in food industry and also some of the hazards of nanoparticle on human body. | ||||
| Keywords | ||||
| Nanotechnology; nanoencapsulation; risk assessment of nanotechnology | ||||
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