Nanotechnology for Food Applications: Benefits and Hazards | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 68, Issue 1, January 2025, Page 423-438 PDF (910.27 K) | ||||
| Document Type: Review Articles | ||||
| DOI: 10.21608/ejchem.2024.203688.9619 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Marwa Hanafy Mahmoud  
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| National Research Centre | ||||
| Abstract | ||||
| The manufacture of high-quality food requires sophisticated processing, packaging, and long-term storage techniques. Nanotechnology has a significant impact on the food business by enhancing food quality, flavor and texture. Consumers may offer information on the food condition inside and its nutritional status using nanomaterial and nano-sensors, which also improve safety by detecting pathogens. Given that the majorities of food bioactives that fight various diseases which are hydrophobic and have the lowest bioavailability and stability, nanotechnology-based delivery methods have been able to increase food bioactive compounds' bioavailability and transport them to specific locations. Foods based on nanotechnology provide substantial hurdles for both government and business, assuring consumer acceptance of nano foods on the market. It is challenging to draw any conclusions about the efficacy of nanoparticles because of the lack of scientific investigation into these systems. Consequently, a detailed analysis of potential risks to human health is necessary before the release of nano-food items for commercial sale. | ||||
| Keywords | ||||
| Nanotechnology; nano application forms; nano processed food; nanoparticles health hazards | ||||
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