Use of Nanoparticles in the Food Industry: Advances and Perspectives Chapter

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Overview

abstract

• Nanotechnology has become important in the food industry in the production of active packaging and the use of microencapsulated nanoparticles. There are physical and chemical methods to produce nanoparticles which, besides being expensive, create waste. However, there are new alternatives for their production, such as the use of plant extracts. These methods are known as green synthesis or bioreduction because they are more environmentally friendly and produce less toxic waste. In this chapter, we present the areas of the food production process where nanotechnology can be employed: processing, packaging, safety, and development of functional foods. Finally, toxicological aspects, regulations, and perspectives on the use of nanoparticles in the food industry are presented. © 2018 Elsevier Inc. All rights reserved.

authors

• Carranza Álvarez Candy
• Carrillo Inungaray María Luisa
• Reyes-Munguía A.
• Trejo-Ramirez J.A.

publication date

• 2018-01-01

published in

• Impact of Nanoscience in the Food Industry  Book

Research

keywords

• Food processing; Food safety; Functional foods; Green synthesis; Nanoparticles; Packaging Food processing; Food safety; Nanoparticles; Packaging; Plant extracts; Processed foods; Synthesis (chemical); Toxic materials; Active packaging; Bio reductions; Chemical method; Food industries; Food production; Green synthesis; Functional food

Identity

Digital Object Identifier (DOI)

• 10.1016/B978-0-12-811441-4.00015-7

Additional Document Info

start page

• 419

end page

• 444