Nanotechnology in Food Processing

Nanotechnology focuses on the characterization, fabrication and manipulation of biological and non-biological structures smaller than 100 nm. The physical, chemical and functional properties of structures at nanoscale exhibit unique and novel functional properties. Food processing in present day targets specific health and nutrition functions. Conventional food processing technologies face certain limitations and are unable to overcome the challenges. It is not possible to add water soluble vitamins fats/oils, similarly fat soluble vitamins cannot be added to juices/beverages. Nanotechnology has opened new avenues in overcoming the limitations of conventional processes, development of health / functional foods; improved nutrition, taste, color flavor and texture of food stuffs; development of nano-composites with improved barrier, mechanical or antimicrobial properties and nanosensors for traceability and monitoring the conditions of food during transport and storage. The important areas include, nano-emulsions, nano-encapsulation, nano-fibres and nano-laminates for developing functional foods; nano-membrane separation systems; nano-composites for food packaging, nano-catalysts for improving chemical/biochemical reactions, nano-sensors and nano-traces for food safety and bio security, etc. The commercialization of many nanotechnological innovations in the area of food processing has already taken place. The potential of nanotechnology in food processing is immense.