Nanoparticles Designed for Shelf-Life Extension and Food Safety

Areche F.O.; Corilla Flores D.D.; Rodriguez A.R.; Huaman J.T.; Quispe Solano M.A.; Jagdale Y.D.; Ansari M.J. · Nanotechnology Interventions in Food Packaging and Shelf Life (2022) · DOI: 10.1201/9781003207641-14

Resumen

Food nanomaterial applications can be found in food processing, food additives, and other materials in contact with food. Nanoparticles up to 300 nm are incorporated as food nutritional additives. With the use of food processing technologies that produce nanoparticles in novel foods, the growing consumption of highly processed foods increases our exposure to these nanoparticles in foods, such as chocolate syrups, sweeteners, etc. Food packaging using nanoparticles is evolving and improving to suit customer demand for safe, nutritious, and fresh food while also adhering to new food safety rules. To ensure the safety and authenticity of food throughout the supply chain, food manufacturers, traders, buyers, and regulatory authorities are seeking a novel, low-cost, rapid, and consistent method of controlling the quality of packaged food. This is because the packaging is a critical component of each segment of food production. The inclusion of nanotechnology into food products, incorporation into food packaging materials, and application in food processing are all examples of nanotechnology interventions in food packaging. The goal of this chapter is to describe the most recent achievements in food science with the use of polyphenol-loaded nanoparticles.

Instituciones: Universidad Nacional de Huancavelica; Universidad Nacional del Centro del Perú