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Nanotechnology: Current applications and future scope in food

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DOI: 10.1002/fft2.58

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DOI: 10.1002/fft2.58

REVIEW ARTICLE

Nanotechnology: Current applications and future scope in food

Monalisa Sahoo1 Siddharth Vishwakarma2 Chirasmita Panigrahi2 Jayant Kumar2

1
Centre for Rural Development and
Technology, Indian Institute of Technology Abstract
Delhi, New Delhi, India
Nanotechnology is the new frontier in the transformation of conventional agriculture
2
Agricultural and Food Engineering
and food sector into an emerging form for development of food industry. Innovations
Department, Indian Institute of Technology
Kharagpur, Kharagpur, India in nanofood, nanosensors, nanopackaging, nanofertilizers, and nanopesticides are the
major recent advancements of nanoscience and technology. Nanoscience-based tech-
Correspondence
Monalisa Sahoo, Centre for Rural Development nology has a vibrant impact on food quality, food safety, and food packaging aspects
and Technology, Indian Institute of Technology including nanofood drug delivery, nanonutraceuticals, and functional food. Applica-
Delhi, Hauz Khas, New Delhi 110016, India.
Email: [email protected] tion of nanotechnology facilitates food preservation, nutrition enhancement, and safe
delivery of micronutrients and bioactive components. Recent trends and advancement
Siddharth Vishwakarma and Chirasmita Pani-
grahi contributed equally to this work.
of nanotechnology and its promising opportunities and challenges in food process-
ing sector are discussed in this review. Synthesis of nano material and their applica-
tion to food sectors with concerned health regulatory and risk assessment issues are
addressed. Although nanotechnology is a promising prospect and has advancement
application in food industry, still efforts are required for intensive research in nanofood
system and creating public consumer awareness.

KEYWORDS
active and smart packaging, food preservation, nanocomposite, nanoparticles

1 INTRODUCTION TO NANOTECHNOLOGY large particles (with same composition) (Avella et al., 2007). Nanoma-
terials are classified based on their size, structures, and characteristics.
Nanotechnology is the emerging revolution having great potential in Such nanomaterials with high surface volume ratio can exhibit some
every sectors from mechanics to medicine including food industry. It is excellent physiochemical characteristics in terms of solubility, diffu-
the study of manipulation and control of matter on atomic and molec- sivity, bioavailability, color, optics, strength, intoxicity, magnetism, and
ular scale having at least one characteristic dimension in nanometer thermodynamics (Avella et al., 2005).
mostly ranging from 1 to 100 nm (Chellaram et al., 2014). It deals with Nowadays, the food market necessitates such technologies, which
the materials of nanoscale and is able to create novel devices and tech- can produce convenient, authentic, and appetizing food products so as
niques. Nanoparticle is believed to be the small object that performs to retain the leadership in food marketing and processing sector. Nan-
as a whole unit having unique properties and functions and originat- otechnology is one such known to possess extensive uses in food pro-
ing a new level of activity (Ozimek et al., 2010). Nanoparticles owing cessing. Nanoparticles are often used as food additives to protect the
to having enhanced surface area and mass transfer rates seem to pose food from contamination thereby enhancing the lifespan. Nanomate-
greater chemical and biological activity, enzymatic reactivity, pene- rials and nanoscale food additives in forms of preservatives, antimi-
trability, catalytic behavior, and quantum properties in comparison to crobial sensors, flavoring agent, packaging substances, encapsulated

This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided
the original work is properly cited.
© 2020 The Authors. Food Frontiers published by John Wiley & Sons Australia, Ltd and Nanchang University, Northwest University, Jiangsu University, Zhejiang Univer-
sity, Fujian Agriculture and Forestry University

Food Frontiers. 2020;1–20. wileyonlinelibrary.com/journal/fft2 1

2 SAHOO ET AL .

FIGURE 1 Different methods for synthesis of nanomaterials

food components, and so forth are used to influence nutrient compo- trolled release of nutrients through nanoencapsulation. The formation
sition and improve product shelf life, texture, flavor, and so on (Bajpai, of nanoscale enzymatic reactors for innovation of new products via
Chand, & Chaurasia, 2012). Nanotechnology offers multiplier oppor- food fortification can be made possible (Sastry et al., 2013). Electro-
tunities for the development of inventive products and expansion of spun nanofibers are gaining far-reaching attention as food packaging
applications in food systems such as bioactives, nutraceuticals, func- (structured polymeric films) or encapsulating materials (Chung et al.,
tional foods, pharma foods, and so on (Samal et al., 2017). It can even 2017).
be used to detect food pathogens acting as food quality and safety This review addresses the techniques for synthesis of nanomaterials
indicators (Bott, Störmer, & Franz, 2014). In food processing, nanoen- and their applications in various food sectors in detail. The safety issues
capsulation of food (nano-sized) ingredients, nutritional supplements and regulatory aspects associated with nanotechnology as well as its
(e.g., proteins and antioxidants), and additives (e.g., flavor and color) future prospects have been elaborated.
forms nanocapsules that can be incorporated in functional foods. This
provides odd taste and off-flavor masking, protective barriers, con-
trolled release, enhanced bioavailability of many vitamins and their 2 SYNTHESIS OF NANOMATERIALS
precursors, and better delivery and dispensability for water-insoluble
ingredients (solubilized by a nanoparticle formulation) (Berekaa, 2015; A large number of techniques are available to synthesize different
Prakash et al., 2013). types of nanomaterials in the form of particles, colloids, thin film, tubes,
Nanotechnology also aims to address food-related illnesses (e.g., rods, clusters, colloids, wires, powders, and so on. These techniques
diabetes and obesity), develop specific nutritional diets for different are grouped into three primary methods for synthesizing a nanoma-
target groups, aging populations, and lifestyles, and uphold food pro- terial as shown in Figure 1. The method developed is based upon the
duction sustainability (Chaudhry et al., 2008). This technology ensures materials of interest and type of nanostructures, such as, quantum dots
creation of devices for targeted delivery of nutrients via nutrition nan- (QDs), nanowires, nanorods, and nanoplates (Aher et al., 2013; Kulka-
otherapy. It can develop systems (smart/intelligent systems) for con- rni, 2015a,b,c).
SAHOO ET AL . 3

2.1 Physical method 2.1.4 Pulsed wire discharge method

In the physical method, mechanical forces and evaporation are gen- The pulsed wire discharge (PWD) method is another type of physical
erally utilized for the synthesis of nanomaterial. Pulse laser ablation, method of preparing nanoparticles; however, the synthesis mechanism
mechanical/high ball milling method, wire discharge method, mechan- is completely different from others (Umer, Naveed, Ramzan, & Rafique,
ical chemical synthesis, physical vapor deposition with consolidation, 2012). Vacuum chamber, powder collection filter, and discharging cir-
and so on are some physical methods used for the synthesis of nano- cuit are the equipment generally required for producing nanoparti-
material (Satyanarayana & Reddy, 2018). cles using PWD. In the method, pulsed current is passed through the
metal wire, which then gets evaporated and forms vapor. This vapor
is then cooled by ambient gas that finally forms nanoparticles (Dash
2.1.1 Pulse laser ablation technique
& Balto, 2011; Kinemuchi et al., 2003). If copper is used as a metal
wire, then copper nanoparticles will be formed. Nitride, metal, and
In this method, plasma is created through focusing of high-power
oxide nanoparticles are reported to be produced by using PWD (Satya-
pulsed laser beam to the targeted material inside a vacuum chamber.
narayana & Reddy, 2018). The copper nanoparticle (CuNPs) produced
Finally, colloidal solution of nanoparticles is formed through the gener-
from this method can be used for increasing shelf life of tomato by
ated plasma (Satyanarayana & Reddy, 2018). Instead of vacuum cham-
increasing its firmness. The application of CuNPs has been reported
ber, the targeted material can also be kept inside the concentrated
to increase the accumulation of bioactive compounds such as total
solutions of compounds from which the nanocomposite will be made.
phenols, lycopene, vitamin C, and flavonoids, thus tomatoes of better
Sportelli et al. (2015) made copper–chitosan (Cu-CS) nanocomposite
quality are produced for human diet (López-Vargas et al., 2018). The
from laser ablation technique and found that the efficiency of nanopar-
PWD method is highly energy efficient and can provide high produc-
ticle production depends upon the concentration of CS in solution.
tion rate; however, it is not suitable for industry because of very expen-
They observed antimicrobial effect of nanocomposite that was able to
sive process and almost impossible to use explicitly for different metals
inhibit the growth of 103 bacterial suspension after 4 hr of incubation.
(Jiang & Yatsui, 1998).
Laser ablation technique is also used for producing antimicrobial silver
nanoparticle (AgNP) for food packaging material (Sportelli et al., 2018).
2.1.5 Physical vapor deposition with
consolidation
2.1.2 High ball milling method
In this technique, the raw material is evaporated and collided with the
It is a solid-state processing technique for the synthesis of nanoparti-
inert gas or reactive gas. The generated nanoparticles are then con-
cles. Containers containing balls made of hardened steel or tungsten
densed on the cold finger, which is removed by the scraper. Finally,
carbide along with the raw material such as powder or flakes of micron
the nanoparticle powder is compressed by the piston–anvil. All the
size (<50 μm) are rotated at high speed (a few hundreds of rpm) around
processes are carried out in a vacuum chamber, which produces the
their axis or around some central axis. In this process, the raw material
desired purity of the end product (Kulkarni, 2015a). The pulsed vapor
is thrown and then pressed against the wall, which ground the material
deposition technique has been used for the development of aluminized
to a fine powder (few nm to a few tens of nm) (Kulkarni, 2015a). Dif-
film for food packaging (Mishra & Ningthoujam, 2017).
ferent types of mechanical mills such as planetary, vibratory, rod, tum-
bler, and so on are commonly used. Some of the materials such as Co,
Cr, W, Ni–Ti, Al–Fe, and Ag–Fe are made nanocrystalline using a ball 2.2 Chemical method
mill (Satyanarayana & Reddy, 2018). Some of these nanoparticles pro-
vide antimicrobial, antifungal, antiyeast, and antiviral activities that can The chemical methods have some advantages over physical methods
be used for active food packaging (Carbone, Donia, Sabbatella, & Anti- such as simple techniques, low-temperature (<350 ◦ C) synthesis, the
ochia, 2016). possibility of the variety of sizes and shapes of nanoparticles, easy con-
version of the liquid end product to dry powder or thin films, incor-
poration of foreign atoms (iron) during synthesis is possible, and so
2.1.3 Mechanical chemical synthesis
on (Kulkarni, 2015b). Microemulsion/colloidal method, sonochemical
method, electrochemical method, and so on are some chemical meth-
In this process, a chemical reaction is induced by mechanical energy.
ods that are described below (Satyanarayana & Reddy, 2018).
The chemical forerunners are usually a mixture of oxides, chlorides, and
metals that react during milling or subsequent heat treatment to pro-
duce a composite powder in which ultrafine particles are dispersed in 2.2.1 Microemulsion/colloidal method
a stable salt matrix. These ultrafine particles are recovered by wash-
ing with a suitable solvent with selective removal of the matrix (Satya- Microemulsion is a technique used for the production of nanoparticles
narayana & Reddy, 2018). where two immiscible fluids such as oil-in-water (O/W) or water-in-oil
4 SAHOO ET AL .

(W/O) or water-in-supercritical carbon dioxide (W/SC–CO2 ) are made 2.3 Biological method
into thermodynamically stable dispersion by introducing suitable sur-
factant (Ghorbani, 2014). In nanoscale oil and micelles, hydrophobic The biological way of synthesizing nanomaterial has many advantages
surfactants point to the center of aggregate, whereas the hydrophobic such as nontoxicity, easy scaling-up, reproducibility in production, well-
head groups point toward bulk solvent, that is, water (Satyanarayana & defined morphology, eco-friendly methods, and so on. Nanoparticle
Reddy, 2018). synthesis by microorganisms, such as bacteria, fungi, yeasts, and so on,
and nanoparticle synthesis by plant extracts are some biological meth-
ods of producing nanoparticles discussed below (Singh, 2016).

2.2.2 Sonochemical method

2.3.1 Nanoparticle synthesis by microorganism

In the sonochemical process, powerful ultrasound radiations (20 kHz
to 10 MHz) are applied to molecules that cause acoustic cavitation
Biosynthesis of nanoparticles is done by grabbing of targeted metal
and utilized for the synthesis of nanoparticles such as iron. In the
ions by the microorganism through their environment and converting
case of solo electrochemical synthesis, both electrolytes and ultrasonic
them into elemental metal by enzymes that were produced through
pulses are applied for the synthesis of nanoparticles (Satyanarayana
cell activities. Intracellular and extracellular are two ways of synthe-
& Reddy, 2018). The method is easy to apply and works in ambient
sis based upon the location where nanoparticles are formed. Ions are
conditions, and size controlling of nanoparticles is simply just by using
reduced to nanoparticles inside the microbial cell and at the surface
different concentrations of precursors in the solution (Pol, Motiei,
during intracellular and extracellular methods, respectively, in the pres-
Gedanken, Calderon-Moreno, & Mastai, 2003). Silver nanoparticles are
ence of enzymes (Kulkarni, 2015c), for example, metallic nanoparti-
produced using sonochemical method where gelatin was used as stabi-
cles (gold, silver, alloy, etc.), oxide nanoparticles (magnetic and nonmag-
lizer (Yakoot & Salem, 2016). These silver nanoparticles can be applied
netic), and sulfide nanoparticles. These nanoparticles are used as drug
as antimicrobials in food packaging and coatings (McClements & Xiao,
carriers for targeted delivery, antibacterial agents, biosensors, reac-
2017).
tion rates enhancer, and so on (Li, & Chiang, 2012). Nanoparticles such
as zinc oxide (ZnO) have been reported to use as food additives and
antimicrobial agents that can be synthesized using reproducible bac-
2.2.3 Electrochemical method terium like Aeromonas hydrophila (Iravani, 2014).

In this case, an electric current is passed between the two elec-

trodes dipped in the electrolyte. The nanoparticles are formed at the 2.3.2 Nanoparticle synthesis by plant extracts
electrode–electrolyte interface, where the electricity is the driving
or controlling force. No vacuum system, low costs, simple operation, Leaves, fruits, stems, roots, and their extracts are the various parts of
high flexibility, less contamination (pure product), and environment- the plant that can be used for the synthesis of metal nanoparticles
friendly process (eco-friendly) are the advantages of this method (Naseem & Farrukh, 2015). The mechanism of synthesis could be the
(Satyanarayana & Reddy, 2018). The electrochemical method can pro- reduction of metal salt along with behaving as capping and stabiliz-
duce silver nanoparticles of size less than or equal to 20 nm with ing agents by the proteins, amino acids, enzymes, organic acid, vita-
the help of 0.01 mM concentration of silver nitrate solution along mins, as well as secondary metabolites, such as flavonoids, alkaloids,
with glassy carbon electrode as working electrode and silver metal polyphenols, terpenoids, heterocyclic compounds, and polysaccharides
as counter electrode (Nakamura et al., 2019). The silver nanopar- present in the plant parts (Duan et al., 2015), for example, silver and
ticles were produced electrochemically, which showed bactericidal titanium dioxide, silver, gold, copper, and cadmium sulfide nanopar-
effect toward the Gram-positive bacteria compared to Gram-negative ticles. Antibacterial, catalytic, cytotoxicity, luminescence, electrocat-
bacteria (Singaravelan & Alwar, 2015). The main advantage of elec- alytic activities toward hydrogen peroxide, and so on are some applica-
trochemical method is the production of high quality of nanoparti- tions of these nanoparticles (Singh, 2016). It was reported that the sil-
cles whose size can be adjusted by controlling the current density ver nanoparticles produced by reducing and then stabilizing the silver
without any use of expensive equipment and vacuum (Khaydarov, ions by the combination of biomolecules that come from plant extract
Khaydarov, Gapurova, Estrin, & Scheper, 2009). However, there are have shown antibacterial effect and can be applied in food packaging
some drawbacks, such as deposition of silver on the cathode that (Ahmed, Ahmad, Swami, & Ikram, 2016).
reduces the effective surface area for particle production during elec- Each method of synthesis of nanoparticles has its own merits and
trochemical synthesis of silver nanoparticles. Moreover, there are demerits along with their unique way of production of nanoparticles.
chances of stopping of nanoparticle production if the entire area gets However, in the food application, nanoparticles are widely used for
covered with the silver electrodeposits (Rodriguez-Sanchez, Blanco, enhancing antimicrobial effect of the food packaging material. And
& Lopez-Quintela, 2009). in this regard, AgNPs are more preferred nanoparticles to provide
SAHOO ET AL . 5

antimicrobial effect. Therefore, pulse laser ablation technique, high ball nanoscale droplets having multiphase colloidal dispersions and pro-
milling method, sonochemical method, and electrochemical method duced by dispersion of one liquid in another immiscible liquid through
can be considered as the widely researched and used processes to pro- physical share-induced rupturing (Musicanti & Gasco, 2012). The
duce antibacterial packaging films for the food (Sportelli et al., 2018; appropriate size of nanoemulsion should be less than 100 nm accord-
Carbone, Donia, Sabbatella, & Antiochia, 2016; Iravani et al., 2014; ing to nanotechnology definition; besides, the droplet size can be much
Singaravelan & Alwar, 2015). Apart from the application in antibacte- smaller than visible wavelength, because of which most nanoemul-
rial packaging, few literatures found the use of nanoparticles such as sions seem optically transparent. These nanoemulsions can improve
CuNPs produced by PWD method to enhance the durability of food the absorption in the gastrointestinal tract through the changes in per-
such as tomato by making it firmer (López-Vargas et al., 2018). meability by surfactants and have the potential to enhance bioactive
solubilization like that of poorly water-soluble food ingredients (fish oil
and lipophilic vitamins). Nanoemulsions, liposomes, solid lipid nanopar-
3 CLASSIFICATION OF NANO MATERIALS ticles (SLNs), carbon-based nanomaterials, and so on are some of the
lipid-based nanoparticles (Fathi et al., 2012).
The nanomaterial is classified as organic based, nonorganic based, and
even the combination of both (Yu et al., 2018). The organic nanoma-
terial is more biodegradable in nature than inorganic nanomaterial; 3.1.3 Liposomes
that is why the prior makes bionanocomposites during blending with a
biodegradable polymer. However, the inorganic nanomaterial is widely Liposomes are concentric lipid-bilayered nanocarriers made up of the
applied as an antimicrobial agent in the food packaging systems. Inor- aqueous core, which is surrounded by surfactant, either natural or
ganic nanoparticles are prepared by sol–gel method, mechanochemi- synthetic phospholipids (Fathi et al., 2012). These are used in for-
cal processing, physical vapor synthesis, and so on, depending upon the mulations of antimicrobials, lipophilic vitamins, and minerals. In addi-
type of inorganic nanoparticle (Saxena & Bhardwaj, 2017). tion to this, the lipid vesicles (liposomes) can be directed to deliver
and release their load in the target site inside and outside the body
(Yu et al., 2018).
3.1 Organic nanomaterial

Organic nanomaterial is made up of polymeric nanoparticles and lipid- 3.1.4 Solid lipid nanoparticles
based nanoparticles (Yu et al., 2018).
SLNs are particles consisting of solid lipid core covered by an emulsi-
fier interface whose role is to stabilize the particle. The size of these
3.1.1 Polymeric nanoparticles particles is in the range of 50–500 nm and is made of biocompati-
ble and biodegradable lipids that are solid at room and body temper-
Polymeric nanoparticles are the nanoparticles with the typical size ature (Musicanti & Gasco, 2012). These SLNs have high encapsulation
ranging from 20 to 1,000 nm. It consists of a mixture of polymers efficiency, high flexibility in controlling the release profile due to solid
(e.g., chitosan, alginic acid, and albumin), making a matrix that is sur- matrix, slower degradation rate, and prevention of organic solvents
rounded by the surfactants (e.g., lecithin). The bioactive component is during particle preparation. These are some advantages of SLNs com-
usually trapped inside the core of the polymer matrix or between the pared to nanoemulsions and liposomes (Fathi et al., 2012).
surfactant layer and polymer. The type of bioactive trapping depends
upon bioactive and polymer properties. The polymer material used
can be synthetic or natural; the former is replaced by natural and 3.1.5 Carbon-based nanomaterials
biofriendly polymeric nanoparticles such as polysaccharides (alginic
acid, carrageenan, xanthan gum, chitosan, and pullulan) and proteins Carbon nanotubes are in tubular structures made up of carbon and
(casein, zein, and β-lactoglobulin) (Sabliov & Astete, 2015). However, are arranged in graphene sheet form, which is rolled to get cylinder
the method for developing natural polymer-based nanocapsules does shape. Carbon-based nanotubes are classified as single-walled nan-
not have the potential to be fully scaled up due to the difficulty of otubes (SWNTs) and multi-walled nanotubes (MWNTs). SWNTs are
wholly controlling the different complicated chemical or heat treat- made up of single graphene cylinder, whereas MWNTs are made up of
ments used in the process (Fathi et al., 2012). more than two concentric cylindrical shells of graphene sheets around
a central hollow core (Kierkowicz et al., 2018).

3.1.2 Lipid-based nanocarriers

3.2 Inorganic nanomaterials
The lipid-based nanocarriers have more encapsulation efficiency along
with a higher likelihood of industry-level scalability than polymer- Inorganic nanomaterials are made up of nanoparticles comprising of
based nanoparticles. Nanoemulsions are the types of lipid-based inorganic material and/or have metallic nanostructure such as QDs
6 SAHOO ET AL .

(Yu et al., 2018). Silver, iron oxide, titanium dioxide, silicon dioxide,
or zinc oxides are the inorganic materials used for making inorganic
nanoparticles. These particles can be either crystalline or amorphous
solids at ambient temperature with spherical or nonspherical shape
(McClements & Xiao, 2017). These are utilized in food applications such
as fortification, whitening agents, controlling of powder flowability, as
an antimicrobial agent in food packaging, and so on (Ariyarathna et al.,
2017).

4 NANOSTRUCTURED MATERIALS IN FOOD

Nanostructured materials (NSMs) are microstructures made of nano

FIGURE 2 Different types of protein-based nanocarriers
scale building blocks or structures and dimension ranges within a
few nanometers (typically 1–10) and the size lies between nanodi-
mension and microdimension that can be developed into various Many food ingredients are of nano size in their natural form (milk
forms (Pathakoti, Manubolu, & Hwang, 2017). NSMs mostly consist protein, casein) and differ from synthetic nano materials. Most of the
of nanorods, nanoparticles, nanowires, and so on and basically form proteins are globular and range between 10 and 100 nm, whereas
layered films, wire, and atomic structures. NSMs are categorized into polysaccharides and lipids are of less than 1 nm. Nanostructured pro-
three categories: (1) zero dimensional for nanoparticles, (2) one dimen- tein, nanoemulsion, nanocomposites, and liposomes are the most sig-
sional for nanorods or nanotubes, and (3) two dimensional for thin films nificant nanostructures in food systems as they improve bioavailability,
and three dimensional for nanocomposites and dendrimers. These clas- protect bioactive ingredients, and assist controlled release (Chang &
sifications are based on structural element dimension (Pathakoti et al., Chen, 2005). An overview of these nanostructures is elaborated below.
2017).
Soft/hard templates are used to form the micro-level structures
and nanoparticles are their building blocks in which complicated 4.1 Nanostructured proteins
elementary structures are used to make nanocomposites (Pathakoti
et al., 2017). Their properties are dependent on the size and nature Many proteins have the potential to carry bioactive components and
of the microstructure. Food-grade ingredients are used to produce to form nanocomplexes (5–100 nm diameter micelles) due to the con-
nanostructures using simple layer by layer techniques and economi- sistency in their primary structure and presence of primary amino
cal approach. Physical, chemical, and biological properties of nanos- groups responsible for conjugation of bioactive components (Moham-
tructures and nanoparticles are unique and different that require the madian et al., 2020). These proteins are divided into different struc-
understanding of biological and physical happening in food system tures as shown in Figure 2. These nanostructured proteins have unique
(Pathakoti et al., 2017). and specific functional and biological properties that are interesting
Several processes such as milling, homogenization, ultrasound emul- to food research and its applications. These distinctive characteris-
sification, and microfluidization are being used for nanoparticle gen- tics are biocompatibility, biodegradability, surface activity, amphiphilic
eration (Degant & Schwechten, 2002). Milling is the commonly used nature, film forming ability, water binding capacity, gelation, foam-
conventional technology used for grinding or breakdown of materials ing, and emulsification (Abaee, Mohammadian, & Jafari, 2017; Verma,
to obtain flour (nano size) using mechanical energy. Examples are pro- Gulati, Kaul, Mukherjee, & Nagaich, 2018; Lohcharoenkal, Wang, Chen,
duction of fine wheat flour and green tea powder to obtain high water & Rojanasakul, 2014). Nanostructured proteins are efficient in interac-
binding capacity and to enhance the antioxidative properties, respec- tion among different functional groups and bioactive components for
tively (Chen, Khemtong, Yang, Chang, & Gao, 2011; Shibata, 2002). drug delivery and nutraceuticals (Fathi, Donsi, & McClements, 2018).
Homogenization is an old age technology used for reducing the fat Nanostructured proteins provide a high surface area for possible
globules in milk for stability of emulsions (Thiebaud, Dumay, Picart, increase in absorption of active compounds, which improves bioavail-
Guiraud, & Cheftel, 2003), whereas high-pressure homogenization is ability (Chen, Remondetto, & Subirade, 2006). Additionally, it is more
more proficient in producing extremely fine emulsions by subjecting to advantageous in controlled release of encapsulated compounds that
high stress (Swientek, 1990). Texture and mouth feel are enhanced dur- can be used for specific target delivery systems.
ing microfluidization along with size reduction and emulsion formation Several nanostructured proteins such as gelatin, zein, soy pro-
(Degant & Schwechten, 2002) and used for producing yoghurts, syrups, tein, β-lactoglobulin, gluten, silk fibroin, and milk proteins have been
creams, malted drinks, flavored oils, icing and fillings, and salad dress- used or studied for preparing different bioactive compounds for dif-
ing (Kentish et al., 2008). Recently, high-intensity ultrasound waves are ferent applications in food (Zimet, & Livney, 2009). It was observed
in use for nanoemulsification through cavitation (Li & Chiang, 2012; that β-lactoglobulin is the commonly used nanohydrogel for incor-
Singh, 2016; Rao & McClements, 2011). poration of bioactives (Sneharani, Karakkat, Singh, & Rao, 2010;
SAHOO ET AL . 7

Somchue, Sermsri, Shiowatana, & Siripinyanond, 2009). Whey protein 4.4 Liposomes
has been also used for encapsulation of folic acid and anthocyanin for
nutraceutical application and to protect bioactive compound (Arroyo- Colloidal structures formed into closed, continuous bilayer spheri-
Maya & McClements, 2015; Pérez-Masiá et al., 2015). Food-grade bio- cal vesicles (phospholipids) by the right combination of constituents
nanopolymers can be produced from nanostructured proteins, and in aqueous medium are called liposomes (Reza Mozafari, Johnson,
most commonly available and manufactured biodegradable nanopoly- Hatziantoniou, & Demetzos, 2008). Liposomes are of more interests
mer is polylactic acid (PLA) (Ritzoulis et al., 2005; Gupta & Gupta, to food industry as they encapsulate the functional ingredients and
2005). It is mostly used for encapsulation and delivery of proteins, controlled and specific delivery of flavor, nutrients, vitamins, nutraceu-
drugs, and vaccines. But the main limitation is that it is quickly removed ticals, enzymes, and additives (Reza Mozafari et al., 2008). Recently,
from the bloodstream and gets deposited in the liver and kidneys. it has been explored that integrating food antimicrobials into lipo-
Therefore, PLA needs polyethylene glycol as an associative compound somes could protect the food products from pathogenic microbes and
to deliver active components to the body (Taylor, Weiss, Davidson, & spoilage (Singh, Thompson, Liu, & Corredig, 2012). Stability, solubil-
Bruce, 2005). ity, and bioavailability of foods are improved by lipid-based nanoen-
capsulation by preventing the unwanted interaction with food com-
ponents. Lipid-based antioxidant liposome carriers are also promising.
4.2 Nanoemulsions Smaller size and a larger interfacial surface of liposomes provide higher
bioavailability of encapsulated functional components (Liu, Ye, & Singh,
Colloidal dispersions with 50–1,000 nm droplet size range are called 2015; Chang & Chen, 2005; Kumar, 2000).
nanoemulsions and are used for several food product applications such
as for salad dressing, flavored oils, sweeteners, personalized beverages,
and other food applications (Garti, 2008). Advantages of nanoemul- 5 APPLICATIONS OF NANOMATERIALS IN
sions are high clarity without conciliation in product appearance and FOOD SECTOR
flavor and decontamination of equipment. Nanoemulsions contain-
ing functional compounds are used for delivery of co-enzymes Q10, There are numerous areas in food sector where nanotechnology finds
Omega-3 fatty acids, vitamins (A, D, and E), lutein, lycopene, and β- its applications and they are discussed in this section and mentioned in
carotene (Choi, Kim, Cho, Hwang, & Kim, 2011). Natural biopolymers Figure 3.
(alginate and chitosan) are used to stabilize double-layered capsaicin-
encapsulated nanoemulsions for specific functional delivery system
(Jasińska, Dmytrów, Mituniewicz-Małek, & Wąsik, 2010). Integrating 5.1 Food processing
the functional food component within the droplets (McClements &
Decker, 2000) slows down the process of chemical degradation by Food processing is a combination of several unit operations starting
altering the interfacial layer properties (Gu, Decker, & McClements, from the procurement of raw materials, sorting and grading, primary
2005). Other applications of nanoemulsions are vitamin-, mineral-, and processing, packaging, transportation, and storage. The major deliver-
antioxidant-fortified milk and bottled drinking water (Huang, Li, & ables of processing of foods are enhancing palatability, toxin removal,
Zhou, 2015). deactivation of enzymes, spoilage organisms, pathogens, and further
fortification and enrichment with micronutrients if applicable. As there
are numerous unit operations involved in a wide variety of raw materi-
4.3 Nanocomposites als and end products, there is a huge opportunity of improvements in
most of the operations by the intervention of nanotechnology-based
Low-cost and high-functionality nanocomposite food packaging made applications.
of polymers is one of the excellent alternative conventional packag- The application of nanotechnology in food processing can be
ing systems (paper, glass, and metals) (Silvestre, Duraccio, & Cimmino, broadly classified as “direct” and “indirect” usage. Direct applica-
2011). Polymer matrices are reinforced in to the nanofillers (nano- tions mean direct incorporation of nanosized substances in the food
oxides, nanoclays, cellulose microfibrilis, and carbon nanotubes) to matrix along with the declaration as such. The direct applications
form nanocomposites, in which at least one of the phase dimensions mostly include mixing of fragrances, coloring agents, nanopreserva-
is less than 100 nm (Bastarrachea, Dhawan, & Sablani, 2011). Both tives, antioxidants, and bioactive compounds such as vitamins, fatty
natural (cellulose, chitosan, and carrageenan) and synthetic (nylon, acids, polyphenols, and so on. Indirect application comprises the usage
polystyrene, polyamides, and polyolefins) are being used for food pack- of nanosized substances in the packaging material (McClements et al.,
aging (Rhim, Park, & Ha, 2013; Bastarrachea et al., 2011). However, 2012), nanosensors, and catalysts in hydrogenation of fats (Stankovic
due to global environmental issues and concerns, the demand is ris- et al., 2009; Moraru, Huang, Takhistov, Dogan, & Kokini, 2009). The
ing for biodegradable packaging material either use of natural or syn- foods in which nanostructures are indirectly applied subsequently
thetic biopolymers (PLA, polyvinyl alcohol, polyglycolic acid) (Shiju & come in direct application to the food such as fats and oils hydro-
Guliants, 2009). genated with nanostructured catalysts finally find their way in the
8 SAHOO ET AL .

FIGURE 3 Broad areas of application of nanotechnology in food sector

direct application of foods (Yam et al., 2005). The existing direct and sulated ingredients (synthetic lycopene, benzoic acid, omega-3 fatty
indirect applications of the nanotechnology in food processing have acids, isoflavones, and enzymes) find multiple applications in functional
further been divided into several categories as structural modifica- food because of enhanced sensory acceptance, uptake, absorption,
tion, application of heavy metal nanoparticles, nanosized food addi- and bioavailability of micronutrients, nutraceuticals, and all the dietary
tives, inorganic nanomaterials, nanocoatings, and so on. The major find- supplements delivered through it (Bastarrachea et al., 2011). Nanos-
ings in this regard are briefly discussed below. tructures can also modify the dispersability of fat-soluble food addi-
tives. These nanostructured functional compounds are encapsulated in
oil-based carriers (liposomes) or protein-based carriers (micelles). The
5.1.1 Structural modification of foods nanocarriers can help in protection from thermal degradation and in
masking off flavors of peculiar food additives. Some of the commer-
The presence of fat gives a typical mouthfeel to the consumers, which cially available nanoencapsulated food additives are lycopene, citric
is only found in fat-rich products. Fat-rich products are not a healthy acid, ascorbic acid, benzoic acid, omega-3 and omega-6 fatty acids, fat-
option for all the masses; hence, nanostructured lipids have been intro- soluble vitamins A and E, isoflavones, lutein, and ß-carotene (Chaudhry
duced to mimic the creamy texture of the foods for novel taste and rhe- et al., 2010).
ological and tribological properties (Clegg et al., 2009). These nanos-
tructures find their application in nanostructured mayonnaise, frozen
desserts, ice creams, and dairy spreads, which consist of low fat but 5.1.3 Inorganic nanomaterials
there is no dissimilarity in the taste from the conventional fat-rich
product providing a healthier option to the consumers (Singh, 2016). Nan-materials of several transition metals and their oxides (e.g., silver,
titanium dioxide, and iron), nonmetals (e.g., selenium and silicates), and
alkaline earth metals (e.g., calcium and magnesium) find direct appli-
5.1.2 Nanoencapsulated food additives cations in health food products (Chaudhry et al. 2008). Nanoselenium
is being marketed as a tea additive with proclaimed higher antioxi-
Certain rheological and biochemical changes such as sulfite allergy, dant activity and redox balance (Zhang et al., 2018). SiO2 (E551), TiO2
nitrate toxicity, neurological damage, cause temper tantrums, and dis- (E171), and MgO (E530) are permitted by the U.S. Food and Drug
ruptive behaviors start inside the food matrix after the addition of con- Administration (FDA) as anticaking agent, food color additives, and
ventional preservatives (Anand & Sati, 2013). The packing of mate- food flavor carriers. Gums, cake icings, candies, pies, puddings, and
rials at nanoscale in nanosized carriers is called nanoencapsulation. white sauces are incorporated with TiO2 (E171) as a coloring substance
Nanoencapsulated food additives prevent any undesirable change in (Weir, Westerhoff, Fabricius, Hristovski, & Von Goetz, 2012). Leading
food material owing to reduced usage of salt, fat, sugar, and chemical food processing companies such as Kellogg’s, Coca Cola Unilever, and
preservatives and open up possibilities of sequential release of multiple Nestlé have commercially adopted titanium dioxide nanoparticles as
bioactive ingredients (Chaudhry, Castle, & Watkins, 2010). Nanoencap- whitening and brightening agent (Handford et al., 2014).
SAHOO ET AL . 9

5.1.4 Heavy metal nanoparticles nanoparticles. Graveland-Bikkera and De Kruif, (2006) reported the
application of nanotechnology in food packaging for controlled release
Heavy metals have already been a part of the conventional food appli- of functional particles from the nanocomposites to monitor the migra-
cations. Silver nanoparticle can be used as an antimicrobial agent, an tion of minerals, probiotics, and micronutrients in food. Degant and
antiodorant, and as a source of micronutrient (Hansen et al., 2008). Its Schwechten (2002) and Sherman (2012) observed that the use of sil-
application is even gaining importance in health foods and antimicro- ver nanoparticles in packaging materials extended the shelf life of food
bial packaging. Park & Webster (2005) have found its application as by killing microorganisms on the surface in just 6 min. Nylon nanocom-
an antibacterial agent for wheat flour. Ashwood et al. (2007) observed posite can be used to improve oxygen and CO2 barrier properties and
aluminosilicate nanoparticles to be suitable for anticaking additives as also scavenge foul smell from the food. Kumar and Münstedt (2005)
well. observed the antimicrobial properties of silver nanoparticles against
Gram-positive and Gram-negative bacteria, yeast and molds, proto-
zoa, and certain viruses. Diaz-Visurraga et al. (2010) attributed the
5.2 Food packaging antimicrobial properties of metal nanoparticles to exposed surface
area, shape, size, particle internalization, and chemical functionalities.
Food packaging is an integral part of food processing, as it provides The applications of antimicrobial nanomaterial in food packaging are
protection to the food from extrinsic factors (temperature, humidity, reported inTable 2.
microbial contamination, atmospheric gaseous combination, etc.) spill
proofing, and tempering. It plays a pivotal role in dissemination of infor-
mation regarding the serving size, nutritional content, and branding 5.2.3 Edible coatings and self-cleaning
among the consumers. With the improved functionalities of nanostruc- nanomaterials
tured, metals, nonmetals, and its oxides, application of nanotechnology
is continuously deepening in the food packaging sector (Pereda, Mar- Nanosilver-coated vegetables and fruits remain active during trans-
covich, & Ansorena, 2018). Direct applications of nanotechnology in portation and storage processes because of the altered respiration
foods and beverages are under scrutiny; indirect applications in food mechanism. Heavy metal nanoparticles are being tested as a part of
packaging have already become a reality (Chaudhry et al., 2010). The edible coating materials for enhanced uptake and bioavailability. The
applications of nanoparticles in packaging materials can be mainly cat- self-cleaning nanomaterials are an emerging research trend because of
egorized into following categories. the novel self-cleaning functionalities attributed by the nanocompos-
ites in certain storage conditions. Flores-Lopez et al. (2016) reported
that moisture, CO2 , water, and oxygen barrier properties can be
5.2.1 Improved mechanical and barrier properties improved by application of thinner hybrid edible films of thickness less
than 100 μm, which also improves the shelf life and sensory character-
Nanoclay is the leading nanomaterial to be explored for the enhanced istics of food products.
mechanical and barrier properties as it can be incorporated in the con-
ventional food packaging materials at relatively lower costs. FDA has
provided “Generally recommended as safe” certification to bentonite 5.2.4 Smart packaging nanosensors
and montmorillonite and listed them in Effective Food Contact Sub-
stance. Plastic polymers have been embedded with nanoclay particles Sahoo et al. (2018) reported about the detection and isolation of sev-
for enhanced gas-barrier properties, with nanoparticles of silver and eral pesticides, including aldrin, glyphosate, atrazine, and tetradifon
zinc oxide for antimicrobial activities, and with nanoparticles of tita- using modified zinc oxides because of the photocatalytic interactions
nium dioxide and nitrides for UV protection and mechanical strength, during storage. Nanosensors have been emerging as an emphatic tool
respectively. to smartly monitor the interactions of the food and packaging materi-
als in the storage.

5.2.2 Active packaging materials with improved

antimicrobial properties 5.3 Food preservation

Active packaging materials are in better resonance with food prod- The agricultural raw materials go through an enormous chain of pro-
ucts and they respond to the changing extrinsic parameters during cessing and contamination with spoilage and pathogenic microor-
storage. They work either by releasing desirable active molecules or ganisms; hence, there is always a risk of widespread foodborne dis-
by scavenging the unfavorable components. These tiny interventions ease. Detection and sterilization of microorganisms is the only way to
have great influence on the shelf life of food products. The commonly achieve food preservation. The delayed identification and quantifica-
used active packaging materials encompass oxygen and ethylene scav- tion of toxins, spoilage or pathogenic organisms, and shelf life estima-
engers, moisture absorbents, enzyme immobilizers, and antimicrobial tion are the conventional hurdles that need to be addressed with the
10 SAHOO ET AL .

TA B L E 1 Physical properties, methods, and applications of various nanomaterials

Types Size Methods Characteristic Applications References

Polymeric 20–1,000 nm Solvent evaporation, Biodegradable, Increase the quality Rao & Geckeler,
nanoparticles dialysis, salting-out, biocompatible, and of food matrices, 2011; Sabliov &
supercritical fluid provide complete reduce nutritional Astete, 2015;
technology, interfacial drug protection losses, add new Yu et al., 2018;
polymerization, flavor or texture, Rahman, 2019
miniemulsion, retain aroma,
microemulsion, and enhance the
surfactant-free stability,
emulsion functionality, and
absorption of
active compounds
Liposomes 50–100 nm High-pressure Liquid state at room Provide greater Fathi et al., 2012;
homogenization, temperature; chemical stability Yu et al., 2018
reversed-phase number of bilayers and security to
evaporation, colloid and size like sensitive bioactive
mill, depletion of mixed unilamellar vesicles such as glutathione
detergent lipid (ULVs), and ascorbic acid at
micelles, multilamellar high water-activity
microfluidization, heat vesicles (MLVs), conditions, used as
treatment (mozafari and oligolamellar a release of
method) vesicles (OPVs) antimicrobials
upon pH changes
Solid lipid 50–500 nm Hot homogenization, cold Minute size, larger Fortifying food Musicanti &
nanoparticles homogenization, surface area, high systems, functional Gasco, 2012;
ultrasonication, drug loading and foods development, Mukherjee
ultrasonic-solvent the interfacial delivery of et al., 2009;
evaporation interaction of water-soluble, Ghanbarzadeh
emulsification phases; highly lipophilic et al., 2019
ordered crystalline
structure
Nanostructure Less than Cold homogenization, hot Less organized Encapsulation of Fathi et al., 2012;
lipid carrier 200 nm homogenization, structure, lower water-soluble and Ghanbarzadeh
ultrasonication, chance of burst insoluble bioactive et al., 2019;
ultrasonic-solvent release, superior food compounds Chinsriwongkul
evaporation- bioactive loading et al., 2012
emulsification capacity
Carbon-based 0.5–3 nm Laser ablation, arc Geometric cage-like Detection of nickel in Yu et al., 2018;
nanocarriers (diameter), discharge, and structures food through Zaytseva &
20–1,000 nm chemical vapor composed of nanotubes, used in Neumann, 2016
(length) deposition pentagonal and water disinfection
hexagonal carbon and antimicrobial
faces found in surface coating
fullerenes
Dendrimer <10 nm Divergent method and Radially symmetric Useful in the Yu et al., 2018;
convergent method highly branched biomedical field, Abbasi et al.,
molecules with anticancer drugs, 2014
well-defined, gene delivery,
homogeneous, and targeted delivery of
monodispersed bioactive
structure compounds to
macrophages
Nanocrystals 1–10 nm. Colloidal synthesis, The color emitted Detection of Yu et al., 2018;
QDs hot-injection method, depends upon QD pathogenic Bonilla et al.,
heat-up method, size, narrow bacteria, and 2016; Sinatra
cluster-assisted emission, bright proteins, cell et al., 2017
method, fluorescence, high tracking and
microwave-assisted photostability, and intracellular
method broad UV delivery, tagging of
excitation protein with QDs
(Continues)
SAHOO ET AL . 11

TA B L E 1 (Continued)

Types Size Methods Characteristic Applications References

Silver 1–100 nm Gamma irradiation, laser Optical, antimicrobial, Applied as Iravani et al.,
nanoparticles ablation, electron and electrical antimicrobials in 2014;
irradiation, properties depend foods, packaging McClements &
photochemical upon size and and coatings Xiao, 2017
methods, microwave shape
processing, chemical
reduction, and
synthetic biological
methods
Iron oxide 5–50 nm Thermal decomposition, Extremely reactive Increased lightness McClements &
nanoparticles microemulsion, with oxidizing and brightness in Xiao, 2017; Ali
hydrothermal, agents, candies, chewing et al., 2016
laser-induced surface-to-volume gums, bakery
pyrolysis, gas-phase ratio, superparam- goods, milk
deposition, agnetism, higher powders
protein-mediated surface area, and
easy separation
methodology.

emerging novel technologies. Current toxin detection methods have of paramount importance. The combination technology of microbiol-
been intervened with nanotechnology-based methods to expedite the ogy, biochemistry, and nanoscience opens up a new dimension in rapid
process at minimal costs, portability, and user-friendly least detection and remote sensing and recording of analytical potential parameters.
limits to eliminate long-term bioterrorism issues. Nanoparticle-based Salmonellosis and botulism are the key drivers to expedite the search of
colorimetric assays and molecular mimicry have been explored for nanosensor-based alternative toxin detection methods. The detection
toxin detection and produced positive results in cholera toxin detec- of contamination before proliferation in raw foods, processed foods,
tion (Tark et al., 2010). Stanković et al. (2009) achieved success in or animal feed is the major leap achieved by this combination technol-
isolation of single bacterium detection by fluorescent-based quantifi- ogy. Molecular mimetics and aptamers have been incorporated in this
cation of bacteria using antibody-doped silica nanoparticles in less thread. Goldschmidt (2006) found out that the incorporation of flu-
than 20 min. Detection of single Escherichia coli O157:H7, along with orophores and QDs drastically reduced the instrumentation size and
Salmonella and Bacillus species, was also made possible in ground beef increased sensitivity of detection. Detection of heavy metals, particu-
samples concluding its efficacy for both Gram-positive and Gram- lates, pathogens, toxins, allergens, nonnutritional factors, and extrinsic
negative bacteria species. This analytical approach reduced the tradi- factors (light, humidity, temperature etc.) is the potential application of
tional plating method of 16–18 hr to few minutes and it could even biotechnology-based nanosensors (Scott & Chen, 2003).
detect the presence of individual cellular contaminations, which is As a leap forward in detection limits, nanosensors are capable of
practically difficult to achieve using conventional methods. Antimicro- detecting several contaminants and toxicants at the same time at rela-
bial applications of silver nanoparticles have been established with- tively lower cost and producing least effluents to discard. Bastarrachea
out altering drug resistance (Duncan, 2011; Handford et al., 2014). Sil- et al. (2011) reported the suitability of nanosensors in detection of tox-
ver nanoparticles-based food containers have already been in prac- ins and pathogens in packaging materials using nanosensors. Vo-Dinh,
tice offering high-quality foods for longer duration and hence reduc- Cullum, and Stokes (2001) found out the application of nanosensors
ing wastage of foods (Handford et al., 2014). Nanotechnology-based in analysis of flavors, drinking water, and medical diagnostics. Plexus
interventions in food preservation have drastically improved detection Institute 2009 introduced the nanostructured luminescent trans-
sensitivity and reduced conventional drudgery of detection. It can even ducer devices for analysis of potable water. It developed a low-cost
mask unpleasant odors releasing as a result of multiple food processing nanostructured bioluminescent spray that could glow on the account
unit operations (Davies, 2007). of microbial contamination, thereby indicating its unsuitability of
The automation and control of any operation is as efficient as its use. Escherichia coli was detected using a nanocantilever-based rapid
sensing. The real-time and in situ sensing of dynamic parameters are biosensor with combined efforts of micromechanical oscillators and
of paramount importance as they enhance the process operations. nanotechnology (Lange, Hagleitner, Hierlemann, Brand, & Baltes,
It is hence utmost important to develop a rapid tracing mechanism 2002). It brought down the detection time of Gram-negative strains
to isolate the tainted product as it enhances the food safety and to as low as 1 hr, which is drastically lower than conventional plating
assures consumers’ health. Consumers constantly demand the scien- method. The nanocantilever proved efficient in detection of physical
tific data of food production, processing, and storage conditions to parameters such as temperature, surface tension, and mass also.
be mentioned on foods and hence systematic recording of all data is Multiple cantilevers of varying molecular recognitions in combination
12 SAHOO ET AL .

TA B L E 2 Antimicrobial nanomaterials applicable to active food packaging systems

Nano materials Embedding polymers Sample/Medium Results References

Silver nanoparticles Polyamide6 (PA6) Water PA6/AgNP nanocomposite Damm, Münstedt, &
(AgNPs) containing 0.06 wt% Ag Rösch, 2008
completely eliminated E. coli in
water
Silver nanoparticles Chitosan Luriae–Bertani 2.15% (w/w) of AgNPs in the Sanpui, Murugadoss,
(AgNPs) medium composite was enough to Prasad, Ghosh, &
significantly enhance Chattopadhyay,
inactivation of E. coli in 2008
Luriae–Bertani medium.
Silver nanoparticles Sodium alginate film Alginate film Clear zones were observed Fayaz, Balaji, Girilal,
(AgNPs) around the AgNP-loaded Kalaichelvant, &
alginate film samples Venkatesan, 2009
inactivating both E. coli and S.
aureus on alginate film.
Silver nanoparticles Sodium alginate film Carrots and pears Increased the shelf life of surface Fayaz et al., 2009
(AgNPs) sterilized carrots and pears up
to 10 days.
Titanium oxide Oriented Fresh Lettuce Fresh lettuce exposed to UV light Chawengkijwanich &
nanoparticles polypropylene (OPP) and coated with TiO2 Hayata, 2008
(TiO2 ) nanoparticles had its E. coli
contamination decreased from
6.4 to 4.9 log CFU/g.
Titanium oxide Titanium acid ester Luriae–Bertani The TiO2 -incorporated PE films Xing et al., 2012
nanoparticles medium showed effectiveness against
(TiO2 ) S. aureus (Gram-positive) than
E. coli (Gram-negative) in
Luriae–Bertani medium.
Zinc oxide (ZnO) Low-density Orange juice The shelf life of orange juice was Emamifar, Kadivar,
polyethylene (LDPE) increased to 3 weeks, without Shahedi, &
impairing its sensory quality. Soleimanian-Zad,
2010
Zinc oxide (ZnO) Chitosan Nutrient Agar E. coli and C. albicans growth Wang et al., 2012
nanostructures and were completely inhibited at
polyvinylalcohol composite concentrations of
(PVA) 110 and 160 mg/mL,
respectively.
Silver nanoparticles Montmorillonites Kiwi-pineapple Silver montmorillonites particles Costa, Conte,
salad on cut kiwi fruits increased Buonocore, & Del
their shelf life up to 10 days. Nobile, 2011
Zinc oxide (ZnO) Gelatin Tuna fish The composite film inhibited lipid Kim et al., 2020
peroxidase.
Silver nanoparticles Banana blend films Water and The composite nanofilms have Orsuwan, Shankar,
glycerol antimicrobial activity against Wang, Sothornvit,
(plasticizer) E. coli and L. monocytogenes. & Rhim, 2016
Nisin Pectin Deionized water Nisin-loaded pectin Krivorotova et al.,
and NaOH for nanoparticles showed 2016
pH balance antimicrobial activity against
Gram-positive (Arthrobacter
sp. and Bacillus subtilis) and
Gram-negative (E. coli and
Klebsiella sp.) bacteria.
Sulfur nanoparticles Chitosan Acetic acid and The chitosan/SNP Shankar & Rhim,
(SNP) glycerol nanocomposite films showed 2018
(plasticizer) antimicrobial activity against
food-borne pathogenic
bacteria, E. coli and L.
monocytogenes.
(Continues)
SAHOO ET AL . 13

TA B L E 2 (Continued)

Nano materials Embedding polymers Sample/Medium Results References

Silver nanoparticles Wild mushroom – Nanoparticles showed Mohanta et al., 2018
species Ganoderma antimicrobial properties due
sessiliforme to AgNO3 and anticancer
activity due to G. sessiliforme.
Zinc oxide LDPE NaOH solution LDPE/ZnO nanocomposites are Rojas et al., 2019
nanoparticles and 2-propanol capable to provide
antimicrobial properties
against E. coli due to Zn cations
released.
Soybean Nisin Tomato juice Confirmed antimicrobial activity Luo et al., 2020
polysaccharide against Listeria monocytogenes
and B. subtilis.
Titanium oxide Poly lactic acid (PLA) Pork 0.4% of TiO2 /PLA showed Li et al., 2020
nanoparticles highest antimicrobial activity.
(TiO2 )

mounted on a single electronic chip can be used to detect toxins and associated health risks and safety hazards (Jovanovic, 2015; Cushen
microbial contamination simultaneously (Mabeck & Malliaras, 2006). et al., 2012; Rasmussen et al., 2010; Maynard 2007; Cagri et al., 2004).
Molecular imprinted nanostructured polymers are being developed Human exposure to higher levels of such materials via inhalation or
to quantify both small molecules and macromolecules for food quality penetration through skin may arise some serious safety concerns that
control. Nanoparticles with silica core can be used for detection call for its investigation through adequate risk assessment, especially
of tert-butylhydroquinone in food samples (Hayden, Haderspöck, for long-term toxicity (He & Hwang, 2016). Some studies found that the
Krassnig, Chen, & Dickert, 2006). Nanosensors based on molecular packaging material containing silver nanoparticles may get migrated
fingerprinting on polymers can be developed for detecting glucose, into the food and can be taken by humans (Echegoyen & Nerín, 2013);
acids, antioxidants, and trypsin (Wolfrum et al., 2008; Ambrosi et al., however, the idea about toxicity of these is limited. But these nanopar-
2008; Rodrigues et al., 2013). Nanobarcodes for food authenticity ticles could get accumulated in different organs such as kidneys, stom-
(Chaudhry et al., 2010) have already been commercially accepted. ach, small intestine, liver, and spleen in animals (McClements & Xiao,
Nanostructured tracing devices can consolidate several devices that 2017). Moreover, problems such as lung damage, kidney damage, and
furnish data related to sensing of allergens, pathogens, spoilage hepatic injury could be resulted due to single oral dose of ZnO nanopar-
organisms, pesticide residues, veterinary drug residues, and available ticles (Esmaeillou, Moharamnejad, Hsankhani, Tehrani, & Maadi, 2013).
nutrients in food. Nanotechnology-enabled tagging devices can be The application of titanium oxide and its end disposal can affect human
handy in deeper analysis of product history. Such applications in full and environment, which increases potential risk of environment and
fledge commercial applications can rule out the risk of information human health (Yang et al., 2014).
breach and can provide consumers all the scientific data of product The application of nanotechnology has got attentions of policy
from farm to fork. It may help in dealing with crisis situations as there makers, conscious customers, regulatory international agencies, and
is huge risk associated in transport chain of all the foods. various other stake holders. The nano–bio–eco interactions compli-
cate the understanding of traceability and monitoring of physical,
chemical, and functional properties of nanosized materials (He et al.,
6 ASSOCIATED HEALTH RISKS, SAFETY ISSUES, 2018). It is extremely difficult to draft any regulation or pass any leg-
AND REGULATORY ASPECTS islation unless enough scientific research and sequential case studies
have been carried out. It is difficult also because each nanomaterial
Consumption of foods in contact with nanopackaging may present behaves in unique manner in individual products in any specific process
an exposure route and pose a significant health risk due to subse- conditions (He et al., 2018). With the continuous research growing
quent transfer of particulate nanomaterials from the packaging into in the application side, a great pool of nanotechnology-based food
the food as a result of poor packaging performance. This effect would products are nearing R & D trials, waiting for the legislation, but there
greatly depend on toxicity of the nanomaterial used, nature of packag- has been miniscule progress in the legislation procedure because it
ing matrix, degree of migration, and ingestion rate of the particular food was first proposed in 2003. Yet, some safety regulations need to be
(Cushen, Kerry, Morris, Cruz-Romero, & Cummins, 2012). Health risk declared in terms of permissible range or limits of nanomaterials used
evidences related to nanoparticle inhalation are increasing day by day in food applications, because beyond a level, it may behave differently
(Yang et al., 2010). Over consumption, bioaccumulation, and enhanced as discussed in earlier paragraph. The environmental regulations may
activity of nano-based products have detrimental effect on health and also question the application of nanomaterials in food packaging as
14 SAHOO ET AL .

it will be ultimately discarded in some form. Knowledge specific to However, some nanosystems are still at the stage of infancy or being
regulations on nanotechnologies-based applications in food has been developed as potent nanocomponents. More extensive research can be
compiled by Chaudhry et al. (2008), Gergely et al. (2010), and Hodge carried out in the following areas for wide application. Safety aspects
et al. (2014). The food processors, academicians, researchers, and and challenges can be taken into considerations simultaneously.
consumers demand a global knowledge-sharing platform to discuss
and address all the aspects of application, consumption, disposal, and ∙ The novel ideas of “smart packaging,” developing antigen spe-
long-term effects. It will further enhance the research and applications cific biomarkers, and amalgamation of nanoparticles to prepare
in this promising field. nanocomposite polymeric films are slowly being realized. Extensive
research can be carried out for the expansion and industrial applica-
tions in future.
7 CHALLENGES AND TECHNOLOGICAL ∙ Nanocomposites are carbon-neutral biodegradable molecules.
CONSTRAINTS Hence, their application in food packaging material could be har-
nessed in near future. Similarly, nanosilica can be explored for
Although nanotechnology has a great potential to fabricate innovative commercial use as a surface coating material for modified barrier
products and processes in the food sector, there are many hurdles. properties (Chaudhry & Castle, 2011).
The major challenge is to produce edible delivery systems using ∙ The antigen-specific biomarkers usually assist to identify the exis-
economic processing operations with effective formulation for human tence of the food spoilage causing organism (Cho, Kim, Kim, Kim, &
consumption and safety (Dupas & Lahmani, 2007). The migration and Park, 2008). Harnessing its utility in detection of food pathogens,
leaching of nanoparticles from packaging materials into food products including bacteria, viruses, and mycotoxins through nanosensors
is of great concern to ensure the wholesomeness of foods. The NSMs (quick, accurate, and less labor-intensive), would be easy and quick.
either directly or indirectly added are sometimes been isolated as ∙ The usage of nanosensors in film packaging to sense gases released
a result of migration from other sources (Hannon et al., 2016). The as a result of food spoilage is also of consumer’s relevance (Das et
materials behave as entirely different at nanoscale and we still have al., 2011; Chaudhry & Castle, 2011). Such sensors can detect the
limited technical knowhow of its analysis. The complete understanding spoilage at every stage of food chain, which would in turn reduce
of nanoscale functionalities and toxicities of nanomaterials will further the total food loss, benefiting the food producers, retailers as well
augment to its practical application and safety regulations. as consumers.
Consequences of nanoparticles, potential risk, and associated tox- ∙ Furthermore, carbon nanotubes are being used for incorporating
icity issues and environment concerns must be addressed. Nanopar- the sensors into packaging materials mainly for the detection of
ticles crossing the biological barrier and entering in cells and organs microorganisms, toxic substances, and food spoilage (Tully et al.,
have been reported (Su & Li, 2004). Synthesis of nanoparticles using 2006). In-depth research can be carried out for future packaging
different chemical methods has also adverse effects and generates haz- materials in smart and intelligent food packaging systems (Wang &
ardous non-ecofriendly by-products that cause severe environmental Irudayaraj, 2008).
pollution (Cha & Chinnan, 2004; Singhal, Bhavesh, Kasariya, Sharma, ∙ Similarly, extensive research insights could be gained to explicate the
& Singh, 2011). Therefore, apart from popularity and public demand, potential of nanofibers in area of food packaging and regarding the
an inclusive risk assessment program, regulatory policy, biosafety, and interactions of multiple food ingredients during nanoencapsulation.
public concerns must be considered while processing, packaging, and
human consumption of nano-based food products (Bajpai et al., 2018; Nanotechnology-derived foods are likely to extend the scope of for-
Davies, 2007; Shi et al., 2013; Yu et al., 2012). Moreover, in vitro and in mulation and production of functional foods in coming years. If the
vivo studies involving nanoparticle interactions with living beings are rules and regulations particular to nanotechnology are laid to over-
needed prior to commercial application and for production of antibac- come various safety challenges associated with this technology, it could
terial nanoparticles with environment friendly (Das et al., 2011; Cha & rule the entire food processing domain. As per new predictions, nan-
Chinnan, 2004). otechnology is anticipated to become the advanced technology with
infinite growth rate by 2050 to unravel majority of industrial and soci-
etal problems due to its ability to find amicable solutions both at micro
8 POTENTIAL FOR COMMERCIALIZATION AND and macro level (Aithal, 2016).
FUTURE PROSPECTS

There have been remarkable advances in the nanotechnology appli- 9 CONCLUSIONS

cations in food science and research. Nanotechnology aids in the
detection of toxins, pathogens, and pesticides and tracking–tracing– The research and subsequent commercial applications are gradu-
monitoring that can assure maintenance of food quality. The availabil- ally escalating their scope from one spectrum to another. Nanotech-
ity of trained manpower, cost of analysis, and procurement of high-end nology has got tremendous potential for advancing food science
technical equipment do not form the roadblocks for nanotechnology. across a wide landscape covering various spheres of disciplines and
SAHOO ET AL . 15

embodying numerous aspects of food processing. From accelerating Anand, S. P., & Sati, N. (2013). Artificial preservatives and their harmful
product shelf life to better-quality food storage to tracing and tracking effects: Looking toward nature for safer alternatives. International Jour-
nal of Pharmaceutical Sciences and Research, 4(7), 2496–2501.
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Ariyarathna, I. R., Rajakaruna, R. M. P. I., & Karunaratne, D. N. (2017). The
plements to body through food, nanotechnology plays a promising role rise of inorganic nanomaterial implementation in food applications. Food
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isolation methods with nanotechnology-based applications can elimi- 016
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nate the risks of foodborne diseases, which is lethal even at miniscule
potential delivery systems for anthocyanins: Fabrication and properties.
contamination. Recent developments in the field of nanoscience-based Food Research International, 69, 1–8.
applications reflect opportunities to redesign processing, restructure Ashwood, P., Thompson, R. P., & Powell, J. J. (2007). Fine particles that
the production cycle, endorse natural resource conservation, and even adsorb lipopolysaccharide via bridging calcium cations may mimic bac-
terial pathogenicity towards cells. Experimental Biology and Medicine,
redefine the consumers’ food habits. Such technologies lead the agroe-
232(1), 107–117.
cosystems paving the path to sustainable agricultural development. Avella, M., De Vlieger, J. J., Errico, M. E., Fischer, S., Vacca, P., & Volpe, M. G.
Nanotechnology serves as an imperative tool to overcome the prevail- (2005). Biodegradable starch/clay nanocomposite films for food packag-
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health/safety, and environment as well. Bajpai, V. K., Kamle, M., Shukla, S., Mahato, D. K., Chandra, P., Hwang, S. K., . . .
Han, Y. K. (2018). Prospects of using nanotechnology for food preserva-
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AUTHOR CONTRIBUTIONS
1214.
All the authors contributed equally in writing, framing, and revising the
Bastarrachea, L., Dhawan, S., & Sablani, S. S. (2011). Engineering proper-
review paper. ties of polymeric-based antimicrobial films for food packaging: A review.
Food Engineering Reviews, 3(2), 79–93. https://doi.org/10.1007/s12393-
CONFLICT OF INTEREST 011-9034-8
Berekaa, M. M. (2015). Nanotechnology in food industry; advances in food
The authors declare no conflict of interest.
processing, packaging and food safety. International Journal of Current
Microbiology and Applied Sciences, 4(5), 345–357.
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