Overview of Nanotechnology in Food Sciences


Overview of Nanotechnology in Food Sciences

Ritika Arora, Rizwana, Saroj Kumar Shukla

Innovations in materials science at nanoscale has produced the wide range for pristine and hybrid materials with high chemical reactivity, surface area and tunable physical properties to use as food preservatives, packaging materials, monitoring of adulterant and contaminants as well as reuse of waste foods. The present chapter presents the overview of advances in nanotechnology and its application for preparation of different types of nano materials with controlled composition, morphology, crystallinity and structural alignment. Further, the applications of these nanomaterials in different food industries, consumers and service providers are discussed with suitable scheme and illustrations as preservatives, nutraceuticals, packaging and degradation of food wastes.

Nanotechnology, Nanomaterials, Food Preservatives, Nutraceuticals, Packaging

Published online , 28 pages

Citation: Ritika Arora, Rizwana, Saroj Kumar Shukla, Overview of Nanotechnology in Food Sciences, Materials Research Foundations, Vol. 148, pp 276-303, 2023

DOI: https://doi.org/10.21741/9781644902554-10

Part of the book on Applications of Emerging Nanomaterials and Nanotechnology

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