ISSN: 2347-467X, Vol. 10, No. (3) 2022, Pg.

871-883

Current Research in Nutrition and Food Science

www.foodandnutritionjournal.org

A Review on the Application of Nanotechnology

in Food Industries
AISHWARYA RAMESH KRISHNA, SATHIYAPRABA GURUMOORTHY,
PAVITHRA ELAYAPPAN, PRATHIKSHA SAKTHIVADIVEL,
SARAN KUMARAN and POOJITHA PUSHPARAJ*

Department of Food Technology, Bannari Amman Institute of Technology, Sathyamangalam.

Abstract
Nanotechnology has the potential to be used in the food business and
processing as novel pathogen detection instruments, disease treatment
delivery methods, food packaging, and bioactive component distribution Article History
to specific areas. Nanotechnology's implementation in food systems will Received: 29 October
bring new approaches to improving food safety and nutritional value. 2022
It sums up the capability of nanoparticles for their utilization in the food Accepted: 28 November
business to give purchasers a safe and tainting-free food and to guarantee 2022
the customer adequacy of the food with upgraded useful properties.
Keywords
With the increase in shelf life and enhanced quality, the edible packages Edible and Non-Edible
or thin-film usage can delay the deterioration of food. To regulate the Packaging;
nanomaterials and applications in the food industry a legal basis has been Nanotechnology;
Nutritive Quality;
made. The Organization of Economic Co-operation and Development Risk Assessment.
(OECD) recommended the standard test guidelines be used for the hazard
assessment of nanomaterials for chemical safety. Finally, nanotechnology
supports the change of the existing food processing systems to attest
the safety of the products, nurturing a healthy food, and also the food’s
nutritive quality to be enhanced. The straightforwardness of security issues
and natural effect should be the need while managing the advancement
of nanotechnology in food frameworks and hence mandatory testing
of nano food varieties is expected before they are delivered to the market.

Introduction distinct physical and chemical properties and

A nanoparticle is a tiny particle which ranges is undetectable to the human eye. The nanomaterials
between 1 to 100 nanometers in size. It exhibits occur naturally, either as by-products of the

CONTACT Poojitha Pushparaj [email protected] Department of Food Technology, Bannari Amman Institute of
Technology, Sathyamangalam.

© 2022 The Author(s). Published by Enviro Research Publishers.

This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY).
Doi: http://dx.doi.org/10.12944/CRNFSJ.10.3.5
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 872

combustion reaction or as by-products of being Globular proteins’ folding and casein micelles'
intentionally produced to perform peculiar functions. organization are examples of self-assembly in the
Because of the capability to produce the materials "bottom-up" approach. Although nanofoods are still
in a certain way to perform a peculiar role, the usage in their infancy, they have the potential to significantly
of nanomaterials scales across numerous varieties improve food safety, create more nutritious and
of industry. Based on the morphology, size, chemical, healthier foods, intensify flavor, or mask off-putting
and physical properties of the nanoparticles, they flavors. Recent applications of nanotechnology
can be classified into distinct types.1 They are metal, in foods allow for the unveiling of foodborne pathogens
carbon-based, ceramic, polymer, semiconductor, with nano-sensors or improved nutraceutical delivery
and lipid-based nanoparticles. In the past decade, with minimum bioavailability and accessibility.
food nanotechnology has grown into a markedly The nanoparticles mostly used are called colloids
active site for research. Nanoparticles are not new (i.e., micelles, emulsions, monolayers, and bilayers).
to our food supply.1 Nanostructures are naturally And then, when the materials get modified, the
occurring nanostructures mainly to improve the colloids tend to be smaller than a micron, giving
functional behavior of food to make over the the nanoparticles modified physical and chemical
nanoparticles from food substances. Currently, the properties that make them interact distinctly with
majority of nanotechnology's potential to enable the living systems and result in unexpected toxicity.
new food items is still only a promise. Numerous Assured outcomes and usages are already being
areas of the food industry are using functionalized developed in the system of nutrient delivery areas
nanostructured materials, including the development with the means of bioactive nanoencapsulation, there
of novel nano sensors, new packaging materials are biosensors for the identification and assessment
with enhanced mechanical and barrier properties, of pathogens, altering the food composition etc.,
and effective and targeted nutrient delivery systems. And there is also edible film to conserve perishable
There are numerous naturally associated nano- foods such as fruits, vegetables, meat and baked
sized elements that are released with the foods goods which will increase their shelf life.2
we consume. Nanoparticles appear as an outcome
of processing techniques similar to homogenization Edible Thin Film Packaging
and milling, and there is also another probability One of the major problems in food is maintaining its
such as the ingredients combination instinctively chemical-physical stability and the contamination
self-assembling into micelles, nanofibers, etc. due to microbes during storage. Due to the
As it may lead to innovations in food texture, taste, environmental and processing conditions the
processability, and stability throughout the course proteins, carbohydrates, lipids, and fat in food
of a shelf life, nanotechnology has the potential changes with time. With the increase in shelf life
to transform the food system and have a beneficial and enhanced quality, the edible packages or thin
impact on the science of food. In the light of film usage can delay the deterioration of food. Some
the present review, it raises concern about risk materials utilized in the generation of bioplastic
assessment and also has the potential to develop for the application in edible packaging thin film
the nutritional value of food-making over novel food are polylactic acid, gelatin, alginate, polyglycolic
products, new safe food packaging for extending acid, blends of carrageenan, starch, sodium
the shelf life of food. caseinate, and chitosan.3 They can be utilized in
the protection of meats, vegetables, chocolate, fruit,
Food Nanotechnology candies, and some goods that are baked because
Nanotechnology has two approaches that are they act as active packaging which increases the
commonly used in the food industry: "bottom-up" barrier protection properties that prevent gasses
and "top-down." The first approach is carried out by like ethylene and oxygen from the damage of food
reducing the particle size during physical processing and preserves the product’s outer appearance.
techniques like homogenization and milling. On the
contrary, the second approach employs the ability Edible nanolaminates can be used to produce
of molecules to self-assemble1 edible thin film that may protect the food against
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 873

lipids, moisture, gasses, odor, and off-flavors. Durethan KU2-2601 packaging film, known as
The materials like these can be formulated with a ‘hybrid system’, developed by a well-known
proteins, polysaccharides and lipids. These films company, is enriched with a numerous number
made with polysaccharides and proteins show of silicate nanoparticles. They constrict the entry
good barrier properties against carbon dioxide and of oxygen, carbon dioxide and certain other
oxygen but they are not efficient enough to preserve gasses, and the exit of moisture, hence preventing
moisture. The nanomaterials are developed by the spoilage of food.5 In the packaging area, silicate
enhancing the thermal and mechanical properties layers are another nanostructure used and their
so as to ensure that the foods are protected addition in a polymer matrix gradually accelerates
from external chemical, thermal, microbiological the barrier property of the polymer and through
or mechanical effects. 4 Films made with lipids their tortuous pathway they can control the rate
are suggested to protect the food from moisture, of diffusion.3 A composite erected of Gelidium-
yet they propose bounded resistance to gasses as corneum–gelatin film with nano clay affixed while the
their mechanical strength is also poor. It is possible film-forming solution exhibited excellent antimicrobial
for the attachment of colloidal particles or charged properties of the thymol-containing composite film
lipids to edible films as nanolaminates which as a packaging material for chicken breasts, which
can constitute other functional agents like anti- inhibits microbial growth during the storage period.
browning, antimicrobials, antioxidants, enzymes,
flavors and colors. Another use of nanocomposites is producing
antimicrobial packages which will expand the shelf
In some experiments studies were made to use life of food. The nanocomposites are formulated
hydroxypropyl starch and gelatin to make edible with the polymer reincarnating a nanostructure
films and polyols and water to make plasticized. such as silver nanoparticles. Because of their
From this, they found that the permeability of antimicrobial properties, these particles are being
gas was proportional to the plasticizer amount utilized in the generation of packaging to hinder
exhibiting a fascinating edible film for fruits.3 Another the growth of pathogens in meat or fresh food
edible film formulated by chitosan was associated products. Biopolymer packaging materials show
with ready-to-eat roasted beef to control Listeria poor barrier and mechanical properties which makes
monocytogenes. These edible films were formulated their usage to be limited, but this can be overcome
by dissolving the chitosan in either acetic or lactic acid. by nanocomposite technology.1 A nanocomposite-
Certain observation of the authors was, chitosan postulated packaging material of a coalition of
coating with acetic acid was more effective in polyethylene with silver nanoparticles, nano-TiO2
reducing Listeria monocytogenes counts than (Titanium dioxide) and attapulgite clay protected
which was made with lactic acid.3 green tea during a long storage period. Yet another
tactic which is used for expanding the shelf life
Non-Edible packaging of food was the generation of a nano packaging
Nanotechnology helps in reducing the pollution based on polyvinyl chloride film with nano-ZnO
of the environment by the production of biodegradable ( Zinc oxide) powder. The material was used for
packaging. Anyhow, the biodegradable material the conservation of apples, showing a constriction
shows poor mechanical and barrier properties in polyphenol oxidase and pyrogallol peroxidase
and they can be considerably improvised. The activities and dodging the degradation of fruit.3
reincarnation of nanostructures such as layered
silicates in the biodegradable material could Nano-Sensors
enhance the mechanical properties, qualifying them Many researches show that nanosensors that are
as packaging material. In a review, researchers incorporated in food packaging are being used
stated the unique functionalities of nano-bio in the detection of pathogens, chemicals and
composite films which enhances the gas, vapor mycotoxins in the food materials.6 Habitual control
and Ultra Violet (UV)-hindrance or maintained the of these microorganisms, though more dependable,
released capacity of certain active agents for the is complicated. Yet the nano biosensors are able
bio-packaging of food. to swiftly identify the pathogens and food toxins
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 874

from farm to the finished product. Nanosensors are for the replacement of synthetic or animal-based
used to detect some common food contaminants ingredients in food to meet the consumers’ demand
such as E. coli, Listeria, Staphylococcus species in having healthy and sustainable food products has
and Salmonella that cause foodborne illnesses. gradually increased. The material suitable for this
A study showed that Staphylococcus sp. enterotoxin purpose will be the Nanocelluloses, as they can
B can be sensed by a bilayer fluid membrane that is be utilized in the alteration of certain constituents
being reinforced to chips of poly (dimethyl siloxane) like sensory, physicochemical, stability, texture and
(PDMS).6 A study showed that a nano biosensor appearance of the food.7
coupled with a microgravimetric quartz crystal
could be efficient in detecting E. coli. In this sensor, Classification of Nanocelluloses
to amplify the signal, streptavidin-coated ferrofluid The two main classification of Nanocelluloses such
(Iron Oxide (Fe3O4) nanoparticles) was used.3 One of as Cellulose Nano-Crystals (CNCs) and Cellulose
the novel technologies used in packaging is intelligent Nano-Fibrils (CNFs) can be confined from some
packaging which contains a nano biosensor that plant sources or wood by mechanical or chemical
helps to fluoresce different colors when the food treatments like partially disrupting their natural
products get in contact with pathogens. To identify structures.8 CNCs are generally developed from
the varieties of toxins, chemicals and pathogens, fibers of the cellulose after the less-ordered elements
devices such as antibodies and nanowires have are specifically removed from the source material,
been developed. Further use of nanosensors is for instance by the use of constrained hydrolysis
to distinguish the quality of foods like juice, wine, of acid, which leaves the crystalline elements
coffee and milk. Ultra-thin films arranged in a complete. The nanoparticles resulting from this
layered fashion were used to design the nano process are nanorods that are meticulous which
sensors.3 Certain electronic sensors such as nose shows increased crystallinity. CNFs are generally
and tongue can be utilized in quality analyses attained by breaking down the fibers’ cell wall which
of beverages and foods. An electronic nose was uses high mechanical shear energy that leads
developed by smart packaging systems and it was to have longer particles and makes it less crystalline
included in their packaging system. It consisted than the CNCs.8
of a cue of nano sensors, those being highly sensitive
to gasses that are being released from the food as Applications of Nanocellulose in Food
it degrades, leading to a change in the color of the The Cellulose Nano-crystals and Cellulose Nano-
sensor strip, which indicates a visual signal regarding Fibrils have amphiphilic characteristics since the
the freshness of the food.3 crystalline cellulose has both the hydrophobic
and hydrophilic faces. These nanocelluloses can
Nanocellulose be utilized to stabilize the foams and emulsions
The sensory, nutritional and physicochemical by absorbing the interfaces of air-water or oil-
properties of food can be altered with nanocelluloses water since they have an amphiphilic character.
as they have the ability to create novel structures in The property to stabilize the emulsion depends on
food. They act as fat replacers or fillers, they tend various factors such as length, thickness, surface
to stabilize emulsions and foams, and they form charge and chemistry of the nanocelluloses.
gel networks as they self-assemble in aqueous These nanocelluloses can be used to alter the
solutions since they are able to absorb to oil-water texture of certain foods since they have the ability
or air-water interfaces.7 Nanocelluloses can be to self-assemble and associate element systems
used in combination with some food ingredients in the aqueous solution.7 Coating and packaging
that are naturally present such as biopolymers materials can be made with these nanoparticles
or biosurfactants to extend the nanocellulose’s as they have the ability to produce good barrier
chemical functionality. The predominant instance properties since they generate elastic materials.
of nanomaterials which are from the sustainable For the replacement of fats in cream, soy protein
plant-based, renewable and natural sources and CNFs combination were utilized to produce
in Nanocellulose. Recently the need and the gel-like materials. The characteristics of the texture
interest in finding novel plant-based ingredients of the decreased-fat cream is found to be similar
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 875

with that of the available conventional creams Liquid-Liquid System

as the optimized concentration of CNF used. The ice The system is used in beverages, food and
creams with low-calorie can be formulated with these drinks where the mixing of oil and water phases
decreased fat creams with possible texture. From is essential. Food elements such as tastes, omega-3
this we can say that nanocelluloses are eminently oils, and other sources of lipophilic media, have
pliable ingredients that have a high probability very low water solubility, ranging from 0.1 to 1 mg/
to be used in foods. ml. Active ingredient saturation solubility in water
and oil phases, partition coefficient, flavor/food
Nanocellulose Incorporated Packaging Material taste threshold, flavor/food aroma/odor threshold,
Edible film formulated with Mango puree has and appropriate dose loading requirements
improved its mechanical and barrier properties for nutraceuticals such as omega-3 fish oil are some
with the utilization of Cellulose Nano-Fibrils in it. of the basic properties food scientists should consider
Young's modulus and the tensile strength have before choosing a proper system for solubilization.
been increased due to the presence of Cellulose Benzoic acid, ascorbic acid, astaxanthin, vitamin,
Nano-Fibrils in it, which contributed mainly to the rice bran oil, mint, coenzyme, and isoflavone are
network formation within the matrix. The film’s barrier the list of food ingredients and flavor with low
properties were found to be improved as the addition water solubility i.e., it signifies by using the method
of Cellulose Nano-Fibrils increased the sinuosity.5 of Emulsion based Nanoparticle liquid-liquid
system for New products.
These packaging films which comprise nanocellulose
have got amazing oxygen barrier properties and Solid-Liquid System
have a huge impact on the shelf-life of processed In nanotechnology, Solid lipid nanoparticles are
and fresh foods, as they have the ability to generate an expeditiously developing domain, possessing
compressed packed solids being held together a high scale of applications in clinical medicine,
due to strong bonding of hydrogen.5 Due to the drug delivery and research, additionally in other
strong hydrogen bonding among the nanocellulose parts of sciences. The dimensions range between
and biopolymers such as starch, and soy protein, 50 and 1000 nm. The capacity to combine drugs
it enhances the cohesiveness and depicts increased to nanocarriers proposed a new sample, which
water resistance of the film generated from the is employed in drug targeting at tertiary and
biopolymers.7 secondary levels. Hence, this type of nanoparticle
system have seeked attention from most researchers
Nanoencapsulation and also it has a lot of potential in terms of achieving
Encapsulation is a method of enclosing delicate the goal of controlled and specific drug delivery.9
chemicals in a coating or a wall material.
The wall material shields the delicate chemicals Solid-Solid System
from harmful reactions and regulates their release. In the case of solid-solid systems, the formulation
The word NANOENCAPSULATION refers to the use normally begins with the creation of a nanoemulsion
of layers, coverings, or simple micro dispersion to of the active component in a liquid state with the
encapsulate on a nanoscale scale. The nanometer- carrier shell material. Small droplets or fibers are
scale encapsulation layer forms a protective formed by the atomization technique, followed by
covering on food or food molecules/ingredients. a precipitation stage to produce nanoencapsulated
This approach can be used to protect bioactive materials.
substances including vitamins, antioxidants, proteins
and carbohydrates as well as lipids, to improve The benefits of Solid-solid system are High surface-
the stability and functionality of functional foods.2 to-volume ratio, resulting in a large surface area and
improved bioavailability, Controlled flavor release
Classification with stimulus responsiveness, rapid dissolve, or
The systems of nanoencapsulation are classified burst effect, Surface morphology that is unique could
into solid-liquid, liquid-liquid, and solid-solid systems. help extend shelf life, Encapsulation of thermally
The Formation of nanoparticles can be done by two labile materials may be possible using a near-room
methods i.e., bottom-up and top-down approaches. temperature technique.
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 876

Perspective and Trends One-Step Method

Nanoencapsulation is a process that originated in A one-step physical vapour condensation method
the pharmaceutical industry and has since been was developed for reducing the agglomeration
applied to the creation of nanofoods and similar of nanoparticles. It is similar to a two-step method.
products in the food industry. However, there are Here, agglomeration was minimised and the
a number of concerns that must be addressed stability of fluids has increased by avoiding drying,
before such an application can be extensively used storage, transportation, and nanoparticle dispersion.
by industry and consumers. National bodies are The dispersed nanoparticle is prepared uniformly
likely to enhance initiatives to control, administer, in a one-step method so that the particles can be
and promote proper development of nano-sized strongly suspended in oil or water (base fluids).
food-related items as regulatory issues on nanofoods Due to incomplete reactions, the residue of reactions
are still being created.10 was left in nanofluids, which are considered one
of the disadvantages of this method.12
Nanofluids
Nanofluids refer to the fluid containing nano- Applications of Nanofluids
sized particles(1-100 nm). There are two phases Nanofluids have a wide range of applications in
of nanofluids, one is solid and another is liquid. heat exchangers for processes like sterilization,
Traditional heat transfer fluids are usually regarded distillation, concentration, pasteurization, and
as one of the primary causes of poor heat transfer other heating and cooling processes in the food
equipment performance and increased energy industry. It has recently been demonstrated that
expenses. Because of their ability to enhance using nanofluids to optimize heat exchangers in
the overall heat transfer coefficient, nanofluids food processing plants can be helpful not just
have been considered as suitable substitutes from a technological standpoint but also when
for traditional fluids to solve this problem. considering their impact on food quality. Adding Al2O3
Nanofluids can also enhance the quality of food by (Aluminium oxide ) nanoparticles to water and
reducing processing time in the food industry. It has increasing the particle concentration resulted in
improved thermophysical characteristics including a considerable increase in thermal conductivity,
thermal conductivity, thermal diffusivity, viscosity, and viscosity, and density but a significant decrease
convective heat transfer coefficients when compared in specific heat capacity. In terms of heat transfer
to base fluids like oil or water. The majority of the characteristics, one study indicated that using Al2O3/
reviews concentrate on nanofluid thermophysical water at nanoparticle concentrations of 2% and
properties, both experimentally and theoretically.11 4% increased the HTC ( Heat Transfer Coefficient)
by 5.42 percent and 11.94 percent in the thermal
All unit actions involving heat transfer from a heating processing of tomato juice, respectively.13
or cooling medium to a food product via a heat
exchanger, such as refrigeration, freezing, thawing, Benefits of Nanofluids
pasteurization, sterilization, drying, and evaporation, There will be changes in the size, shape, material,
may be done with nanofluids in the food business. and volume fraction of nanoparticles because
of the high absorption of solar energy. efficiently
Preparation Methods used in solar thermal applications. By changing the
Two-Step Method concentration of nanoparticles, the properties of the
It is the most common approach for making fluid can be changed. Heat transfer systems can be
nanofluids. Drying and powdering nanomaterials improved efficiently by suspending nanoparticles,
such as nanotubes, nanofibres, and other nano- which enhance thermal conductivity. Because of the
particles is the first step. In the second-step, the very small suspended particles, the fluid's surface
nanopowders will be dispersed in fluids by ultrasonic area and heat capacity will increase.
agitation, homogenizing, intensive magnetic force
agitation, high shear mixing, and ball milling. Limitations of Nanofluids
It is considered to be the most economical method, The limitations of nanofluids are poor long-term
as nanosized particles are already produced at an stability of a suspension, increased pressure drop
industrial level.12
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 877

and pumping power, lower specific heat, and a high aluminum-based grease of lubricity, which will
cost of nanofluids. increase. After the inclusion of both nano-additives,
the findings show that food-grade aluminum-based
Application of Nanotechnology in Food grease has outstanding biological characteristics.15
Preservation through Encapsulation Technique
Several facets of food science, including food The dispersibility of water-insoluble additives
preservation and safety, have been revolutionized (flavors, preservatives, nutrients, and colors) in
by nanotechnology. Colors, tastes, antioxidants, food was improved by adding nano additives
enzymes, and anti-browning agents might all without using surfactants. Also, the nutritional
be delivered while edible nano-coatings on a range value and absorption of components were
of food components act as a moisture and gas improved due to their high surface area. Vitamins,
barrier. They may also be able to extend the shelf antioxidants, colors, tastes, and preservatives are
life of packaged meals once they have been opened. all examples of nano additives that are already
It is generally possible to slow down chemical accessible. In the food business, calcium, selenium,
breakdown processes by encapsulating functional iron, silica, nanosized silver, and magnesium are
components within droplets and altering the being used as nano additives. Nano salt tastes better
properties of the interfacial layer around them. than regular salt when used in smaller amounts.
The employment of films, coatings, coverings, Nanopolylysine protects oil from oxidation by filling
or simple macro dispersion to encapsulate on the space between phytoglycogenoctenyl succinate
a nanoscale scale is referred to as "nanoencapsulation." nanoparticles.Loss of weight, Gas permeability
On the food or taste molecules or ingredients, the has decreased, Thermodynamic stability and heat
nanometer-scale encapsulating layer provides distortion temperature have both improved. Smoke
a protective layer. The active ingredient is frequently emissions have been reduced, and flame retardancy
in the form of a molecule or a nanoparticle. Advanced has been increased. Chemical resistance has been
physical and chemical properties and better improved. surface modification and functionality
encapsulation are all advantages of homogeneity. according to your needs, Electrical conductivity
In the production of functional meals with increased has been improved, Optical clarity as compared to
functionality and stability, this strategy can be utilized filled polymers, A large processing window with a lot
to protect bioactive ingredients such as vitamins, of options, Colorability has been improved.
antioxidants, proteins, and carbs.14 A significant focal point of current nanotechnology
applications in food is the advancement of
Nano Additive nanostructured (or nanotextured) food fixings and
Nanoadditives create a better dispersibility of water- conveyance frameworks for supplements and
insoluble added substances like tones, flavors, enhancements. For this, an assortment of cycles is
additives, and enhancements without utilizing being used, including nano-emulsions, surfactant
any surfactant. These nano additives improve the micelles, emulsion bilayers, and converse micelles.
flavor, dietary benefit, and retention of parts in the The ability to concentrate non-polar compounds
body because of their enormous surface area. is one of the prominent characteristics of micelles.16
The nutraceuticals of nanostructured bioactive Nanostructured food fixes are being developed
compounds are interrupted by a nano-sized particle in the hopes of providing better taste, surface,
delivery system known as nanofood additives. and consistency. For instance, spreads, low-fat
To promote their characteristics, nanomaterials nanostructured mayonnaise, and frozen yoghurts
such as polar, non-polar, and amphiphilic are added are guaranteed to be as "velvety" as their whole-fat
to various foods and products' packaging, giving counterparts and, subsequently, offer a better choice
them various activities. Bioavailability components to the buyer.17
are created in order to improve the solubility
of ingredients in food. The effect of nano-additives Nanoemulsions
such as nano-PTFE (Polytetrafluoroethylene) and Nanoemulsions might be used to provide
nano-CaCO3 (Calcium carbonate) on biological flavor compounds, coloring, antimicrobials, and
properties is thoroughly assessed using ball- nutraceuticals in the food business. Active ingredient
disc wear and four-ball testers to the food-grade nanoemulsion formulations can be utilized to create
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 878

biodegradable coatings and packaging films that up of a polar solvent and a cosolvent. Water is
improve food quality, functionality, shelf life, and considered a common polar solvent, whereas
nutritional value. Most reviews were concerned proteins, carbohydrates, polyols, and alcohol are
with the manufacture of food-grade nanoemulsions utilized as cosolvents. A stabilizer agent can be
utilizing low- and high-energy techniques as added to the nanoemulsion to avoid this. The
well as their physical characteristics, stability, stabilizers can produce a monolayer, multilayer,
and microstructure characterization.18 or solid particulate nanoemulsion depending on
how they are distributed on the particle Emulsifiers,
Coarse emulsions are also called microemulsions. ripening retarders, weighing agents, and texture
They are thermodynamically metastable, and modifiers are some of the stabilizers employed.
the dimensions of the particle are > 200 nm. Emulsifiers are surface-active chemicals that
They degrade over time as a result of a variety are often utilized as stabilizers in the creation
of destabilizing processes. Traditional emulsions of nanoemulsions.20
are optically turbid because the droplet size is
comparable to the wavelength, scattering light The benefits of employing nanoemulsions in foods
and giving the appearance of being opaque. as bioactive chemical delivery vehicles have been
Microemulsion droplets are 100 nm in diameter, and demonstrated in a variety of in vitro and in vivo food
their thermal behavior is stable. However, even small challenge experiments. However, nanoemulsions
changes in external factors such as composition of bioactive substances have only been employed
and temperature have an impact on their stability. as packaging materials or in commercial food items
Because their free entropy is smaller than that in a few cases. Food processing with nanoemulsions
of phase-separated components, microemulsions is a viable option. Temperature, oxidation, enzyme
form spontaneously. Nanoemulsions have been interactions, and pH fluctuations can all affect
produced for use in the purification of food, the functional components. Nanoemulsions have
in bundling hardware, and in the bundling of food. been employed in food items by companies
A "regular" model is a nanomicelle-based item like Nestle and Unilever, as well as a few start-
professed to contain normal glycerin. It eliminates ups. Nanocarriers provide coenzyme Q10 and
pesticide buildups from products made from alpha-lipoic acid in the Novasol sustain product.
the soil, as well as the oil and soil from cutlery. The micelle (30 nm) is entirely water-soluble
Nanoemulsions stand out enough to be noticed and resilient to pH and temperature fluctuations.
in the food business because of their high clarity. It is thought that the micelle is the best carrier
These enable the addition of nanoemulsified bioactives system. Nanosized self-collected liquid structures
and flavors to a drink without an adjustment to the connected with the nanosized vehicles are utilized
item's appearance. Nanoemulsions are powerful as vehicles to focus on nutraceuticals. The vehicles
against an assortment of food microorganisms, have extended micelles with a size of 30 nm and can
including gram-negative microscopic organisms. be utilized for "clear" refreshments without stage
They can be utilized for the surface purification partition. They have instituted bracing nanovehicles.
of food-handling plants and for the decrease of Their potential applications incorporate lycopene,
surface pollution on chicken skin. The development beta-carotene, CoQ10, omega-3 unsaturated fats,
of Salmonella typhimurium provinces has been phytosterols, and isoflavones.21
disposed of by treatment with nanoemulsion.
Nanoemulsions can be used to confine functional Appearance and Safety Issues in Food
chemicals and active elements like antioxidants Nanotechnology
and nutraceuticals.19 Even if a drug is GRAS (generally recognized
as safe), extra research is required to assess
Composition of Nanoemulsions the danger of its nano equivalents since their
The stability, formation, and functional features physicochemical characteristics differ considerably
of a nanoemulsion are influenced by the components from those of macrostates. Furthermore,
of the oil phase's viscosity, density, refractive the nanomaterials' tiny size may raise the danger
index, interfacial tension, and phase behavior. of bioaccumulation in bodily organs and tissues. When
The nanoemulsion in the aqueous phase is made exposed to human lung cells, silica nanoparticles,
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 879

for example, which are utilized as anti-caking agents of usability and further develop stockpiling conditions,
and inserted into the cells, are cytotoxic. The rate but additionally make food dispersion a lot more
of dissolution is influenced by particle surface straightforward. Manganese oxide, zinc oxide, and
shape, concentration, surface energy, aggregation, silver nanoparticles are instances of these dynamic
and adsorption. They studied the migration particles with antimicrobial properties for bundling.
of copper and silver from nanocomposites and Gold nanostructures, quantum dots (QD), carbon
then observed that the proportion of nanofiller nanotubes, and other dynamic nanostructures have
in the nanocomposites, rather than particle size, been or can be utilized as sensors of organisms
temperature, or contact length, was one of the most or different tests for sanitation.22
critical factors driving migration. Because each
nanomaterial has its own unique properties, toxicity Nanocoatings
will most likely be determined. At this time, there The appl i cati ons of nanocomposi tes and
is no convincing evidence that nanotechnology- nanocoatings in food packaging are dependent
derived foods are any safer or more harmful than on the properties of fixing in action. Nanoclay
their traditional counterparts. Despite the fact that composites (typically montmorillonites) are used
international food safety agencies have yet to as flexible and reliable food packaging on account
reach a general decision on the safety of nanofood of their incredible hindrance attributes in bundling
containing nanomaterials, there is no evidence of grasp, cheddar, sweet shop, cereals, and bubble-
that ingested nanoparticles have affected human wrapped food varieties. Things acquired by the
health. Various governments, including Australia, expulsion covering process with the paperboard
the European Union, the United States, and New are valuable for juice, which comes from natural
Zealand, have created committees to monitor and dairy products, and the lager and carbonated
nanotechnology progress and take appropriate drinks bottles are fabricated by co-expulsion
action if necessary. Nanoparticles are fabricated processes. To give two examples, PET (Polyethylene
to represent food fixings and added substances Terephthalate) jugs containing nanocore and
to cover their undesirable preferences and flavors, nylon beer bottles with nanoclays both exhibit
shield the typified fixings from debasement, improved obstructive properties. Antimicrobial,
and further develop the scattering of water- antifungal, cancer prevention agent, biocatalyst,
insoluble food fixings. responsiveness to outside upgrades, additional
compounds that absorb unpleasant parts from food
Non-biodegradable materials, for example, like ethylene, dampness, scent, etc. are just a few
plastics, have been utilized in ordinary food of the dynamic experts' capabilities. They are
packaging. As of late, degradables, biodegradables, combined into a grid or covering to increase the
shrewd bundling (containing sensors and food's quality and shelf life and are then delivered
nanocomposites), or even palatable bundling in a controlled manner. This method is much
(utilizing lipids, proteins, polysaccharides, and more effective than simply adding them directly
so on) have been available in food bundling. to the food because they may react with other
Biodegradable and consumable packaging have food components, which could impair their action
dealt with serious issues, including poor mechanical or affect the food's sensory qualities. The coatings
properties, low corrosion temperatures, mugginess, have been shown to be highly effective in holding
and gas porosity that forestall development. carbon dioxide and blocking oxygen, and they
The novel properties of numerous nanomaterials can rival traditional dynamic sealants. Examples
can address these sorts of issues. Nanocomposites incorporate a nanocoating, which is a water-based,
that contain different nanostructures, like inorganic nanocomposite obstruction covering that furnishes
stages and biodegradable polymers have been an oxygen hindrance with a 1-2 micron covering for
thought of Nanoclays are being created and food bundling use, and a plasma curve statement
refined. For clean reasons, food packaging of shapeless carbon inside PET jugs as a gas
must be made with idle materials, however, boundary.23
dynamic and brilliant materials have likewise been
showcased as of late. Catalysts, anti-bacterials, and To give an obstruction to mass exchange, a slight
retentive materials not only increment the time spa object of palatable material will be set between
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 880

the food parts, and through dampness, lipids, in the food industry. A nanolaminate is made up of
and obstruction of gas, these coatings will be filled. at least two layers of nanometer-scale materials
in food items Coatings are simply applied and framed, that are physically or technologically connected
either by a fluid film expansion shaping arrangement to one another. The layer-by-layer testimony
or a mixture liquid. Parts of consumable coatings method, in which the accused surfaces are covered
are partitioned into two classifications: water- with interfacial films made of numerous nanolayers
solvent polysaccharides and lipids. Appropriate of diverse materials, is perhaps the most impressive
polysaccharides include cellulose subordinates, strategy in nanolamination. Nanolaminates
alginates, gelatins, and other polysaccharides. offer a few benefits for the readiness of consumable
To generate edible films and coatings, a variety coatings and films over ordinary advancements
of lipid-chitosan formulations, like animal fat, have and may consequently include various significant
been used. Waxes, acylglycerols, and unsaturated applications inside food. To create the distinct
fats are examples of appropriate lipids. Lipid films layers, a variety of adsorbing substances,
have excellent dampness-blocking capabilities such as ordinary polyelectrolytes, charged lipids,
and can be used as covering experts to give glitz and colloidal particles, could be used. It would
to dessert shop products. Wax is frequently be feasible to fuse dynamic practical specialists,
used to cover soil products in order to prevent for example, antimicrobials, hostile to caramelizing
breathing and dampness loss. Consumable coatings specialists, cell reinforcements, catalysts, flavors,
are now broadly utilized on a wide assortment and colors, into the movies. These practical
of food varieties, counting natural products, specialists would establish a realistic timeline
vegetables, meats, chocolate, cheddar, confections, for the usability and quality of covered food sources.
pastry kitchen items, and french fries. To slow the The essential useful properties of overlaid
dissemination of oxygen, dirt (montmorillonite) has films depend upon the attributes of the film-
been added to gelatins. Also, nanocomposites shaping materials utilized for their arrangement.
organized by gelatin and montmorillonite have been Like nanocoating, these nanolaminated coatings
utilized for improvements in their actual properties. could be made completely from palatable material
A calculable expansion in the security of chitosan/ fixings by utilizing straightforward handling
layered nanocomposites was likewise created. activities, for example, plunging and washing. The
Not with standing the absence of specific writing organization, thickness, construction, and properties
information, there is sufficient proof to lay out the of the multifaceted cover conformed to the item
positive effects of inorganic nanofillers on various could be controlled in various ways, remembering
products, including improved taste preservation, the changing of the sort of adsorbing substances
sugars, acids, surfaces and shading, increased for the plunging arrangements, the all-out number
strength during delivery and capacity, improved of plunging steps utilized, the request that the item
appearance, and reduced waste. The transporters be brought into the different plunging arrangements,
of antimicrobials and added substances are utilized the arrangement, and natural circumstances utilized,
by nanoparticles. It may also be used to settle like dielectric constant, ionic strength, temperature,
additional compounds and effectively manage their pH, and so on.
dispersion throughout the food and in different
locations, such as the surface versus the majority Nanolaminates with high interfacial constructions
of a food system. This control might be interesting can be saved by means of a base-up, balanced
for long-term food storage or imparting certain thermodynamic affidavit approach named actual
beneficial properties, such as taste, to a food fume affidavit (Physical Vapour Deposition- PVD).
framework. In this regard, the United States' On the other hand, two distinct metals are often
Sono-Tek Corporation has developed an edible used in PVD to achieve the correct thickness of the
antibacterial nano coating that can be applied directly nanolaminate. For the production of two-layered
to bread shop items. (2D) planar nanocomposites, the most commonly
used PVD technique is faltering. Because
Nanolaminates of the opposite cathode extremity, the anodic state
Food researchers can use nanotechnology to create of a substance results from the vaporous release
unique nanolaminate films that are suitable for use or expulsion of material from a surface in faltering.
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 881

The source material, which is the objective, matter in the nano-size range, but has not focused on
is placed on one side of the affidavit chamber, applied technology on preparedness. The Institute
while the substrate surface, which will be used of Food Science and Technology recommended
to shape the affidavit, is placed on the other. that when the nanoparticles are being used as food
additives or preservatives, the standard E-numbers
To ionize the gas into plasma, a strong Direct Current that are used for labeling the food additives should
(DC) voltage is supplied between the goal and the use the subscript "n".26 The Government of Britain
affidavit chamber's dividers. An Alternate Current consented to this recommendation, stating that
(AC) voltage can also be used for ceramic target nanoparticle ingredients should be subjected
materials. The ionized gas will be definitely sped to a complete safety measurement before they
up by the voltage drop whenever it approaches the are used in food products .27 The International
dull space sheath (a slender district near the target) Organization for Standardization (ISO) and
and will thus hit the objective at a high speed. American Society for Testing and Materials (ASTM)
Particles, atoms, or clusters of molecules are International are expected to develop nanotechnology
relaxed and propelled out of the objective due to the principles in terms of nomenclature, characterization,
high effect speed. These projectiles hit the substrate terminology, safety, the environment, and health.
in a single direction, retaining their great energy. The nanomaterials, when used as a primary
ingredient, (such as nanoemulsions), fall under the
Application of Nanotechnology in Bleaching Regulation (258/97) of "Novel Food." It is due to the
Vegetable Oil fact that if any food product or its ingredient is new
Vegetable oil is a staple food, hence the quality or its molecular structure is intentionally modified,
should be higher in a way that supports human’s they will be subjected to risk assessment prior
health. The four main techniques in the production to getting approval from the market.28
of vegetable oil are neutralization (refining),
degumming, bleaching and deodorization. Among Risk Assessment of Nanomaterials in Food
these bleaching is a significant phase. It removes An introductory outline has been developed to
various impurities present in the oil, such as drop a dime on the risk analysis and management
trace metals, gums, phosphatides, and fatty of nanomaterials. The increasing use of nanoparticles
acid. Bleaching process mainly involves the in various products results in the release of significant
use of adsorbent that can be used separately amounts of nanoparticles into the environment,
or in fusion.24 As adsorbent, bleaching earth is used which end up in landfills and aquatic areas .5
which looks like clay.24 The study was conducted So, certain factors that affect the ecological risks
to assess the effectiveness of nanoparticles in of nanoparticles and human health are studied.
bleaching earth.25 For this sunflower, soybean and For the safety evaluation of nanomaterials,
corn oil were taken and the bleaching earth was a forum series of certain articles was presented
milled for 10 h. In between the degumming and in toxicological sciences. Some techniques were
bleaching process, analytical determination was explained through the body to assess the interaction
made. To ensure this, 20 g of each vegetable oil of nanoparticles with biological systems for basic
was heated with 0.4g of bleaching earth in a rotary nanoparticle characterization. A very important
evaporator at 100 ºC under reduced pressure for aspect is the determination of nanoparticle solubility,
20 mins. Then, it is filtered through whatman filter its effects on health, and its biological fate. Certain
paper (size no 1). The study has concluded that factors influence dissolution, including aggregation,
nanoparticles bleaching earth had better effective surface area, concentration, surface energy,
percentage (%) when compared to before milling.25 and surface morphology.The risk assessment
of nanoparticles and nanostructures revealed that
Regulations for the usage of Nanotechnology the most likely routes of human exposure are the
in Food Production gastrointestinal tract, skin, and lungs.The "European
These days, there aren't any specific regulations on Food Safety Authority" (EFSA) issued guidelines
nanotechnology usage in foods. The Food and Drug to assess the risk of nanomaterials, emphasizing
Administration lists a number of products that are the metallic safety on commercial products: (i) the
currently regulated as nanoparticles with particulate state of the nanomaterial that is being produced,
 KRISHNA et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(3) 871-883 (2022) 882

(ii) the state of the nanomaterial used or the state remarkably great potential for serving society through
in which it is present in food products, (iii) the the food industries. In some food industries, the nano-
state of the nanomaterial in toxicological studies, biosensor can also be equipped for environmental
and (iv) the state of the nanomaterial in tissues and pollution control. Inorganic nanoparticle production
biological fluids.29 The addition of nanostructured and microfluidic advancement have been equipped
materials to drugs, food, and water causes the with the preparedness of dynamic sensors to readily
intestine to absorb them, and the circulatory system detect disease-causing toxins or pathogens in food
is invaded, but there hasn't been much research on the farm as well as in the final food product
done on the invasion through this potential route. that is in the market. Because functionalized
A legal foundation has been established to govern foods contain nutrient carriers and nanoparticle
nanomaterials and their applications in the food flavors, they emphasize food safety and quality.
industry. The Organization for Economic Co- Finally, nanotechnology aids in the transformation
operation and Development (OECD recommended of existing food processing systems to ensure product
the standard test guidelines be used for the hazard safety, promote a healthy diet, and improve
assessment of nanomaterials for chemical safety. nutritional quality.

Conclusion Acknowledgement
Multiple nanotechnology applications in the food The authors are grateful to Dr. P. Poojitha, Head of
sector and processing methods have developed the Department, Department of Food Technology,
in various countries, and some of them also include Bannari Amman Institute of Technology, Sathya
nano-based food preservatives or additives, smart mangalam, for her constant support and guidance
delivery systems, medicine, and health care. in completing this review article.
People barely recognize and adopt the effects
of nanotechnology after using it in their daily lives. Funding
The rising probability of nanotechnology makes None
it suitable for certain developing countries because
they could probably capture the new markets for Conflict of Interest
successive nanomaterials and their production There is no conflict of interest to declare.
systems. Research in the nanotechnology field has

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