Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review

Authors

  • Nelson Durán,

    Corresponding author
    1. Centre of Natural and Human Sciences, Universidade Federal do ABC, Campinas, SP, Brazil
    • Biological Chemistry Laboratory, Chemistry Institute, Universidade Estadual de Campinas, Campinas, SP, Brazil
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  • Priscyla D. Marcato

    1. Biological Chemistry Laboratory, Chemistry Institute, Universidade Estadual de Campinas, Campinas, SP, Brazil
    2. Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, SP, Brazil
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Correspondent: E-mail: duran@qm.unicamp.br

Summary

Nanotechnology is becoming increasingly important for the food sector. Promising results and applications are already being developed in the areas of nutrient delivery systems through bioactive nanoencapsulation, biosensors to detect and quantify pathogens organic compounds, other chemicals and food composition alteration, and even edible film to preserve fruit or vegetables. This article reviews the application and the benefits of nanotechnology in different areas of food industry that include bioactive nanoencapsulation, edible thin film, packages and nanosensors. It is possible to conclude from the review that the nanotechnology advances increase the safety and quality of food and mainly decrease the time for pathogen detection.

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