POTENTIAL OF NANOTECHNOLOGY IN FUNCTIONAL FOODS

Abstract

Food nanotechnology is a relatively recent area which has opened up a whole universe of new applications in food industry. Some of these applications include; improved taste, flavor, color, texture and consistency of foodstuffs, increased absorption and bioavailability of nutraceuticals and health supplements, development of food antimicrobials, new food packaging materials with improved mechanical barrier and antimicrobial properties, nanosensors for traceability and monitoring the condition of food during transport and storage, encapsulation of food components or additives. Smart delivery of nutrients, bioseparation of proteins, rapid sampling of biological and chemical contaminants and nanoencapsulation of nutraceuticals are few more emerging areas of nanotechnology for food industry. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. There is an urgent need for regulatory systems capable of managing any risks associated with nanofoods and the use of nanotechnology in food industry. In this review, applications of nanotechnology in functional food with special attention to related regulatory issues are discussed.