THE IMPACT OF NANOTECHNOLOGIES IN FOOD AND DAIRY SCIENCE: A REVIEW

Document Type : Review article

Authors

1 Food Science Department, College of Agriculture and Forests, University of Mosul, Mosul, Iraq

2 Department of Anesthesia Techniques, Mosul Medical Technical Institute, Northern Technical University, Mosul, Iraq. and Technical Agricultural College, Northern Technical University, Iraq

Abstract

The widespread use of nanotechnology will soon cause a dramatic shift in the food and dairy industries. New packaging materials with enhanced mechanical, barrier, and antibacterial characteristics are among the possible uses, as are enhanced food contact materials, longer shelf lives for food and dairy items, and higher-quality processing methods. There has been a recent uptick in research into the possibility of using nanotechnology to encapsulate and transport biologically active compounds, improve the sensory qualities of food, and include antimicrobial nanostructures in packaging, among other uses. Nanotechnology has the potential to enhance the transport characteristics, solubility, and cellular absorption of bioactive chemicals by decreasing their particle size. Consumers' worries about the possible harm to human health from delivery systems based on nanotechnology must be allayed before these systems can be commercially implemented. Focusing on applications with the highest likelihood of commercialization shortly, this article provides a thorough overview of nanotechnology's use in food-related and dairy systems.

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Assiut Veterinary Medical Journal
Volume 71, Issue 184
January 2025
Pages 446-458

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