Nanotechnology for the improvement of the quality, properties, and safety of food and agriculture: recent and future trends

Abstract

Nanotechnology is a critical emerging technology that enables contributions, innovation and long-term impact in food, medicine and agriculture. Nanomaterials can improve the quantitative and qualitative development of safer, healthier and higher-quality semi-perishable or perishable functional foods. Nanotechnologies outperform traditional food manufacturing techniques in extending the shelf life of the food product, reducing contamination and producing higher-quality food. Nanotechnology applications improve the bioavailability, flavor, texture and stability of food by altering the particle diameter, potential clustering and charge density of food nanoparticles. The present review article highlights the role of nanotechnology in product development and quality maintenance as well as its potential role in agriculture.

Keywords

• Nanotechnology
• agriculture
• food safety
• quality
• bioavailability
• shelf life