Nanotechnological applications in food industry Within the past decade, with remarkable advances in nanoscience, nanotechnology-enabled sensors and systems have been increasingly used to develop rapid and noninvasive methods of detection of food contaminants. There is a need to develop simpler, faster, more sensitive and low-cost approaches for the observation and quantification of impurities in foods. Thus, nanotechnology development in the areas of biochemistry and biology could also affect the food manufacturing (Sozer and Kokini 2009 Jain et al. Food endures a variability of post-harvest- and processing-persuaded changes that affect its biological and biochemical maquillage. Precision farming is one of the most important techniques utilized for increasing crop productivity by monitoring environmental variables and applying the targeted action (Chen and Yada 2011). Nanotechnology is expected to facilitate the following development stage of genetically altered crops, input to the production of animal and fisheries, chemical insecticides and precision farming methods. Nanotechnology uses in food science are going to influence the most important aspects of food manufacturing from food protection to the molecular synthesis of new food products and ingredients (Pathakoti et al. Nanotechnology has developed as the scientific advancement to grow and transform the entire agrifood area, with the potential to elevate global food production, furthermore to the nutritional value, quality, and safety of food (Sekhon 2014 Chung et al. Their utilizations in food and agriculture productions are almost modern compared with that of medicine delivery and pharmaceuticals. Nanoscience and nanotechnology are innovative scientific advancements that have been introduced only in this century. Also, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented. This review highlights the applications of current nanotechnology research in food technology and agriculture, including nanoemulsion, nanocomposites, nanosensors, nano-encapsulation, food packaging, and propose future developments in the developing field of agrifood nanotechnology. Nano-encapsulation is the most significant favorable technologies having the possibility to ensnare bioactive chemicals. Nanoemulsions display numerous advantages over conventional emulsions due to the small droplets size they contain: high optical clarity, excellent physical constancy against gravitational partition and droplet accumulation, and improved bioavailability of encapsulated materials, which make them suitable for food applications. Though as is the circumstance with the growth of any novel food processing technology, food packaging material, or food ingredient, additional studies are needed to demonstrate the potential benefits of nanotechnologies and engineered nanomaterials designed for use in foods without adverse health effects. Nanotechnology exposed to be an efficient method in many fields, particularly the food industry and the area of functional foods. Recent advances in nanoscience and nanotechnology intend new and innovative applications in the food industry.
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