American Journal of Engineering and Technology Management
Volume 5, Issue 2, April 2020, Pages: 41-47
Received: Feb. 3, 2020;
Accepted: Feb. 24, 2020;
Published: May 28, 2020
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Mulugeta Wegari Dera, Department of Food Process Engineering, Faculty of Engineering, Gambella University, Gambella, Ethiopia
Wondemu Bogale Teseme, Department of Food Technology and Process Engineering, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia
Nanotechnology is the manufacture, use of materials and structures at the nanometer scale (a nanometre is one millionth of a millimetre). It offers a wide range of opportunities for the development of innovative products and applications in food system. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nano emulsions and nano encapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. In food engineering, two major applications related to nanotechnology i.e. food Nano sensing and food nano structured ingredients are being expected. In the former field, better food quality and safety evaluation can be achieved by using nanotechnology. Various types of nano sensors are being developed to meet the different requirements in food inspection (nano sensors for detection of external and internal conditions in food packaging, carbon nanotubes based electrochemical sensors for detection of cations, anions and organic compounds in food, various aptamers for detection of pesticides, antibiotics, heavy metals, microbial cells and toxins). Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. However, in the pursuit of delivering patentable technologies, concerns over consumer health and safety in the use of nanoparticles in foods is an ongoing challenge.
Mulugeta Wegari Dera,
Wondemu Bogale Teseme,
Review on the Application of Food Nanotechnology in Food Processing, American Journal of Engineering and Technology Management.
Vol. 5, No. 2,
2020, pp. 41-47.
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