"NANOTECHNOLOGY'S IMPACT ON FOOD PRODUCTION AND PROCESSING: A CRITICAL ANALYSIS"
Main Article Content
Keywords
Nanotechnology, Food production, Food processing, Nano sensing, Nano scale intervention
Abstract
Nanotechnology has become a transformative force in recent years, with the potential to completely change the food production and processing sector. This critical analysis explores the different effects caused by nanotechnology on every step of the food supply chain, from farming methods to improved processing of food and its storage. Food quality, safety, and sustainability have improved as a result of the innovative methods brought about by the integration of nano-scale science and engineering in the food industry. When compared to its well-established use in pharmaceuticals, nanotechnology's application in food processing is still in working. But scientists, engineers, and the food industry have been paying close attention to the possibility of improving food production, preservation, and consumption through nano-scale interventions. This innovative study discusses the improved and advanced uses of nanotechnology in the food industry, illuminating the cutting-edge ideas and innovations that could significantly influence the direction of food development in the next age. There are two prominent domains in food nanotechnology that are food nanostructured components and food nanosensing. With the help of cutting-edge technologies such as micro-electromechanical systems, DNA microarrays and microfluidics, the former approach shows efforts for increasing the assessment quality and safety of food. By enabling accurate and quick identification of chemical and biological pollutants, these advancements guarantee the highest levels of food safety. Food processing could undergo a revolution with the introduction of nanostructured component in the food processing domain. The enhancement of solubilization and color in food systems, bioseparation of proteins, nano-encapsulation of nutraceuticals, and smart delivery of nutrient are a few of the emerging trends. But it's also important to weigh the advantages of food nanotechnology against any potential drawbacks. This critical analysis seeks to present a proper image of the state of nanotechnology in the food industry today, point out any unmet obstacles, and investigate the potentially revolutionary possibilities. The article emphasizes the distinct nano-scale structures that are helpful in the food industry and discover different manufacturing methods that may utilize nanotechnology, thereby playing a role in determining the future of food production and processing sector.
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Abbas Shahid
Faculty of Science and Technology, Department of Biochemistry, University of Central Punjab, Lahore.
Muhammad Jawad Haider
Department of Biotechnology, Quaid-i-Azam University, Islamabad
Gulshan Sana
MS Scholar, Department of Chemistry, University of Sialkot.
Sami Ali
Assistant Professor of Exercise Nutrition and Physiology. Al-Neelain University-Sudan
Lateef Ullah
Faculty of Science and Technology, Department of Biochemistry, University of Central, Punjab, Lahore.
Misbah Murtaza
Faculty of Science and Technology, Department of Biochemistry, University of Central, Punjab, Lahore.
Muhammad Umair
Center of Excellence in Molecular Biology, University of the Punjab.
Mazharul Islam
Shahjalal University of Science & Technology, Sylhet, Bangladesh.