Food Contamination Caused by Nanoparticles Analytical Evaluation

Shelley Claridge^*
*Correspondence: Shelley Claridge, Department of Chemistry, Purdue University, West Lafayette, Indiana, USA, Email:

Introduction

The traditional food industry is being transformed into an emerging, dynamic and innovative food industry thanks to nanotechnology, a novel frontier. The rapid development of nanotechnology has sped up the transformation of conventional food, primarily through the creation of attractive and vibrant packaging. Additionally, a variety of new nanomaterial has been developed to improve food quality and safety. The most recent developments in Nano science are those in Nano food, Nano biosensors and Nano packaging. The quality, safety and packaging of food materials are all significantly affected by nano science-based technology. The application of nanotechnology makes it possible to preserve food, extend its shelf life and enhance nutrition. Despite the numerous advantages of nanotechnology, there are significant concerns regarding its application; because the accumulation of nanoparticles (NPs) in people and the environment can cause a variety of health and safety issues. The most difficult tasks and promising prospects in the food sector are the focus of this article, which looks at current nanotechnology trends. The risk assessment of nanomaterials in these novel foods and the fundamentals of toxicology are also discussed.

The potential application of bio inspired and biosynthesized nanomaterials is emphasized for advancement that is both balanced and sustainable. However, crucial questions regarding nanomaterials with higher performance and lower toxicity need to be addressed in order to facilitate the dynamic advancement and application of nanotechnology. Legislation and regulation are crucial for managing the use, production, handling, treatment and disposal of nanomaterials. Hard work is required to increase public awareness of the new nano-enabled foods and their acceptance. In conclusion, nanotechnology presents a novel and practical alternative to the food industry that opens up an abundance of opportunities. Nanotechnology is becoming increasingly prevalent in our day-to-day lives and is altering our entire social structure. New approaches to using nanotechnology in the food industry, the most recent advancements in the field of nanostructured constituents that have a significant impact on the food industry. Nanotechnology, novel interdisciplinary methods and processing procedures have enabled significant developments that have the potential to transform the food industry because the current food sector requires modernization. Food and bioprocessing companies face challenges in developing and implementing systems that can produce quantitative and qualitative foods that are biodegradable, safe and viable. Nanotechnology can help identify these challenges. The introduction of nanotechnology into the food industry, when the first roadmap was published by the United States Department of Agriculture. The amount of research done on this topic has skyrocketed in the last ten years. It covered nearly every aspect of the food industry, including food processing and packaging.

Description

The food and beverage industry is a multitrillion-dollar global industry. A current assessment of the global economic impact of nanotechnology is anticipated to be at least $3 trillion by the year 2020. This has motivated a number of food companies involved in the development and promotion of innovative nanomaterial-centered foods and has increased manufacturing competence, safety, flavour and other aspects of food. Globally, this could employ 6 million people in the expanding nanotechnology industry. Amazingly, hundreds of products have already been sold and used in the food industry. More than a hundred foods have been promoted and consumed in the food industry over the past decade. With the exception of titanium dioxide and iron oxide, which were used as food pigments and colorants, no nanomaterials containing products have been added to human food. Because of the complexity of nanomaterials and the processes involved in enforcing laws, the primary reason is that there is insufficient legislation and regulation regarding nano food. Nanotechnology covers nanomaterials with one dimension between 1 and 100 nm. Nanomaterials in the forms of colloids, particles, powders, tubes, clusters, rods, wires and thin films can be synthesized using a variety of methods [1,2].

The blend procedures are classified in three prime methods (physical, substance and organic) for combination of nanomaterials as portrayed in the clear as crystal the developed method is based on nanostructures like quantum dots, nanorods, nanowires and nanoplates. Natural product nanoparticles, inorganic metal and metal oxide nanoparticles and organic and inorganic materials like clay have all been tested for use in the food industry. Among all metal nanoparticles, the gold nanoparticle is typically thought of as a detector or sensor, whereas the silver nanoparticle is mostly used for commercial purposes due to its antimicrobial properties. Titanium dioxide nanoparticles are widely used for flavor enhancement, disinfection and food additives. Natural product nanoparticles are utilized in the food industry as constituents or enhancements. Numerous NPs have demonstrated great potential and capability in every phase of the food industry and agriculture. Food nanotechnology has made its way into a number of consumer goods, including food preservation, packaging and supplements or additives. Nanotechnology has advanced food treatment and storage procedures to ensure food safety. On the nanometre scale, it has been discovered that a variety of supplements used as food additives or packing ingredients partially exist. For instance, food-grade TiO2 NPs as small as 40 nanometers has been discovered. Even though TiO2 NPs are generally considered to be less harmful when exposed to ambient conditions, prolonged contact with such NPs may result in adverse effects [3,4].

Certain NPs applied in food items are recorded. On food nanotechnology, the United States Food and Drug Administration (FDA) and the European Commission (EC) serve as the primary foundations for legislation and regulation. Some authorizations are granted by the European Commission and the US Food and Drug Administration (FDA) based on risk assessments of a substances particle size. A few applications are also included in research and development (R&D) to identify potential future applications. Concerning the potential dangers posed by conventional nanomaterials, there is ongoing debate. It is certain that additional information regarding risk evaluation is necessary [5].

Conclusion

In addition, a number of methods have been used to reduce the noxiousness of engineered nanomaterials and, at the same time, improve target and performance consistency. It has been established that precise tailoring on doping, morphological restraint and surface function are real deals in order to produce engineered nanomaterials that are less toxic and more viable. Innovative research and the practical applications that result from it are emerging and expanding across various fields. Nanotechnology has a lot of potential for improving and evolving the food industry across a wide range of specialties and domains, as well as for various aspects of food management. Nanotechnology plays a significant role in the food industry and technology by extending the shelf life, storing, safety, security, superior quality, high nutrient value, therapeutic and pathogen-free food packaging in an elegant and dynamic manner. Food packaging materials properties can be dramatically improved with nanotechnology, but more research and development are needed to determine the potential benefits and drawbacks. By enhancing food properties like flavour, nutrition and health when packed, it makes food packing materials more useful. The widespread availability of nanofoods to consumers worldwide in the coming years is generally acknowledged.

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