ABSTRACT
Nanoencapsulation helps to control the degradation of flavors during food processing and storage. In this chapter, the authors discuss the nanomaterials used in food, use of nanotechnology in food processing, packaging, safety issues, regulations in food nanotechnology, and prospects. The ingredients of food nanotechnology include food processing and food packaging. In food processing, the nanostructured materials can be used as food additives, a medium for smart delivery of nutrients, fillers to improve mechanical strength, antimicrobial agents, and to enhance the durability of packaging material. Nanoparticles can be used to improve the flow properties, nutritional quality of food, color, flavor, shelf life, and protecting ingredients such as antimicrobials or vitamins. Food processing has a significant impact on the physicochemical properties of food such as flavor, texture, stability, and release profile. Flavors play a major role in evaluating the quality, consumption of food and are very important ingredients in any food.
