ABSTRACT
Nanotechnology is a very rapidly developing branch in food science. Through designing nanoparticulation technologies, biosensors, nanocomposites, and detection technologies from food and agricultural origin, it is now possible to mechanistically understand and potentially improve food quality, safety, and nutrition. In this chapter, various aspects of nanotechnology applications in food science were discussed through examples. Nanosized particles using desolvation, coacervation, and layer-by-layer techniques were assembled to create nanoparticles as bioactive delivery systems. Nanostructured bio-based protein platforms have been created as surface-enhanced Raman spectroscopy (SERS) biosensor platforms for the detection of food allergens and toxins. Mechanical, thermal, surface, and barrier properties of protein-based films have been enhanced through nanocomposite formation. Super-hydrophobic plasticized protein films have been developed through plasma treatment and chemical crosslinking for improved food packaging materials. The organization of gluten proteins has been visualized through fluorescent imaging during different dough processes. Nanofluorescent quantum dots have been conjugated with specific antibodies, which were developed for different gluten protein subunits for their fluorescent detection in wheat dough. Collectively, these studies offer new windows on functionalization of biopolymers from food and agricultural origin to empower the field of food science with new materials and tools.
