ABSTRACT
Applications of nanoscience and nanotechnology are expanding quickly in food and beverages industry and nanotechnology is making revolutionary changes in food and beverages industry in the development and production of food and beverage products and their packaging and storage. Even though the nanotechnology deals with the materials in small scale, its impact in food and beverages manufacturing and packaging is huge (Wesley et al. 2014). Nanotechnology-based products and techniques have been applied in food and beverage industry using nanoengineered products, nanoencapsulation, and nanoemulisifiers. These applications have been as ingredients and additives (coloring, flavoring, and anticaking agents) and in pathogen detection and control, as well as packaging and enhancement of nutrient or bioavailability (Arend et al. 2017; He and Hwang 2016; Mogol et al. 2013; Santillán-Urquiza et al. 2017; Shimoni 2009; van Vlerken et al. 2007; Wajda et al. 2007). Recent developments in nanotechnology helped to produce various nanoengineered materials through different preparation techniques, and the physicochemical properties of the nanoparticles can be altered through these preparation methods. Application of nanoengineered products in food and beverage production alters the physical, chemical, textural, and sensory properties of the food. For example, use of nanosize food additives like coloring and flavoring agents can enhance the color and flavor of the food products. The functionality of the processed food or beverage, such as color, flavor, taste, antimicrobial effect, storability, and the quality of the food product, is modified or altered by the use of nanotechnology-based products or processes during food and beverage manufacturing 36processes (He and Hwang 2016; Oehlke et al. 2014). The list of potential nanoengineered materials that can be applied in food and beverages sector along with their functionality on food products is given in Table 2.1.
