ABSTRACT
Recent development of nanotechnology in different sectors of industry has shown promising progress when applying its concepts to food technology. These improvements are not only limited to the organoleptic properties of foods but also to the technology surrounding packaging (more resistant or even active packaging), delivery systems (controlled release of food components), food safety (nanosensors that can detect pathogens and other contaminants), and encapsulation/emulsion (particularly for low-stability/-solubility nutrients). Nevertheless, further studies are necessary for efficacy and, mainly, safety issues, as “nanotechnology in food” regulations (e.g., the Food and Drug Administration) are not as developed as those from other fields of science (e.g., cosmetics), at least when concerning the use of nanotechnology. This chapter presents an overview of current approaches of nanotechnology applied in food science and future perspectives in the field.
