ABSTRACT
Nanoparticles are developed in the food through a natural process that are self-originated, by routine processing or are intentionally fabricated and added in the food for special functions. The risk of nanoparticles is caused in food through processing or contamination. Nanomaterials are increasingly becoming important due to their wide spectrum application and have become the point of attention across the health care organizations. Nanotechnology is the latest innovative and emerging technology for food manufacturers to apply tactics for the development of novel food products through triple ‘P’ that is production, protection, and procurement in foods. Food nanotechnology although involve triple ‘P’ triumph in the food world but potent toxicity of nanomaterials cannot be ignored. Certain nanoparticles can be hitched to the body through tuned food where nanoparticles are applied for textural, spectacular, rheological improvements. Some of the most commercial applications of the nanomaterials in the food are for improvement of the qualitative attributes as coloring, drug-releasing, flavoring, preserving, and downstream processing (DSP) elements. In recent years, great attention is attracted in the field of nanomaterials and their food applications especially the form they are incorporated in the food, their fate and pathways by which they interact with the organs of gastrointestinal tract (GIT) and the immune system. In this chapter, much emphasis has been laid on the toxicity mechanisms of the additive nanomaterials, the age groups which are most affected and potential preventive measures which can be adopted 4to prevent severe damage. The engineered nanomaterials (ENMs) dubiously have both contradictory toxicity and beneficial effects. There is an urgent need for the research and systematic studies on the stability and fate of the nanomaterials to fill the knowledge gap and increase the applicability of these novel materials in the food.
