ABSTRACT
Nanostructures and nanomaterials exhibit physical, chemical, and biological properties that are significantly different from their bulk counterparts. The potential applications of nanotechnology in food sector include the improvement of food safety, food packaging, and food processing, being nanoparticles, liposomes, and nanoemulsions the most significant nanostructured systems for the food industry. Nanotechnology can be implemented in practically every segment related to food industry such as feed additives, food ingredients and additives, food contact materials, and nutrient supplements—nutraceuticals. Nanosized inorganic particles have been also assessed for potential antimicrobial food packaging applications due to their processing convenience, strong antimicrobial performance, and high surface to volume ratio that allows to enhance the antimicrobial effect at low concentration. Electrohydrodynamic processing, has emerged as an advantageous alternative technology for encapsulation that needs neither temperature nor expensive equipment, and use of toxic organic solvents can be avoided by adjusting some processing conditions.
