Nanotechnology in the Food Industry
- 15.04.2013
- English Articles
- Jochen Weiss
- Monika Gibis
Peer-reviewed | Manuscript received: December 19, 2011 | Revision accepted: February 10, 2013
Introduction
The science of applied nano-technology is concerned with the characterisation, production and targeted modification of naturally-occurring or synthetically manufactured materials at the atomic, molecular or colloidal level [1].
While the original definition of nanotechnology referred to all structures having a characteristic size of less than 100 nanometres (10–7 m) in at least one dimension (see glossary), in recent years the definition of nano-structured materials has been limited to materials which show entirely new physical and chemical properties and which therefore differ considerably from macro-scaled materials with the same chemical structure [2].
Summary
Extreme surface-to-volume ratios of the particles are characteristic of nano-scaled materials. Compared with macro-scaled materials, this results in entirely different physical and chemical properties. These are the basis of the special applications and also the cause of the possible risks with nano-materials. The present overview deals above all with the four main areas of use in the food industry: packaging, process technology, microbiology and ingredients. On the one hand, we must distinguish between inorganic and organic nano-materials and, on the other hand, between the direct and indirect use of nano-materials in connection with foodstuffs. Besides research investigating new applications, toxicological investigations, for example for influencing bioavailability and the metabolism of nanoscaled substances, are required. Due to the special material properties, this also demands new analytical procedures.
Keywords: Nano-scaling, food technology, bioavailability, toxicology, food analysis
