Year: 2011
Type: article
Abstract: Usage of nanotechnology in food with all of its possible different applications has potential to signicantly change today's ways of food manufacturing and packaging as well as to alter fundamental functionality of food.Application of nanotechnology in food increases food safety, allows better delivery of new functional ingredients and extends product life.Food nanotechnology implies nanotechnology application in food package manufacturing and nanotechnology application directly to food products.Production of nanopackages implies usage of nanosensors for detection of contaminants and pathogens, nanosensors for product tracking and control, nanoparticles for improvement of mechanical properties and biodisintegration of a package.New food ingredients in food can be delivered by means of colloids, liposomes, nanoemulsions or nanolaminats, thus transforming food products into health preparation or a medicine.Increased research in the eld of nanofood application and a possible nanofood mass production can perhaps lead to health risk for consumers; hence it is important to pass new scientically based regulations which will dene usage of food nanotechnology. Pregled potencijalnih primjena, koristi i rizika od nanosenzora i nanotehnologija u hraniPregledni članak Upotreba nanotehnologije u području hrane sa svojim mogućim raznovrsnim primjenama ima mogućnost da uvelike promijeni ne samo dosadašnji način proizvodnje i pakiranja već transporiranja i čuvanja hrane.Upotrebom nanotehnologija u hrani povećava se sigurnost hrane, omogućuje kvalitetnija dostava novih funkcionalnih sastojaka pomoću hrane, te produljuje vijek trajanja proizvoda.Pod pojmom nanotehnologije u hrani podrazumijeva se primjena nanotehnologija u proizvodnji pakovina za hranu i primjena nanotehnologija izravno na prehrambene proizvode.U proizvodnji nanopakovina upotrebljavaju se nanosenzori za detekciju patogena i kontaminanata, nanosenzori za sljedivost i kontrolu proizvoda, nanočestice za poboljšavanje mehaničkih svojstava i biorazgradivosti pakovine, te nanočestice antibakterijskih svojstava.Dostava novih sastojaka u hranu obavlja se pomoću koloida, liposoma, nanoemulzija ili nanolaminata, čime prehrambeni proizvod postaje zdravstveni preparat ili lijek.
Authors: ILEŠ, Davor, MARTINOVIĆ, Goran, KOZAK, Dražan
Language: Slovenian
Subfield: General Materials Science
Field: Materials Science
Domain: Physical Sciences
Open Access status: green
OpenAlex ID: W99168966