The rise of inorganic nanomaterial implementation in food applications

Publication date: July 2017
Source:Food Control, Volume 77
Author(s): Isuru R. Ariyarathna, R.M.P.I. Rajakaruna, D. Nedra Karunaratne
The amalgamation of nanoparticles (NPs) with food industry has improved the quality of our lives despite the discovery of some plausible health concerns arising from the inclusion of NPs. Certain physical properties such as fine particle size, high surface area, and high reactivity are the preeminent reasons for the frequent application of NPs in a diversified range of industrial applications. The contribution of inorganic nanomaterials (INMs) is of great significance considering its potential for development of the food industry. Therefore, the toxicological impact on human health causes by INM-associated food applications is an issue currently being addressed. Albeit there being plenteous associations with nanomaterials in the food industry, inclusion of INMs is chiefly found in food packaging. INMs are also used to encapsulate sustenance supplements, develop sensors, or detectors that are utilizable in food applications and to boost the growth of crops. Only a limited number of elements such as Zn, Al, Ti, Au, Ag, Si, Cu, Co, and Fe and/or their derivatives have been documented as possible INMs befitting food applications. Implementation of most INMs is still in the research and development stage, and applications in the food industry are yet to find approval owing to health concerns. In this review recent findings, benefits, detriments, conveniences, and risks that are associated with INMs in food applications are discussed.



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