medric medric
[닫기]
잠시만 기다려 주세요. 로딩중입니다.

Application of Nanoparticles in Food Preservation and Food Processing

한국식품위생안전성학회지 2019년 34권 4호 p.317 ~ 324
 ( Prakash J. ) - SRM University Department of Nanotechnology

 ( Vignesh K. ) - SRM University Department of Physics
 ( Anusuya T. ) - SRM University Department of Nanotechnology
 ( Kalaivani T. ) - SRM University Department of Physics
 ( Ramachandran C. ) - Kangwon National University College of Agriculture and Life Sciences Department of Food Science and Biotechnology
 ( Sudha Rani R. ) - Kyungpook National University School of Food Science & Biotechnology
 ( Momna Rubab ) - Kangwon National University College of Agriculture and Life Sciences Department of Food Science and Biotechnology
 ( Imran Khan ) - Kangwon National University College of Agriculture and Life Sciences Department of Food Science and Biotechnology
 ( Fazle Elahi ) - Kangwon National University College of Agriculture and Life Sciences Department of Food Science and Biotechnology
 ( Oh Deog-Hwan ) - Kangwon National University College of Agriculture and Life Sciences Department of Food Science and Biotechnology
 ( DevanandVenkatasubbu G. ) - SRM University Department of Nanotechnology

Abstract


This study focuses on the role of nanotechnology in the field of food industries. Bioactive components with antimicrobial activity against food pathogens are encapsulated into nanoparticles (NPs) to improve and extend their efficiency in food preservation. However, these NPs should be biocompatible and nontoxic for humans.Advancement in this field has resulted in the development of NPs for food packaging in some industries. The most commonly used group of NPs in the food industry is metal oxide. As metal oxide NPs such as zinc oxide and titanium dioxide exhibit antimicrobial activity in food materials, the NPs can be used for food preservation with enhanced functional properties. The application and effects of nanotechnology in correlation with the nutritional and sensory properties of foods were briefly discussed with a few insights into safety regulations on nano-based food formulation and preservation.

키워드

Nanotechnology; Nanoparticles; Food pathogens; Antimicrobial activity; Food preservation
원문 및 링크아웃 정보
등재저널 정보
KCI