Nanotechnology Applications Used in the Food Industry, Safety of Nanofood and Nanoemulsion Technique

Year 2021, Volume: 1 Issue: 1, 19 - 30, 30.09.2021

Kevser Alaca Nur Bayrak Nursaç Akyol Ayhan Baştürk

Abstract

Food nanotechnology is among the newest emerging technologies. This technology has very good treatments in the food industry in terms of food processing such as packaging, safety, and quality control. Nanotechnology plays an important role in the development of an ideal system for the proper encapsulation, safety, and delivery of nutraceuticals and functional foods. There are many advantages of using nanotechnology in the food industry. Some of these can be listed as an antimicrobial effect, increasing the heat resistance of food, increasing the shelf life of food, improved agricultural production, and perceiving food spoilage. On the other hand, nanomaterials and nanoparticles have risks in terms of toxicity and safety. By unconsciously consuming nanofoods, people also take in biopermanent nanoparticles, which can cause many ailments such as immune system disorders. In this review, the importance of nanotechnology in the field of nanofood, the widely used nanoemulsion technique in nanofood production and safety of nanofoods are discussed.

Keywords

Nanotechnology, nanofood, food processing, nanoemulsion.

Gıda Sektöründe Kullanılan Nanoteknoloji Uygulamaları, Nanogıdaların Güvenliği ve Nanoemülsiyon Tekniği

Abstract

Gıda alanında nanoteknoloji uygulamaları yeni teknolojiler arasında yer almaktadır. Bu teknolojinin gıda endüstrisinde gıdanın işlenmesi, paketlenmesi, güvenliği ve kalite kontrolü açısından uygulamaları bulunmaktadır. Nanoteknoloji, nutrasötiklerin ve fonksiyonel gıdaların uygun şekilde kapsüllenmesi, güvenliği ve dağıtımı için verimli bir kolloidal sistemin geliştirilmesinde önemli bir rol oynamaktadır. Nanoteknolojinin gıda endüstrisinde kullanılmasının birçok avantajı bulunmaktadır. Bunlardan bazıları; antimikrobiyal etki, gıdaların ısı direncinin artırılması, gıdanın raf ömrünün uzatılması, gelişmiş tarımsal üretim ve gıdanın bozulmasının algılanması şeklinde sıralanabilir. Bunun yanı sıra nanomalzemelerin ve nanopartiküllerin toksisite ve güvenlik gibi konularda riskleri mevcuttur. Bilinçsiz bir şekilde üretilen nanogıdaların tüketilmesiyle insanlar, bağışıklık sistemi bozukluğu gibi pek çok rahatsızlığa sebep olabilen biyokalıcı nanopartikülleri de bünyelerine almaktadır. Bu derlemede, nanoteknolojinin nanogıda alanında önemi, nanogıda üretiminde yaygın bir şekilde kullanılan nanoemülsiyon tekniği ve nanogıdaların güvenliği ele alınmıştır.

Keywords

Nanoteknoloji, nanogıda, gıda işleme, nanoemülsiyon.

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