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

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

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.

References

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Gıda Sektöründe Kullanılan Nanoteknoloji Uygulamaları, Nanogıdaların Güvenliği ve Nanoemülsiyon Tekniği

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

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.

References

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  • Benichou, A., Aserin, A., Garti, N., 2002. Double emulsions stabilized by new molecular recognition hybrids of natural polymers. Polymers for Advanced Technologies, 13: 1019.
  • Bente, F., Hellstorm, T., Henrysdotter, G., Hjulmand-Lassen, M., Rüdinger, J., Sipilainen Malm, T., Solli E, Svensson K, Tharkelsson, E.A., Tuomaala, V., 2000. Active and intelligent food packaging, a nordic report on legislative aspects. Nordic Concil of Ministers, Copenhagen. 13-21.
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  • Bouwmeester H., Dekkers S., Noordam M.Y., Hagens W.I., Bulder, A.S, de Heer C., Wijnhoven S.W, Marvin HJ, Sips AJ, 2009. Review of health safety aspects of nanotechnologies in food production. Regul Toxicol Pharm. 53 (1), 52-62.
  • Chau, C. F., Wu, S. H. & Yen, G. C., 2007. The development of regulations for food nanotechnology. Trends in Food Science & Technology, 18 (5), 269-280.
  • Chaudhry, Q., Scotter, M., Blackburn, J., Ross, B., Boxall, A., Castle, L., Watkins, R., 2008. Applications and implications of nanotechnologies for the food sector. Food Additives and Contaminants 25 (3), 241-258.
  • Chaudhry, Q., Scotter, M., Blackburn,J., Ross, B., Boxall,A., Castle, L., Aitken R., Watkins, R., 2008. Applications and implications of nanotechnologies for the food sector. Food Additives and Contaminants, 25 (3): 241-258.
  • Chen, H., Weiss, J. and Shahidi, F., 2006. Nanotechnology in nutraceuticals and functional foods. Food Technology, 60 (3), 30-36.
  • Chu, B.S., Ichikawa, S., Kanafusa, S., Nakajima, M., 2007. Preparation of protein-stabilized β-carotene nanodispersions by emulsification-evaporation method. Journal of the American Oil Chemists’ Society 84 (11), 1053-1062.
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  • Dey, T.K., H. Koley, M. Ghosh, S. Dey & P. Dhar, 2018. Effects of nano-sizing on lipidbioaccessibility and ex vivo bioavailability from epa-dha rich oil in water nanoemulsion. Food Chemistry,1-31.
  • Dion, M., Luykx, A.M., Peters, R.J.B., Van Ruth, S.M., Bouwmeester, H., 2008. A review of analytical methods for the identification and characterization of nano delivery systems in food. Journal Agriculture Food Chem. 56: 8231-8247.
  • Dudo, A., Choi, D. H., Scheufele, D. A., 2011. Food nanotechnology in the news. Coverage patterns and thematic emphases during the last decade. Appetite, 56 (1): 78- 89.
  • Duncan, T. V., 2011. Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors. Journal of Colloid and Interface Science, 363 (1): 1-24.
  • Emamifar, A., M. Kadivar, M. Shahedi & S. Soleimanian-Zad, 2010. Evaluation of nanocomposite packaging containing ag and ZNO on shelf life of fresh orange juice. Innovative Food Science and Emerging Technologies, 11: 742-748.
  • Erdal, M.S., 2009. Emülsiyonlar, www.meslekiyeterlilik.com/saglikecza/eczacilik/5.Emulsiyonlar.pdf (Erişim tarihi 5 Mayıs 2009).
  • Ertekin, B., 2019. Gıda ambalajlarında nanoteknolojinin sağladığı yararlar. ASD Uluslararası Ambalaj Kongresi’nde sunulmuştur. İstanbul, Türkiye.
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There are 80 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Reviews
Authors

Kevser Alaca This is me

Nur Bayrak This is me

Nursaç Akyol This is me

Ayhan Baştürk This is me

Publication Date September 30, 2021
Submission Date September 7, 2021
Published in Issue Year 2021 Volume: 1 Issue: 1

Cite

APA Alaca, K., Bayrak, N., Akyol, N., Baştürk, A. (2021). Gıda Sektöründe Kullanılan Nanoteknoloji Uygulamaları, Nanogıdaların Güvenliği ve Nanoemülsiyon Tekniği. Uluslararası Gıda Tarım Ve Hayvan Bilimleri Dergisi, 1(1), 19-30.