The Use of Nanotechnology in Foods: Investigations on Aquaculture Products

Year 2025, Volume: 30 Issue: 2, 860 - 877, 31.08.2025

Tuğde Nur Tan , Cansel Kalemci , Adem Barış Yilmaz , Bengünur Çorapcı

https://doi.org/10.53433/yyufbed.1632251

Abstract

In recent years, nanotechnology has been rapidly incorporated into almost every field of science. One of these fields is food science, and studies in the field of aquaculture attract attention. Fish and other aquaculture products are one of the most valuable food sources for a healthy diet. Nanotechnological methods can be used in all processes from aquaculture to processing and packaging to consumption. The use of various nanoparticles in fish nutrition, growth and fish diseases in aquaculture has shown positive results. Similarly, it can be said that the addition of nanoparticles in the processing and packaging processes of seafood products improves the sensory, chemical and microbiological quality of seafood products and contributes to the extension of shelf life. This article has been compiled in order to draw attention to nanotechnological developments especially in the field of aquaculture, to determine on which topics the studies carried out in recent years have focused and to create a resource on these issues.

Keywords

Aquaculture , Nanotechnology , Processing technology , Seafoods

Nanoteknolojinin Gıdalarda Kullanım Alanları: Su Ürünleri Özelinde İncelemeler

Abstract

Nanoteknoloji son yıllarda hemen hemen bilimin her alanına büyük bir hızla dahil olmaktadır. Bu alanlardan bir tanesi de gıda bilimi olup, su ürünleri alanında yapılan çalışmalar dikkat çekmektedir. Balık ve diğer su ürünleri sağlıklı beslenmede en önde gelen değerli gıda kaynaklarımızdan biridir. Su ürünlerinin yetiştirilmesinden işlenmesine ve ambalajlanmasından tüketimine kadar olan tüm süreçlerde nanoteknolojik yöntemler kullanılabilmektedir. Su ürünleri yetiştiriciliğinde balık besleme, büyütme ve balık hastalıklarında çeşitli nanopartiküllerin kullanımının olumlu sonuçlar verdiği görülmüştür. Benzer şekilde su ürünlerinin işlenmesi ve ambalajlanması süreçlerinde nanopartikül ilavelerinin su ürünlerinin duyusal, kimyasal ve mikrobiyolojik kalitesini artırdığı ve raf ömrünü uzatmada katkı sağladığı söylenebilir. Bu makale özellikle su ürünleri alanında nanoteknolojik gelişmelere dikkat çekmek, son yıllarda yapılan çalışmaların hangi konular üzerinde yoğunlaştığını belirlemek ve bu konularda bir kaynak oluşturmak amacıyla derlenmiştir.

Keywords

İşleme teknolojisi , Nanoteknoloji , Su ürünleri , Yetiştiricilik

Ethical Statement

gerek yoktur.

Supporting Institution

yoktur.

Thanks

yoktur.

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