Application of nanotechnology in the agro-food sector is one of the fastest growing fields in nano-research. The increase in number of the publications, patents and intellectual property rights in the field of nano-agri-food and recent research trends in food processing, packaging, nutraceutical delivery, quality control and functional food is by itself an evidence of the above statement. Government organizations, scientists, inventors as well as industries are coming up with new techniques, protocols and products that have a direct application of nanotechnology in agriculture and food products.This review provides a detailed overview of the application of nanotechnology in the field of agriculture, and food science & technology. Additionally, a brief idea about the classification of nanomaterials, synthesis and characterization techniques is discussed. Some exciting thoughts are also discussed on nanotechnological applications in agricultural practices including nano-agri for enhanced productivity, agricultural water quality management (WQM), product processing, storage and quality control with nano-sensors. The risk assessment and safety concerns with respect to nano agro-food research have also been highlighted. © 2015 Elsevier Ltd.

Ramalingam C

Department of Biotechnology

School of Bio Sciences and Technology

Vellore Campus

Dasgupta N

Ranjan S

Mundekkad D

Shanker R

Kumar A.

Vellore Institute of Technology (VIT) is a private university located in&nbsp;Tamil Nadu, India. Founded in 1984, as Vellore Engineering College, the institution offers 20 undergraduate, 34 postgraduate, four integrated and four research programs. It has campuses in Vellore, Amravati, Bhopal and Chennai.

VIT is one of the top ranked private universities in India according to NIRF, THE and QS Rankings.&nbsp;Govt. of India has recognized&nbsp;VIT, Vellore as an&nbsp;Institution of Eminence. This has allowed VIT to take independent quality initiatives and move up in world ranking.

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VIT University

Food Research International

Environmental Chemistry Letters

Toxicity and regulations of food nanomaterials

Nanoemulsion ingredients and components

Vitamin deficiency arises when the dietary intake of essential vitamins is too low. Insufficient levels of vitamin weaken the body and induce diseases. Although the dietary intake of essential vitamins has increased through food fortification, there are still major issues of vitamin deficiency. Moreover, consumption of vitamins in classical food supplements presents drawbacks such as poor bioavailability and low stability, notably in the gastrointestinal tract conditions. To overcome such issues, vitamin nanoemulsions have been recently developed. Here, we review the design of vitamin nanoemulsions with various oils to meet specific needs; actual research and markets for vitamin nanoemulsions; and techniques for nanoemulsion characterization. © 2019, Springer Nature Switzerland AG.

Food-grade nanoencapsulation of vitamins

Nanoemulsions in food: market demand

Environmental Chemistry for a Sustainable World Nanotechnology, Food Security and Water Treatment

Sustainable Desalination Process and Nanotechnology

Catalytic activity of Zr and Ag co-doped TiO2 nanoparticles on the reduction of 4-nitrophenol, degradation of methylene blue and methyl orange was studied using sodium borohydride as reducing agent. The nanoparticles were characterized using X-ray diffraction, energy dispersive X-ray, high resolution transmission electron microscopy, selected area electron diffraction and UV-Vis spectroscopy. The rate of the reduction/degradation was found to increase with increasing amount of the photocatalyst which could be attributed to higher dispersity and small size of the nanoparticles. The catalytic activity of Zr and Ag co-doped TiO2 nanoparticles showed no significant difference even after recycling the catalyst four times indicating a promising potential for industrial application of the prepared photocatalyst.

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Zirconium and silver co-doped TiO2 nanoparticles as visible light catalyst for reduction of 4-nitrophenol, degradation of methyl orange and methylene blue

Oil-in-water nanoemulsion was formulated using sesame oil, non-ionic surfactant (Tween20/Tween80) and water by ultrasound cavitation method. Development of nanoemulsion was optimized for process parameters such as surfactant type, surfactant concentration and emulsification time to obtain lower droplet diameter with greater stability. Increase in surfactant concentration and emulsifi{ligature}cation time resulted in nanoemulsion with minimized droplet diameter. Tween80 was more effective in reducing droplet size when compared to that of Tween20. Selected formulation with optimized process parameter (with oil-surfactant mixing ratio of 1:3 v/v and Tween80 as surfactant) was used for delivery of eugenol. Eugenol-loaded nanoemulsion was formulated with droplet diameter of 13. nm and was stable for more than 1 month. Sesame oil blended eugenol-loaded nanoemulsion demonstrated lower droplet size and higher stability than only-eugenol (without sesame oil) nanoemulsion. Eugenol-loaded nanoemulsion S3E3 exhibited antibacterial activity against Staphylococcus aureus. Inactivation kinetics of S. aureus showed time and concentration killing of bacteria upon treatment with S3E3 nanoemulsion. Fluorescence microscopy results demonstrated that S3E3 nanoemulsion treatment resulted in alteration of membrane permeability. In situ assessment of S3E3 in orange juice exhibited a significant reduction in the native bacteria population. © 2013 Elsevier B.V.

Colloids and Surfaces B: Biointerfaces

Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage

Nanomaterials have gained importance in various fields of science, technology, medicine, colloid technologies, diagnostics, drug delivery, personal care applications and others due to their small size and unique physico-chemical characteristic. Apart from above mentioned area, it is also extensively being used in food sector specifically in preservation and packaging. The future applications in food can also be extended to improve the shelf life, food quality, safety, fortification and biosensors for contaminated or spoiled food or food packaging. Different types and shapes of nanomaterials are being employed depending upon the need and nature of the food. Characterisation of these nanomaterials is essential to understand the interaction with the food matrix and also with biological compartment. This review is focused on application of nanotechnology in food industries. It also gives insight on commercial products in market with usage of nanomaterials, current research and future aspects in these areas. Currently, they are being incorporated into commercial products at a faster rate than the development of knowledge and regulations to mitigate potential health and environmental impacts associated with their manufacturing, application and disposal. As nanomaterials are finding new application every day, care should be taken about their potential toxic effects. © 2014 Springer Science+Business Media.

Journal of Nanoparticle Research

Nanoscience and nanotechnologies in food industries: opportunities and research trends

Fulltext

Ultrasonics Sonochemistry

Studies to control biofilm formation by coupling ultrasonication of natural waters and anodization of titanium

Technologies for Upgrading Existing or Designing New Drinking Water Treatment Facilities

Treatment of Organic Contaminants

Nanotechnology in agro-food: From field to plate

Journal	Data powered by TypesetFood Research International
Publisher	Data powered by TypesetElsevier BV
ISSN	0963-9969
Open Access	No