Introduction
Industrial Revolution 4.0 characterized by AI, Robotics, and the Internet of Things (IoT) coupled with Nano Technology integrates cutting-edge technology into the food system. It aids in the production, development, fabrication, packaging, storage, and distribution of food. This nascent technology is revolutionizing the food processing industry in India in a multifaceted manner. Nanotechnology is an interdisciplinary science that integrates several disciplines. It includes biology, chemical, mechanical, and electronics engineering. This integration helps it comprehend, manipulate, and build devices/systems with remarkable functionalities and qualities at the atomic/molecular/supramolecular levels.
Nanotechnology and Nano-Based Food Science
Nanotechnology deals with a wide range of nanostructured materials and Nano methods. It includes Nano-food, nanotubes, nanocomposites, Nano-packaging, Nano-capsules, Nano-Sensors, liposomes, Nano-emulsions, polymeric nanoparticles, and Nano-encapsulation. Nanotechnology is based on fundamental particles called Nanoparticles. These particles are the most fundamental and sophisticated technology being used in Nano-based food science. Nanotechnology has led to the evolution of alternative techniques in food processing industries. These techniques have helped in improving physicochemical qualities and increasing nutrient stability and bioavailability
What are Nanoparticles?
Nanoparticles are minuscule objects of 1–100 nm size. These particles behave as a single unit with distinct qualities and performance. These particles have better chemical and biochemical action, catalytic behavior, penetrability, enzymatic activation, and quantum characteristics due to their larger surface area and mass transfer rates. The following are different applications of nanoparticles and nanotechnology:
Enhancing Food Standards
Nanoparticles help to increase food solubility and shelf life, availability of bioactive chemicals, the protection of food constituents, nutritional supplementation, fortification, and constituent delivery.
Antibacterial Agent
Nanoparticles act as an antibacterial agent by generating reactive oxygen species (ROS) which cause bacterial DNA damage, protein denaturation, and cell damage.
Invention of Novel Food Products
Nanotechnology’s application in food systems has resulted in a large variety of novel products with better food quality attributes such as texture, taste, sensory properties, stability, etc.
Tacking Food-Related Diseases
Nanotechnology has helped in exposing food-related diseases. It has helped to design adequate nutrition regimens for a wide range of target demographics, geriatric populations, and circumstances. It has ensured the sustainability of food production through Nano-encapsulation.
Nanotechnology: Evolving New-Era Food Products and Standards
Nano-Technology Aided Food Fortification
Nanotechnology can build smart/intelligent systems for regulated nutrient delivery with the development of novel products through food fortification. It can be done by adding preservatives, flavoring agents, encapsulated food ingredients, antimicrobial sensors, packaging compounds, other nanoparticles, and nanoscale food additives. This addition can affect the nutritional content and enhance product shelf life, aroma, texture, etc. It can locate food pathogens that provide clues about the quality standards of food.
Nanotechnology in Food Packaging
Nanotechnology is being used in food preservation, food additives, and food packaging as an antimicrobial compound. This nascent technology enjoys the upper hand over traditional packaging methods such as improved mechanical barrier, heat-resistant properties, and biodegradability.
Checking Food Deterioration
Nanomaterials help to detect food deterioration using nano-sensors due to their increased antibacterial properties. Antimicrobial packaging (structured polymeric films) or encapsulating materials can limit the development phase of microorganisms on the packed food’s surface. It helps in extending shelf-life and ensuring quality freshness. Nanoparticle-aided packaging makes packages stronger, lighter, and less O2 accessible.
Nano-Sensors: Keeping An Eye on Food
Food Processing Sector uses nanotechnology to enhance food security by employing nano-sensors. These sensors are helpful in the identification of infections or contamination in food throughout manufacturing, processing, packaging, storage, and transport.
Limitations of Use of Nanotechnology in the Food Processing Sector
Modified nanoparticles in food items expose humans to oral nanoparticles causing adverse impacts on health. The impact of nanoparticles on human health is termed as ‘Nano Toxicity’. It can DNA damage, uncontrolled cell stimulation, cell mobility changes, toxicity, cytotoxicity, apoptosis, and cancer formation
Multiple Consequences on Human Health
Oral consumption of nanoparticle-enhanced food and ingestion of nanoparticles causes protein denaturation, stimulation of oxidative stress responses, and DNA damage apart from other biological consequences.
Bio-Accumulation
Nano-based foodstuffs can adversely impact human health due to excessive intake, bioaccumulation, and over-activity.
Organ Damage
Oral exposure to solid nanoparticles can cause gastrointestinal and secondary organ damage. These nanoparticles often accumulate in various organs in humans such as the stomach, kidneys, liver, small intestine, lungs, spleen, and major distribution organs. It causes lung damage, kidney diseases, and hepatic injury. For Example, a single oral dose of ZnO nanoparticles can cause organ damage.
Conclusion: Future Perspectives and Tackling Challenges of Nanotechnology in Food System
Nanotechnology can enhance food standards and aid in the formation of a safe and sustainable food chain but its limitations weigh down its significance. Hence, there is a need to pay close attention to the application of nanoparticles in foodstuffs. It must be done to determine the degree of exposure and develop efficient techniques. There must be a thorough investigation of the toxicity and food safety of nanoparticles. The European Food Safety Authority (EFSA) has already revised its guidelines on risk assessment of nanoscience and nanotechnology applications in the food and feed chain. It is also regulating its risk to human and animal health. There is a need to look at the limitations of the technology for a sustainable future for the food processing industry.