Department of Physical Chemistry and Electrochemistry, Faculty of Technology, University of Tuzla, Bosnia and Herzegovina
*Corresponding Author: Amra Bratovcic, Department of Physical Chemistry and Electrochemistry, Faculty of Technology, University of Tuzla, Bosnia and Herzegovina.
Received: July 21, 2020; Published: August 11, 2020
Over the past few decades, nanotechnology has increasingly been considered to be attractive technology that has revolutionized the food sector. Nanomaterials, unlike conventional microscale materials, having novel characteristics can improve sensory quality of foods by imparting novel texture, colour, appearance, processability and stability during shelf life. The physicochemical characteristics of a nanomaterial are important as they can affect the outcome of the risk assessment. This paper provides an overview of the application of nanotechnology in the field of food processing and packaging. In addition, this paper also discussed toxic effects of nanomaterials and food labeling. The results of this paper shows that today there is a divided opinion on the use of nanotechnology in food processing and packaging because on the one hand there are the results of the study which reveal that the majority of consumers prefer the use of nanotechnology-based solutions, while on the other hand there is immense public concern regarding the toxicity and environmental effect of these nanoparticles.
Keywords: Nanomaterials; Food Processing; Food Packaging; Toxicity; Food Labeling
Citation: Amra Bratovcic. “Nanomaterials in Food Processing and Packaging, its Toxicity and Food Labeling". Acta Scientific Nutritional Health 4.9 (2020): 07-13.
Copyright: © 2020 Amra Bratovcic. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.