Shenzhen Key Laboratory of Fermentation, Purification and Analysis, Shenzhen Polytechnic, Shenzhen 518055, China.
School of Packaging and Material Engineering, Hunan University of Technology, Zhuzhou 412007, Hunan, P. R. China.
J Nanosci Nanotechnol. 2018 Dec 1;18(12):7983-8002. doi: 10.1166/jnn.2018.16395.
Nanotechnology is an emerging science in food production and processing sector, yet the role of nanotechnology in food safety has not been comprehensively reviewed. This study reviewed the types, sources and mode of actions of the nanoparticles used in the food systems. Additionally, the effect of nanoparticles on animal health and safety of the products of animal origin was evaluated. Moreover, retention of nutritionally important nanoparticle minerals in the animal systems and foods of animal origins was analyzed. Furthermore, food safety was critically evaluated in terms of antioxidative ability, antibacterial properties, and toxicological studies. Finally, the scope of nanoparticle-based functional foods and shelf-life enhancement using active packaging was discussed. The article concluded that although significant research has been done on the use of nanoparticles in food systems, yet commercialization of nanoparticle-based foods needs further investigation.
纳米技术是食品生产和加工领域的一门新兴科学，但纳米技术在食品安全中的作用尚未得到全面审查。本研究综述了用于食品体系的纳米粒子的类型、来源和作用模式。此外，还评估了纳米粒子对动物健康和动物源产品安全性的影响。此外，还分析了营养重要的纳米粒子矿物质在动物系统和动物源食品中的保留情况。此外，还从抗氧化能力、抗菌性能和毒理学研究等方面对食品安全进行了批判性评估。最后，讨论了基于纳米粒子的功能性食品的范围和使用活性包装来延长货架期。文章得出结论，尽管在食品体系中使用纳米粒子方面已经进行了大量研究，但基于纳米粒子的食品的商业化仍需要进一步研究。
