Wasilewska A, Bielicka M, Klekotka U, Kalska-Szostko B
University of Bialystok, Faculty of Chemistry, Str. Ciolkowskiego 1K, 15-245, Bialystok, Poland.
Doctoral School of Exact and Natural Sciences, University of Bialystok, Str. Ciolkowskiego 1K, 15-245 Bialystok, Poland.
Food Funct. 2023 Mar 20;14(6):2544-2567. doi: 10.1039/d2fo02180c.
The use of nanotechnology in the food industry raises uncertainty in many respects. For years, achievements of nanotechnology have been applied mainly in biomedicine and computer science, but recently it has also been used in the food industry. Due to the extremely small (nano) scale, the properties and behavior of nanomaterials may differ from their macroscopic counterparts. They can be used as biosensors to detect reagents or microorganisms, monitor bacterial growth conditions, increase food durability when placed in food packaging, reducing the amount of certain ingredients without changing the consistency of the product (research on fat substitutes is underway), improve the taste of food, make some nutrients get better absorbed by the body, . There are companies on the market that are already introducing nanoparticles into the economy to improve their functionality, baby feeding bottles. This review focuses on the use of nanoparticles in the food industry, both organic (chitosan, cellulose, proteins) and inorganic (silver, iron, zinc oxide, titanium oxide, .). The use of nanomaterials in food production requires compliance with all legal requirements regarding the safety and quantity of nano-processed food products described in this review. In the future, new methods of testing nanoparticles should be developed that would ensure the effectiveness of compounds subjected to, for example, nano-encapsulation, whether the encapsulation process had a positive impact on the specific properties of these compounds. Nanotechnology has revolutionized our approach towards food engineering (from production to processing), food storage and the creation of new materials and products, and the search for new product applications.
纳米技术在食品工业中的应用在许多方面引发了不确定性。多年来，纳米技术的成果主要应用于生物医学和计算机科学，但最近也被用于食品工业。由于纳米尺度极小，纳米材料的性质和行为可能与其宏观对应物不同。它们可用作生物传感器来检测试剂或微生物、监测细菌生长状况、用于食品包装时可提高食品保质期、在不改变产品稠度的情况下减少某些成分的用量（目前正在进行脂肪替代品的研究）、改善食品口感、使某些营养成分更易被人体吸收。市场上已有公司将纳米颗粒引入经济领域，如婴儿奶瓶，以提高其功能。本综述聚焦于纳米颗粒在食品工业中的应用，包括有机（壳聚糖、纤维素、蛋白质）和无机（银、铁、氧化锌、二氧化钛等）纳米颗粒。在食品生产中使用纳米材料需要遵守本综述中所述的关于纳米加工食品安全性和数量的所有法律要求。未来，应开发新的纳米颗粒测试方法，以确保例如经过纳米封装的化合物的有效性，以及封装过程是否对这些化合物的特定性质产生了积极影响。纳米技术已经彻底改变了我们在食品工程（从生产到加工）、食品储存以及新材料和产品创造方面的方法，以及对新产品应用的探索。
