Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review

被引：110

作者：

Duran, Nelson ^{[1
,2
]}

Marcato, Priscyla D. ^{[1
,3
]}

机构：

[1] Univ Estadual Campinas, Inst Chem, Biol Chem Lab, BR-13083970 Campinas, SP, Brazil

[2] Univ Fed ABC, Ctr Nat & Human Sci, Campinas, SP, Brazil

[3] Univ Sao Paulo, Fac Ciencias Farmaceut Ribeirao Preto, BR-14049 Ribeirao Preto, SP, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 06期

基金：

巴西圣保罗研究基金会;

关键词：

Encapsulation; food industry; nanobiosensors; nanotechnology; packaging; EDIBLE FILMS; ELECTROCHEMICAL SENSORS; THERMAL-PROPERTIES; CARBON NANOTUBES; CHITOSAN; NANOPARTICLES; DIMENSIONALITY; GELATIN; QUALITY; STARCH;

D O I：

10.1111/ijfs.12027

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Nanotechnology is becoming increasingly important for the food sector. Promising results and applications are already being developed in the areas of nutrient delivery systems through bioactive nanoencapsulation, biosensors to detect and quantify pathogens organic compounds, other chemicals and food composition alteration, and even edible film to preserve fruit or vegetables. This article reviews the application and the benefits of nanotechnology in different areas of food industry that include bioactive nanoencapsulation, edible thin film, packages and nanosensors. It is possible to conclude from the review that the nanotechnology advances increase the safety and quality of food and mainly decrease the time for pathogen detection.

引用

页码：1127 / 1134

页数：8

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