Volume 30, Issue 8 (November 2019)                   Stud Med Sci 2019, 30(8): 621-630 | Back to browse issues page

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Mehravaran A, Assadpour S, Firouzi F, Fakhar M, shiran M R, Akhtari J. THE IMPORTANCE OF NANOTECHNOLOGY IN FOOD HEALTH. Stud Med Sci. 2019; 30 (8) :621-630
URL: http://umj.umsu.ac.ir/article-1-4699-en.html
Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran , Javad.Akhtari@gmail.com
Abstract:   (233 Views)
Background & Aims: All organisms struggle to survive and find food. This is the biggest and most important need of all organisms. Meanwhile, food safety is very important. Nanotechnology has penetrated every aspect of human life and plays an important role in the food industry. This technology has changed production and services as well as packaging and specifying the expiration of the food. Metal and metal oxide nanoparticles, chitosan, polymeric nanoparticles, and liposome are the most common particles in the packing and food protection. Here is a review of a number of developments in the nanotechnology over the food industry.
Materials & Methods: This study was a Nonsystematic Review and was searched through the databases Pubmed, SCOPUS, Web of Science, and Google Scholar with the keywords Nanotechnology, Nanoparticle, Packaging, and Food Science in recent years (2015-2018). There were 852 articles of which 43 papers were selected.
Results: Metal and metal oxide nanoparticles, chitosan nanoparticles, polymer nanoparticles, and liposomes are the most commonly used particles in packaging and food preservation. The use of various nanoparticles and nanoparticle-coated composites, nanofilms, etc. has improved the quality and shelf-life of foodstuffs.
Conclusion: Nanotechnology has been able to influence the food industry as an emerging technology that has entered into all aspects of human life.
Full-Text [PDF 467 kb]   (101 Downloads)    
Type of Study: Review article | Subject: فارماکولوژی

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