Volume 30, Issue 8 (November 2019)
Studies in Medical Sciences 2019, 30(8): 621-630 |
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Mehravaran A, Assadpour S, Firouzi F, Fakhar M, shiran M R, Akhtari J. THE IMPORTANCE OF NANOTECHNOLOGY IN FOOD HEALTH. Studies in Medical Sciences 2019; 30 (8) :621-630
URL: http://umj.umsu.ac.ir/article-1-4699-en.html
URL: http://umj.umsu.ac.ir/article-1-4699-en.html
Ahmad Mehravaran 
, Sara Assadpour , Fatemeh Firouzi , Mahdi Fakhar , Mohammad Reza Shiran , Javad Akhtari *
, Sara Assadpour , Fatemeh Firouzi , Mahdi Fakhar , Mohammad Reza Shiran , Javad Akhtari *
Assistance Professor, The Health of Plant and Livestock Products Research Center, Department of Medical Nanotechnology, Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran. (Corresponding Author) , Javad.Akhtari@gmail.com
Abstract: (4100 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.
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.
Type of Study: Review article |
Subject:
فارماکولوژی
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