Published Paper Details:

The convergence of nanotechnology and food safety marks a cutting-edge advancement with transformative potential. This paper delves into the integration of nanotechnology within the food safety sector, highlighting innovations with significant impacts on food manufacturing, processing, and packaging. Central to this integration is the manipulation of materials at the nano-scale, particularly the incorporation of nanoparticles with antimicrobial properties into food packaging materials. Silver and copper nanoparticles, in particular, exhibit remarkable antimicrobial effects, actively inhibiting pathogen growth and thereby extending the shelf life of food products. As consumer concerns about food quality and health benefits increase, the demand for nanoparticle-based materials in the food industry has surged due to their stability at high temperatures, proven non-toxicity, and versatile applications in additives, nutrient delivery, and packaging enhancement. This paper categorizes nanotechnology applications in the food sector into two primary groups: food nano-structured ingredients and food nano-sensing. The former includes additives, nutrient carriers, anti-caking agents, antimicrobial agents, and packaging material improvements, while the latter is used for quality and safety evaluation.