Nanotechnology and the application in the food industry

Gonzalo Adrián Ojeda, Adriana María Arias Gorman, Sonia Cecilia Sgroppo

Article ID: 1480
Vol 5, Issue 2, 2022

VIEWS - 473 (Abstract) 272 (PDF)


The application of nanotechnology in the food industry enables prioritization of consumers’ needs. Nanotechnology has the ability to provide new forms of control on food structure; therefore, this technology has higher industrial value. This paper briefly introduces the main concepts of nanotechnology and its correlation with size reduction performance. This paper also introduces the main nanobjects and their potential applications in food, and summarizes various studies and their applications in food industry.


Nanomaterials; Nanocomposites; Nanoemulsion; Packaging; Composition

Full Text:



1. ISO/TS 80004-2:2015. Nanotechnologies – Vocabulary – Part 2: Nano-objects. 10.

2. EFSA. EFSA Journal 2018 [Internet]. 2018. Available from:

3. FAO/WHO. State of the art on the initiatives and activities relevant to risk assessment and risk management of nanotechnologies in the food and agriculture sectors [Internet]. FAO/WHO Technical paper. 2013. Available from:

4. Aguilera J. Nanotechnology in food products: Workshop summary [Internet]. 2019. Available from:

5. Peters R, Brandhoff P, Weigel S, et al. Inventory of nanotechnology applications in the agricultural, feed and food sector. EFSA Supporting Publications 2014; 11(7): 621E.

6. Cushen M, Kerry J, Morris M, et al. Nanotechnologies in the food industry e recent developments, risks and regulation. Trends in Food Science & Technology 2012; 24: 30–46.

7. McClements DJ. Nanoemulsions versus microemulsions: Terminology, differences, and similarities. Soft Matter 2012; 8: 1719–1729.

8. Pathakoti K, Manubolu M, Hwang H. Nanostructures: Current uses and future applications in food science. Journal of Food and Drug Analysis 2017; 25(2): 245–253.

9. Maurya SW. Is nanotechnology found in food? [Internet]. Available from:

10. Ha TVA, Kim S, Choi Y, et al. Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract. Food Chemistry 2015; 78: 115-121.

11. Ban C, Park S, Lim S, et al. Improving flavonoid bioaccessibility using an edible oil-based lipid nanoparticle for oral delivery. Journal of Agriculture and Food Chemistry 2015; 63: 5266–5272.

12. Akbas E, Soyler UB, Oztop M. Capsaicin emulsions: Formulation and characterization. Journal of Dispersion Science and Technology 2018; 38(8): 1079–1086.

13. Lane K, Li W, Smith C, et al. The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products. Journal of Functional Foods 2016; 23: 306–314.

14. Silva W, Torres-Gatica M, Oyarzun-Ampuero F, et al. Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases. Food Chemistry 2018; 253: 71–78.

15. De Carli C, Moraes-Lovison M, Pinho S. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. LWT - Food Science and Technology 2018; 98: 154–161.

16. Shadman S, Hosseini S, Langroudi H, et al. Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage. LWT - Food Science and Technology 2018; 9: 511–517.

17. Gani A, Benjakul S. Impact of virgin coconut oil nanoemulsion on properties of croaker surimi gel. Food Hydrocolloids 2018; 82: 34–44.

18. Bovi G, Petrus R, Pinho S. Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink. International Journal of Food Science and Technology 2017; 52: 2201–2209.

19. Wang T, Soyama S, Luo Y. Development of a novel functional drink from all natural ingredients using nanotechnology. LWT - Food Science and Technology 2016; 73: 458–466.

20. Ghosh V, Mukherjee A, Chandrasekaran N. Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage. Colloids and Surfaces B: Biointerfaces 2014; 114: 392–397.

21. Durán N, Marcato P. Nanobiotechnology perspectives. Role of nanotechnology in the food industry: A review. International Journal of Food Science and Technology 2013; 48: 1127–1134.

22. Bumbudsanpharoke N, Ko S. Nano-food packaging: An overview of market, migration research, and safety regulations. Journal of Food Science 2015; 80: 910–923.

23. Picouet PA, Fernandez A, Realini CE, et al. Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres. Meat Science 2014; 96: 574–580.

24. Balooch M, Sabahi H, Aminian H, et al. Intercalation technique can turn pomegranate industrial waste into a valuable by-product. LWT - Food Science and Technology 2018; 98: 99–105.

25. Ntim A, Thomas T, Begley T, et al. Characterization and potential migration of silver nanoparticles from commercially available polymeric food contact materials. Food Additives & Contaminants: Part A 2015; 32: 1003–1011.

26. Metak A, Nabhani F, Connolly S. Migration of engineered nanoparticles from packaging into food products. LWT - Food Science Technology 2015; 64: 781–787.

27. Martínez-Abad A, Lagaron JM, Ocio MJ. Development and characterization of silver-based antimicrobial ethylene-vinyl alcohol copolymer (EVOH) films for food-packaging applications. Journal of Agriculture and Food Chemistry 2012; 60: 5350–5359.

28. Lloret E, Picouet P, Fernandez A. Matrix effects on the antimicrobial capacity of silver based nanocomposite absorbing materials. LWT - Food Science Technology 2012; 49: 333–338.

29. Costa C, Conte A, Buonocore G, et al. Antimicrobial silver-montmorillonite nanoparticles to prolong the shelf life of fresh fruit salad. International Journal of Food Microbiology 2011; 148: 164–167.

30. Orsuwan A, Wang L, Sothornvit R, et al. Preparation of antimicrobial agar/banana powder blend films reinforced with silver nanoparticles. Food Hydrocolloids 2016; 60: 476–485.

31. Arfat Y, Ahmed J, Jacob H. Preparation and characterization of agar-based nanocomposite films reinforced with bimetallic (Ag-Cu) alloy nanoparticles. Carbohydrate Polymers 2017; 155(2): 382–390.

32. Li X, Li W, Jiang Y, et al. Effect of nano-ZnO-coated active packaging on quality of fresh-cut ‘Fuji’ apple. International Journal of Food Science and Technology 2011; 46: 1947–1955.

33. Luo Z, Wang Y, Jiang L. Effect of nano-CaCO3-LDPE packaging on quality and browning of fresh-cut yam. LWT - Food Science and Technology 2015; 60(2): 1155–1161.

34. Marra C, Silvestre D, Duraccio S, et al. Polylactic acid/zinc oxide biocomposite films for food packaging application. International Journal of Biological Macromolecules 2016; 88: 254–262.

35. Zhang H, Hortal M, Jordá-Beneyto M, et al. ZnO-PLA nanocomposite coated paper for antimicrobial packaging application. LWT - Food Science and Technology 2007; 23: 250–257.

36. Beigmohammadi F, Peighambardoust S, Hesari J, et al. Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese. LWT - Food Science and Technology 2016; 65: 106–111.

37. Ravichandran M, Hettiarachchy NS, Ganesh V, et al. Enhancement of antimicrobial activities of naturally occurring phenolic compounds by nanoscale delivery against Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium in broth and chicken meat system. Journal of Food Safety 2011; 31: 462–471.

38. Xing Y, Li X, Zhang L, et al. Effect of TiO2 nanoparticles on the antibacterial and physical properties of polyethylene-based film. Progress in Organic Coatings 2012; 73(2): 219–224.

39. Cozmuta AM, Peter A, Cozmuta LM, et al. Active packaging system based on Ag/TiO2 nanocomposite used for extending the shelf life of bread. Packaging Technology and Science 2015; 28: 271–284.

40. Dias MV, Nilda de Fátima FS, Borges SV, et al. Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat. Food Chemistry 2013; 141: 3160–3166.

41. Zimoch-Korzycka A, Jarmoluk A. The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat. Journal of Food Science and Technology 2005; 52: 5996–6002.

42. Dehnad D, Mirzaei H, Emam-Djomeh Z, et al. Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat. Carbohydrate Polymers 2014; 109: 148–154.

43. Deng Z, Jung J, Simonsen J, et al. Cellulose nanocrystal reinforced chitosan coatings for improving the storability of postharvest pears under both ambient and cold storages. Journal of Food Science 2017; 82(2): 453–462.

44. Kim I, Oh Y, Lee H, et al. Grape berry coatings of lemongrassoil-incorporating nanoemulsion. LWT – Food Science and Technology 2014; 58: 1–10.

45. Dhital R, Becerra Mora N, Watson D, et al. Efficacy of limonene nano coatings on post-harvest shelf life of strawberries. LWT - Food Science and Technology 2018; 97: 124–134.

46. Abdou E, Galhoumb G, Mohamed E. Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets. Food Hydrocolloids 2018; 83: 445–453.

47. Artiga-Artigas M, Acevedo-Fani A, Martín-Belloso O. Improving the shelf life of low-fat cut cheese using nanoemulsion based edible coatings containing oregano essential oil and mandarin fiber. Food Control 2017; 76: 1–12.

48. Amna T, Yang J, Ryu KS, et al. Electrospun antimicrobial hybrid mats: Innovative packaging material for meat and meat-products. Journal of Food Science and Technology 2015; 52: 4600–4606.

49. Khan A, Salmieri S, Fraschini C, et al. Genipin cross-linked nanocomposite films for the immobilization of antimicrobial agent. ACS Applied Materials and Interfaces 2014; 6: 15232–15242.

50. Waswa J, Irudayaraj J, DebRoy C. Direct detection of E. Coli O157:H7 in selected food systems by a surface plasmon resonance biosensor. LWT - Food Science and Technology 2007; 40(2): 187–192.

51. Cubukçu M, Timurb S, Anik U. Examination of performance of glassy carbon paste electrode modified with gold nanoparticle and xanthine oxidase for xanthine and hypoxanthine detection. Talanta 2007; 74: 434–439.

52. Abargues R, Rodriguez-Canto PJ, Albert S, et al. Plasmonic optical sensors printed from Ag–PVA nanoinks. Journal of Materials Chemistry C 2014; 2: 908–915.

53. Liu SF, Petty AR, Sazama GT, et al. Single walled carbon nanotube/metalloporphyrin composites for the chemiresistive detection of amines and meat spoilage. Angewandte Chemie International Edition 2015; 54: 6554–6657.

54. Kim G, Moon JH, Moh CY. et al. A microfluidic nano-biosensor for the detection of pathogenic Salmonella. Biosensors and Bioelectronics 2015; 67: 243–247.

55. Yang L, Li Y. Simultaneous detection of Escherichia coli O157:H7 and Salmonella typhimurium using quantum dots as fluorescence labels. Analyst 2006; 131: 394–401. doi: 10.1039/b510888h.

56. Mihindukulasuriya S, Lim L. Oxygen detection using UV-activated electrospun poly (ethylene oxide) fibers encapsulated with TiO2 nanoparticles. Journal of Material Science 2013; 48: 5489–5498.



  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Creative Commons License

This site is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.