Nanotechnology for the improvement of the quality, properties, and safety of food and agriculture: recent and future trends

被引：0

作者：

Islam, Fakhar ^{[1
,2
]}

Imran, Ali ^{[1
]}

Afzaal, Muhammad ^{[1
]}

Zahoor, Tahir ^{[2
]}

Amjad, Nosheen ^{[3
]}

Wei, Calvin R. ^{[4
]}

Biswas, Sunanda ^{[5
]}

Fatima, Maleeha ^{[6
]}

Arshad, Muhammad Umair ^{[1
]}

Azmat, Faiza ^{[7
]}

Munawar, Saqlain ^{[1
]}

Shah, Mohd Asif ^{[8
,9
]}

机构：

[1] Govt Coll Univ, Dept Food Sci, Faisalabad, Pakistan

[2] NUR Int Univ, Dept Food Sci, Lahore, Pakistan

[3] NUR Int Univ, Dept Clin Nutr, Lahore, Pakistan

[4] Shing Huei Grp, Dept Res & Dev, Taipei, Taiwan

[5] Acharya Prafulla Chandra Coll, Dept Food & Nutr, Kolkata, India

[6] Govt Coll Univ, Dept Nutr Sci, Faisalabad, Pakistan

[7] Allama Iqbal Open Univ, Dept Nutr Sci, Islamabad, Pakistan

[8] Chandigarh Univ, Univ Ctr Res & Dev, Mohali, India

[9] Kardan Univ, Dept econ, Kabul 1001, Afghanistan

来源：

COGENT FOOD & AGRICULTURE | 2024年 / 10卷 / 01期

关键词：

Nanotechnology; agriculture; food safety; quality; bioavailability; shelf life; QUANTUM-DOT; NANOSENSOR; LIPOSOMES;

D O I：

10.1080/23311932.2024.2398857

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Nanotechnology is a critical emerging technology that enables contributions, innovation and long-term impact in food, medicine and agriculture. Nanomaterials can improve the quantitative and qualitative development of safer, healthier and higher-quality semi-perishable or perishable functional foods. Nanotechnologies outperform traditional food manufacturing techniques in extending the shelf life of the food product, reducing contamination and producing higher-quality food. Nanotechnology applications improve the bioavailability, flavor, texture and stability of food by altering the particle diameter, potential clustering and charge density of food nanoparticles. The present review article highlights the role of nanotechnology in product development and quality maintenance as well as its potential role in agriculture.

引用

页数：11

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