Agriculture Reference
In-Depth Information
nanotechnology field has increased drastically over the last two decades. Applica-
tions of nanosized materials include energy production, therapeutics and diagnos-
tics, molecular computing, and structural materials. Among the food chain, there
are many different areas in which nanotechnology can be present; nanotechnology
will give new options for controlling and structuring foods adding greater func-
tionality and value:
(a)
Agriculture
: nanocapsules for a more efficient delivery of agrochemicals as
pesticides or fertilizers or for growth hormones delivery in a controlled
manner (Nair et al.
2010
); nanosensors for crop growth and soil conditions
monitoring (Lal
2009
) or for detection of animal and plant pathogens; or
nanoparticles to deliver DNA to plants (Martin-Ortigosa et al.
2012
).
(b)
Food processing
(Kampers
2009
): nanoparticles and nanotubes can be used as
gelation and viscosifying agents; meat
s cholesterol can be replaced by a
nanocapsule infusion of plant-based steroids; bioavailability of nutraceuticals
in ingredients such as cooking oils can be improved using nanocapsules; flavor
enhancers can be also nanoencapsulated; better availability and dispersion of
nutrients can be achieved via nanoemulsions; or bind and remove chemicals or
pathogens from food selectively by using nanoparticles.
(c)
Supplements
(Weiss
2009
): cellulose nanocrystal composites can be used as
drug carriers; the absorption of nutrients can be increased by nanosized
powders; nutraceuticals nanoencapsulation for a better absorption and stabil-
ity, or targeted delivery; nanodroplets of active molecules in vitamin sprays
for better absorption; or coiled nanoparticles (nanocochleates) to deliver
nutrients more efficiently to cells without affecting color or taste of food.
(d) And, of course,
food packaging applications
that will be explained in detail
below.
'
7.2 Packaging Applications
Food packaging is used to maintain the safety and the quality of food products from
production to consumers and to extend their shelf life by maintaining an adequate
environment, avoiding spoilage by microorganisms, and keeping chemical contam-
inants, oxygen, moisture, light, etc., separated from food. In order to achieve that,
packaging materials contribute both creating the physical protection and the
physicochemical conditions appropriate for obtaining an adequate shelf life and
maintaining food quality and safety. The packaging should prevent microbial
contamination; keep the adequate moisture content depending on the type of
food, and act as a barrier against permeation of gases like CO
2
,O
2
,H
2
O, and
other volatile compounds (flavors, taints, etc.). At the same time, the basic proper-
ties of packaging materials such as thermal, mechanical, and optical properties
should be maintained (Singh and Singh
2005
; Marsh and Bugusu
2007
). Food
packaging differs from other durable goods such as furniture, electronics, or
home appliances because of its short shelf life and the necessary safety aspects.
