Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 643: Nanotechnology Revolutionizing Food Processing Technology
Foods doi: 10.3390/foods15040643
Authors:
Zhifei Gou
Weiyun Guo
Ting Du
Sijie Liu
Yuechun Li
Jianlong Wang
Wentao Zhang
Jihong Huang

Owing to population expansion, widespread diseases and pandemics, climate alterations, and evolving consumer preferences, the optimization of production processes and technological advancements in food processing have become imperative. The integration of nanotechnology with food processing technology, characterized by numerous advantages, holds the promise to establish a secure, efficient, and sustainable food supply system. Nanoparticles can mitigate the risk of microbial contamination through the generation of reactive oxygen species and by leveraging their electrical charge properties to exert antibacterial effects or detoxify; they can serve as an energy transfer medium to enhance food quality; or utilize its high catalytic efficiency for the recycling and decomposition of food waste. When integrated with food processing technologies, they demonstrate a synergistic or additive effect. This paper reviews representative instances of the convergence between nanotechnology and food processing technologies, elucidates the practical application effects and underlying mechanisms, aims to inform the development of more advantageous application strategies for nanotechnology in the realm of food processing.