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Prospects and Toxicological Concerns of Nanotechnology Application in the Food Industry

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Application of Nanotechnology in Food Science, Processing and Packaging

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Abstract

Nanotechnology offers the food industry several new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nanoparticles are considered magic bullets because of their unique properties. Currently, the use of nanoparticles has emerged in almost every field of technology. Along with the increased usage of nanoparticles in day-to-day life, concern on safety issues and regulatory alarms on nano-processed food products have arisen. There is an imbalance between the increase in research to identify new nanoparticle applications and their safety and has triggered pressure on scientists to recognize the possible effects of nanoparticles on human health. Herein, an attempt to analyze various findings on the use and the safety of nanoparticles in food.

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Authors and Affiliations

  1. Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt

    Abeer Mohamed Ali El Sayed

  2. Nutritional Biochemistry and Toxicology Unit, Africa, Centre of Excellence, Centre for Public Health and Toxicological Research (PUTOR), University of Port Harcourt, Port Harcourt, Nigeria

    Chukwuebuka Egbuna, Kingsley C. Patrick-Iwuanyanwu & Eugene N. Onyeike

  3. Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria

    Chukwuebuka Egbuna

  4. Department of Medical Biochemistry and Molecular Biology, Faculty of Basic Medical Sciences, University of Nigeria, Enugu Campus, Nsukka, Nigeria

    Chukwuemelie Zedech Uche

  5. Department of Medical Laboratory Sciences, College of Applied Medical Sciences, Majmaah University, Majmaah, Saudi Arabia

    Johra Khan

  6. Health and Basic Sciences Research Center, Majmaah University, Majmaah, Saudi Arabia

    Johra Khan

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  1. Abeer Mohamed Ali El Sayed
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  2. Chukwuebuka Egbuna
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  3. Kingsley C. Patrick-Iwuanyanwu
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  4. Chukwuemelie Zedech Uche
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  5. Johra Khan
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  6. Eugene N. Onyeike
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Correspondence to Abeer Mohamed Ali El Sayed .

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Editors and Affiliations

  1. Faculty of Natural Science Department of Biochemistry, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria

    Chukwuebuka Egbuna

  2. Universidade da Madeira, Funchal, Portugal

    Jaison Jeevanandam

  3. University of Port Harcourt, Rivers State, Nigeria

    Kingsley C. Patrick-Iwuanyanwu

  4. University of Port Harcourt, Rivers State, Nigeria

    Eugene N. Onyeike

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El Sayed, A.M.A., Egbuna, C., C. Patrick-Iwuanyanwu, K., Uche, C.Z., Khan, J., N. Onyeike, E. (2022). Prospects and Toxicological Concerns of Nanotechnology Application in the Food Industry. In: Egbuna, C., Jeevanandam, J., C. Patrick-Iwuanyanwu, K., N. Onyeike, E. (eds) Application of Nanotechnology in Food Science, Processing and Packaging . Springer, Cham. https://doi.org/10.1007/978-3-030-98820-3_15

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