Food Nanotechnologies: Purchasing a Double Edge Sword

Abstract

Rapid development of nanotechnology has revolutionsed various areas of conventional food science and food industry. The novel properties of nanoparticles (NPs) have led to increasing application of nanotechnology in food industry. Nanofood market have a variety of products like the creamy ice-cream, drinks with no fat, enhanced flavour with nutrients and better textured, coloured and fresh looking food. Continuous monitoring for food spoilage or contamination is possible too. Nanotechnology has transformed the food industries which claim health benefits along with better taste. With the increasing use of NPs especially in food products, where humans are in close contact of the engineered nanomaterials (NMs), it is important to ensure safety before use. Bio-nano interactions often result in novel reaction and formation of products leading to toxicity. NPs mediated toxicity mainly includes inflammation, oxidative damage and genotoxicity. Prolong use of these particles can cause detrimental effects on health. Presently, due to lack of appropriate guidelines and regulations for food nanotechnology there are uncertainties regarding risk identification. Hence, it is essential to evaluate the consequences of this technology in terms of general public and occupational health risks associated with the manufacture, use and disposal of NMs, before instigating the same in day to day use.