Nanoscience and Nanotechnology in Foods and Beverages

'It is definitely a good review of two decades of research work on nanotechnology in food industry which would be highly advantageous for both beginners and lay men as well.'

NALINI, B. – The Indian Journal of Nutrition and Dietetic Vol.56 (4), 2019

'The first chapter gives a very good view about the understanding of nanomaterials especially for biologists who need a preview about the size and shape dependence and its property changes in nanoregime. The authors have classified the materials and preparation methods which throws a clear view to the reader about the availability of processing techniques that can be suited to any of the materials of choice based on the interest of the reader.

In chapter 2, the nanoencapsulation benefits on food products are enlisted. The table consolidates and gives a bird’s eye view on different nanoengineered products and its preparation methods with a projection on significant functionalities. Various methods of increasing bioavailability of vitamins, minerals by means of delivery vehicles are discusses with scientific background. The role of PEG and Chitosan in preserving and increasing probiotic activity with additional advantage of enriched and slow delivered minerals and vitamins are reported. The role of SiO2, TiO2, ZnO and Al2O3 in the food industry such as in non odour fish oil used in baking, prevention of browning in fresh cut apple by ZnO, color protection of meat by Novasol micelle formation gives avenue to the reader on employing inorganic nanomaterials with less toxicity in food items.

The chapter of nanosensors brings out a clear picture on the limitations of the evaluation techniques and the importance of nanosensors. The classification of nanosensor is well organized and proves a ready to read item about the application of nanosensors in the food industry. The parameters to be looked in such sensing functionality by optical methods through oxygen indicators, moisture, identification of chemical components, selection and detection of chemical components towards adulteration identification and control, detection of food pathogen is worth reading for any learner. Nanosensing limitation of small concentration are well projected as a beginner in this field can also comprehend. Almost all materials that are employed in nanosensors are well covered.

The next important area of food industry such as nanofiltration, nanoemulsion techniques, nanoencapsulation are death in chapter 5. Nanofiltration towards nutrient enrichment is discussed in detail. Correlation studies on variety of beverages related to health is presented well. Role of enzyme immobilization in the brewing process with its variative effects on pH is remarkably presented well. By going through the consolidation of review in this chapter a prospective researcher can identify the scientific gaps with little effort.

The chapter emphasizes on winning the hearts of consumers ruling out the doubts about the health risks of nanotechnology. The chapter on Bakery industry speaks about the preservation of food by both additives and packaging. Particularly, the detailed results on packaging studies on bread kindles the interest of the reader to read further.

The chapters on dairy industry is also equally well organized and informative. Most attractive area other that food is waste water treatment chapter. The final one on consumer views and safety aspects chapter is a “should read” category information for all irrespective of the science background. […] It is definitely a good review of two decades of research work on nanotechnology in food industry which would be highly advantageous for both beginners and lay men as well.'

NALINI, B. – The Indian Journal of Nutrition and Dietetic Vol.56 (4), October - December 2019