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MINERVA BIOTECNOLOGICA

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Minerva Biotecnologica 2018 June;30(2):69-73

DOI: 10.23736/S1120-4826.18.02394-7

Copyright © 2018 EDIZIONI MINERVA MEDICA

language: English

The role of nanotechnology in food safety

Carmela COLICA 1, Vincenzo AIELLO 2, Luigi BOCCUTO 3, 4, Nazarii KOBYLIAK 5, Maria C. STRONGOLI 6, Immacolata VECCHIO 6, Ludovico ABENAVOLI 7

1 CNR, IBFM UOS of Germaneto, “Magna Graecia” University of Catanzaro, Catanzaro, Italy; 2 Department of Medical and Surgical Sciences, “Magna Graecia” University of Catanzaro, Catanzaro, Italy; 3 Greenwood Genetic Center, Greenwood, SC, USA; 4 Clemson University School of Health Research, Clemson, SC, USA; 5 Department of Endocrinology, Bogomolets National Medical University, Kiev, Ukraine; 6 CNR, ISN UOS of Roccelletta di Borgia, Complesso “Ninì Barbieri”, Catanzaro, Italy; 7 Department of Health Sciences, “Magna Graecia” University of Catanzaro, Catanzaro, Italy


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Nanotechnology is the engineering of functional systems at the molecular scale. Recently, nanotechnology are developed in the food area, with various applications, including improvements in nutrient and bioactive delivery systems, in texture and flavor encapsulation, in microbiological control, in food processing and packaging, and specific, highly sensitive biosensors that can be used to detect pathogens, allergens, contaminants, and degradants that can affect food quality and safety. Nanotechnology can also be used to design new food ingredients, such as solid-liquid particles, multilayered particles, fibers, assembled aggregates and novel structures using lipids, proteins, and other components that are present in natural food, and approved food ingredients. However, it is necessary to analyze the properties and characteristics of nanomaterials for potential health risks. The application of nanotechnology in the food production, packaging and storage, open new questions on the possible risks for the health of the consumers, and require a new and updated legislation to regulate the labeling and the presence in the food of these components.


KEY WORDS: Nanostructures - Nanoparticles - Nutritional sciences - Food packaging - Health

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Publication History

Issue published online: April 9, 2018
Manuscript accepted: February 14, 2018
Manuscript received: February 7, 2018

Cite this article as

Colica C, Aiello V, Boccuto L, Kobyliak N, Strongoli MC, Vecchio I, et al. The role of nanotechnology in food safety. Minerva Biotec 2018;30:69-73. DOI: 10.23736/S1120-4826.18.02394-7

Corresponding author e-mail

l.abenavoli@unicz.it