Release Date: 2024-01-16

Use of Nanomaterials in Food and Their Safety

Bilsen Tural (Author), Servet Tural (Author)

Release Date: 2024-01-16

Nanomaterials hold significant promise for the food industry by improving functional properties, nutrient content, packaging, and overall food quality. Applications include nanoemulsions for flavor delivery, nanoencapsulation for protecting and controlling the release of vitamins, and nanoclays for enhancing packaging materials. Despite these benefits, there are concerns about the safety and potential toxicity of nanomaterials, necessitating [...]

Media Type
    Buy from

    Price may vary by retailers

    Work TypeBook Chapter
    Published inFood Safety
    First Page289
    Last Page300
    DOIhttps://doi.org/10.69860/nobel.9786053358787.19
    Page Count12
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing
    Nanomaterials hold significant promise for the food industry by improving functional properties, nutrient content, packaging, and overall food quality. Applications include nanoemulsions for flavor delivery, nanoencapsulation for protecting and controlling the release of vitamins, and nanoclays for enhancing packaging materials. Despite these benefits, there are concerns about the safety and potential toxicity of nanomaterials, necessitating thorough risk assessments and regulatory guidelines. Regulatory bodies like the FDA and EFSA are actively evaluating the safety of nanomaterials in food to ensure consumer protection. Ongoing research and stringent regulations are crucial to harness the benefits of nanotechnology while safeguarding public health.

    Bilsen Tural (Author)
    Professor, Dicle University
    https://orcid.org/0000-0001-7555-2481
    3Prof. Dr. Bilsen Tural graduated from the Chemistry Department of the Faculty of Science and Arts at Dicle University in 1990. She completed her master’s and doctoral degrees in the Chemistry Department of the Institute of Science at Dicle University. She earned the title of assistant professor in 1999, associate professor in 2010, and full professor in 2015. She began her academic career as a research assistant at the Faculty of Science and Arts at Dicle University. She completed her post-doctoral studies at Middle East Technical University. Under her supervision, master’s and doctoral theses have made significant contributions to the fields of nanotechnology and chemistry. Bilsen Tural has conducted extensive research on magnetic nanoparticles, chiral resins, and anti-cancer drug delivery systems, and has been involved in TÜBİTAK-supported projects. She has published numerous articles in international peer-reviewed journals, presented papers at international conferences, and received awards. She holds significant patents, including “Rapid and Easy Diagnosis of Tuberculosis with Agents Attached to Magnetic Nanoparticles” and “Concentration of Microorganisms in Body Fluids and Liquefied Tissues.” A member of several scientific and professional organizations, Tural is affiliated with the American Chemical Society and the Turkish Chemical Society. In recent years, she has taught courses including Analytical Chemistry, Nanotechnology, and Instrumental Analysis. She continues to serve in academic and administrative roles at Dicle University and is currently a professor in the Faculty of Education and the Chemistry and Nanotechnology Departments of the Institute of Science at Dicle University.

    Servet Tural (Author)
    Professor, Dicle University
    https://orcid.org/0000-0003-2479-9438
    3Prof. Dr. Servet Tural graduated from the Chemistry Department of the Faculty of Science and Arts at Dicle University in 1990. He completed his military service as a lieutenant at the Gölcük Naval Forces Command between 1991 and 1992. He began his academic career in 1993 as a specialist at the Faculty of Education at Dicle University. He completed his master’s and doctoral degrees in the Chemistry Department of the Institute of Science at Dicle University, earning his Ph.D. in 2001. He was appointed as an assistant professor in 2004, an associate professor in 2010, and a full professor in 2015. He is currently serving as a professor in the Faculty of Education and the Chemistry and Nanotechnology Departments of the Institute of Science at Dicle University. Prof. Tural has made significant contributions to research projects such as boron extraction, the synthesis of chiral urea derivatives, and the development of magnetic nanoparticles for various applications. He has conducted research supported by prestigious institutions like TÜBİTAK. A member of the American Chemical Society and the Turkish Chemical Society, Tural was awarded a post-doctoral research fellowship by TÜBİTAK. He has an extensive publication history with articles in high-impact journals and presentations at international conferences. His recent research focuses on the environmental applications of nanotechnology, particularly the synthesis of functionalized magnetic nano-sorbents and the magnetic separation of boron from aqueous media. He also holds significant patents, including “Rapid and Easy Diagnosis of Tuberculosis with Agents Attached to Magnetic Nanoparticles” and “Concentration of Microorganisms in Body Fluids and Liquefied Tissues.” His work spans a range of topics in nanotechnology and biotechnology, including asymmetric synthesis, the synthesis of heterocyclic compounds, boron recovery, the synthesis of bioactive materials, and the synthesis of drug precursors. He has produced numerous books, patents, and articles related to environmental, food, and health issues.

    • He, X., & Hwang, H. M. (2016). Nanotechnology in food science: Functionality, applicability, and safety assessment. journal of food and drug analysis, 24(4), 671-681.

    • Amini, S. M., Gilaki, M., & Karchani, M. (2014). Safety of nanotechnology in food industries. Electronic physician, 6(4), 962.

    • FDA. (2015). Draft Guidance for Industry: Use of Nanomaterials in Food for Animals. U.S. Food and Drug Administration.Retrieved from https://www.fda.gov/media/88828/download

    • Shafiq, M., Anjum, S., Hano, C., Anjum, I., & Abbasi, B. H. (2020). An overview of the applications of nanomaterials and nanodevices in the food industry. Foods, 9(2), 148.

    • Jampilek, J., Kos, J., & Kralova, K. (2019). Potential of nanomaterial applications in dietary supplements and foods for special medical purposes. Nanomaterials, 9(2), 296.

    • Ameta, S. K., Rai, A. K., Hiran, D., Ameta, R., & Ameta, S. C. (2020). Use of nanomaterials in food science. Biogenic nano-particles and their use in agro-ecosystems, 457-488.

    • Nile, S. H., Baskar, V., Selvaraj, D., Nile, A., Xiao, J., & Kai, G. (2020). Nanotechnologies in food science: applications, recent trends, and future perspectives. Nano-micro letters, 12, 1-34.

    • Singh, T., Pandey, V. K., Dash, K. K., Zanwar, S., & Singh, R. (2023). Natural bio-colorant and pigments: Sources and applications in food processing. Journal of Agriculture and Food Research, 100628.

    • Liu, Q., Huang, H., Chen, H., Lin, J., & Wang, Q. (2019). Food-grade nanoemulsions: Preparation, stability and application in encapsulation of bioactive compounds. Molecules, 24(23), 4242.

    • Borthakur, P., Boruah, P. K., Sharma, B., & Das, M. R. (2016). Nanoemulsion: Preparation and its application in food industry. In Emulsions (pp. 153-191). Academic Press.

    • Jie, Y., & Chen, F. (2022). Progress in the application of food-grade emulsions. Foods, 11(18), 2883.

    • Zarrabi, A., Alipoor Amro Abadi, M., Khorasani, S., Mohammadabadi, M. R., Jamshidi, A., Torkaman, S., ... & Rasti, B. (2020). Nanoliposomes and tocosomes as multifunctional nanocarriers for the encapsulation of nutraceutical and dietary molecules. Molecules, 25(3), 638.

    • Mohammadi, M. A., Farshi, P., Ahmadi, P., Ahmadi, A., Yousefi, M., Ghorbani, M., & Hosseini, S. M. (2023). Encapsulation of Vitamins Using Nanoliposome: Recent Advances and Perspectives. Advanced Pharmaceutical Bulletin, 13(1), 48.

    • McClements, D. J., & Li, Y. (2010). Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in colloid and interface science, 159(2), 213-228.

    • Dharini, V., Selvam, S. P., Jayaramudu, J., & Emmanuel, R. S. (2022). Functional properties of clay nanofillers used in the biopolymer-based composite films for active food packaging applications-Review. Applied Clay Science, 226, 106555.

    • Sarfraz, J., Gulin-Sarfraz, T., Nilsen-Nygaard, J., & Pettersen, M. K. (2020). Nanocomposites for food packaging applications: An overview. Nanomaterials, 11(1), 10.

    • López de Dicastillo, C., Velásquez, E., Rojas, A., Guarda, A., & Galotto, M. J. (2020). The use of nanoadditives within recycled polymers for food packaging: Properties, recyclability, and safety. Comprehensive Reviews in Food Science and Food Safety, 19(4), 1760-1776.

    • Perera, K. Y., Hopkins, M., Jaiswal, A. K., & Jaiswal, S. (2023). Nanoclays-containing bio-based packaging materials: Properties, applications, safety, and regulatory issues. Journal of Nanostructure in Chemistry, 1-23.

    • Lugani, Y., Sooch, B. S., Singh, P., & Kumar, S. (2021). Nanobiotechnology applications in food sector and future innovations. In Microbial biotechnology in food and health (pp. 197-225). Academic Press.

    • Pateiro, M., Gómez, B., Munekata, P. E., Barba, F. J., Putnik, P., Kovačević, D. B., & Lorenzo, J. M. (2021). Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products. Molecules, 26(6), 1547.

    • Mohammed, N. K., Tan, C. P., Manap, Y. A., Muhialdin, B. J., & Hussin, A. S. M. (2020). Spray drying for the encapsulation of oils—A review. Molecules, 25(17), 3873.

    • Duncan, T. V. (2011). Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors. Journal of colloid and interface science, 363(1), 1-24.

    • Primožič, M., Knez, Ž., & Leitgeb, M. (2021). (Bio) Nanotechnology in food science—food packaging. Nanomaterials, 11(2), 292.

    • Sneha, K., & Kumar, A. (2022). Nanoemulsions: Techniques for the preparation and the recent advances in their food applications. Innovative Food Science & Emerging Technologies, 76, 102914.

    • Musial, J., Krakowiak, R., Mlynarczyk, D. T., Goslinski, T., & Stanisz, B. J. (2020). Titanium dioxide nanoparticles in food and personal care products—What do we know about their safety?. Nanomaterials, 10(6), 1110.

    • Shakeel, M., Jabeen, F., Shabbir, S., Asghar, M. S., Khan, M. S., & Chaudhry, A. S. (2016). Toxicity of nano-titanium dioxide (TiO2 -NP) through various routes of exposure: a review. Biological trace element research, 172, 1-36.

    • Bruna, T., Maldonado-Bravo, F., Jara, P., & Caro, N. (2021). Silver nanoparticles and their antibacterial applications. International Journal of Molecular Sciences, 22(13), 7202.

    • Kumari, A., & Chauhan, A. K. (2022). Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review. Journal of Food Science and Technology, 59(9), 3319-3335.

    • Bajpai, V. K., Kamle, M., Shukla, S., Mahato, D. K., Chandra, P., Hwang, S. K., ... & Han, Y. K. (2018). Prospects of using nanotechnology for food preservation, safety, and security. Journal of food and drug analysis, 26(4), 1201-1214.

    • Arshad, R., Gulshad, L., Haq, I. U., Farooq, M. A., Al‐Farga, A., Siddique, R., ... & Karrar, E. (2021). Nanotechnology: A novel tool to enhance the bioavailability of micronutrients. Food Science & Nutrition, 9(6), 3354-3361.

    • Onyeaka, H., Passaretti, P., Miri, T., & Al-Sharify, Z. T. (2022). The safety of nanomaterials in food production and packaging. Current Research in Food Science, 5, 763-774.

    • Anvar, A. A., Ahari, H., & Ataee, M. (2021). Antimicrobial properties of food nanopackaging: A new focus on foodborne pathogens. Frontiers in Microbiology, 12, 690706.

    • Xuan, L., Ju, Z., Skonieczna, M., Zhou, P. K., & Huang, R. (2023). Nanoparticles‐induced potential toxicity on human health: Applications, toxicity mechanisms, and evaluation models. MedComm, 4(4), e327

    • Weir, A., Westerhoff, P., Fabricius, L., Hristovski, K., & Von Goetz, N. (2012). Titanium dioxide nanoparticles in food and personal care products. Environmental science & technology, 46(4), 2242-2250.

    • World Health Organization. (2010). FAO/WHO expert meeting on the application of nanotechnologies in the food and agriculture sectors: potential food safety implications: meeting report. World Health Organization.

    • Singh, R., Dutt, S., Sharma, P., Sundramoorthy, A. K., Dubey, A., Singh, A., & Arya, S. (2023). Future of nanotechnology in food industry: Challenges in processing, packaging, and food safety. Global Challenges, 7(4), 2200209.

    • Jafari, S. M., & McClements, D. J. (2017). Nanotechnology approaches for increasing nutrient bioavailability. Advances in food and nutrition research, 81, 1-30.

    • Xu, H., Chen, L., McClements, D. J., Hu, Y., Cheng, H., Qiu, C., ... & Jin, Z. (2022). Progress in the development of photoactivated materials for smart and active food packaging: Photoluminescence and photocatalysis approaches. Chemical Engineering Journal, 432, 134301.

    • Suvarna, V., Nair, A., Mallya, R., Khan, T., & Omri, A. (2022). Antimicrobial nanomaterials for food packaging. Antibiotics, 11(6), 729.

    • An, C., Sun, C., Li, N., Huang, B., Jiang, J., Shen, Y., ... & Wang, Y. (2022). Nanomaterials and nanotechnology for the delivery of agrochemicals: strategies towards sustainable agriculture. Journal of Nanobiotechnology, 20(1), 1-19.

    • Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food hydrocolloids, 17(1), 25-39

    Share This Chapter!