A REVIEW ON NOVEL USE OF NANOTECHNOLOGY IN FOOD AND DAIRY INDUSTRY TO ENHANCED FUNCTIONAL AND NUTRITIONAL QUALITIES

Abstract

The fast way food and dairy product are evolving is in relationship with use of novel nanoscale technologies. Food and dairy industries need sustainable technologies for food processing to produce products with flavorful, authentic fresh and suitable qualities in order to retain leadership of market for food and dairy products. Nanotechnology can be applied in the packaging of the food and dairy products or as additives to the food and dairy products. The food and dairy products packaged with nano-materials has shown to be more hygienic with health benefits. The use of nanoparticles as additives in food and dairy products makes microbial contamination difficult thus, increasing the products shelf-life. The nanoscale additives used to enhance food nutrition composition, texture, shelf-life and flavor may function as food indicator and/ or for detection of food pathogens.  There is great scale of opportunities provided by the use of nanotechnology for   improvement of new food products to enhance their functional and nutritional quality. The current examples of nanotechnology are Bioactives, nutraceuticals, pharmafoods and functional food. The use of nanoparticles as additives in food and dairy products is cost-effective compared to conventional additives in use.