RECENT ADVANCES IN

FOOD PROCESSING
TECHNIQUES
BY:
SHAZIA PERVEEN (1514)
AFSHAN RAFEEQ (1517)

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 NANOTECHNOLOGY IN FOOD
INDUSTRY

 Emerging application in science and technology

 Nanoparticles used in water disinfection, medicine, food industry
 Act as novel antimicrobial agents
 Improve nutritional quality, flow properties, flavor, color
 Increase shelf life and stability
 Develop healthier food with low fat, sugar & salts to overcome
food related diseases
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 NANO-SIZED ADDITIVES &
NUTRACEUTICALS
 Develop functional food, design of nutritional supplements
 Carries vitamins, antimicrobials, antioxidants &
preservatives
 Available for enhanced taste, absorption, bioavailability
 Carries lycopene, beta-carotenes & phytosterols

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 NANOENCAPSULATION
 Food additives substances enclosed in nonocomposite
polymer
 Anti-cancer activity of curcumin enhanced by encapsulation
in starch
 Inorganic nano-sized additives and composites used as
preservavtives
 Silica gel act as long lasting antibacterial
 Polylysine as antioxidant to protect oil from oxidation

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NANOTECHNOLOGY AND FOOD
SAFETY
Nanosensors and nanosieves
 Nanosensors develop for detection of food contaminents and
pathogens
 Smart packaging designed to detect toxins & chemicals
 In agriculture, smart nanosensors used for early warning of
changing condition
 Detect most common food pathogens e.g. L monocytogenes, E.
coli, Salmonella

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 TOXICOLOGICAL ASPECTS OF
NANOPARTICLES IN FOOD
 Great public concern regarding toxicity & environmental
effect
 Nanotechnology poses a serious human health problem
 Capable of inducing tumor-like changes in human cells
 As the particle size decreases the toxicity level increases
 Lead top different toxico kinetic and toxico dynamic
properties
 Destruction of mitochondria & causing apoptosis
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