Potential of nanotechnology in food analysis and quality improvement

Abstract

Nanotechnology has reformed the food sector with producing better-quality food products through its contribution in functional foods development, food nanopackaging, and nanodevices for food analysis. The existing techniques such as culture-based techniques, sensory analysis, and GC techniques for food analysis are time consuming, cumbersome, and labour intensive. To overcome these drawbacks, nanotechnology is nowadays applied to develop techniques that show more accurate and precise results, which is important for maintaining food quality. Nanotechnology in food analysis is used to detect toxins, adulterants, pathogens, sugar, and antioxidants using nanodevices like nanosensors. Furthermore, nanotechnology can also be applied in food packaging and processing domain to sense food spoilage as well as improve food quality. This chapter delivers comprehensive information about the value and potential of nanotechnology for food analysis, packaging, and quality improvement in the food processing domain. © The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.