Application of nanotechnology in microbiology pdf

The nanostructured food ingredients are being developed with the claims that they offer improved taste, texture, and consistency Cientifica Report, Nanotechnology increasing the shelf-life of different kinds of food materials and also help brought down the extent of wastage of food due to microbial infestation Pradhan et al.

Nowadays nanocarriers are being utilized as delivery systems to carry food additives in food products without disturbing their basic morphology. Particle size may directly affect the delivery of any bioactive compound to various sites within the body as it was noticed that in some cell lines, only submicron nanoparticles can be absorbed efficiently but not the larger size micro-particles Ezhilarasi et al.

An ideal delivery system is supposed to have following properties: i able to deliver the active compound precisely at the target place ii ensure availability at a target time and specific rate, and iii efficient to maintain active compounds at suitable levels for long periods of time in storage condition. Nanotechnology being applied in the formation of encapsulation, emulsions, biopolymer matrices, simple solutions, and association colloids offers efficient delivery systems with all the above-mentioned qualities.

Nano polymers are trying to replace conventional materials in food packaging. Nanoparticles have better properties for encapsulation and release efficiency than traditional encapsulation systems. Nanoencapsulations mask odors or tastes, control interactions of active ingredients with the food matrix, control the release of the active agents, ensure availability at a target time and specific rate, and protect them from moisture, heat Ubbink and Kruger, , chemical, or biological degradation during processing, storage, and utilization, and also exhibit compatibility with other compounds in the system Weiss et al.

Moreover, these delivery systems possess the ability to penetrate deeply into tissues due to their smaller size and thus allow efficient delivery of active compounds to target sites in the body Lamprecht et al. Further, the importance of nanotechnology in food processing can be evaluated by considering its role in the improvement of food products in terms of i food texture, ii food appearance, iii food taste, iv nutritional value of the food, and v food shelf-life.

It is a matter of fact that surprisingly nanotechnology not only touches all the above-mentioned aspects but has also brought about significant alterations in food products providing them novel qualities. Nanotechnology provides a range of options to improve the food quality and also helps in enhancing food taste. Nanoencapsulation techniques have been used broadly to improve the flavor release and retention and to deliver culinary balance Nakagawa, Zhang et al. Through, encapsulating cyanidinO-glucoside C3G molecules within the inner cavity of apo recombinant soybean seed H-2 subunit ferritin rH-2 improved the thermal stability and photostability.

This design and fabrication of multifunctional nanocarriers for bioactive molecule protection and delivery. Rutin is a common dietary flavonoid with great important pharmacological activities but due to poor solubility, its application in the food industry is limited. The ferritin nanocages encapsulation enhanced the solubility, thermal and UV radiation stability of ferritin trapped rutin as compared to free rutin Yang et al.

The use of nanoemulsions to deliver lipid-soluble bioactive compounds is much popular since they can be produced using natural food ingredients using easy production methods, and may be designed to enhance water-dispersion and bioavailability Ozturk et al. As compared to larger particles which generally release encapsulated compounds more slowly and over longer time periods, nanoparticles provide promising means of improving the bioavailability of nutraceutical compounds due to their subcellular size leading to a higher drug bioavailability.

Many metallic oxides such as titanium dioxide and silicon dioxide SiO 2 have conventionally been used as color or flow agents in food items Ottaway, SiO 2 nanomaterials are also one of the most used food nanomaterials as carriers of fragrances or flavors in food products Dekkers et al. A majority of bioactive compounds such as lipids, proteins, carbohydrates, and vitamins are sensitive to high acidic environment and enzyme activity of the stomach and duodenum.

Encapsulation of these bioactive compounds not only enables them to resist such adverse conditions but also allows them to assimilate readily in food products, which is quite hard to achieve in non-capsulated form due to low water-solubility of these bioactive compounds.

Nanoparticles-based tiny edible capsules with the aim to improve delivery of medicines, vitamins or fragile micronutrients in the daily foods are being created to provide significant health benefits Yan and Gilbert, ; Koo et al. The nanocomposite, nano-emulsification, and nanostructuration are the different techniques which have been applied to encapsulate the substances in miniature forms to more effectively deliver nutrients like protein and antioxidants for precisely targeted nutritional and health benefits.

Polymeric nanoparticles are found to be suitable for the encapsulation of bioactive compounds e. In functional foods where bioactive component often gets degraded and eventually led to inactivation due to the hostile environment, nanoencapsulation of these bioactive components extends the shelf-life of food products by slowing down the degradation processes or prevents degradation until the product is delivered at the target site.

Moreover, the edible nano-coatings on various food materials could provide a barrier to moisture and gas exchange and deliver colors, flavors, antioxidants, enzymes, and anti-browning agents and could also increase the shelf-life of manufactured foods, even after the packaging is opened Renton, ; Weiss et al.

Encapsulating functional components within the droplets often enables a slowdown of chemical degradation processes by engineering the properties of the interfacial layer surrounding them.

For example, curcumin the most active and least stable bioactive component of turmeric Curcuma longa showed reduced antioxidant activity and found to be stable to pasteurization and at different ionic strength upon encapsulation Sari et al. A desirable packaging material must have gas and moisture permeability combined with strength and biodegradability Couch et al. Application of nanocomposites as an active material for packaging and material coating can also be used to improve food packaging Pinto et al.

However, these compounds do not fit into the many food processing steps which require high temperatures and pressures as they are highly sensitive to these physical conditions. Using inorganic nanoparticles, a strong antibacterial activity can be achieved in low concentrations and more stability in extreme conditions.

Therefore, in recent years, it has been a great interest of using these nanoparticles in antimicrobial food packaging. An antimicrobial packaging is actually a form of active packaging which contacts with the food product or the headspace inside to inhibit or retard the microbial growth that may be present on food surfaces Soares et al.

Many nanoparticles such as silver, copper, chitosan, and metal oxide nanoparticles like titanium oxide or zinc oxide have been reported to have antibacterial property Bradley et al.

Schematic diagram showing role of nanotechnology in different aspects of food sectors. The application of nanoparticles is not limited to antimicrobial food packaging but nanocomposite and nanolaminates have been actively used in food packaging to provide a barrier from extreme thermal and mechanical shock extending food shelf-life.

In this way, the incorporation of nanoparticles into packaging materials offers quality food with longer shelf-life. The purpose of creating polymer composites is to have more mechanical and thermostable packing materials. Many inorganic or organic fillers are being used in order to achieve improved polymer composites. The incorporation of nanoparticles in polymers has allowed developing more resist packaging material with cost effectiveness Sorrentino et al.

Use of inert nanoscale fillers such as clay and silicate nanoplatelets, silica SiO 2 nanoparticles, chitin or chitosan into the polymer matrix renders it lighter, stronger, fire resistance, and better thermal properties Duncan, ; Othman, Antimicrobial nanocomposite films which are prepared by impregnating the fillers having at least one dimension in the nanometric range or nanoparticles into the polymers offer two-way benefit because of their structural integrity and barrier properties Rhim and Ng, Nanomaterials for use in the construction of biosensors offers the high level of sensitivity and other novel attributes.

In food microbiology, nanosensors or nanobiosensors are used for the detection of pathogens in processing plants or in food material, quantification of available food constituents, alerting consumers and distributors on the safety status of food Cheng et al. The nanosensor works as an indicator that responds to changes in environmental conditions such as humidity or temperature in storage rooms, microbial contamination, or products degradation Bouwmeester et al.

Various nanostructures like thin films, nanorods, nanoparticles and nanofibers have been examined to their possible applications in biosensors Jianrong et al. Thin film-based optical immunosensors for detection of microbial substances or cells have led to the rapid and highly sensitive detection systems. In these immunosensors, specific antibodies, antigens, or protein molecules are immobilized on thin nano-films or sensor chips which emit signals on detection of target molecules Subramanian, A dimethylsiloxane microfluidic immunosensor integrated with specific antibody immobilized on an alumina nanoporous membrane was developed for rapid detection of foodborne pathogens Escherichia coli OH7 and Staphylococcus aureus with electrochemical impedance spectrum Tan et al.

Nanotechnology can also assist in the detection of pesticides Liu et al. Biosensors based on carbon nanotubes also gained much attention due to their rapid detection, simplicity and cost effectiveness and have also been successfully applied for the detection of microorganisms, toxins, and other degraded products in food and beverages Nachay, Toxin antibodies attached to these nanotubes causes a detectable change in conductivity when bound to waterborne toxins and therefore are used to detect waterborne toxins Wang et al.

Further, the use of electronic tongue or nose which is consists of the array of nanosensors monitor the food condition by giving signals on aroma or gases released by food items Garcia et al. The quartz crystal microbalance QCM -based electric nose can detect the interaction between various odorants and chemicals that have been coated on the crystal surface of the QCM.

Many studies on small molecule detection have used quartz crystal surfaces that have been modified with different functional groups or biological molecules, such as amines, enzymes, lipids, and various polymers Kanazawa and Cho, Besides a lot of advantages of nanotechnology to the food industry, safety issues associated with the nanomaterial cannot be neglected.

Although a material is being considered as GRAS generally regarded as safe substance, additional studies must be acquired to examine the risk of its nano counterparts because the physiochemical properties in nanostates are completely different from that are in macrostate. Moreover, the small size of these nanomaterials may increase the risk for bioaccumulation within body organs and tissues Savolainen et al. For example, silica nanoparticles which are used as anti-caking agents can be cytotoxic in human lung cells when subjected to exposure Athinarayanan et al.

There are a lot of factors that affect dissolution including surface morphology of the particles, concentration, surface energy, aggregation, and adsorption. A model to study the migration of particles from food packaging has been developed by Cushen et al. They studied the migration of silver and copper from nanocomposites and observed that the percentage of nanofiller in the nanocomposites was one of the most crucial parameters driving migration, more so than particle size, temperature, or contact time.

Since every nanomaterial has its individual property, therefore, toxicity will likely be established on a case-by-case basis Mahler et al. Further, regulatory authorities must develop some standards for commercial products to ensure product quality, health and safety, and environmental regulations.

Over past years the popularity of the uses of structures on the nanometer scale in the food sector is increasing, therefore, interest and activities in this research area have greatly focused. As nanobiotechnology steps forward, devices or material based on this technology become smaller and more sensitive. Its applicability in the areas of food packaging and food safety are well known. Additionally, promising results have been achieved in food preservation using nanomaterial where they might protect the food from moisture, lipids, gases, off-flavors, and odors.

They offer excellent vehicle systems to deliver bioactive compounds to the target tissues. Although the advances in nanotechnology are paving new paths day by day, there still persist many challenges and opportunities to improve the current technology and also issues about the consequences of nanotechnology that must need to be addressed in order to alleviate consumer concerns.

The transparency of safety issues and environmental impact should be the priority while dealing with the development of nanotechnology in food systems and therefore compulsory testing of nano foods is required before they are released to the market. TS and SS designed, conceived, and wrote the manuscript. PK helped in writing and editing.

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. Within the past decade, with remarkable advances in nanoscience, nanotechnology-enabled sensors and systems have been increasingly used to develop rapid and noninvasive methods of detection of food contaminants.

Nanotechnology has been reported as the new industrial revolution, both developed, and developing countries are investing in this technology to secure a market share.

At present, the USA leads with a 4-year, 3. Others such as India, South Korea, Iran, and Thailand are also catching up with a focus on applications specific to the economic growth and needs of their countries Kour et al.

Food processing approaches that involve nanomaterials include integration of nutraceuticals, gelation and viscosifying agents, nutrient propagation, mineral and vitamin fortification, and nano-encapsulation of flavors Huang et al. Thus, systems with physical structures in the nanometer distance range could affect features from food safety to molecular synthesis.

Nanotechnology may also have the potential to enhance food quality and safety. Many studies are assessing the ability of nanosensors to improve pathogen detection in food systems.

Nanofoods are products that were grown processed or packaged with the aid of nanotechnology or materials produced with nanotechnology Fig. In this review, we discuss some current nanotechnology research in food technology and agriculture, including processing, packaging, nano-additives, cleaning, and sensors for the detection of contaminants, and propose future developments in the developing field of agrifood nanotechnology Fig.

Different steps of food management that involve several steps processing, packaging, and preservation and these aided by nanotechnology with the assistance of several nanomaterials. The diameters of nanoemulsion to discrete droplets measure nm or less. It can contain functional constituents within their droplets, which can ease a decrease in chemical degradation Ravichandran The promising vicinity of nanotechnology within the food industry is the usage of nanoemulsions as carriers for lipophilic bioactive constituents, flavoring agents, antioxidants, preservatives, and drugs Silva et al.

An interest has been developing in the use of nanoemulsions within the food, beverage, and medicinal industries since they have some potential benefits over conventional emulsions for certain applications Komaiko and McClements Nanoemulsions are kinetically uniform liquid-in-liquid dispersions with droplet sizes about nm Komaiko and McClements Nanoemulsion-based delivery system can also improve the bioavailability of the encapsulated components due to the small particle size and high surface-to-volume ratio Sun et al.

As a trendy advice, when used in the food manufacturing nanotechnology needs to be reasonable, easy to utilize, and with willingly perceived benefits in order to be a real another to the normal techniques. There are diverse challenges like limited food-grade stabilizers or other ingredients obtainable. The food industry would like to prepare nanoemulsions from legally acceptable, label-friendly, and economically viable ingredients. The most important is the toxicological concerns because the nanosize of the droplets that could alter the normal function of the gastrointestinal tract Sugumar and Singh A fascinating food application of essential oils nanoemulsion has been observed in plums.

Recently, lemongrass oil nanoemulsion was used to evaluate antimicrobial properties, physical, and chemical changes in plums Kim et al. The nanoemulsion was able to inhibit E. It was also able to decrease ethylene production and retard alterations in lightness and concentration of phenolic compounds Amaral and Bhargava Nanoemulsions have some potential benefits over traditional emulsions for specific uses within food and beverage products.

Nanoemulsions typically have a better consistency about particle accumulation and gravitational separation Komaiko and McClements Nanoemulsions can be assembled through a variety of approaches, which can be classified as low-energy or high-energy methods depending on the inactive principle Gupta et al. Various types of nanoemulsions with more complex properties, e. For example, Nestle and Unilever have developed a nanoemulsion-based ice cream with less content of fat Singh Nano-encapsulation of food ingredients and additives had been carried out to provide protecting hurdles, taste and flavor masking, controlled release, and better dispensability for water-insoluble food ingredients and additives.

There is a developing public concern regarding the toxicity and adverse effect of nanoparticles on human health and environment Cushen et al. Lipid-based nanoemulsions are better for the delivery of constituents within biological systems than traditional nanoemulsions. However, the high lipid content of these nanoemulsions results in adverse effects on the body, such as obesity and cardiovascular diseases Pradhan et al.

Some approaches for forming nanoemulsions using low-energy methods require the presence of cosolvents e. Nanoemulsions present numerous benefits such as cleansing of equipment and high clearness without compromising product presence and flavor Fig. The use of nanoemulsions to food systems still poses challenges that need to be addressed both concerning the production process, particularly their price and of the characterization of both the resultant nanoemulsions and the food systems to which they will be applied to product safety and acceptance.

Nanoemulsions exhibit numerous benefits over traditional emulsions because of their small droplet dimensions: high optical clearness, excellent physical constancy against gravitational partition and droplet accumulation, and improved bioavailability of encapsulated materials, which make them suitable for food applications Oca-Avalos et al. Nanotechnology can also facilitate encapsulation of drugs or other components for protection against environmental factors and can be used in the plan of food ingredients, e.

Micro-encapsulation is used to increase bioavailability, control release kinetics, minimize drug side effects, and cover the bitter taste of medicinal substances in the pharmaceutical industry. In the food industry, nanoemulsions are used in the organized release of additives and the manufacturing of foods containing functional constituents, such as probiotics and bioactive ingredients Kuang et al. Currently, numerous techniques of nano-encapsulation are progressively rising with their own merits and demerits.

Techniques including emulsification, coacervation, inclusion complexation, nanoprecipitation, solvent evaporation, and supercritical fluid technique are enduring techniques for nano-encapsulation of food substances. Moreover, solvent evaporation and nanoprecipitation remain to be particular techniques for encapsulation of lipophilic bioactive compounds. However, all the encapsulation technologies, in the long run, depend on proper drying strategies to provide nanoencapsulates in powder form.

Lee et al. Biodegradable films containing silymarin nanoparticles could efficiently control the growth of food microorganisms. Nano-encapsulation of valuable microorganisms, e. These nano-encapsulated designer bacterial preparations can be used in vaccine preparation and to enhance the immune response Vidhyalakshmi et al.

Additionally, nanoemulsions have been shown to improve the health benefits of curcumin Wang et al. Most nanoencapsulates have shown excellent bioavailability, and few encapsulates have reported good inhibitory effect against certain targeted diseases.

However, presently, the possible risks of nanomaterials to human fitness are unknown and need to be explored and studied Ezhilarasi et al. Moreover, the regulatory issues on nanofoods are still being developed, and it is expected that national bodies will increase initiatives to control, administrate, and promote the proper development of nano-sized food-related products. Nanocomposites are mostly exploited in the area of food packaging, as they are eco-friendly and biodegradable.

Nanocomposites exhibit extremely multipurpose chemical functionality and are therefore used for the growth of high obstacle properties Pandey et al. A nanocomposite-based commercialized fertilizer, Guard IN Fresh, helps fruits and vegetables to ripen by scavenging ethylene gas Gupta and Moulik Nanoclays are made of aluminum silicates, commonly mentioned to as phyllosilicates, and are low-cost, constant, and eco-friendly Davis et al.

The nanocomposite is a multiphase material resulted from the combination of two or more constituents, containing a continuous phase matrix and a discontinuous nano-dimensional phase with at least one nano-sized dimension with less than nm.

The development of bio-nanocomposite materials for food packaging is significant not only to reduce the environmental problem, but also to improve the functions of the food packaging materials Othman In spite of several advantages of nanomaterials, their use in food packaging may cause safety problems to human health since they exhibit different physicochemical properties from their macro-scale chemical counterparts Hanarvar The usage of nanocomposites for food packaging defends not only food, but also develops the shelf-life of food products and overcomes environmental problems associated with the use of plastics.

Most packaging materials are not degradable, and popular biodegradable films have a poor barrier and mechanical properties; therefore, these properties must be significantly improved before these films can replace conventional plastics and help to manage universal waste problems Sorrentino et al.

Shankar and Rhim produced nanocomposite films including PBAT polybutylene adipate-co-terephthalate and silver nanoparticles. The maximum plasmonic absorption of silver nanoparticles was detected at nm. Moreover, the dramatic increase in tensile strength and water vapor permeability of the film was attributed to the presence of silver nanoparticles. Altogether, the formulated nanocomposite presented important features to be applied in packaging materials due to their UV-screening and biocidal activities.

In addition to the abovementioned benefits, nanomaterials have also been developed continuously to enhance the physical and mechanical properties of packaging in terms of tensile strength, rigidity, gas permeability, water resistance and flame resistance.

Aimed at providing those properties above, polymer nanocomposites are the latest materials with an enormous potential for use in the active food packaging industry Youssef Better use of polymer—nanocomposite in the industry in Europe is going very slowly. The main reasons are the cost price of materials and processing, restrictions due to legislation, acceptance by customers in the market, lack of knowledge about the effectiveness and influence of nanoparticles on the ecological and on human health.

Polymer nanocomposite-based food packaging material with antimicrobial properties is particularly useful due to the high surface-to-volume ratio of nanofillers. In addition, this property increases the surface reactivity of the nano-sized antimicrobial agents compared to the bulk counterpart, making them able to kill microorganisms. The performance properties, for example, mechanical, barrier, thermal, optical, biodegradation, and antimicrobial properties are found in polymer nanocomposites for the packaging applications Fig.

Nanosensors in conjunction with polymers are used to screen food pathogens and chemicals during storage and transit processes in smart packaging. Additionally, smart packaging confirms the integrity of the food package and authenticity of the food product Pathakoti et al. Nano-gas sensors, nano-smart dust can be used to detect environmental pollution Biswal et al.

These sensors are composed of compact wireless sensors and transponders. Nanobarcodes are also an efficient mechanism for detection of the quality of agricultural fields Sonkaria et al.

An electrochemical glucose biosensor was nanofabricated by layer-by-layer self-assembly of polyelectrolyte for detection and quantification of glucose Rivas et al. Nanosensors can detect environmental changes, for example, temperature, humidity, and gas composition, as well as metabolites from microbial growth and byproducts from food degradation Fig.

The types of nanosensors used for this purpose include array biosensors, carbon nanotube-based sensors, electronic tongue or nose, microfluidic devices, and nanoelectromechanical systems technology Sozer and Kokini Polymer nanocomposites from carbon black and polyaniline to detect and identify foodborne pathogens Bacillus cereus , Vibrio parahaemolyticus , and Salmonella spp.

The combination of nanosensors into food packaging has shown in various benefits than traditional sensors for example speed of analysis, enhanced sensitivity, specificity and multiplex systems sample throughput , reduced cost and assay complexity Singh et al.

The sensors based on nanomaterials nanosensor , both chemical sensors chemical nanosensors and biosensors nanobiosensors , can be used online and combined into existing industrial process and distribution line or off-line as speedy, simple, and transportable, as well as disposable, sensors for food contaminants Kuswandi Nanosensors can also be used to determine the qualities of various foods, including wine, coffee, juice, and milk.

The sensors are designed using layer-by-layer macromolecule ultra-thin films that show increases in surface area and 10,fold higher sensitivity than the human tongue. Nanosensors can further be fixed to packaging to identify microorganisms contaminating food. The packaged food product does not need to be directed to the laboratory for sampling; instead, the sensors indicate the food quality and can be directly interpreted by consumers based on color changes. Sensors that are typically used sensors in food packaging are gas detectors and time—temperature indicators, including array biosensors, nanoparticles in solution, nanoparticle-based sensors, nano-test strips, electronic noses, and nanocantilevers Tang et al.

The use of nanoparticles to develop nanosensors for detection of food contaminant and pathogens in the food method is another possible use of nanotechnology. Indeed, tailor-made nanosensors for food analysis, flavors or colors, drinking water and clinical diagnostics have been developed Li and Sheng Nanosensors have also been applied for detection of organophosphates in plants, fruits, and water.

Advances in nanosensor technology were discussed in a recent review highlighting magnetic immune sensors based on biomolecules connected with gold nanoparticles with a broad range of uses in food Vidotti et al.

An SPR-based biosensor was applied for fast identification of Campylobacter jejuni in samples of broiler chickens, and the specificity and sensitivity of distribution antibodies against C. Nanosensors and nano-based smart delivery methods are the uses of nanotechnology that are presently working in the agricultural production to help with fighting viruses and other crop pathogens, as well as to boost the effectiveness of agrochemicals at lower amount proportions Mousavi and Rezaei Jebel and Almasi analyzed the antibacterial effect of ZnO nanoparticles embedded in cellulose films impacts on E.

They also applied ultrasound treatment to the bacteria and observed remarkable antibacterial performance. Zhao et al. Both qualitative and semiquantitative findings of the target DNA were obtained; the qualitative limit of detection of the strip sensor was 4 nM.

Oxonica Inc. USA developed nanobarcodes for use with dessert items or pellets to be delivered using an altered microscope for anti-counterfeiting determinations. The additional trend in the use of nano-packaging is nano-biodegradable packaging. The usage of nanomaterials to develop bioplastics may allow bioplastics to be used as a replacement for fossil fuel-based plastics for food packaging and carry bags.

These devices have been receiving growing attention because the need for detecting and measuring at the molecular, physical and chemical properties of toxins, pollutants, and analytes in general Table 1 Guo et al. Li and Sheng reported the applications of gold nanoparticles and CNTs in food contamination detection. Potential research focus has also been suggested. Nanosensors developed based on the molecularly imprinted polymer technology include those used for the detection of trypsin, glucose, catechol, and ascorbic acid Pathakoti et al.

For human health, nanotechnology has tremendous interest in food detection and will be receiving more and more attention shortly. The food industry is eager to benefit from its revolutionary discovery as much as possible.

The purpose of research and development of nanotechnology is to realize the efficient control of the microscopic world. Taking advantage of nanotechnology, researchers are beginning to realize the promising future in the field of biological sensors in food detection.

The biodegradability of a packaging material can be augmented by integrating inorganic elements, for example, mud, into the biopolymeric medium and can be measured with surfactants that are utilized for the alteration of the layered silicate. The use of inorganic elements also makes it possible for food packaging to have multiple functionalities, which could aid in the development of methods to deliver fragile micronutrients within edible capsules Sorrentino et al.

Food packaging is thought to be the main application of nanotechnology in the food industry. The adding of nanoparticles to shaped substances and films has been demonstrated to increase the properties of these materials, mainly durability, temperature resistance, flame resistance, barrier properties, optical properties, and recycling properties.

Nano-packaging can also be designed to release enzymes, flavors, antimicrobials, antioxidants, and nutraceuticals to extend shelf-life Cha and Chinnan Giannakas et al. Antimicrobial nanomaterials present an amount of current packaging concept planned to bring the vigorous nanoparticles that can be combined into a food package Mihindukulasuriya and Lim Nanotechnology uses in the food manufacturing can be exploited to produce stronger tastes and color quality or detect bacteria in packaging, and safety by growing the obstacle properties and holds great potential to offer benefits not just within food products, but also around food products.

In fact, nanotechnology introduces new chances for innovation in the food industry fast, but uncertainty and health concerns are also emergent Sekhon Bioactive-packaging materials can aid the oxidation of foodstuffs and avoid the development of off-flavors and unwanted textures.

Nonsustainable production, lack of recyclability, and insufficient mechanical and barrier properties are some of the ongoing challenges faced by the food and packaging industries.

Although metal and glass are excellent barrier materials that can be used to inhibit undesirable mass transport in food packaging, plastics are still popular due to their lightweight, formability, cost effectiveness, and versatility. Ravichandran revealed that the development of exciting novel nanotechnology products for food packaging, and some antimicrobial films had been introduced to increase the shelf-life of food and dairy products Fig.

Nanotechnology-enabled lubricants and engine oils also significantly reduce wear and tear, which can significantly extend the lifetimes of moving parts in everything from power tools to industrial machinery. Nanoparticles are used increasingly in catalysis to boost chemical reactions.

This reduces the quantity of catalytic materials necessary to produce desired results, saving money and reducing pollutants. Two big applications are in petroleum refining and in automotive catalytic converters.

Nano-engineered materials make superior household products such as degreasers and stain removers; environmental sensors, air purifiers, and filters; antibacterial cleansers; and specialized paints and sealing products, such a self-cleaning house paints that resist dirt and marks. Nanoscale materials are also being incorporated into a variety of personal care products to improve performance.

Nanoscale titanium dioxide and zinc oxide have been used for years in sunscreen to provide protection from the sun while appearing invisible on the skin. Electronics and IT Applications Nanotechnology has greatly contributed to major advances in computing and electronics, leading to faster, smaller, and more portable systems that can manage and store larger and larger amounts of information.

These continuously evolving applications include: Transistors, the basic switches that enable all modern computing, have gotten smaller and smaller through nanotechnology.

At the turn of the century, a typical transistor was to nanometers in size. In , Intel created a 14 nanometer transistor, then IBM created the first seven nanometer transistor in , and then Lawrence Berkeley National Lab demonstrated a one nanometer transistor in ! Ultra-high definition displays and televisions are now being sold that use quantum dots to produce more vibrant colors while being more energy efficient.

Image courtesy of IBM. Flexible, bendable, foldable, rollable, and stretchable electronics are reaching into various sectors and are being integrated into a variety of products, including wearables, medical applications, aerospace applications, and the Internet of Things.

Flexible electronics have been developed using, for example, semiconductor nanomembranes for applications in smartphone and e-reader displays. Making flat, flexible, lightweight, non-brittle, highly efficient electronics opens the door to countless smart products. Nanoparticle copper suspensions have been developed as a safer, cheaper, and more reliable alternative to lead-based solder and other hazardous materials commonly used to fuse electronics in the assembly process.