Abstract :
Use of nanotechnology in food science to increase/alter nutritive value and
shelf life of food has provided lot of dimensions in research to meet out the
need of food for globally growing population. Fortification of food with nano
nutrients and also the use of nanotechnology to enrich the nutritive values of
food have explored avenues in nutritional science for the production of highly
nutritive food products required for different diseases, gender based
requirements, age wise need and variable requirements under different
climatic conditions. On the other hand discussions have also initiated about
the safety of nano food for consumption, its assimilation in human system and
its acceptance by human body. This review briefs the use of nanotechnology
in food industry for improvising the quality and quantity of food with keeping
an eye on health and environmental concerns.
Keyword :
Nanostructure, Nanofood, Nano encapsulation, Nanosize, Antioxidants.