Challenges and Limitations of Nanotechnology in Food Preservation

Abstract

Nanotechnology is receiving increasing attention in many fields due to its nature and perceived benefits; in contrast, its widespread acceptance and application are yet to be realized in food systems. As an emerging method, nanotechnology applications have found several uses in food processing and preservation. They are employed to boost the nutritional and health values of foods and in the intelligent packaging of food items; however, due to safety concerns and scarce research on the potential toxicity and health risks of nanotechnologies in the long term. Also, due to their evolving nature, laws guiding their use and applications are yet to be made. These notwithstanding, just like GMOs and irradiation technology, hopes are that nanotechnologies will be accepted when all that is needed t