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Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Short Communication Volume 7 Issue 3

Advances, Prospects and Concerns in Nanomaterials for Food Processing

Inobeme A1* and Adetunji CO2

1Department of Chemistry, Edo State University Uzairue, Nigeria
2Applied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo State University Uzairue, Edo State, Nigeria

*Corresponding Author: Inobeme A, Department of Chemistry, Edo State University Uzairue, Nigeria.

Received: January 13, 2023; Published: February 25, 2023


The advent of nanotechnology has boosted various sectors of human endeavors including food processing and packaging, the medical sector, and environment amongst others. It has improved the food industry significantly through enhanced food packaging, nutrient bioavailability and food preservation [1,2]. Nanomaterials generally are considered as those particles having particle dimensions lower than 100 nanometers at which their novel physicochemical properties make them significantly different from their bulk counterparts making them useful for various applications. Various investigations have been carried out and many more are in progress focusing on the potential usage of nanotechnology in the area of food packaging.


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  11. Tirado-Kulieva V., et al. “A Critical Review on the Integration of Metal Nanoparticles in Biopolymers: An Alternative for Active and Sustainable Food Packaging”. Current Research in Nutrition and Food Science Journal1 (2022):01-18.


Citation: Inobeme A and Adetunji CO. “Advances, Prospects and Concerns in Nanomaterials for Food Processing".Acta Scientific Nutritional Health 7.3 (2023): 96-97.


Copyright: © 2023 Inobeme A and Adetunji CO. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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