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Prospects and application of nanobiotechnology in food preservation: molecular perspectives

journal contribution
posted on 2019-01-01, 00:00 authored by D Bhuyan, Wren Greene, R K Das
© 2019, © 2019 Informa UK Limited, trading as Taylor & Francis Group. Applications of biotechnological tools in food preservation have shown promising results in minimizing food spoilage. Design and development of highly efficient food preservatives are one of the key success factors in this application field. However, due to the inherent shortcomings of the bulk forms of such preservatives, research was in progress to find suitable alternatives to replace conventional modalities. The intervention of nanotechnology has made this approach feasible in almost every aspect of food preservation. This interface domain of nanobiotechnology has been very well explored in the last few decades and vast literature has been reported. Researchers have developed efficient nanopreservatives (NPRs) for diverse applications. However, the literature available on nano-based food preservation is not inclusive of molecular perspectives involved in food preservation. There is a large knowledge gap in the interface domain concerning the physics of intermolecular and interfacial forces and nanotechnology which play decisive roles in designing edible coatings (ECs). There is an urgent need for identifying the nano and molecular level contributing factors for developing efficient NPRs. Moreover, it is imperative to understand the possible health impact of NPRs in public interest and concern. This review revisits the fundamental aspects of food preservation and navigates through the applicability, safety, molecular aspects and future direction of NPRs.

History

Journal

Critical Reviews in Biotechnology

Volume

39

Issue

6

Pagination

759 - 778

Publisher

Taylor & Francis

Location

London, Eng.

ISSN

0738-8551

eISSN

1549-7801

Language

eng

Publication classification

C1 Refereed article in a scholarly journal